French Buttercream
French Buttercream is a luxurious and creamy frosting made with egg yolks and soft butter, perfect for cakes, cupcakes, and pastries.
Ingredients
For the Buttercream
- 120 g Egg yolks
- 80 g Water
- 200 g Granulated sugar
- 450 g Unsalted butter (softened) Ensure butter is at room temperature for easier incorporation.
- 1/8 teaspoon Salt (optional) Mix in for enhanced flavor if desired.
Instructions
Preparation
- In a saucepan, combine water and granulated sugar, and bring to a boil.
- Once the sugar has dissolved, boil until it reaches 118°C (245°F).
- While the syrup is boiling, whip the egg yolks in a mixing bowl until thick and pale.
Combination
- Carefully drizzle the hot sugar syrup into the whipped yolks while continuously mixing until the mixture has cooled and is fully combined.
- Gradually add the softened unsalted butter, whipping continuously until you achieve a light and fluffy consistency.
- If desired, mix in the salt.
Notes
Store in an airtight container and refrigerate for up to one week. Allow to come to room temperature and re-whip before using. Use within two days if left out at room temperature. For variations, add extracts or melted chocolate.