French Buttercream Frosting

Recipe by Leta8076
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 1 1/2 lb
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces sugar
  • 2
    ounces water
  • 3
    ounces egg yolks
  • 10
    ounces butter, softened
  • 34
    teaspoon vanilla
  • 3
    ounces sweet chocolate or 1 1/2 ounces unsweetened chocolate (optional)
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DIRECTIONS

  • Combine the sugar and water in a saucepan.
  • Bring to a boil while stirring to dissolve the sugar.
  • Continue 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.
  • As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
  • Continue to beat until the mixture is completely cool and the yolks are very thick and light.
  • Whip in the butter a little at a time.
  • Add it just as fast as it can be absorbed by the mixture.
  • Beat in the vanilla.
  • If the icing is too soft, refrigerate it until it is firm enough to spread.
  • Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
  • Blend with about one quarter of the buttercream, then blend this mixture into the rest.
  • For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.
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