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Foolproof Buttercream Frosting

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“You can make this up to a week ahead; cover airtight and chill. Before using, let it come to room temperature and beat briefly at medium speed to restore texture. For interesting variations, replace vanilla with 2 to 3 tablespoons of liqeur, 6 ounces melted bittersweet chocolate, or up to 1/2 cup strained jam of any flavor. This recipe is from Sunset magazine.”
3 1/2 cups

Ingredients Nutrition


  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.

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