Egg Yolk Buttercream
Rich and smooth egg yolk buttercream, perfect as a cookie filling.
Ingredients
granulated sugar
40 g
water
2 tbsp
egg yolk
1
butter (softened)
75 g
lemon juice
1 tsp
Instructions
1
Make the syrup
Place the granulated sugar and water in a heavy-bottomed small saucepan and heat over low heat until dissolved. Once boiling, continue to cook for 2-3 minutes, until the syrup reaches 107°C.
2
Reheat
Return the mixture to the heat and bring it back to a boil.
3
Beat the egg yolk
Beat one egg yolk in a heatproof bowl.
4
Combine
Gradually pour the hot syrup in a thin, steady stream into the egg yolk, whisking continuously, until the mixture thickens.
5
Add the butter
In a separate bowl, beat 75 g of butter until creamy. Gradually add the egg yolk mixture into the butter, whisking thoroughly after each addition.
6
Flavor
Add the lemon juice. Let cool before using to assemble sandwich cookies.
