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French Buttercream
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Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Indulgent French buttercream: A luscious frosting for all your sweet treats.
Ingredients:
  • 1 1/4 cups (300g) granulated sugar
  • 1/4 cup water
  • 6 large (95g) egg yolks, at room temperature
  • Pinch of kosher salt
  • 1 1/4 cups (340g) unsalted butter, room temperature, cubed into 1 tablespoon pieces
  • 2 teaspoons vanilla extract
Instructions:
  • In a small saucepan, heat the sugar and water until it resembles melted sand. Place it on the stovetop over medium heat, brushing down any stray sugar crystals around the pot with a wet pastry brush.
  • Bring the sugar mixture to a gentle boil without stirring, using a candy thermometer to reach 240°F (115°C) in about 6 minutes.
  • Whisk egg yolks and salt in a stand mixer fitted with a whisk attachment until pale yellow and fluffy, about 5 minutes, while the sugar comes to temperature.
  • *Reduce mixer speed to low and gradually pour the hot sugar mixture into the whipped egg yolks.*
  • Whisk the egg yolk and sugar mixture: Once all the sugar is incorporated, increase the mixer speed to high and whip until the bowl feels just at room temperature when you touch the underside with your forearm.
  • Incorporate softened butter into the egg mixture gradually, one tablespoon at a time, on medium-low speed. Pinch the butter pats before adding to help blending. Wait for each portion to fully mix in before adding the next. The mixture's volume will fluctuate but will settle once all butter is added. Complete in under 6 minutes.
  • Add the vanilla extract once the butter is mixed in. Scrape down the bowl and whip the buttercream on medium-high speed for 3 more minutes until it's light, airy, and ivory in color.
  • Store the buttercream: Enjoy the buttercream right away or keep it fresh for 3 to 4 days by storing it in a covered container in the refrigerator.

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