Raspberry Buttercream | La Cucina Grandinetti

Ingredients

• 3 large egg yolks, or 3-1/2 tablespoons
• 1/4 cup plus 2 tablespoons superfine sugar
• 1/4 cup (2 fluid ounces) golden syrup or light corn syrup
• 1 teaspoon lemon juice, freshly squeezed
• 16 tablespoons (2 sticks) unsalted butter
• 1 teaspoon pure vanilla extract
• 1/3 cup seedless raspberry or strawberry preserves (alternatively, you can use 1/2 cup of fresh raspberries or strawberries, pureed in a food processor)