Egg Buttercream

Method

1. Add 150g of granulated sugar into the eggs. 10g of vanilla sugar. Place the bowl into a hot water bath. Mix the eggs and sugar well. We continue to stir only occasionally. We don't have to beat over the steam. We heat to 72 maximum 76 °C. At a higher temperature, the eggs begin to curdle, so the temperature must be monitored. Beat at the highest speed for 10 minutes until it thickens and cools down.
   ▶ watch in the video (0:55)
2. The beaten eggs should reach the same temperature as the butter. Add 150g of softened butter bit by bit while whisking. What to do if the cream curdles. Place the bowl with the cream into the microwave or sink with hot water for approximately 7-10 seconds. After the cream is heated, it will thicken, all the ingredients will come together and take on a smooth liquid consistency.
   ▶ watch in the video (2:06)
3. Mix the cream and beat again at a slightly higher speed. The cream gradually cools and thickens during whipping. After about 10-15 minutes of whipping, the cream is whipped as if it hadn't even curdled. The cream can be flavored in many ways. I seasoned half of the cream with 1 spoon of cocoa. The egg cream is smooth, delicate and very tasty. We can fill various desserts with it.
   ▶ watch in the video (2:50)
4. Well cooled, it is also suitable as a base for fondant or marzipan coating material. It also holds the mirror coating very well.
   ▶ watch in the video (3:26)