French Buttercream
Ingredients
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups unsalted butter, room temperature
- ⅛ teaspoon fine sea salt
- 1 tablespoon pure vanilla extract or vanilla bean paste
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks on high speed until very pale in color and slightly thickened.
- In a small saucepan, combine the sugar and a ½ (120g) water and place over medium heat, stirring on occasion.
- Once the mixture starts to boil, stop stirring and boil the mixture until the sugar is dissolved and reaches 238F on a candy thermometer. Remove from the heat.
- With the mixture on low speed, slowly stream in the hot sugar syrup. Be sure to do this slowly and on low speed so the hot sugar doesn't splash up.
- Turn the mixer up to medium and beat until the mixture is room temperature and the bowl is completely cool.
- Add the butter, a few pieces at a time. Add in the salt and vanilla.
- Beat until the buttercream is completely smooth and silky (about 5 minutes).
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