Buttercream Icing
Ingredients
Instructions
- 1
In a large mixing bowl, whip the eggs until light and fluffy.
- 2
In a small saucepan, bring the sugar and corn syrup to a boil.
- 3
Prepare a metal baster by lubricating the inside with a small amount of vegetable oil and dispensing it completely.
- 4
With the mixer on low speed, use the baster to slowly drizzle the hot sugar mixture into the eggs.
- 5
Once all the sugar mixture is incorporated, begin adding the butter pieces one at a time.
- 6
Continue to whip until the mixture is creamy.
💡 Cook's Notes
**RAW EGG WARNING**: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
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