Honey ButtercreamFrom ayebee 8 years ago
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.
The Cookayebee Portland, OR
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