French Buttercream

1. 1

   Place the eggs and egg yolks in the bowl of an electric mixer fitted with the whip attachment.

2. 2

   Combine the sugar and water in a medium pot and stir over medium heat until it comes to a boil. When it begins to boil, stop stirring and attach a candy thermometer to the pot (if any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water). Continue to cook the syrup until it reaches 240u00b0 F (final desired temperature).

3. 3

   As soon as the sugar syrup hits 230u00b0 F, begin whipping the eggs and yolks on medium-high speed. The goal is to have the egg mixture become pale yellow and thick by the time the sugar reaches the 240u00b0 F.

4. 4

   With the mixer running, add the sugar syrup in a slow, steady stream Continue to whip on high speed until the mixture is pale and very thick and the bowl is no longer noticeably warm to the touch.

5. 5

   With the mixer running, gradually add room-temperature butter in 1/2 tablespoon chunks to the mixer. Continue adding and mixing until all of the butter is added and the buttercream is light and smooth.

6. 6

   Beat in the vanilla and mix to combine. The buttercream can be used immediately or refrigerated in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.