Rosemary brown sugar buttercream
Prep time: 
Cook time: 
Total time: 
Serves: makes 2½ c
 
Ingredients
  • 1 sprig of fresh rosemary
  • ½ c water
  • ¾ c (200g) granulated sugar, divided
  • 3 large egg whites
  • ¼ c (100g) brown sugar
  • ¾ cup (1½ sticks) unsalted butter, cool but not cold and cut into cubes
  • ¾ teaspoon vanilla extract
  • Pinch of salt
Instructions
  1. Combine water and ½ c granulated sugar in a small saucepan and bring to a boil. Remove from heat and add the rosemary sprig. Steep for 15 minutes, then strain the syrup and discard the rosemary. Cool to room temperature.
  2. Wipe the metal bowl of an electric stand mixer, whisk attachment and a whisk with vinegar or lemon juice and a paper towel to remove any trace of grease. Fill a large pot with 1 inch of water and bring to a boil, then reduce to a simmer. Place a metal mixing bowl over the pot of simmering water (bowl should fit snugly) and add egg whites, remaining ¼ c of granulated sugar, and brown sugar. Stir constantly with a whisk until the temperature reaches 160 degrees or until all the sugar has dissolved. Remove from heat.
  3. Beat egg whites and sugar on high speed until the bottom of the bowl is completely neutral, about 10 minutes. Switch to the paddle attachment and turn mixer on low speed.
  4. Begin slowly adding the butter pieces and mix until texture is smooth. If the buttercream curdles, keep mixing, it'll come back together.
  5. Add salt and vanilla extract, then add rosemary simple syrup a tablespoon at a time, tasting after each tablespoon. I used about ¼ c.
Recipe by oh honey bakes at https://ohhoneybakes.com/brown-butter-cake-with-grapefruit-curd-and-rosemary-brown-sugar-buttercream/