Buttercream

By Pierre Hermé chef

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Ingredients

3/4 cup (180 ml) fresh whole milk
5 oz (140 g) egg yolks
6 1/2 oz (180 g) superfine sugar
1 lb 10 oz (750 g) unsalted butter, at room temperature
6 1/4 oz (175 g) Italian meringue

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Instructions

Heat the milk, egg yolks, and sugar together (like a custard) to 180°F (85°C), then cool in a mixer, at high speed. In the mixer, using the whisk, whip the butter until light and fluffy, add the custard and mix well. Detach the whisk and work in the Italian meringue by hand. Place in an airtight container and store in the refrigerator.