Frostings 101: French Buttercream
What you need:
- 1 cup (227 g) unsalted butter, softened at room temperature
- 2/3 cup (134 g) Redpath Granulated Sugar
- 3 tablespoons (45 ml) water
- 5 large egg yolks
- Pinch of salt
- 1 tsp (5 ml) vanilla
- Chocolate: Melt 1 cup of chocolate chips with 2 tablespoons of hot coffee or brandy. Stir to combine and cool to room temperature, then add to the buttercream and beat well. Peppermint: Substitute vanilla with 1/2 tsp of peppermint extract.
How to prepare:
1. Make the syrup: Combine the sugar and water in a small saucepan and place on the stove over medium heat. Place a candy thermometer in the pot and cook they syrup until it reaches the softball stage (238°F, 114°C).
2. While the syrup is cooking, add the yolks and pinch of salt to the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with electric beaters, and whisk on high speed until pale and thick.
3. When the syrup reaches the softball stage remove from the heat immediately. Pour a small amount of it into the yolk mixture, then immediately beat on high for about ten seconds, stop, and repeat the process until all of the syrup is incorporated.
4. Once all the syrup has been incorporated, beat on high speed until the mixture has cooled to room temperature. This can take about 10 minutes.
5. When the mixture and the bowl no longer feel warm, switch to the paddle attachment and start adding the butter, one cube at a time, mixing well in between each addition. Add the vanilla (or other flavouiring) and continue to beat until the buttercream is smooth and slightly stiff.