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
Thank you Preppykitchen.com, John Scott Smith, for sharing the above recipe per Cakery Lifey post 6/1/19.
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https://heartofbaking.com/french-buttercream-2/