8oz (227g) whole egg
8oz (227g) egg yolks
1lb 2oz (510g) sugar
4 fl oz (120ml) water
1 lb 8 oz (680g) butter, cut into chunks, soft
2 tsp (10ml) vanilla extract

Whip the whole eggs and yolks in a stand mixer set up with a whisk attachment on high until light and fluffy (about six minutes). Combine all the sugar and water in a heavy bottomed saucepan and bring to a boil, stirring to dissolve. Cook the sugar mixture without stirring until the mixture reaches 235FC.

Slowly pour the sugar syrup into the eggs while whipping on medium speed (do not try this on high, hot sugar burns badly and quickly!). Continue to whip until the bowl and egg mixture are cool to the touch. Gradually add the butter, beating until incorporated. Scrape down the sides of the bowl, add the vanilla and blend well. Store in a covered container until ready to use or use immediately.

Additional flavorings can be added. This batch makes a lot of buttercream. I have successfully frozen small amounts for about a month.