French buttercream has a custard-like texture and is great if you're going to be piping shapes or decorations. —Taste of Home Test Kitchen
Ingredients
- 1 cup sugar
- 1/3 cup water
- 10 large egg yolks
- 2 cups butter, softened
- 1 tablespoon vanilla extract
Directions
- In a small heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 240° (soft-ball stage), 3 to 4 minutes. Meanwhile, using a stand mixer, beat egg yolks in a large bowl on high speed until thick and foamy, 8-10 minutes.
- Slowly pour hot sugar syrup over egg yolks while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes.
- Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla. Use immediately.
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