Directions:

To make the sugar syrup:

1. Combine the 4 cups of sugar and 1 cup of water in a 2- or 3-quart saucepan and heat over medium-high heat, stirring occasionally, until it starts to boil.
2. When the mixture boils, put the lid on the pot for a few minutes. Cover now and  again to wash the sugar crystals back into the syrup.
3. Allow the syrup to reach 236 degrees, using a candy thermometer to determine this.
4. When your syrup is at a perfect soft ball stage, remove it from the heat and cover it.  Have your eggs ready in a bowl large enough for the eggs and syrup. Beat the eggs first and then slowly add the hot sugar syrup, using an electric mixture.
5. Allow it to cool in or out of the fridge.

To make the butter cream:

1. Put the room temperature butter into a mixing bowl large enough for everything.
2. Beat the butter with an electric mixer first until smooth, then gradually add the cooled egg and sugar syrup mixture until it is completely absorbed. This can take anywhere from 2 to 6 minutes.
3. Add the vanilla after you’ve added the egg mix or at the same time. Use a strainer or sieve to strain the mixture and remove anything that might clog your decorating tips before you beat it into the butter.