French Buttercream Frosting

Name: French Buttercream Frosting
Ingredients: 1 cup granulated sugar (250 mL); 6 tbsp water (90 mL); 2 eggs; 1 cup unsalted butter , softened, cut into small pieces (250 mL); Candy thermometer or digital instant-read thermometer

Chef

George Geary

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Cookbook

The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies

Published by Robert Rose

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This image courtesy of Joseph DeLeo

Light and creamy like whipped cream, yet sturdy enough to make detailed decorations.

NotesIf you overcook the sugar and add it to egg mixture you have have crunchy caramelized bits. If this happens just add 1/2 cup (125 mL) chopped nuts into finished buttercream so you will not be able to tell if it is nuts or sugar. If the sugar overcooks to the point it is dark in color, add 2 oz (60 g) cooled, melted unsweetened chocolate after the butter and make it chocolate buttercream. If your buttercream is still runny after the last step, it is likely you added the butter before the mixture was fully cool. To firm it up, place entire bowl with whip into refrigerator for 5 minutes, then re-whip.

CostInexpensive

Easy

Total Timeunder 1 hour

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

Five Ingredients or LessYes

Taste and Texturebuttery, creamy

Ingredients

1 cup granulated sugar (250 mL)
6 tbsp water (90 mL)
2 eggs
1 cup unsalted butter, softened, cut into small pieces (250 mL)
Candy thermometer or digital instant-read thermometer

Instructions

In a saucepan, cook sugar and water over medium heat, stirring until sugar is dissolved. Boil gently, without stirring, until temperature reaches 242°F (117°C) on a thermometer. Check to make sure sugar granules are not clinging to sides or pan. If there are, gently brush off with a wet pastry brush.
Meanwhile, in a mixer bowl fitted with whip attachment, beat eggs on high speed just until foamy.
Remove sugar syrup from heat, reduce mixer speed to low and gradually pour in syrup in a steady stream. Try not to pour syrup onto the whip as this will spray sugar onto sides of bowl and it will harden. AFter all sugar mixture has been added, increase speed to high and whip until mixture cooks to room temperature, about 20 minutes. You can test this by touching the bottom half of bowl.
With mixer running, add butter, a couple of pieces at a time, whipping until butter is incorporated and buttercream is fluffy and creamy, about 4 minutes.