French Buttercream
Makes 2 cups
Ingredients
- 1½ cups sugar
- ¼ cup water
- 4 large egg yolks
- 3 sticks (24 tbsp) room temperature, unsalted butter
- 1 tsp vanilla extract (or flavorings of choice up to 1 tbsp)
Equipment
- small saucepan
- candy thermometer
- stand mixer with whip & paddle attachments
How-to
Make Sugar Syrup & Whisk Yolks
- Bring water and sugar to a full rolling boil over high heat, stirring just until the sugar dissolves and the mixture is clear
- Cook to soft-ball stage (235º - 245º), or until the sugar pulls a thread. This will take about 5 minutes. It is sometimes hard to get an accurate temperature read with such a small amount of syrup. Another test is to drop a bit of the mixture into cold water. If it forms a “soft ball,” then it is at the correct stage
- Place egg yolks in a stand mixer. Beat on high with whip attachment until fluffy and yellow (for a couple of minutes – you can’t over-beat them)
Combine Yolks, Syrup & Butter
- With the mixer turned off, pour half of the sugar mixture into the yolks. Turn on the mixer to medium speed and beat until just combined
- With the mixer turned off, add the remaining sugar mixture. Beat at medium speed until the bowl of the mixer feels cool to the touch, 5-10 minutes
- Add a third of the butter, and mix on medium speed until combined
- Scrape down the bowl, change to a paddle attachment, and slowly add the remaining butter, mixing on medium speed
Add Flavoring
- Add vanilla extract or flavoring of choice, mix to combine.
- Use immediately, or refrigerate in an air-tight container. Stir before using