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Author Notes: A rich buttercream made with a base of whole eggs plus egg yolks (pâte à bombe), it has a lovely texture and a lovely yellow hue. —Erin McDowell
Makes about 4 cups
- 6 ounces (about 3 large) eggs
- 6 ounces (about 12 large) egg yolks
- 14 ounces (2 cups) sugar
- 4 ounces (1/2 cup) water
- 18 ounces (2 cups plus 2 tablespoons) unsalted butter, at room temperature
- 1 1/2 teaspoons vanilla extract
- Place the eggs and egg yolks in the bowl of an electric mixer fitted with the whip attachment.
- Combine the sugar and water in a medium pot and stir over medium heat until it comes to a boil. When it begins to boil, stop stirring and attach a candy thermometer to the pot (if any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water). Continue to cook the syrup until it reaches 240° F (final desired temperature).
- As soon as the sugar syrup hits 230° F, begin whipping the eggs and yolks on medium-high speed. The goal is to have the egg mixture become pale yellow and thick by the time the sugar reaches the 240° F.
- With the mixer running, add the sugar syrup in a slow, steady stream Continue to whip on high speed until the mixture is pale and very thick and the bowl is no longer noticeably warm to the touch.
- With the mixer running, gradually add room-temperature butter in 1/2 tablespoon chunks to the mixer. Continue adding and mixing until all of the butter is added and the buttercream is light and smooth.
- Beat in the vanilla and mix to combine. The buttercream can be used immediately or refrigerated in an airtight container.
- This recipe is a Community Pick!
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