Egg Yolk Cream Frosting
- This batch of egg yolk cream frosting yields a total of 600g. 2. When preparing egg yolk cream frosting, pay close attention to the heat when cooking the egg yolks to ensure they do not boil. 3. If the finished egg yolk cream frosting is not used immediately, store it in the refrigerator; it will harden after chilling. Before use, let it return to room temperature in advance, then re-whip with a whisk until fluffy.
Story
This smooth, rich egg yolk cream frosting is a versatile baking staple, prized for its silky texture and delicate sweet flavor that works perfectly for frosting cakes, filling pastries, or decorating a wide range of sweet treats.
Ingredients
egg yolk
milk
butter
caster sugar
condensed milk
heavy cream
rum
lemon juice
honey
vanilla extract
Instructions
1
Step 1
Prepare the required ingredients
2
Step 2
Add fine granulated sugar to the egg yolks
3
Step 3
Add heavy cream
4
Step 4
Add fresh milk
5
Step 5
Mix evenly with an egg beater
6
Step 6
Heat over low heat to around 80°C, remove from heat immediately once the egg yolk mixture starts to thicken
7
Step 7
Immerse the container in cold water, keep stirring without stopping until the egg yolk mixture cools to a non-scalding temperature
8
Step 8
After the butter is softened, stir evenly with an egg beater
9
Combine Egg Yolk Batter and Butter
Pour the cooked egg yolk batter into the butter
10
Beat Until Thick and Fluffy
Continue beating for about 5 minutes until the mixture becomes thick and fluffy
11
Add Honey
Add the honey all at once
12
Add Condensed Milk
Add the condensed milk
13
Add Vanilla Extract
Add the vanilla extract
14
Add Rum
Add the rum
15
Add Lemon Juice
Add the lemon juice
16
Mix Thoroughly with Whisk
Mix the mixture evenly with a whisk
17
Step 17
Whip until the buttercream is smooth and velvety, and you're done.
