Ingredients:
Egg yolks: 2; Caster sugar: 60g; Whipping cream: 50g; Rum: 10g; Butter: 100g; Milk: 20g.
Additional ingredient:
Vanilla powder: 5g.
Taste: Creamy; Technique: Skilled; Time: Half an hour; Difficulty: Unknown.
Detailed Steps for Making Egg Yolk Buttercream
Butter
Butter
Whisk egg yolks with caster sugar, whipping cream, milk, vanilla powder, and rum until well combined
Heat gently over low heat, stirring constantly, until the egg yolk mixture thickens and reaches about 80 degrees Celsius, then remove from heat (do not boil)
Continue to whisk in a bowl of cold water to cool down
Soften the butter and beat for 2 minutes
Beat until smooth and creamy
Add the egg yolk mixture (I added in 3 batches for better control of the buttercream consistency)
Beat until smooth, fine, and with distinct patterns
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