Spice Island Buttercream
Ingredients
Buttercream
- 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
Tools
- Electric Stand Mixer and Whisk Attachment
- Saucepan
- Candy thermometer
- Whisk
- Rubber spatula
Read It!
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In a small saucepan over medium heat, bring sugar and cup water to a boil.
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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.
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When sugar reaches 240 remove it from heat immediately, and with the mixer running, add it to your eggs in a steady stream.
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Continue to whip eggs until no heat remains in the bowl on medium-high speed until stiff but not dry; do not overbeat.
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With the mixer still running, add your butter bit by bit, whipping until spreadable, 3 to 5 minutes.
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Add rum, cinnamon and nutmeg. Add your brandy (to taste) with a whisk, and then fold in your freshly grated nutmeg and cinnamon.
Congratulations you did it!
