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Vanilla Buttercream Icing

  • Yield: About 6 cups


  • 9 large egg yolks
  • 1 cup sugar
  • 1/2 cup plus 2 tablespoons light corn syrup
  • 1 1/4 pounds (5 sticks) unsalted butter, softened
  • 2 teaspoons pure vanilla extract


  • In a large bowl, beat the yolks with an electric mixer until light in color; reserve.
  • Combine the sugar and corn syrup in a small saucepan (preferably nonstick) over medium heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. Transfer the syrup to a heatproof bowl to stop cooking. Pour a small amount of the syrup into the yolks and begin beating with the electric mixer. Pour the remaining corn syrup into the mixture in a steady stream. Continue beating until completely cool and fluffy, about 5 minutes. Gradually beat in the butter and vanilla until the icing is light and fluffy, about 3 minutes. Use immediately. (Or cover and refrigerate for up to 5 days.)