French Buttercream

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This buttercream is the last of the European buttercreams based on an emulsion. This is considered to be the most stable of all of them as it uses whole eggs and yolks, not a meringue, as do the Swiss and Italian.

Prep Time5

Cook Time5

Total Time10

Course: Dessert, Pastry

Cuisine: French

Keyword: buttercream, French buttercream

Servings: cups

Calories: 965kcal

Author: Helen S. Fletcher

Ingredients

2 whole eggs
1 egg yolk
¼ cup water
¾ cup sugar (150 grams or 5 ⅓ ounces)
¼ teaspoon cream of tarter
½ lb unsalted butter, softened but not runny (225 grams or 8 ounces)
2 teaspoons vanilla

Instructions

Place the eggs and yolk in the bowl of a mixer fitted with the whisk attachment. Beat on medium high until very light, very pale in color and foamy.
Continue beating until the syrup is ready. This small amount of syrup comes to temperature very quickly after it reaches 220 degrees, so watch it, so it does not go over 242 degrees on a candy thermometer.
Place the water in a small saucepan. Add the cream of tarter and then the sugar. Stir to combine. Bring to a boil. Wash down the sides of the pan with a brush dipped in cold water to prevent crystallization. Boil to 242 degrees.
Pour the syrup in slowly, trying to stay between the whisk and the side of the bowl. Do not pour in too quickly, or it will sink to the bottom of the bowl where it cannot be incorporated. Beat until completely cool.
When the base is cooled, add the butter a tablespoon or two at a time. Beat until incorporated. Do not add additional butter until the previous amount is completely mixed in. Don't worry if the buttercream curdles, as it did here. Just continue to add butter and it will smooth out. When all of the butter is incorporated, add the vanilla and continue beating to achieve a light texture.
Yield: Approximately 2 ½ cups, 454 grams or 1 pound.

Nutrition