French buttercream
± 350 g buttercream
Easy
30 minutes
15 minutesA lush, decadent icing, French buttercream is made by pouring hot sugar syrup into whipped egg yolks, creating a rich, silky buttercream reminiscent of ice cream. It’s more indulgent and softer than meringue buttercream. Using caster sugar ensures the syrup dissolves quickly and cleanly, resulting in a smooth, stable buttercream without graininess – essential to create its ultra-velvety texture.
Ingredients
Method
- 100 g castor sugar
- 3 T water
- 2 free-range egg yolks
- a pinch sea salt
- 250 g salted butter, at room temperature
- 1 t vanilla extract
Method
Ingredients
1. Gently heat the sugar and water in a saucepan, stirring to dissolve the sugar. Increase the heat and boil until the temperature reaches 118°C on a sugar thermometer.
2. While the sugar boils, beat the egg yolks and salt in a stand mixer until light and frothy.
3. Once the sugar reaches temperature, stream it into the egg yolks while beating continuously. Pour the mixture down the inside of the mixing bowl, instead of onto the moving whisk.
4. Beat until the mixture cools – the mixing bowl should be cool to the touch.
5. Add the butter 1 T at a time, while beating continuously, followed by the vanilla. Beat until the mixture is thick and glossy.
Photography: Shavan Rahim
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
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