French Buttercream Recipe

May 14, 2021Van

Prep time: 20 minutes

Cook time: 3 minutes

Serves: 2 Cups Buttercream

French Buttercream is a beautifully smooth and silky buttercream made with egg yolks, sugar and butter. It’s not overly sweet like American ButtercreamAmerican Buttercream, but richer than Swiss Meringue ButtercreamSwiss Meringue Buttercream because it’s made with egg yolks instead of egg whites – the texture is slightly thicker than pastry cream and it pipes gorgeously for cupcakes. It’s not as stable as American Buttercream because it has a fraction of the sugar, so it needs to stay cool. I bake macarons all the time, so I always have extra egg yolks on hand, this is a perfect way to use them up and one of the best fillings for macarons.

French Buttercream Recipe

May 14, 2021 Van

Prep time: 20 minutes
Cook time: 3 minutes

Serves: 2 Cups Buttercream

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Ingredients

5 Large Egg Yolks
⅔ Cup Granulated Sugar
1 Cup Unsalted Butter, room temp & cubed
1½ Teaspoons Vanilla Extract
A Pinch of Fine Sea Salt
Kitchen Thermometer

Method

1)
Put 5 Large Eggs Yolks, ⅔ Cup Granulated Sugar, Pinch of Fine Sea Salt, 1½ Teaspoons Vanilla Extract into a stand mixer bowl. Fill a pot or large sauce pan with 1 inch of water, bring to a boil then reduce the heat so it’s simmering. Place the bowl on top of the pot, the bowl should not touch the water, constantly stir and scrape the bowl with a silicone spatula until the mixture reaches 150°F – use a Kitchen Thermometer to monitor the temp (takes about 3 minutes) this step pasteurizes the egg yolks & dissolves the sugar. Remove from heat and continue to stir for another 30 seconds. Place the bowl into the refrigerator for 10 minutes.
2)
Attach the mixing bowl to the stand mixer, use the whisk attachment and mix on high for about 5-8 minutes, the bowl should feel cool and the egg yolks will look shiny and thick like pancake batter.
3)
With the mixer still on, add the butter one cube at a time, waiting until the butter is mixed in before adding the next cube. Continue mixing for another 5 minutes or until the buttercream looks smooth and creamy, Enjoy!

*If the buttercream seems too soft, put the bowl into the refrigerator for about 10 minutes, then mix again until creamy.