Royal Honey Buttercream

By norsegal8

Replacing both the sugar and corn syup of Neo-classic Buttercream with honey results in a mellifluous, subtly perfumed buttercream. Mild clover honey, available at supermarkets, produces the best flavor. This buttercream is wonderful with any yellow cake, but I created it especially for the Queen Bee Cake

Ingredients

• 6 large egg yolks
• 1/3 cup clover honey
• 2 cups unsalted butter

Details

Servings 4

Preparation

Step 1

Have ready a greased heatproof glass measuring cup near the range.

In the bowl of a stand mixer, beat the yolks until light in color. Meanwhile, heat the honey in a small saucepan (preferably with a nonstick lining), stirring constantly, until it comes to a rolling boil. Immediately transfer the honey to the glass measuring cup to stop the cooking.

Pour a small amount of the honey over the yolks with the mixer turned off. Immediately beat at 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 the remove the honey clinging to the glass measuring cup. Continue beating until cool.

Gradually beat in the butter. Place it in an airtight container. Bring to room temperature before using. Rebeat to restore the texture. (Do not rebeat the chilled buttercream until it has reached room temperature or it may curdle.)