French Buttercream

Procedure

1. Combine the sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar.
2. Continue to boil until the syrup reaches a temperature of 240°F (115°C).
3. While the syrup is boiling, beat the yolks with the whip attachment until they are thick and light.
4. As soon as the syrup reaches 240°F (115°C), pour it very s