1 cup of powdered sugar
1 cup of water
6large egg yolks
1 cup unsalted butter
2 tbsp vanilla extract
1/2 tsp. of salt
Prepare a heating pan and combine water and sugar. Boil while strring it with a spoon until all the mixture are dissolved. Increase the heat allow it to boil.
Place egg yolks in a medium bowl, and beat the yolks until it thickens and peaks form.
once the syrup cooks, remove it immediately and allow to cool for about 1 minute and add it to the yolk and beat them together until smooth. Set aside allowing them to cool.
Add butter one at a time, mix it again together with the egg yolk. Then, add vanilla and salt. Continue mixing unti well blended, for about 5 minutes.
Put the buttercream in an air tight container and put in the refrigerator. Buttercream can last up to 2 months inside the freezer.