Hazelnut Buttercream
Makes about 4-5 cups of buttercream
9 large egg yolks, room temperature
1 cup plus 2 Tbsp granulated sugar
¾ cup light corn syrup
6 sticks (1 ½ pounds) unsalted butter, room temperature
¼ tsp fine sea salt
1 Tbsp hazelnut extract
1) In a standing mixer with the whisk attachment, whisk the yolks to a ribbon stage.
2) In a medium pan over med-high heat, bring the light corn syrup and the sugar to a rolling boil, whisking occasionally to spread the sugar evenly within the corn syrup.
3) With the mixer on low, pour the hot syrup slowly into the egg yolks. Be careful not to spatter the syrup onto the sides of the bowl.
4) Continue to whisk on medium-low until the mixture lowers to room temperature.
5) Add the butter, one tablespoon at a time. The buttercream will separate and then come together into a beautifully smooth texture.
6) Whisk in the salt and then the hazelnut extract. Add more extract to taste.
