Vanilla Buttercream, French Method

Place the sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and boil until the sugar syrup reaches 240°F.

While the syrup is boiling whip the egg yolks until light and fluffy.

Lower the speed on the mixer, then carefully pour the hot syrup into the egg yolks in a steady stream between the whip and the side of the bowl. Whip at high speed until the mixture is cool and light in texture.

Turn to low speed and gradually add the softened butter, adding it only as fast as it can be absorbed

Mix in the vanilla extract.