French Buttercream
Ingredients
- 1/2 cup 100g sugar
- 3 tbs 45ml water
- 5 large egg yolks
- 1 cup 227g unsalted butter room temperature and cubed
- 1 tsp 227g vanilla
- a pinch of salt optional
Instructions
- Combine sugar and water in a medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium-high and bring to a boil
- Put egg yolks in a stand mixer fitted with a whisk attachment and beat until thick and foamy.
- Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With the mixer running, SLOWLY drizzle the hot syrup into the bowl with yolks.
- Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
- Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.)
Notes
This creamy, custardy French buttercream made with egg yolks pipes beautifully and is so delicious you'll be making it over and over!
Notes
- THE BUTTER!! It has to be soft but not super soft about to melt. When you press into it the butter should yield but only after you apply a bit of pressure.
- Don't let the sugar go past 240F, if you do things will get chunky.
- When you add in the sugar syrup run the mixer on LOW, you don't want hot sugar splattering all over the place.
- The recipe doesn't make a huge batch so if you're trying to ice a small naked cake make a double batch.
Tried this recipe?Let us know how it was!