vanilla maple french buttercream
Prep time: 
Cook time: 
Total time: 
Serves: about 5 c
 
Ingredients
  • 2 c (4 sticks) unsalted butter, at room temperature
  • ⅔ c Noble Tonic 02: vanilla chamomile maple syrup, or plain maple syrup
  • ⅔ c sugar
  • 2 tbsp water
  • 10 egg yolks
  • Pinch or two of salt
  • 2 tsp vanilla bean paste
Instructions
  1. Cube the butter and set aside. Combine the sugar, water and maple syrup in a small saucepan. Cook over medium heat, stirring until the sugar dissolves then swirling the pan occasionally. Keep an eye on the temperature while you prepare your egg yolks.
  2. Place the yolks and a pinch of salt in a mixing bowl (or the bowl of a stand mixer) and whisk until lighter in color and thickened. Turn the mixer off.
  3. Once the syrup reaches a temperature of 235 degrees (soft ball stage), immediately remove it from heat and turn your mixer on medium. Pour the syrup between the bowl and the whisk to prevent the hot syrup from splashing. Once all the syrup is incorporated increase the speed to high and beat until room temperature, around 10 minutes. The bowl should feel neutral.
  4. Switch to the paddle attachment (if you have one) and turn the mixer on medium. Add the butter cubes one at a time and mix until smooth and incorporated. Add the vanilla bean paste and mix, then taste and add another pinch or two of salt if needed.
Recipe by oh honey bakes at https://ohhoneybakes.com/chamomile-cake-vanilla-maple-buttercream/