Perfect French Buttercream

Name: Perfect French Buttercream
Total time: 20 min
Yield: 1 servings
Cuisine: French
Ingredients: 120 g Egg yolks (From 7 large eggs); 80 g Water; 200 g Granulated sugar; 450 g Unsalted butter, softened; 0.125 teaspoon Salt (optional)

20m

Serves 1

pastryliving.com

Perfect French Buttercream

pastryliving.com

20m

Serves 1

Directions

1Add egg yolks to a bowl of a stand mixer and whip them at very high speed until they get very fluffy and pale.
2Meanwhile, add water and sugar to a small saucepan.
3Ensure that all the sugar is wet to prevent it from getting crystallized while heating the syrup.
4Wash off any sugar attached to the side with water using a pastry brush.
5Start heating the water and sugar at medium heat.
6Do not shake the pot a lot or mix the syrup while heating it to prevent the sugar from getting crystallized; just leave it until the temperature gets closer to 244ºF.
7Wash off the side with water once or twice while heating.
8Remove from the heat once it reaches 244ºF | 118ºC, paying close attention as the temperature rises quickly.
9Turn down to low heat toward the end to avoid missing the target temperature.
10Swirl the pot to make the temperature even and get an accurate reading.
11Once the syrup reaches the temperature, immediately add it to the whipped egg yolks as the syrup gets thicker as it cools down.
12Slowly add the hot syrup from the side of the bowl as you continue whipping the egg yolks at high speed.
13Flip the pot upside down at the end to add all the syrup left in the pot.
14Continue whipping the mixture at high speed while it's hot or very warm.
15Turn it down to medium-low speed once it cools down to gently warm.
16Finally, stop whipping it when it cools down to room temperature.
17Add softened butter and salt and whip for about 5 - 10 minutes at medium speed until it gets very fluffy for a lighter, more airy texture.
18Scrape off the bottom and the sides of the bowl to pick up any butter that might have been left out.
19Mix well after scraping.

Ingredients

120 g Egg yolks (From 7 large eggs)
80 g Water
200 g Granulated sugar
450 g Unsalted butter, softened
0.125 teaspoon Salt (optional)

Equipment

Stand mixer with a whisk attachment or a hand mixerSmall saucepanPastry brushDigital thermometerSilicone spatula

Tips

For best results, measure ingredients with a scale.
Ensure all sugar is wet to prevent crystallization while heating the syrup.
Use a clean pot and tools to prevent sugar crystallization.
Do not shake the pot or mix the syrup while heating to prevent crystallization.
Pay close attention to the syrup temperature as it rises quickly; turn to low heat towards the end.
Whipping egg yolks at high speed while slowly adding hot syrup from the side of the bowl is crucial for even distribution.
Ensure the pâte à bombe is at room temperature before adding butter to prevent melting and loose buttercream.
Use soft butter left at room temperature for smooth and fluffy buttercream.
Whip the mixture for 5-10 minutes at medium speed after adding butter and salt for a lighter, more airy texture.

Perfect French Buttercream

20m

Serves 1

pastryliving.com

Perfect French Buttercream

pastryliving.com

20m

Serves 1

Directions

1Add egg yolks to a bowl of a stand mixer and whip them at very high speed until they get very fluffy and pale.
2Meanwhile, add water and sugar to a small saucepan.
3Ensure that all the sugar is wet to prevent it from getting crystallized while heating the syrup.
4Wash off any sugar attached to the side with water using a pastry brush.
5Start heating the water and sugar at medium heat.
6Do not shake the pot a lot or mix the syrup while heating it to prevent the sugar from getting crystallized; just leave it until the temperature gets closer to 244ºF.
7Wash off the side with water once or twice while heating.
8Remove from the heat once it reaches 244ºF | 118ºC, paying close attention as the temperature rises quickly.
9Turn down to low heat toward the end to avoid missing the target temperature.
10Swirl the pot to make the temperature even and get an accurate reading.
11Once the syrup reaches the temperature, immediately add it to the whipped egg yolks as the syrup gets thicker as it cools down.
12Slowly add the hot syrup from the side of the bowl as you continue whipping the egg yolks at high speed.
13Flip the pot upside down at the end to add all the syrup left in the pot.
14Continue whipping the mixture at high speed while it's hot or very warm.
15Turn it down to medium-low speed once it cools down to gently warm.
16Finally, stop whipping it when it cools down to room temperature.
17Add softened butter and salt and whip for about 5 - 10 minutes at medium speed until it gets very fluffy for a lighter, more airy texture.
18Scrape off the bottom and the sides of the bowl to pick up any butter that might have been left out.
19Mix well after scraping.

Ingredients

120 g Egg yolks (From 7 large eggs)
80 g Water
200 g Granulated sugar
450 g Unsalted butter, softened
0.125 teaspoon Salt (optional)

Equipment

Stand mixer with a whisk attachment or a hand mixerSmall saucepanPastry brushDigital thermometerSilicone spatula

Tips

For best results, measure ingredients with a scale.
Ensure all sugar is wet to prevent crystallization while heating the syrup.
Use a clean pot and tools to prevent sugar crystallization.
Do not shake the pot or mix the syrup while heating to prevent crystallization.
Pay close attention to the syrup temperature as it rises quickly; turn to low heat towards the end.
Whipping egg yolks at high speed while slowly adding hot syrup from the side of the bowl is crucial for even distribution.
Ensure the pâte à bombe is at room temperature before adding butter to prevent melting and loose buttercream.
Use soft butter left at room temperature for smooth and fluffy buttercream.
Whip the mixture for 5-10 minutes at medium speed after adding butter and salt for a lighter, more airy texture.