French Buttercream

Name: French Buttercream
Cuisine: European, Mediterranean, French
Ingredients: 83 grams granulated sugar; 39 ml water; 4 large egg yolks room temperature; dash of salt; 5 ml vanilla extract; 226 g unsalted butter (at room temperature and cut into small pieces)

8 steps

This is a French style of buttercream which is made by whipping egg yolks and then streaming in a hot sugar syrup. This style of buttercream is naturally very yellow and tastes very rich in flavor. This buttercream works best as a cupcake topping or as a filling for a layer cake. Makes about 2 cups of frosting

Updated at: Wed, 13 Dec 2023 17:36:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1088 kcal (54%)

Total Fat100.8 g (144%)

Carbs43.1 g (17%)

Sugars41.9 g (47%)

Protein6.4 g (13%)

Sodium174.9 mg (9%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

83 gramsgranulated sugar

39mlwater

4egg yolks

large, room temperature

salt

5mlvanilla extract

226gunsalted butter

at room temperature and cut into small pieces

Instructions

Step 1

Place the sugar and water in a saucepan over medium heat with a candy thermometer. Bring the temperature up to 240 F.

Step 2

Meanwhile, in the bowl of a stand mixer fit with a whip attachment, whip the egg yolks until light and fluffy. This should take about 3-4 minutes on medium/high speed while the sugar syrup is heating.

Step 3

With the mixer still running, carefully pour the sugar syrup into the mixing bowl. Make sure you pour it on the edge of the bowl and let it stream down the side into the egg yolks. Do not pour it right into the egg yolks or this could cause them to cook unevenly and leave you with chunks of egg yolks.

Step 4

Turn the mixer up to high and whip at high speed until the mixing bowl is cool to the touch on the bottom.

Step 5

Mix in the vanilla and the salt. With the mixer running, add the butter one piece at a time until the piece is absorbed before adding the next.

Step 6

Use immediately or store covered in the refrigerator for up to 3 days. Re-whip the frosting before using if you stored it.

Notes

Step 7

For a lemon flavor add 1/3 cup of lemon curd to the recipe.

Characteristics

Step 8

Yellow color due to egg yolks, very rich in flavor, slightly sweet, not very stable- does not hold up to heat well, tastes similar to pastry cream, very silky smooth