With a hand-held mixer, in a large bowl beat the yolks until they are pale yellow in color. Meanwhile, combine the sugar and water in a small saucepan (non-stick if you have one) and heat, stirring constantly, until sugar dissolves and the syrup is boiling. Stop stirring and boil to the softball stage- 238*. Immediately transfer the syrup to the glass measure to stop the syrup cooking.
Beat the syrup into the yolks in a steady stream. Do not allow the syrup to fall on the beater blades or they will spin the syrup onto the sides of the bowl. Use a heat-proof scraper to get all of the syrup into the yolk mixture. Continue beating until completely cool.
Gradually beat in the butter and any optional flavoring. Place in an airtight bowl. Bring to room temperature before using; rebeat if necessary. Stores for 6 hours at room temperature, 1 week refrigerated or 8 mos frozen.
Options- Omit vanilla and substitute 2-4 T of liqueur
Chocolate- omit vanilla and beat in 6 oz melted and cooled bittersweet chocolate
Coffee- omit vanilla and add in 2 T instant espresso powder dissolved in 1 t boiling water
Mocha- add both 6 oz melted nd cooled bittersweet chocolate and 2T instant espresso powder dissolved in 1 t boiling water
To make a filling for the cake layers, blend equal parts room-temperature seedless preserves and buttercream with a wisk until smooth.
Servings: Will frost a 2-layer 8" round cake: makes 3 cups
Time to Prepare: 45 minutes
Nutritional Information: It's sinful
Submitted By: Betsy
Original Source: The Cake Bible
Very smooth and yummy. Buttercream is traditional wedding cake frosting.