Products of the Hive

Burnt Honey Buttercream

Makes enough to frost 12 cupcakes

  • 1/3 cup honey
  • 1/3 cup water
  • 8 egg yolks
  • 1 cup granulated sugar
  • 1 lb. unsalted butter, softened

In a saucepan, bring honey to a boil; reduce heat and simmer until honey begins to smoke slightly. Immediately remove from heat; slowly add 2 tablespoons water. In the bowl of an electric mixer with whisk attachment, whisk egg yolks for 3 to 4 minutes. Add sugar and remaining water to honey mixture and cook over high heat until temperature reaches 240°F on a candy thermometer (soft ball stage). Whisking constantly, slowly drizzle honey mixture down the side of the bowl into egg yolks. Continue to whisk at a medium speed for about 5 minutes or until mixture is thick and cool. Whisk in butter, 2 tablespoons at a time, until incorporated.

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