Description
How to make the best French buttercream recipe, made with egg yolk 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.
- Meanwhile, heat the granulated sugar and water in a saucepan over medium heat.
- Check the temperature with a baking thermometer, which should read 239°F / 115°C.
- Lower the speed of the mixer and incorporate the syrup of sugar on the egg yolks.
- Continue mixing at high speed for about 10 minutes, until the mixture cools.
- Lower the mixer speed and fold in the softened butter pieces, vanilla and salt.
- Resume high speed and mix for about 5-10 minutes until creamy and smooth.
Notes
Storage: Up to 1 week in the fridge and up to 3 months in the freezer.
- 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