Burnt Sugar Butter Cream
A French-style buttercream made by beating egg yolks with hot caramel syrup cooked to soft-ball stage, then whipping in butter and caramel sauce until silky and spreadable.
Ingredients
- 0.5 cup sugar
- 6 tbsp water
- 4 each egg yolks
- 2 stick butter
- 0.5 cup caramel sauce
Instructions
- 1
In a saucepan over high heat, combine sugar and water. Bring to a boil and cook until it reaches 115°F (soft-ball stage).
- 2
In an electric mixer fitted with a paddle, beat the egg yolks. With the machine running, slowly pour in the hot syrup.
- 3
Beat until the mixture is thick and cool, about 5 minutes. Add the butter a tablespoon at a time, beating well after each addition.
- 4
Add the caramel sauce and beat until smooth. Remove from mixer. Yields about 2 1/4 cups.
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