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The first time I made buttercream with boiled sugar, I made whole egg eggnog buttercream. I loved it the moment I tried it. It is simply delicious. It's rich and velvety smooth. It carries flavour really well, which is why I chose this recipe to make my eggnog buttercream for my Christmas Ornament Cakes

Truth be told, I use my Italian Meringue Buttercream most often. Because it has a white base, it colours better. 

But every once in a while I bust out this whole egg buttercream recipe, and I remember why I fell in love with it. 

 

 

 

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 

1 Saucepan

Candy Thermometer 

¼ tsp Ground Nutmeg

1 oz Brandy (you can also use Rum or Bourbon), optional

Whisk

Rubber spatula 


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.