French buttercream
A beginner's guide to the silky smooth and rich French Buttercream .
Ingredients
- 3 egg yolks , at room temperature
- 100 grams or 1/2 cups granulated sugar
- 2 tablespoons water
- 226 grams or 1 cups unsalted butter , at room temperature
- 1 tsp vanilla extract or flavouring of choice
Instructions
- Beat the egg yolks for a few minutes until frothy.
- In a thick bottomed saucepan , heat the sugar and water without stirring , until the sugar dissolves and it reaches 238 F/ soft ball stage. That is, a drop of syrup into cold water will form a soft ball that you can roll between your fingers.
- Immediately take the sugar syrup off the heat , and drizzle into the egg yolks gently , continuously and slowly , while whipping them.
- Once all the syrup has been added, keep beating the mixture until the bowl is cool to touch.
- Add the butter, one cube at a time , beating for a few seconds after each addition.
- Beat until the buttercream is light and fluffy( a few minutes) .
- Add vanilla / flavouring and beat until incorporated.
Notes
- This lasts for a week in the refrigerator and about two months in the freezer.
- If your sugar syrup hardens before you poured it all in, reheat on low heat to get it liquid again . If you get crystals in your yolks, you ll need to discard it. You can also transfer the syrup into another bowl or cup , and then pour into the whipping eggs.
- This makes about 1 ½ cups , enough to frost 12 cupcakes generously.
- Flavour options : any fruit curd/ puree/jam upto 3 tablespoons or upto 50 grams melted chocolate or 2 tsps extract