Boiled Buttercream!

This variation of buttercream is much richer in flavour, though not as easy to put together! Makes 750ml!

Prep Time: About 70 mins

Cooking Time: About 60 mins

Servings: 0

Allergens: Dairy, eggs

Other: Veggie!!

Ingredients:

400g Unsalted butter

50g Icing sugar

100ml Water

2 Eggs

300g Granulated sugar

50g Glucose

Instructions:

In a large metal bowl, beat the eggs and sugar together with a whisk (electric or normal) until they reach the ribbon stage (a thick, foam-like batter! You can make ribbons on top of the mix with it!)!

Boil the granulated sugar, water, and glucose together in a pan until it reaches 118C (the firm ball stage!)! This can take a very long while, so you gotta be patient!

Once it reaches 118C, gradually add the sugar to the eggs and icing sugar mix, whisking it continuously as you do! Once all mixed it, allow the mixture to cool in the fridge until it reaches 26C!

Cube the unsalted butter and gradually add it while continuing to whisk the mix until a smooth cream is achieved! And you're done! Cover and place it in the fridge until it's use! Consider checking out some of the variations below too and I hope you enjoy!

There's plenty of different flavourings that can be used to change up your buttercream, which you would add after the butter I think! Don't quote me on that though as I gotta experiment with them more! Some flavour variations can include: Chocolate and rum, Whisky and orange, Strawberry and vanilla, Lemon and lime, Apricot and passionfruit, Brandy and praline, Coffee and hazelnut!