French Buttercream
Serves 1
Directions
- 1Combine sugar and water in a medium saucepan over low heat, stirring until dissolved.
- 2Increase heat to medium-high and bring the mixture to a boil until it reaches 240 degrees Fahrenheit (soft ball stage).
- 3Separate the egg yolks and place them into the bowl of a stand mixer fitted with a whisk attachment.
- 4Whisk the egg yolks until they are lighter in color and foamy.
- 5Slowly drizzle the hot sugar syrup into the egg yolks while the mixer is running on medium-high.
- 6Continue whisking the mixture until it reaches room temperature.
- 7Add the softened butter one tablespoon at a time, mixing after each addition.
- 8Add the vanilla extract and a pinch of salt if using.
- 9Increase speed to medium-high and mix for 5 to 6 minutes until the buttercream is silky smooth.
Ingredients
- 1/2 cup granulated sugar
- 3 tbsp water
- 5 whole egg yolk
- 1 cup butter, room temperature
- 1 tsp vanilla extract
- 1 pinch salt (optional)
Equipment
medium saucepanspoonstand mixerwhisk attachmentcandy thermometerspatula
Tips
- If the sugar mixture is heating up before you are ready, take it off the heat.
- If the sugar reaches the hard ball stage (beyond 240 degrees), you must start over.
- If the buttercream looks like cottage cheese because it is too cold, microwave the bowl for 20 seconds at half power and remix.
- If the buttercream is not setting because it is too hot, refrigerate for 5 minutes and remix.
- The buttercream can be flavored with a quarter teaspoon of almond extract, orange blossom water, or rose water instead of vanilla.
- This recipe can be doubled or tripled.
