Creamy French Buttercream Frosting Recipe

Instructions

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1. - In a large bowl, whip egg yolks on medium speed with an electric stand mixer for 6-8 minutes, or until the mixture is thick and foamy. Once complete, set the mixture aside.
2. - Next in a medium saucepan, combine the 1 cup of granulated sugar, 6 tablespoons of water and 1 teaspoon of salt.
3. - Heat the combined mixture over medium-high heat, stirring until the sugar dissolves into a hot sugar syrup. Then, bring the mixture to a boil, and maintain at a boil for 2 minutes. before removing from heat.
4. - Immediately after removing from heat, slowly drizzle the hot syrup into the egg yolks with the mixer running on medium speed.
5. - When fully mixed, continue whipping on high speed for 10 minutes, or until the bottom of the bowl is cool to the touch and the mixture is registering a temperature of about 68°F (20°C) with a thermometer. The mixture will become soupy, but as it cools, it will become fluffy again.
6. - Next, add butter to the yolk mixture, one piece of butter at a time, allowing each to incorporate before adding the next, until all the butter is added.
7. - Finally, add the vanilla extract and whip on medium-high speed for about 2 minutes or until the French buttercream frosting is smooth and creamy.

Notes

How To

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