french buttercream
(1 RATING)
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
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prep time
15 Min
cook time
method
Stove Top
yield
Ingredients
- 8 ounces sugar
- 2 ounces water
- 3 ounces egg yolks
- 10 ounces butter, softened cut in chunks
- 1 teaspoon vanilla extract
How To Make french buttercream
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Step 1Bring the sugar and water to a boil, and continue to boil until 115°C-239 F
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Step 2While the sugar is boiling, whip the yolks in a stand up mixer until they are thick and very light
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Step 3When the sugar comes to temperature, remove from heat and slowly add in a stream to the whipping yolks, on a medium-low speed.
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Step 4Continue to whip until yolks are completely cooled.Mixture will be light and thick.
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Step 5While machine is running, add in the butter
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Step 6Last, add in the vanilla
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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