Once you’ve tasted this buttercream, you will never be able to enjoy another buttercream, frosting, or icing in the same way. It is that good. Just try not to eat it out of the bowl! It’s less sweet than other buttercreams, and the egg yolks bring this recipe to another level. It’s a bit more involved than mixing together butter and powdered sugar, but trust me: it’s worth the effort.
-4 egg yolks at room temperature
-1/2 cup granulated sugar
-3 T water
-8 oz refrigerated lightly salted butter (it’s mostly butter, so use a high-quality one such as Kerrygold for best results)
-Flavoring of choice: vanilla, dried fruits in food processor, cocoa powder, matcha, rose water, etc.
1. Whisk the egg yolks until foamy.
2. Stir together sugar and water and bring to a boil tocreate a syrup. Keep a small cup of cool water next to the stove and once the boiling mixture begins to look foamy, put a drop into the water. If you can push the syrup into a little ball then it is ready; turn off stove and remove from heat. You can alternately use a candy thermometer and bring to “soft ball” stage.
3. Slowly pour syrup into egg yolks while beating constantly. Continue beating until foamy. Allow to cool until bottom of bowl is no longer hot.
4. Remove butter from refrigerator and cut into chunks. Add one chunk at a time, beating continuously until all are added and mixture is creamy and homogenous.
5. Beat in flavoring (although it is not necessary as this buttercream is so delicious on its own!)
Try adding this as a filling in my macaron recipe. Your life will never be the same!
Good luck and stay ambitious!