Great for the filling without losing the typical characteristics of the butter cream which make it particularly indicated to make decorations with a piping bag, written, or to spread over the cakes before you cover them with fondant (pdz, plastic chocolate, etc).
- 150ml water
- 30gr sugar
- 1/2 tablespoon white vinegar
- 3 egg yolks
- 250gr butter
- 2-6 tablespoon limoncello (or rhum and other liqueur)
In a saucepan, bring to a boil the water with the sugar and the white vinegar (it helps prevent sugar crystallization).
In the meantime, pour it into a container the egg yolks.
We bring the mixture of sugar at 121-122°C and pour it still hot in the container with the egg yolks. We assemble at medium-high speed for at least 5 minutes.
Add the butter, softened and cut into cubes, and shake everything up. If we want to get a taste of more delicate, we can halve the amount of butter and add 125gr of margarine.
We can flavor to taste. In the video, we propose the addition of limoncello (2-6 tablespoons to your discretion).