French Buttercream Recipe
Ingredients:
5 large egg yolks (room temperature)
1 cup (200g) granulated sugar
1/4 cup (60ml) water
1½ cups (340g) unsalted butter (room temperature, cut into cubes)
1½ tsp vanilla extract (or flavoring of your choice)
Pinch of salt (optional)
Instructions
In a stand mixer with the whisk attachment, beat the yolks on high speed until thick and pale (about 5 minutes).
Combine sugar and water in a saucepan over medium heat.
Stir until sugar dissolves, then stop stirring and let it boil until it reaches 238°F (114°C) on a candy thermometer (soft-ball stage).
With the mixer running on medium, slowly pour the hot syrup into the yolks in a thin stream (avoid hitting the whisk).
Once added, increase to high speed and whip until the mixture is thick, glossy, and cool to the touch (about 5–10 minutes).
Reduce speed to medium and add butter one piece at a time.
If the mixture curdles or looks soupy, keep mixing — it will come together!
Once all butter is incorporated, beat in vanilla and salt.
Use immediately to frost cakes or cupcakes, or store in the fridge for up to a week (bring to room temp and rewhip before using)
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