BUTTERCREAM
INGREDIENTS
300g caster sugar
5 egg yolks
500g butter, softened
METHOD
For the butter cream, dampen sugar with a little water in a saucepan, place onto stove and bring to boil, brushing edges down with pastry brush dipped in water to prevent crystallisation. Bring the syrup to soft ball (121°C).
Meanwhile whisk egg yolks until light and fluffy on high speed in an electric mixer. Once sugar has come up to temperature, add to yolks in a slow thin stream, whisking continuously until all has been added. Continue to beat on low speed until the mixture cools to room temperature (this best done in bench top mixer). It has to be the SAME temperature as the butter.
Once cool, gradually add butter and flavouring of your choice, beating until well combined.
SOURCE: Gary Mehigan Masterchef
PHOTO: bbcgoodfood
