Coconut Buttercream

Set out the ingredients and equipment:

Separate the yolks into a large bowl.

Add the 2 ounces sugar and the potato starch and whisk to combine.

Add the 2 ounces butter, but do not stir in.

Place a damp kitchen towel under the bowl to prevent it from sliding.

Measure the milk mixture ingredients into a 2-quart, heavy-bottomed saucepan and bring to a boil over medium-high heat.

Turn off the heat and let the mixture steep for 10 minutes.

Measure the flavorings into three separate bowls and set aside.

Return the milk mixture to a simmer.

Once it reaches a simmer, slowly pour it into the yolk mixture, whisking slowly in small circles at first and ending with broader strokes until fully combined.

Pour the mixture back into the saucepan.

Return the saucepan to the stove and heat over medium heat, whisking constantly but not rapidly, for about 4 minutes (3 minutes at high altitude).

The key is to keep the pastry cream moving so it wont scorch on the bottom of the saucepan.

When you begin to see lava bubbleslarge, slowly forming bubbles that burp steamreduce the heat to the lowest setting and whisk briskly for 1 minute to pasteurize the pastry cream.

Pour the pastry cream into the bowl of a standing mixer fitted with the wire whip attachment.

Add the muscovado, coconut rum, and vanilla extract.

Whip the pastry cream on high speed until its cooled to room temperature, about 4 to 5 minutes.

Reduce the mixer speed to medium-low and add the pound of butter, 1 tablespoon at a time.

Whip on medium speed until smooth, about 2 to 3 minutes.