French Buttercream
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
49
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Special equipment: Candy thermometer Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment
2
Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes
3
(The eggs will hold an indent made with your finger for a few seconds
4
) Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat
5
Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F
6
Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters
7
Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes
8
The mixture should be thick, but will not form a peak at this point
9
Beat in the salt
10
While still beating on medium-high, add the butter, a few pieces at a time
11
As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added
12
Beat in the vanilla extract
13
Use right away or refrigerate in an airtight container overnight
14
The buttercream may need to be beaten again to smooth out before using