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French Buttercream from "Frostings"

Category: Kids, Holiday, Gifts, Cakes

 Ingredients List

  • 3 ounces egg yolks (about 5-6 whole eggs worth)
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 1/4 cups unsalted butter, softened
  • 1/2 teaspoon vanilla extract


1. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high until light and foamy (about 5 minutes).

2. Meanwhile, place sugar and water in a medium saucepan and bring to a boil. Continue to boil sugar mixture until it reaches 240 degrees on a candy thermometer.

3. Immediately remove from the heat and carefully pour into the egg yolks, while mixing on low speed.

4. Increase the speed to medium-high, and continue mixing until room temperature.

5. With the speed on medium-low, gradually add in the butter, 1 tablespoon at a time.

6. Add in the vanilla extract and beat on high until smooth.

7. Refrigerate for 30 minutes before frosting and piping.

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