Description
This classic French Buttercream recipe delivers a rich, silky, and fluffy frosting made from whipped egg yolks, sugar syrup, and soft butter, perfectly balanced with vanilla and a touch of salt. Ideal for piping onto cakes and desserts, this buttercream is smooth, luxurious, and showcases a melt-in-your-mouth texture that elevates any baked creation.
Ingredients
Ingredients
- 300 g Granulated sugar
- 120 g Water
- 450 g Unsalted butter, softened (room temperature)
- 200 g Egg yolk (about 10 large yolks)
- 1 tablespoon Vanilla extract
- ½ teaspoon Salt
Instructions
- Prepare Butter: Begin by bringing the unsalted butter to room temperature. It should be softened but not melted to ensure proper incorporation into the buttercream.
- Set Up Mixer: Fit your stand mixer with a whisk attachment or prepare an electric hand mixer ready for whipping.
- Whip Egg Yolks: Whip the egg yolks on medium-high speed for 5 minutes until they become light in color and achieve a fluffy, airy texture.
- Make Sugar Syrup: Combine sugar and water in a saucepan and boil over medium-high heat for about 5 minutes, or until the syrup reaches 240°F (116°C) on a candy thermometer.
- Combine Syrup and Yolks: Remove the syrup immediately from heat and slowly pour it into the whipped egg yolks while the mixer is running on low speed to avoid splattering.
- Whip Mixture: Increase the mixer speed and whip the mixture for approximately 5 minutes until the bowl feels cool to the touch, indicating the mixture has stabilized.
- Add Butter: With the mixer on medium speed, add the softened butter gradually, tablespoon by tablespoon. Then turn the speed up to medium-high and whip for an additional 4 minutes, until light, fluffy, and voluminous.
- Incorporate Flavor: Add vanilla extract and salt, whipping for one more minute until the frosting is smooth and silky.
- Adjust Texture: If the buttercream is too thin, refrigerate it for 30 minutes to thicken before use.
- Storage Tips: For best results, use immediately or store in a piping bag at room temperature for a few hours. If refrigerated, bring back to room temperature and whip briefly before piping to restore fluffiness.
Notes
- Butter temperature is critical: use softened butter, not cold or melted.
- Use a candy thermometer to ensure sugar syrup reaches the correct temperature (240°F / 116°C).
- Whipping time affects texture; don’t rush the process to achieve best fluffiness.
- Buttercream can be refrigerated but must be re-whipped after warming to room temperature.
- This frosting is ideal for piping and decorating cakes and cupcakes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Frosting
- Method: Stovetop
- Cuisine: French
