Categories: Desserts

Ingredients

• 6 large egg yolks
• 3/4 cup (51/4 ounces) sugar
• 1/2 cup light corn syrup
• 2 1/2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 1/4 teaspoon salt
• 4 sticks unsalted butter, cut into chunks and softened
• 1 cup (4 to 5 ounces) whole nuts, toasted

Directions

1. Whip the egg yolks in a large bowl with an electric mixer on medium speed until slightly thickened and pale yellow, 4 to 6 minutes.

2. Meanwhile, bring the sugar and corn syrup to a boil in a small saucepan over medium heat, stirring occasionally to dissolve the sugar, about 3 minutes.

3. Without letting the hot sugar mixture cool off, turn the mixer to low and slowly pour the warm sugar syrup into the whipped egg yolks without hitting the side of the bowl or the beaters. Increase the mixer speed to medium-high and whip the mixture until it is light and fluffy and the bowl is no longer warm, 5 to 10 minutes.

4. Reduce the mixer speed to medium-low and add the vanilla, almond extract, and salt. Gradually add the butter, one piece at a time, until completely incorporated, about 2 minutes. Increase the mixer speed to medium-high and whip the buttercream until smooth and silky, about 2 minutes. (If the mixture looks curdled, wrap a hot, wet towel around the bowl and continue to whip until smooth, 1 to 2 minutes.)

5. Process the toasted nuts in a food processor until finely ground, about 15 seconds. Stir the nuts into the buttercream until thoroughly combined. Use immediately or transfer to an airtight container and refrigerate for up to 1 week. If chilled, let soften at room temperature until spreadable, 2 to 3 hours, and stir to recombine before using.

Email to a friend | Print this recipe | Back