French Buttercream Frosting Recipe
Follow this recipe to prepare a luxurious French Buttercream Frosting, a rich and creamy icing ideal for cakes and cupcakes.
Equipment
- 1 Stand mixer For whipping the frosting
- 1 Saucepan For preparing the sugar syrup
- 1 Candy thermometer To monitor sugar syrup temperature
Ingredients
- 5 Egg yolks Room temperature
- 1 cup Granulated sugar
- 1/4 cup Water
- 1 cup Unsalted butter Softened
- 1 tsp Vanilla extract
Instructions
- In a saucepan, combine sugar and water, and cook over medium heat until it reaches 240°F (115°C) on a candy thermometer.
- While the syrup is heating, beat the egg yolks in a stand mixer on high until they become light and fluffy.
- Once the syrup reaches the correct temperature, slowly pour it into the egg yolks while the mixer is running on low speed.
- Increase the speed to high and beat until the mixture is cool to touch.
- Gradually add butter, one piece at a time, beating on medium until fully incorporated and the frosting is smooth.
- Mix in vanilla extract until combined.
- Use immediately to frost cakes or cupcakes.
Notes
Ensure all ingredients are at room temperature for the creamiest frosting.
Nutrition
Serving: 60gCalories: 200kcalCarbohydrates: 16gProtein: 1gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 10mgPotassium: 20mgSugar: 16gVitamin A: 25000IUCalcium: 100mg
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