Step 1

Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil

Step 2

Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.

Step 3

Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.

Step 4

Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.

Step 5

Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.)