How To Make The Perfect Whole Egg Eggnog Buttercream
Ingredients and Tools You Will Need:
400g granulated sugar (appox. 1 3/4 cups)
1/2 cup Water
5 large eggs
1 1/4 pound unsalted butter, room temperature
Electric Stand Mixer and Whisk Attachment
¼ tsp Ground Nutmeg
1 oz Brandy (you can also use Rum or Bourbon), optional
In a small saucepan over medium heat, bring sugar and 1/2cup water to a boil.
While your sugar mixture is heating, place the eggs in the bowl of a standing mixer fitted with the whisk attachment. When your sugar reaches about 230º on the candy thermometer, begin to whip the eggs at high speed.
Once your sugar reaches 240º remove it from heat immediately, and with the mixer running, add it to your eggs in a steady stream while whipping on high speed. Be careful, it's very hot!
Continue to whip your eggs until no heat remains in the bowl. You can place your hands along the sides of the bowl to check - it should feel like it's at room temperature.
Now, with the mixer still running, add your butter bit by bit, whipping until spreadable, 3 to 5 minutes. If your buttercream appears curdled, keep whipping until smooth. Makes appox. 4 cups.
To give it that festive eggnog flavour I added brandy and nutmeg. Add your brandy (to taste) with a whisk, and then gently fold in your freshly grated nutmeg.
*** If you want to make even MORE festive buttercream, check out my Holiday Italian Meringue Buttercream recipes right here ***
Finally, taste your Whole Egg Eggnog Buttercream...It’s delicious, and a richer than my Italian Meringue Buttercream. And the best part is, because of the amount of butter in this recipe, it carries flavour incredibly as well.