Well, in actuality, this is Vanilla Neoclassic buttercream icing, at least according to Rose Levy Beranbaum, authos of the rightfully lauded Cake Bible. The difference between classic and neo-classic is that the neo has corn syrup, whilst the classic recipe uses water.
Icing is one of those foodstuffs that remind me of childhood, what with the ritual of “The Licking of the Spoon” after my mom had completed the icing recipe. However, unlike the childhood cliche of the smiling kid enjoying this rare treat, whomever recieved the icing spoon at our house was looked upon with suspicion and malice. Post-Icing, the household broke down into a scene out of “The Call of the Wild”.
At any rate, I’m a huge fan of butter cream icing, enjoying them more than your typical Whipped cream icing that you see in use at Supermarket bakeries. However, if you use this icing, use a light hand when applying it to your cake. Too much icing will overwhlem the taste of the cake.
- 6 egg yolks
- 3/4 cup granulated sugar (The iner the grain, the better)
- 1/2 cup light corn syrup
- 2 cups unsalted butter, softened and at room temperature
- 3 Tablespoons Vanilla extract
In a large glass bowl, place the egg yolks. Whisk together thoroughly.
Place a small sauce pan over medium heat, and pour in the sugar and the corn syrup. Stir constantly until the sugar is incorporated and the syrup comes to a rolling boil. Remove from heat and immediately pour into a small glass bowl in order to prevent any further cooking of the syrup.
Pour the syrup into the egg yolks, beating the egg yolks all the while. This is a task that an electric better (or better yet, a stand up mixer) excels.
Once the syrup is mixed into the egg yolks, beat in the softened butter and the vanilla until thick and fluffy.