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When I prepare Plaza Butter Cream Frosting, I rely on precise sugar temperatures and controlled mixing to achieve the signature texture. This recipe calls for building a stable emulsion by streaming 230°F syrup into whipped yolks, then methodically incorporating softened Kerrygold butter. The addition of brandy rounds out the flavor profile. If you want to master a frosting that balances structure with luxurious mouthfeel, you’ll want to see exactly how each step is executed.
Ingredients
- 1/2 cup sugar
- 1/4 cup water
- 1/8 teaspoon cream of tartar
- 5 egg yolks
- 1 1/4 cups softened Kerrygold Irish Gold sweet butter
- 1 tablespoon good brandy
Steps
- Combine 1/2 cup sugar, 1/4 cup water, and 1/8 teaspoon cream of tartar in a small saucepan. Just toss them in—no need for fancy moves. These measurements work well when making small batches for a home kitchen, especially if you’re using a sturdy Le Creuset Dutch oven to maintain even heat. High-quality cookware can improve heat distribution for delicate syrups, especially when paired with a high-end tandoor oven in a premium kitchen setup.
- Stir gently over medium heat until the sugar dissolves. Don’t walk away unless you like scrubbing burnt sugar later.
- Keep cooking, watching like a hawk, until the syrup hits 230°F on a candy thermometer or spins a thread. Yes, that’s a thing.
- While the syrup’s bubbling, start beating 5 egg yolks in a heatproof bowl until they’re light and lemony. Think sunshine in a bowl.
- Here’s the tricky part. With the mixer running, slowly pour the hot syrup into the yolks. Go slow—nobody wants scrambled eggs.
- Beat the mixture until it gets thick, pale, and almost white. It should look like you just whipped up a fluffy cloud.
- Now, grab 1 1/4 cups of softened Kerrygold Irish Gold sweet butter. Cut it into tiny pieces—like, “lost in the couch cushions” tiny.
- Gradually add the butter pieces to your egg mixture, beating all the while. If things look curdled, keep going. Buttercream is dramatic like that.
- Once everything’s smooth and creamy, add 1 tablespoon of good brandy. Don’t skimp; this is where the magic happens.
- Chill the frosting until it’s firm enough to spread. Hide it in the fridge or it will mysteriously disappear. I blame “taste tests.”
- This batch covers two 9-inch cake layers. Or one cake and a few sneaky spoonfuls, if you’re “testing for quality.”
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Cooking Tips
Why does temperature matter so much in buttercream? When making butter cream frosting from the plaza, it’s crucial to heat the sugar syrup precisely to 230°F—this ensures proper consistency and stability. Use softened, not melted, Kerry Irish Gold butter; it should be about 68°F for optimal emulsification. Always add butter gradually to prevent separation. Chill the finished frosting until it’s just firm, not hard, before spreading.
Final Thoughts
This Plaza butter cream frosting showcases the importance of meticulous technique—precise syrup temperature, controlled incorporation of 1 1/4 cups softened Kerry Irish Gold butter, and the strategic chilling period all contribute to a stable, silky result. I find that using an accurate thermometer and cutting the butter into uniform pieces guarantees consistency. Executing these professional methods, I achieve a frosting that’s both structurally sound and luxuriously smooth.