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	View On Parsel
Saucepan	View On Parsel
Candy Thermometer	View On Parsel
Whisk	View On Parsel
Rubber Spatula	View On Parsel

Preparation

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!

If all went well, you should see something that looks like this...

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