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Velvety French Buttercream

Indulge in this velvety French buttercream, providing a distinctively rich and smooth frosting perfect for cakes and pastries. Move aside, Swiss and Italian meringue buttercreams - this silky sensation is sure to become your new favorite!
2
25 min
TOTAL TIME
1262
CALORIES
$1.95
PER SERVING
Velvety French Buttercream
Ingredients
5 INGREDIENTS
3 SERVINGS
Pure Vanilla Extract
1 tsp pure vanilla extract
Egg Yolks
6 large egg yolks
Granulated Sugar
1 cup granulated sugar
Water
1/2 cup water
Butter
1 1/2 cups butter
cut into cubes and at cool room temperature
Directions
9 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Place the 6 large egg yolks in the bowl of a stand mixer equipped with the whisk attachment.
2
Add 1 cup granulated sugar to a small 2-quart saucepan and carefully pour ½ cup water around the edges. Do not stir, and turn the heat to medium to allow the mixture to come to a boil.
3
As soon as the sugar syrup begins to boil, attach a candy thermometer.
4
When the mixture reaches around 220° F, begin whisking the egg yolks on medium.
5
When the sugar syrup reaches 239° F, remove from heat. With the mixer running at high speed, slowly and carefully pour the hot sugar syrup into the egg yolks, targeting the spot between the whisk and the sides of the bowl.
6
Continue to whip until the mixture is light, fluffy, and cool to the touch.
7
Gradually beat 1½ cups butter into the yolk mixture, a few tablespoons at a time, until all the butter is incorporated. The mixture may appear curdled at this stage, but continue mixing, and it will become smooth.
8
Add 1 teaspoon pure vanilla extract and mix until combined.
9
Use the buttercream immediately or refrigerate in an airtight container for up to two weeks. It can also be frozen for up to three months.
Health Info
Macros
68g
CARBS
105g
FAT
16g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
Frequently Asked Questions
Why does my buttercream frosting have bubbles?
How can I add color to my buttercream frosting?
What can I do if my buttercream frosting is too thin?
My buttercream frosting is too thick. What should I do?
How can I add flavor to my buttercream frosting?
My buttercream frosting tastes too sweet, what can I do?
How can I make my buttercream frosting smoother?
How can I achieve a bright white color with my buttercream frosting?
Can I fix curdled buttercream frosting?
How can I make vegan buttercream frosting?