Foolproof Buttercream Frosting

• 6 large egg yolks
• 3/4 cup sugar
• 1/2 cup light corn syrup
• 2 cups unsalted butter, softened
• 2 tablespoons vanilla (or other flavoring--see not at top of page)

1. In mixer bowl at high speed, beat egg yolks until pale yellow, 4 to 5 minutes.
2. Butter a 2-cup glass measuring cup (you will need it for the next step--so butter it now).
3. In a 2- to 3-quart pan, combine sugar and corn syrup.
4. Cook over medium-high heat and stir until sugar is dissolved and mixture comes to a rolling boil.
5. Immediately pour into the butter glass measuring cup.
6. Beating constantly at medium speed, pour syrup in a thin, steady stream into egg yolks (avoiding beaters).
7. Continue beating until mixture is at room temperature (7 to 10 minutes).
8. Add butter and vanilla.
9. Beat just until smooth.

egg yolks, sugar, light corn syrup, unsalted butter, vanilla

Taken from www.food.com/recipe/foolproof-buttercream-frosting-112383 (may not work)