French Buttercream Frosting Recipe
"[Photograph: Vicky Wasik] This silky-smooth frosting has a mellow sweetness and rich custard flavor that complements coconut cake as readily as it does chocolate. Like Swiss buttercream, it's easy to spread and pipe, so it makes cake-decorating a breeze. It can also be doctored with various extracts, spices, nut butters, or melted chocolate to taste...."
INGREDIENTS
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5 1/2 ounces egg yolk (shy 2/3 cup; 155g), from about 10 large eggs
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5 1/4 ounces plain or lightly toasted sugar (about 3/4 cup; 145g); see note
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1 ounce bourbon, brandy, rum, tea, or coffee (about 2 tablespoons; 30g)
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1/4 ounce vanilla extract (1 1/2 teaspoons; 7g)
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1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
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16 ounces unsalted butter (4 sticks; 455g), softened to about 65°F (18°C)
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