A very rich, light icing. Once you use this style of buttercream icing, you will never go back to the old standard.
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Units: US | Metric
- 1Combine the sugar and water in a saucepan.
- 2Bring to a boil while stirring to dissolve the sugar.
- 3Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
- 4As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
- 5Continue to beat until the mixture is completely cool and the yolks are very thick and light.
- 6Whip in the butter a little at a time.
- 7Add it just as fast as it can be absorbed by the mixture.
- 8Beat in the vanilla.
- 9If the icing is too soft, refrigerate it until it is firm enough to spread.
- 10Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
- 11Blend with about one quarter of the buttercream, then blend this mixture into the rest.
- 12For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.
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Nutritional Facts for French Buttercream Frosting
Serving Size: 1 (742 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2418.4
- Calories from Fat 1691
- Total Fat 187.9 g
- Saturated Fat 113.9 g
- Cholesterol 1026.3 mg
- Sodium 1388.9 mg
- Total Carbohydrate 187.9 g
- Dietary Fiber 3.1 g
- Sugars 180.8 g
- Protein 12.8 g