Frostings 101: French Buttercream

Frostings 101: French Buttercream

French buttercream is one of the richest, most luxurious frostings out there. Unlike many other frosting recipes, this one uses egg yolks, which creates a rich and silky texture.

YIELDS

2 cups

PREP TIME

5 minutes

COOK TIME

25 minutes

INGREDIENTS

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

Flavour Variations:

  • 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.

INSTRUCTIONS

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).

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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.

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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.

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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.

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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.

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