How to make it

  • Have a greased heatproof glass measure near the range.
  • In bowl, beat the yolks w/ an electric mixer until pale in color. Meanwhile, heat 1/3 cup of honey to a roiling boil. Immediately transfer the honey to the glass measuring cup. . .
  • Beat the honey into the yolks into a steady stream. Make sure you don't allow the honey to fall on the beaters or they will spin it into the sides of the bowl. If using a stand mixer, pour a small amount of honey over the yolks w/ the mixer turned off. Immediately beat on high speed for 5 seconds. Stop the mixer and add a larger amount of honey. Beat at high speed for 5 seconds. Continue with the remaining honey. For the last addition, use a rubber scraper to remove the honey clinging to the glass measure. Keep beating until it's completely cool.
  • Gradually beat in the butter*. When it reaches the correct consistency, beat in the remaining honey. Use immediately, or place in an airtight bowl & refrigerate up to 3 days. Bring to room temperature before using & rebeat to get it to the right texture.
  • *ok, this is where it can go horribly, horribly awry. if, like myself, you start getting a horrific, chunky blend of butter and egg, run the bottom of the bowl under some hot water, or stick it on a double boiler for a couple of seconds just to warm it up! The butter will melt, you keep beating it, and then you get a light, shiny, delicately flavored frosting. I also add way more honey after I beat it to the right consistency because I love honey. I love honey a lot.

Reviews & Comments 5

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  • micheleodette 8 years ago
    Thank you! I used this with an earl grey cake. I also used 2/3 c came out great. I also added about 1t of vanilla. You really need to beat the hot honey with the yolks until completely cool or else it won't thicken properly, it can take 10-15 minutes...then add the room temperature butter 1 or 2 T at a time. Be patient, it's worth it.
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    " It was not good "
    inskydiamonds ate it and said...
    Unfortunately when I tried to make this, it just tasted like a bowl of butter. It never thickened or anything.
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  • kplatypus 10 years ago
    I have once again committed myself to making cupcakes for my GRE class next week, so if the Target gods smile upon me and allow me to find a reasonably priced mixing bowl and mixer, I will totally try this out. It looks a lot harder than my usual recipe, but I'm trying not to be a cooking pansy.
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    " It was excellent "
    ahmed1 ate it and said...
    This is unique...Thanks for sharing.
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  • httpmom 10 years ago
    Not at all much of a baker but I admit...this sounds really wonderful!
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