Having a mother-in-law with lactose intolerance I wanted to make her something special for Mother's Day. Cupcakes with buttercream icing are traditionally full of dairy, so I adapted Rose Levy Beranbaum's Classic Buttercream recipe to be lactose free. This is as close to real buttercream I've tasted, with the same luxurious texture.
Grease a heatproof glass measuring jug and place near the stovetop.
Beat egg yolks with stand mixer until light in colour.
Combine the water and sugar in a saucepan and heat, stirring constantly, until sugar dissolves and the syrup starts to boil. Stop stirring and boil until the syrup reaches 114 degrees C (soft ball stage), then transfer immediately to the prepared glass measuring jug.
Pour a small amount of syrup over the beaten egg yolks, then beat on high for 5 seconds. Repeat until syrup is used up, then scrape remainder into the the mixture using a rubber spatula. Scrape down sides of bowl.
With mixer on high, slowly pour in the Copha and beat until smooth. Scrape sides of bowl.
Add glucose syrup and vanilla essence 1 tablespoon at a time, beating until smooth between additions.
Beat in Nuttelex one teaspoon a a time, then beat until smooth. Refrigerate briefly then re-beat for a firmer buttercream