Description
French Buttercream is a silky, rich frosting made by combining a hot sugar syrup with whipped egg yolks and butter, resulting in a smooth and creamy texture perfect for cakes, cupcakes, and pastries. This buttercream is less sweet than American buttercream and has a delicate vanilla flavor.
Ingredients
Scale
Buttercream Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup water
- 6 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Prepare Sugar Syrup: In a medium saucepan, combine the granulated sugar and water over medium heat, stirring occasionally until the sugar dissolves and the mixture reaches 238°F (115°C) on a candy thermometer, indicating the soft-ball stage.
- Whip Egg Yolks: While the syrup is heating, beat the egg yolks in a stand mixer on high speed until they become thick, pale, and voluminous, which usually takes several minutes.
- Incorporate Hot Syrup: Once the sugar syrup reaches 238°F, slowly pour it in a thin stream into the whipped egg yolks while the mixer runs on low speed to prevent cooking the yolks unevenly.
- Beat Until Cool: Continue beating the mixture on high speed until the bowl feels cool to the touch; this ensures the mixture has cooled and is ready for butter addition.
- Add Butter Gradually: Gradually add the softened butter a few tablespoons at a time, mixing thoroughly after each addition until the buttercream is fully incorporated, smooth, and creamy.
- Add Vanilla Extract: Mix in the vanilla extract until well combined, enhancing the flavor of the buttercream.
- Store or Use: Transfer the French buttercream to a piping bag or an airtight container for immediate use or storage.
- Apply: Use the buttercream to frost cakes, cupcakes, or fill pastries as desired.
Notes
- Ensure the butter is softened but not melted to achieve a perfect texture.
- Use a candy thermometer to accurately monitor sugar syrup temperature for best results.
- If the buttercream is too soft, refrigerate briefly and rewhip before using.
- French buttercream should be used within 2-3 days if refrigerated; bring to room temperature and re-whip before use.
- This buttercream is less sweet and has a lighter texture compared to American buttercream, making it ideal for delicate desserts.
