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Buttercream
Makes APPROX. 380g Cakes, Bread and Pastries
Ingredients
- 3 egg yolks
- 100g caster sugar
- 225g unsalted butter, cubed and left at room temperature
Method
In a mixer, whisk the egg yolks on a medium speed until light and aerated, then continue whisking on a low speed.
Meanwhile, pour 30g cold water into a small pan, add the sugar and cook over a medium heat until it reaches 118C on a cook’s thermometer.
With the mixer at its minimum speed, quickly pour the sugar syrup over the whipped egg yolks. Bring the mixer back up to full speed straightaway and continue whisking until lukewarm. Reduce the speed to medium and gradually add the soft butter. Bring the mixer back up to full speed again and continue whisking until the butter is fully combined and the cream looks smooth and fluffy. Use straightaway or keep for 2-3 days in an airtight container in the fridge, bringing it back to room temperature and whisking before using.
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