Custard Buttercream
 
Makes approximately 3½ cups
Ingredients
  • 4 (180 grams) medium eggs
  • 14 tablespoons (180 grams) granulated sugar
  • 7 ounces (200 ml) whole milk
  • 2 cups plus 3 tablespoons (500 grams) unsalted butter
Instructions
  1. In a large bowl, whisk together eggs and sugar.
  2. In a medium saucepan, bring milk to a simmer over medium heat. Remove from heat.
  3. Gradually whisk one-third milk into egg mixture. Gradually pour egg mixture into remaining milk, whisking constantly. Return saucepan to medium heat, and cook, stirring constantly, until mixture thickens (to coat back of spoon). Remove from heat, and let cool to room temperature.
  4. Slowly whisk in butter, 2 tablespoons at a time, until smooth.
  5. Transfer mixture to a medium bowl. Place a sheet of plastic wrap directly on surface of custard. Refrigerate for 1 hour before use.
Recipe by Victoria at https://victoriamag.com/summer-lodge-macarons-recipe/