This buttercream is great to use when you have warm weather, or when you plan on having your cake out for a long time. It stands heat well and tastes delicious, with its addition of rum. I recommend it mostly with yellow spongecake.
The recipe comes from Julia Child's "Mastering the Art of French Cooking: Volume 1".
INGREDIENTS
- 1/2 pounds butter (2 sticks)
- 1 egg and 3 yolks
- 2/3 cup sugar
- 3 tablespoons water
- 2 tablespoons rum
EQUIPMENT
- A candy thermometer
- 1/2 pounds butter (2 sticks)
Cream the butter using a wooden spoon or a wire whisk until it is light and fluffy.
- 1 egg and 3 yolks
In a bowl, whisk the eggs and yolks. Set aside.
- 2/3 cup sugar
- 3 tablespoons water
Place sugar and water in a saucepan and over medium high heat in the stove, boil until it reaches 235˚F on a candy thermometer.
Remove from heat and immediately start whisking the egg mixture while you slowly pour the boiling sugar in a stream of droplets.
Set a pan of almost simmering water on the stovetop and place the bowl with the egg mixture on it. Continue beating, lifting as much air as possible for 4 to 5 minutes, until it becomes foamy.
- 2 tablespoons rum
Remove mixture from heat, whisk rum. Prepare a large bowl with ice water and place the bowl over it. Continue beating until mixture has cooled to tepid.
Beat in the creamed butter until it reaches the desired consistency to use the buttercream on the cake. Enjoy!
