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    Home › Recipes › Spice Island Buttercream

    Spice Island Buttercream

    Spice up your cakes!

    Share this recipe

    • Ingredients
    • Tools
    • Instructions
    • 400g of Granulated Sugar (approx. 1 ¾ cups)
    • ½ cup Water
    • 5 large Egg Whites
    • 1 ¼ lbs of Unsalted Butter, room temperature
    • ¼ tsp Ground Nutmeg
    • 1 oz Rum, optional
    Item Name: Availability:
    Electric Stand Mixer and Whisk Attachment Add to Cart -
    Saucepan Add to Cart -
    Candy Thermometer Add to Cart -
    Whisk Add to Cart -
    Rubber Spatula

    Boil Sugar and Water

    In a small saucepan over medium heat, bring sugar and cup water to a boil.


    Whip Eggs

    Place the eggs in the bowl of a standing mixer fitted with the whisk attachment. When sugar reaches about 230 on the candy thermometer, whip the eggs at high speed.


    Add Sugar Mixture To Eggs

    When sugar reaches 240 remove it from heat immediately, and with the mixer running, add it to your eggs in a steady stream.


    Keep Whipping

    Continue to whip eggs until no heat remains in the bowl on medium-high speed until stiff but not dry; do not overbeat.


    Add Butter

    With the mixer still running, add your butter bit by bit, whipping until spreadable, 3 to 5 minutes.


    Incorporate Flavors

    Add rum, cinnamon and nutmeg. Add your brandy (to taste) with a whisk, and then fold in your freshly grated nutmeg and cinnamon.


    Congratulations!

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