Egg Yolk Buttercream
A buttercream made by cooking in egg yolks, with a texture that is lighter and healthier than ordinary buttercream.
Ingredients
Butter (softened)
100 g
Caster sugar
70 g
Condensed milk
20 g
Heavy cream
50 g
Vanilla extract (about 1.25ml)
1/4 tsp
Rum
10 g
Lemon juice
10 g
Egg yolks
2
Milk (about 30ml)
2 tbsp
Honey
15 g
Instructions
1
Cook the egg yolk base
Pour the egg yolks, caster sugar, heavy cream, and milk into a bowl and whisk until evenly combined. Place the bowl over low heat and stir constantly until the temperature rises (about 80°C) and the yolk mixture thickens. Remove from heat immediately and set the bowl in cold water, continuing to stir until the yolks cool to a warm-but-not-hot temperature.
2
Emulsify
Once the butter has softened, beat it with a whisk until smooth. Pour the cooked egg yolk mixture into the mixing bowl and beat with an electric mixer continuously for about 5 minutes, until the mixture is thick and fluffy.
3
Flavor
Add the honey, condensed milk, vanilla extract, rum, and lemon juice all at once, and continue beating with the mixer until evenly combined. Keep beating until the buttercream becomes smooth and silky.
