Spice Island Buttercream

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400g of Granulated Sugar (approx. 1 ¾ cups)
½ cup Water
5 large Eggs
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 - $424.99
Saucepan	Add to Cart - $16.95
Candy Thermometer	Add to Cart - $13.99
Whisk	Add to Cart - $8.99
Rubber Spatula	Add to Cart -

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.