Description
How to make the best French buttercream recipe, made with egg yolks. This cream is perfect on your cakes and cupcakes (quantity for piping 10–12 cupcakes).
Ingredients
- 5 Egg yolks
- 110 g (1/2 cup) Sugar - granulated
- 44 ml (3 tbsp) Water
- 227 g (1 cup) Butter - softened and diced
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
- Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment and beat at high speed.
- Heat the granulated sugar and water in a saucepan over medium heat.
- Check the temperature with a baking thermometer; it should reach 239°F / 115°C.
- Lower the mixer speed and pour the hot sugar syrup over the egg yolks.
- Mix on high speed for about 10 minutes, until the mixture cools.
- Lower the speed and add the softened butter, vanilla and salt.
- Beat again on high speed for 5–10 minutes until creamy and smooth.
Notes
Storage: Store in the fridge for up to 1 week or freeze for 3 months. Bring back to room temperature and re-whip before using.
Tips
- Use room-temperature butter
- Whip until the base has fully cooled
- If curdled, keep mixing until smooth
- If too soft, chill briefly then re-whip
- Switch to the paddle attachment to remove air bubbles
- Prep Time: 30 minutes
- Category: frosting, fillings, cream
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 133
- Sugar: 6
- Sodium: 93
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 6
- Protein: 1
- Cholesterol: 104