Buttercream: the best recipe

Preparation of the cream In a mixing bowl, place the 4 egg yolks and whisk them. In a saucepan, cook the sugar with the water to 123°C. When the temperature is reached, pour the sugar syrup in a thin stream over the egg yolks and whisk at high speed until cooled. The yolks will whiten and thicken until the whisk leaves clear marks in the mixture.

Preparation of the mixture In another bowl, whip the softened butter until very smooth, then add the beaten egg yolks mixed with sugar, one spoonful at a time. Continue to whip until the entire mixture is well incorporated.

Rest. Then add the coffee extract (adjust the quantity according to the desired strength, to taste). Set aside at room temperature.