French Buttercream Recipe

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French Buttercream

Natasha Cannon

By
@tasha3jc

This is from my pastry book from college one of my favorite icing's to make!

The yolk of a large egg is about 2/3 of an oz

Rating:
★★★★★ 1 vote
Comments:
Prep:
15 Min
Method:
Stove Top

Ingredients

8 oz
sugar
2 oz
water
3 oz
egg yolks
10 oz
butter, softened cut in chunks
1 tsp
vanilla extract

Step-By-Step

1Bring the sugar and water to a boil, and continue to boil until 115°C-239 F
2While the sugar is boiling, whip the yolks in a stand up mixer until they are thick and very light
3When the sugar comes to temperature, remove from heat and slowly add in a stream to the whipping yolks, on a medium-low speed.
4Continue to whip until yolks are completely cooled.Mixture will be light and thick.
5While machine is running, add in the butter
6Last, add in the vanilla

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: French