Dark Corn Syrup Buttercream

 This is a variation on the normal buttercream made with dark corn syrup.  Oh, man is it good!  It has a rich decadent flavor with a hint of caramel.  I usually use this recipe with chocolate cake.

•  4 large pasteurized eggs, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup dark corn syrup
• 10-12 ounces unsalted butter cubed, at room temperature

1. In large mixing bowl, whip eggs until light and fluffy using wire whip attachment
2. In a small saucepan combine sugar and dark corn syrup, stir until combined.  Bring the sugar and corn syrup to a boil until mixture reaches 238- 240°F
3. Slowly drizzle the sugar/ syrup mixture into the mixing bowl with the eggs.  Keep mixer on low speed until all sugar is in the bowl
4. The egg/ sugar mixture must be whipped until it cools, may take up to 15 minutes.  Occasionally touch the bottom of the bowl; you should feel it cooling down.  Whipping speed should be on high
5. Add butter (in small chunks) when the meringue is cool; if you add butter to soon (not cool enough) you will ruin your whole batch
6. On medium speed add a few tablespoons at a time.  The meringue will change as the butter is incorporated
7. Continue whipping butter cream until all butter is added.  Keep beating the butter cream until completely smooth