Saw the Almond-Apricot cake when it posted again and thought I'd give it a try, including this frosting. I never got past the sugar/corn syrup stage (is it supposed to darken?) I soldiered on and poured it into a buttered 2-cup measuring cup then poured it into the eggs, "avoiding the beaters" per the directions. It hardened immediately and of course got into the beaters anyway. I had to give it only one star, even though the fault is undoubtedly mine, because the recipe is supposed to be foolproof. I went ahead and made the cake with store-bought frosting (I was really discouraged). It was beautiful and the taste was spectacular ... except for the frosting. I know this is long after the recipe originally appeared but if there's someone out there who has successfully made this frosting, please help!.
Notes: You can make this frosting up to 1 week ahead; cover airtight and chill. Before using, let buttercream come to room temperature, then beat briefly at medium speed to restore texture. In place of the vanilla in step 4, you can flavor buttercream with 2 to 3 tablespoons liqueur, 6 ounces bittersweet chocolate, melted, or up to 1/2 cup strained jam of any flavor. Soften the butter briefly in in a warm place in the kitchen or in a microwave oven until very soft but not melted.
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- Calories: 334
- Calories from fat: 75%
- Protein: 1.5g
- Fat: 28g
- Saturated fat: 17g
- Carbohydrate: 20g
- Fiber: 0.0g
- Sodium: 21mg
- Cholesterol: 162mg
- 6 large egg yolks
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 2 cups (1 lb.) unsalted butter, softened (see notes)
- 2 teaspoons vanilla or other flavoring (see notes)
- 1. In a bowl, with a mixer at high speed, beat egg yolks until pale yellow, 4 to 5 minutes.
- 2. Butter a 2-cup glass measure. In a 2- to 3-quart pan, combine sugar and corn syrup. Set over medium-high heat and stir until sugar is dissolved and mixture comes to a rolling boil. Immediately pour into the buttered glass measure.
- 3. Beating constantly at medium speed, pour syrup in a thin, steady stream into egg yolks (avoiding beaters). Continue beating until mixture is at room temperature, 7 to 10 minutes.
- 4. Add butter and vanilla. Beat just until smooth.
- Nutritional analysis per 1/4 cup.
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