Buttercream

Ingredients

75g CSR Caster Sugar
140ml Water
2 Egg Yolks

Method

1 : Dissolve CSR Caster Sugar in the water over gentle heat but do not stir. Heat gently to 237oF (114oC) or until a
little of the syrup, dropped in cold water forms a soft ball. Leave to cool one minute.
2 : Add it slowly to the yolks in a fine stream, beating quickly to ensure the mixture does not curdle.
3 : Cream the butter and gradually beat in the syrup. Chill before use.

Comments

Tip :Buttercream can be flavoured with a little essence after it is made,
and can also combine various ingredients to it depending on type of cake it covers!

EXAMPLES of uses: Chocolate Buttercream with flaked or chopped toasted almonds;
Orange Buttercream with chopped candied peel; Pink Buttercream with coconut;
fresh whipped cream with chocolate shavings or fresh passionfruit;
Lemon Buttercream with chopped crystallized ginger.