French Buttercream

Name: French Buttercream
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/2 cup granulated sugar (100g); 3 tbsp water (45mL); 5 large egg yolks; 1 cup unsalted butter (227g, room temperature and cubed); 1 tsp vanilla extract (5mL); pinch of salt (optional)

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 1

Author : John Kanell

french buttercream recipe

Ingredients

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1/2 cup granulated sugar (100 grams)3 tbsp water (45 milliliters)5 large egg yolks1 cup unsalted butter (227 grams, room temperature and cubed)1 tsp vanilla extract (5 milliliters)pinch of salt (optional)

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Instructions

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Step 1

Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil

Step 2

Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.

Step 3

Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.

Step 4

Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.

Step 5

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.)