Yield: Enough icing to fill, frost and decorate 1 (9-inch) 3-layer cake
¼ cup, plus 2 tablespoons water
¾ cup, plus 4½ teaspoons granulated sugar (172 grams)
2 pounds (16 ounces) confectioners’ sugar, sifted, plus more as needed
1 pound salted butter
1 tablespoon pure vanilla extract
In a medium saucepan, over medium heat, bring water and granulated sugar to a boil, allowing mixture to bubble for several minutes. (Do not allow mixture to brown.) Remove syrup from heat and allow to cool.
With an electric mixer set to medium speed, cream together confectioners’ sugar and eggs in a large mixing bowl. Lower speed and slowly mix the sugar syrup into the creamed mixture in the bowl. Add butter and vanilla, beating until smooth and creamy. If mixture appears too thin to spread on the cake, add additional sifted confectioners’ sugar, a little at a time, until desired consistency is reached.