150 g sugar
155 g yolks (about 10)2 T bourbon, brandy, rum, or coffee
1 1/2 t vanilla
1/2 t salt
2 C butter, 65°
Toast sugar at 300 for 30 mins or until light golden.
In a bain marie, combine sugar, yolks, liquid, vanilla, and salt.
(I use a pasta pot and glass bowl with a flat bottom.)
Stir constantly until yolk syrup reaches 155°, about 5 mins.
Transfer to stand mixer.
Whisk on high until fluffy and stiff, about 8 mins.
Add butter 1-2 T at a time, waiting 1-2 secs between additions.
Buttercream should be thick and creamy, around 72°.
If buttercream gets too warm, cool in fridge and rewhip.
Note:
All buttercreams are too buttery for my taste.
It's possible to whip in any of these:
melted and cooled chocolate,
fruit preserves, reduced puree, or curd,
nut butters
caramel
alcohol
milk or cream
extracts
extra powdered sugar
crushed freeze dried fruits
dehydrated coffee
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