The cream will be looser if you add cooked egg white icing.
It is recommended to use the buttercream immediately, but it can equally be stored in the refrigerator for one night with the lid closed.
Prepare sugar and water until the syrup reaches the small thread degree. Remove the saucepan from the heat. Place the egg yolks in a suitable bowl and gradually pour in the hot sugar syrup, stirring throughout. Continue stirring until the mixture has cooled, it is light and fluffy.
Beat the butter until creamy. Add the egg yolk and syrup mixture and stir with a spatula until the cream is firm and smooth.
Flavor as desired.
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