French Buttercream Frosting

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

Instructions

• 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.
• Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
• 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.
• Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
• 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)
• THE BUTTER!! It has to be soft but not super soft about to melt. When you press into it the butter should yield but only after you apply a bit of pressure.
• Don’t let the sugar go past 240F, if you do things will get chunky.
• When you add the sugar syrup in run the mixer on LOW, you don’t want hot sugar splattering all over the place.
• The recipe doesn’t make a huge batch so if you’re trying to ice a small naked cake make a double batch.

Notes

https://heartofbaking.com/french-buttercream-2/