Stir the eggs and sugar fully with a blender (slightly heating the bottom with fire can help the sugar dissolve, and don't get too hot, it will be bad when cooked). Keep stirring until it is completely uniform, and let it cool.

Soften the butter at room temperature. Soften the butter into a paste by hand (it is recommended to wear disposable gloves), and then add the cooled egg mixture. Then continue stirring until it is thick and creamy.