French Buttercream
A creamy, custardy yolk-based buttercream that's too dreamy not to make!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 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
- 2
Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- 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.
- 4
Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
- 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.)