#HoneySavior Snacks: Golden Honey Buttercream by Rose Levy Beranbaum

Becoming a #HoneySavior benefits both humans and bees, with honey bees pollinating 35% of the food we eat every year. Bees also play a vital role in balancing Earth’s delicate ecosystem while supporting biodiversity by influencing food sources for countless species. We all need honey bees as much as they need us!

To celebrate this oh-so-sweet, human-bee partnership and National Honey Bee Day on August 20^th, we asked the “Diva of Desserts” and author of The Cake Bible, Rose Levy Beranbaum, for her favorite honey-themed recipe: Golden Honey Buttercream.

Thank you, Rose, for sharing your recipe and being a #HoneySavior!

Golden Honey Buttercream by Rose Levy Beranbaum

I created this buttercream for The Cake Bible, which is now going into its 54^th printing. The honey contributes a delicious flavor to the silky smooth texture and it is easy to make. Using honey instead of a traditional sugar syrup means not having to use a thermometer provided that the honey is heated to a full rolling boil (the entire surface needs to have bubbles). Also, it is essential that the syrup be completely cool to the touch before adding the butter.

Makes: 3-3/4 cups—enough to fill and frost a two-layer 9-inch cake

INGREDIENTS	MEASUREMENTS	WEIGHT
room temperature	volume	ounces	grams
6 to 9 large egg yolks (see Note)	7 tablespoons (3.5 fluid ounces)	4 ounces	112 grams
honey	1/3 cup (84 ml)	4 ounces	112 grams
unsalted butter, softened	16 tablespoons (2 sticks)	8 ounces	227 grams

 

PREPARATION

Have ready near the cooktop a 1-cup glass measure with a spout, lightly coated with nonstick cooking spray.

DIRECTIONS

1. In a medium bowl, beat the yolks with an electric mixer on high speed until light in color.
2. Meanwhile, in a small saucepan, preferably with a non-stick lining, heat the honey stirring constantly with a silicone spatula, until the entire surface is filled with large bubbles. Immediately transfer it to the glass measure to stop the cooking.
3. If using an electric hand-held mixer, beat the honey into the yolks in a steady stream. Don’t allow syrup to fall on the beaters or they will spin it onto the sides of the bowl.
4. If using a stand mixer, add the honey to the yolks with the mixer off to keep it from spinning onto the sides of the bowl. Begin by pouring in a small amount of syrup. Immediately beat on high speed for 5 seconds. Add the remaining honey the same way in three parts.
5. For either method, for the last addition, stop the mixer, use a silicone scraper to remove the honey clinging to the glass measure, and scrape it against the beater. If the honey has hardened before most of it has been poured, soften it to pouring consistency for a few seconds in the microwave.
6. Continue beating on high speed for five minutes. Then allow it to cool completely.
7. When the outside of the bowl feels cool, on medium-high speed, beat in the butter by the tablespoon. The buttercream will not thicken until almost all of the butter has been added.
8. Place the buttercream in an airtight bowl. Use it at once or up to 6 hours. If keeping it longer, refrigerate it and bring it to room temperature before using. Rebeat to restore texture but not until it has reached room temperature to avoid curdling.

 

Note: The proportion of egg yolk to egg white varies greatly so it is important to weigh or measure the yolks to ensure that there is enough.

Enjoy!

Want more wonderful recipes from the “Diva of Desserts?” Visit RealBakingwithRose.com and follow Rose on Instagram (@realbakingwithrose), Facebook, Twitter and Pinterest.

Faramacy Beauty is fighting to save bees by donating $1 for every bottle of Honey Potion sold to City Growers, a nonprofit that engages city kids in active learning about where food comes from — including the importance of bees, pollination and the production of honey.