I have had some epic baking failures lately and tonight’s chocolate cake was no exception. Had I remembered the eggs this post would be very different but as it stands now I have an amazing frosting with no cake to frost.
I had never made a cooked buttercream. It was easier than I expected but I think I still prefer the quick buttercream.
Swiss Vanilla Bean Buttercream
5 egg yolks
1 c plus 2 tbsp sugar
2 c butter softened and cubed
2 tsp vanilla bean paste (or extract)
Pinch of salt
Clean you mixer bowl with vinegar then add the egg yolks and sugar. Whisk over a pot of simmering water until the mixture is 140 degrees.
Move the bowl to you mixer and with the whisk attachment let it mix until shiny, white and cool.
Switch to the paddle attachment and slowly add the cubes of butter. Blend until thick and smooth. The mix will appear to curdle at one point but just let it keep mixing. It took me over five minutes. Then add the pinch of salt and vanilla bean paste.
Store in an air tight container in the fridge for up to a week or in the freezer for a few months. When ready to use just bring to room temp and whisk for a few minutes.