Cinnamon Neoclassic Buttercream
adapted from Rose's Heavenly Cakes
56 grams eggs yolks, about 3 large
75 grams sugar
85 grams corn syrup
200 grams margarine or butter
1 tsp vanilla
Cinnamon to taste- good quality
Place the egg yolks in a bowl.Beat on high speed with a mixer until light in color.
Place the sugar and corn syrup in a saucepan. Stir well to thoroughly moisten the sugar.
Heat over medium heat, stirring constantly until the sugars dissolve. Raise the heat a bit and continue to cook, without stirring until the whole syrup is boiling. Remove from the heat.
With your mixer on, pour the syrup into the eggs and beat until it is all incorporated. Be sure not to hit the beaters with the syrup.
Before adding the fat, you must make sure the egg mixture is completely cool to the touch. Once it is, begin adding it in a tbsp at a time, thoroughly beating after each addition.
Add the vanilla,and the cinnamon to taste. Frost your cake as desired. If not using right away, wrap tightly and refrigerate. Re-beat to restore it to its original consistency before using.