French Buttercream
User Reviews
5
French Buttercream
Description
This French Buttercream recipe involves cooking granulated sugar and water to 240°F to create a soft-ball syrup, which is slowly drizzled into beaten egg yolks while mixing continuously. The mixture is whipped until it reaches room temperature and a thick, foamy consistency. Then, cubed room-temperature butter is added gradually, allowing each piece to blend fully before adding the next, resulting in a glossy and smooth cream. Vanilla extract and optional salt enhance flavor and balance sweetness.
The butter should be soft but not melting to maintain proper texture. The process prevents graininess and creates a stable, rich frosting that spreads well and holds shape. This buttercream offers a delicate balance of sweet and buttery taste, ideal for frosting cakes and cupcakes with a refined finish.
This recipe makes a modest quantity appropriate for icing a small naked cake; doubling the batch is recommended for larger cakes. Attention to sugar temperature and gradual syrup addition is important to ensure smoothness without splatter or curdling.
Ingredients
INGREDIENTS
- 1/2 cup granulated sugar 100g
- 3 tbsp water 45mL
- 5 egg large yolks
- 1 cup butter 227g, room temperature and cubed, unsalted
- 1 tsp vanilla extract 5mL
- pinch salt optional
Instructions
- 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
- Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- 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.
- Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
- 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.)
Notes
- Use butter that is soft but still holds its shape to ensure proper consistency in the buttercream.
- Do not allow the sugar syrup to exceed 240°F to avoid a grainy texture.
- When adding hot syrup to egg yolks, mix on low speed to prevent splattering.
- This recipe yields a smaller batch; double it if you need to ice a large or multiple-layer cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1batch
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 35grams | |
| Calories | 170kcal | 9% |
| Carbohydrates | 17g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 116g | 580% |
| Cholesterol | 9mg | 3% |
| Sodium | 9mg | 0% |
| Potassium | 4mg | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 200IU | 4% |
| Calcium | 10mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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