French Buttercream

French Buttercream

from preppykitchen.com

Ingredients

  • 1/2 cup granulated sugar (100g)
  • 3 tbsp water (45mL)
  • 5 large egg yolks
  • 1 cup unsalted butter (227g, room temperature and cubed)
  • 1 tsp vanilla extract (5mL)
  • pinch of salt (optional)

Directions

  1. 1

    Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil

  2. 2

    Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.

  3. 3

    Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.

  4. 4

    Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.

  5. 5

    Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.)