Use this recipe when making our Cherry Almond Cake.

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Ingredients

Ingredient Checklist
For Caramel Buttercream Variation:

Directions

Instructions Checklist
  • Put egg yolks and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until pale and thickened, 2 to 3 minutes.

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  • Bring milk and vanilla to a boil in a medium saucepan. Remove from heat. Whisk about one-third of the liquid into yolk mixture. Pour mixture back into pan with remaining custard; whisk to combine. Cook over medium heat, stirring constantly, until mixture registers 185 degrees on an instant-read thermometer. Remove from heat; strain. Refrigerate until cool.

  • Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in chilled custard.

  • Heat egg whites and remaining 1 cup sugar in the clean heatproof bowl of an electric mixer set over a pan of simmering water, whisking constantly, until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on high speed until stiff peaks form.

  • Add egg-white mixture to butter mixture; beat on medium-high speed until smooth. Refrigerate in an airtight container up to 3 days; bring to room temperature, and beat before using.

For Caramel Buttercream Variation
  • Add caramel cream cheese filling.

Reviews

Rating: Unrated
06/23/2009
I made this. It is tasty. Use a candy therm. and a whisk. I cut down the recipe by one third. Call me a barbarian, but I would double the sugar. Also, do not let this sit out on a hot day, it will melt just like butter.