French Buttercream
Ingredients
- sugar
- egg
- butter
Tips from Chefs to Chefs
- Butter and yolk mixture must be the same temperature.
- Customize with chocolate, purée, or nuts.
- Chill briefly if too soft.
Step by Step
01
Prepare the sugar mix. Pour sugar into a round-bottom mixing bowl and suspend it over a hot bain-marie.
02
Add the egg yolks. Immediately whisk in the yolks with a hand mixer on low speed.
03
Continue to mix briefly on medium speed.
04
Finally whisk the mixture on high speed until pale, thick and creamy. The sugar should be completely dissolved.
05
Remove from heat. The mixture should now be at 60–80°C.
Optional
Add vanilla syrup or flavorings. Whisk gently into the mixture.
06
Transfer the mixture to a stand mixer.
07
Whisk on high speed until the mixture cools down to room temperature.
08
Whip the butter. The butter must be at the same room temperature as the yolk mixture, otherwise they will not combine.
09
Whisk the butter on medium speed until it is creamy and smooth and almost white with a matt sheen.
10
Combine. Gradually add the cooled egg mixture to the whipped butter.
11
Whisk until evenly smooth.
12
The buttercream should have a soft, silky consistency. If it is too soft, chill briefly for 15 minutes.
13
Decorate or pipe. Fill a piping bag and decorate as desired.
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