Instructions

• Combine the 1 ½ cups granulated sugar and ½ cup water in a small saucepan. Heat over medium-low until the mixture comes to a boil, then continue cooking until the syrup reaches 240°F (soft‑ball stage) on a candy thermometer.
• While the syrup heats, place the 8 large egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until the yolks are thick, pale, and slightly foamy.
• When the syrup reaches 240°F, remove the pan from the heat. With the mixer running on low, slowly and carefully drizzle the hot sugar syrup into the whipping yolks in a thin, steady stream, avoiding the whisk head.
• After all the syrup has been added, increase the mixer speed to medium and whip until the mixer bowl feels cool to the touch and the mixture is noticeably thicker.
• Reduce the mixer speed to low or medium-low. Add the 1 ½ cups room-temperature unsalted butter 1 tablespoon at a time, waiting for each tablespoon to be fully absorbed before adding the next. Scrape the bowl as needed to incorporate any butter on the sides.
• Add the 2 teaspoons vanilla extract (or vanilla bean paste) and 1 pinch salt.
• Whip on medium until the buttercream is smooth, glossy, and completely combined.