This Almond French Buttercream is scrumptious, tremendous distinctive, and perhaps the rarest of buttercreams.
Almond French Buttercream
Makes about 4¾ cups
- 1 cup (200 grams) granulated sugar
- ¼ cup (60 grams) water
- 8 massive egg yolks (144 grams)
- ¼ (1 gram) to ½ teaspoon (2 grams) almond extract
- ½ teaspoon (1.5 grams) kosher salt
- 2 cups (454 grams) unsalted butter, room temperature
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In a medium saucepan, mix sugar and 1/3 cup (80 grams) water. Carry to a boil over excessive warmth, being cautious to not splash sides of pan and stirring to assist sugar dissolve. (Don’t stir as soon as combination begins to boil.) Prepare dinner till an instant-read thermometer registers 240°F (116°C).
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In the meantime, within the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks, almond extract, and salt at medium pace till simply mixed.
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With mixer on medium pace, pour sizzling sugar syrup between facet of bowl and whisk attachment in a gradual, regular stream. Beat till combination thickens and is comparatively cool to the contact, 8 to 10 minutes.
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With mixer on medium pace, step by step add butter, a number of cubes at a time. Proceed to beat till gentle and fluffy, 1 to 2 minutes, stopping to scrape sides of bowl. Use instantly or refrigerate in an hermetic container.
