Using raw egg yolks in buttercream
I can't find a simple recipe for a buttercream filling. I would like to make the filling using warmed golden syrup with unsalted butter but the recipe I would like to use says to pour the warmed syrup over raw egg yolks - is this correct?
From the editor:
When making an Italian or Swiss Meringue buttercream, a hot sugar syrup is mixed with beaten egg whites, then butter is added. It's a similar concept, so it sounds like it's probably correct.
Just make sure to temper the egg yolks by adding about one quarter of the hot syrup, and mixing, first. Then add the remaining syrup and mix. Otherwise you'll end up with scrambled eggs.
Regards,
Michelle (editor)
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