Earl Grey Buttercream
Makes about 3 cups
  • 2 cups (454 grams) unsalted butter, softened and divided
  • 3 tablespoons plus 1 teaspoon (20 grams) loose Earl Grey tea
  • 1 vanilla pod/bean, split lengthwise, seeds scraped and reserved
  • 5 large egg whites (150 grams)
  • 1¼ cups (275 grams) firmly packed light brown sugar
  1. In a small saucepan, bring 1 cup (227 grams) butter, loose tea, and vanilla bean and reserved seeds to a simmer over medium-low heat; simmer for 5 minutes. Remove from heat, and let steep for 5 minutes. Strain butter mixture through a fine-mesh sieve, discarding solids. Refrigerate until the consistency of softened butter, 20 to 30 minutes.
  2. In the bowl of a stand mixer and using the whisk attachment, whisk together egg whites and brown sugar by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until mixture registers 155°F (68°C) to 160°F (71°C) on a candy thermometer. Carefully return bowl to stand mixer, and beat at high speed until medium-stiff peaks form, about 10 minutes. Switch to the paddle attachment.
  3. With mixer on low speed, add tea-infused butter and remaining 1 cup (227 grams) butter, 2 tablespoons at a time, beating until combined. Increase mixer speed to medium-high, and beat until smooth, 3 to 5 minutes. Use immediately, or refrigerate in an airtight container for up to 3 days. Let come to room temperature before using.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/london-fog-cake/