French Buttercream Frosting

1. 1

   In a saucepan, cook sugar and water over medium heat, stirring until sugar is dissolved.

2. 2

   Boil gently, without stirring, until temperature reaches 242F (117C) on a thermometer.

3. 3

   Check to make sure sugar granules are not clinging to sides or pan.

4. 4

   If there are, gently brush off with a wet pastry brush.

5. 5

   Meanwhile, in a mixer bowl fitted with whip attachment, beat eggs on high speed just until foamy.

6. 6

   Remove sugar syrup from heat, reduce mixer speed to low and gradually pour in syrup in a steady stream.

7. 7

   Try not to pour syrup onto the whip as this will spray sugar onto sides of bowl and it will harden.

8. 8

   AFter all sugar mixture has been added, increase speed to high and whip until mixture cooks to room temperature, about 20 minutes.

9. 9

   You can test this by touching the bottom half of bowl.

10. 10

    With mixer running, add butter, a couple of pieces at a time, whipping until butter is incorporated and buttercream is fluffy and creamy, about 4 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.