Velvety European-Style Buttercream

1. Whip Egg Yolks

Begin by whipping the egg yolks in a stand mixer fitted with the whisk attachment. Set the mixer to medium speed and whip the yolks for 4 to 6 minutes until they become slightly thickened and pale yellow in color.

2. Prepare Sugar Syrup

While the egg yolks are whipping, take a small saucepan and combine the sugar and corn syrup. Place the saucepan over medium heat, stirring occasionally to ensure the sugar dissolves completely. Bring the mixture to a boil, which should take about 3 minutes.

3. Incorporate Sugar Syrup

With the mixer on low speed, carefully pour the hot sugar syrup into the whipped egg yolks. Aim to pour it in a steady stream, avoiding the sides of the bowl and the beaters to prevent splattering. This step is crucial as it helps to integrate the hot syrup smoothly into the yolks, enhancing the texture of the buttercream.

4. Whip Mixture

Once the syrup has been added, increase the mixer speed to medium-high and continue whipping the mixture for 5 to 10 minutes. You’re looking for it to become light and fluffy, and for the bowl to cool down to room temperature.

5. Add Vanilla and Salt

Next, add the vanilla extract and a pinch of salt to the mixture.

6. Incorporate Butter

Then, with the mixer set to medium-low speed, gradually add the softened butter, one piece at a time. Make sure each piece is fully incorporated before adding the next. This ensures a smooth and consistent buttercream.

7. Final Whip

Finally, whip the buttercream on medium-high speed for about 2 minutes until it becomes smooth and silky. If the buttercream appears curdled at any point, wrap a wet, hot towel around the bowl and continue whipping until it smooths out.