Ingredients:
2/3 cups Granulated sugar
3 tablespoons water
6 large egg yolks
2 cups unsalted butter, at room temperature
Directions:
Make the Simple Syrup: combine the sugar and water in a medium saucepan. Add a candy thermometer to the side of the pan. While whisking occasionally, bring to a simmer at medium heat. Cook the syrup until it reaches 250 degrees Fahrenheit (10-15 mins).
Make the Sabayon: Put the egg yolks in the bowl of a stand mixer and whip with the whisk attachment on high speed. While the mixer is running, very slowly stream the simple syrup on the side of the bowl. If you pour too quickly, you can scramble the eggs. Try not to pour the simple syrup in the whisk attachment, otherwise, it might splatter. Keep the mixer running until the mixture is pale, fluffy, and increased in volume (5-7 minutes).
Turn the mixer off and let the sabayon cool completely. After cooled, turn the mixer back on, and add about a tablespoon of butter one at a time until the mixture is light, fluffy, and silky.
Chef’s Note- If you wish to make chocolate buttercream, cream cheese buttercream, or espresso buttercream, add 50 grams of melted milk or dark chocolate, 50 grams of room temperature cream cheese, or 10 grams of espresso powder. Mix on medium speed for 1 minute.