French Buttercream Frosting Recipe

No Photo

Have you made this?

 Share your own photo!

French Buttercream Frosting

Aurora McBee

By
@aurora

This is the buttercream recipe I made for my wedding cake. It is so silky smooth and delicious!


Featured Pinch Tips Video

Comments:

Serves:

4 cups

Prep:

50 Min

Method:

Stove Top

Ingredients

6
large egg yolks
1/2 c
light corn syrup
3/4 c
sugar
2 c
butter
1 tsp
vanilla (or any other flavoring)

Directions Step-By-Step

1
Begin by setting out all ingredients several hours before beginning, so everything is at room temperature.
2
Have ready a greased 1-cup heat-proof glass measuring cup near your stove.
3
In a bowl, beat the yolks with an electric mixer until light in color.
4
Meanwhile, combine the sugar and corn syrup in a small saucepan (do not use a non-stick sauce pan). Heat, stirring constantly, until the sugar dissolves and the syrup comes to a roiling boil. Immediately transfer the syrup to the prepared glass measuring cup to stop the cooking.
5
If using a hand-held mixer, beat the syrup into the yolks in a thin, steady stream. Don't allow syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the yolks with the mixer turned off. IMMEDIATELY beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measuring cup. Continue beating until completely cool.
6
Gradually beat in the butter and flavoring. Place in an airtight bowl.
7
Will keep for 6 hours at room temperature, 1 week refridgerated, or 8 months frozen. Be sure to bring to room temperature completely before rebeating to restore texture, or the frosting may curdle.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: French