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Можно мне это перевести на понятный русский.
Vanilla Buttercream Icing:
9 large egg yolks
1 cup sugar
1/2 cup plus 2 tablespoons light corn syrup
1 1/4 pounds (5 sticks) unsalted butter, softened
2 teaspoons pure vanilla extract
In a large bowl beat the yolks with an electric mixer until light in color; reserve.
Combine the sugar and corn syrup in a small saucepan (preferably nonstick) over medium heat, stirring constantly, until the sugar dissolves and syrup comes to a rolling boil. Transfer syrup to a heatproof bowl to stop cooking. Pour a small amount of the syrup into the yolks and begin beating with electric mixer. Pour the remaining corn syrup into the mixture in a steady stream. Continue beating until completely cool and fluffy, about 5 minutes. Gradually beat in the butter and vanilla until the icing is light and fluffy, about 3 minutes. Use immediately. (Or can be covered and refrigerated up to 5 days.)
Vanilla Buttercream Icing:
9 large egg yolks
1 cup sugar
1/2 cup plus 2 tablespoons light corn syrup
1 1/4 pounds (5 sticks) unsalted butter, softened
2 teaspoons pure vanilla extract
In a large bowl beat the yolks with an electric mixer until light in color; reserve.
Combine the sugar and corn syrup in a small saucepan (preferably nonstick) over medium heat, stirring constantly, until the sugar dissolves and syrup comes to a rolling boil. Transfer syrup to a heatproof bowl to stop cooking. Pour a small amount of the syrup into the yolks and begin beating with electric mixer. Pour the remaining corn syrup into the mixture in a steady stream. Continue beating until completely cool and fluffy, about 5 minutes. Gradually beat in the butter and vanilla until the icing is light and fluffy, about 3 minutes. Use immediately. (Or can be covered and refrigerated up to 5 days.)
