Tea and Honey Buttercream
Start with butter that's very soft and creamy. If it's too cold, your buttercream will be grainy and won't come together. If that happens, melt two tablespoons of the frosting then whip it back in to the rest. It will look very melty at first, but will thicken up when you start whipping it.
Servings 1
Ingredients
- 1 egg white
- ¼ cup honey
- pinch salt
- 1 stick unsalted butter cut into 16 pieces (room temperature)
- ¼ teaspoon vanilla extract
- 2 bags English breakfast tea
Instructions
- Combine egg white, honey, and salt in a heatproof bowl set over a pan of simmering water. Whisk by hand until the mixture has reached 120 degrees (it will feel warm to the touch).
- Remove from heat and whisk until stiff peaks form, about 7 minutes. The meringue will be thick, glossy, and col to the touch.
- Add the butter one piece at a time, whisking well until it's all incorporated. Whisk in vanilla and the contents of the tea bags. Continue mixing 2-3 minutes or until the frosting is completely smooth.