Ingredients for French Buttercream Frosting
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How to Make French Buttercream Frosting
- Combine 1 cup granulated sugar and 1/4 cup water in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves completely.
- Continue boiling, without stirring, until the syrup reaches 240°F (115°C) on a candy thermometer. While the syrup is boiling, in a separate bowl, beat 4 large egg yolks with a wire whisk or electric mixer until thick, pale, and almost tripled in volume.
- Once the syrup reaches 240°F (115°C), slowly pour it into the beaten egg yolks while continuously whipping on high speed. Be cautious as the hot syrup will cause the mixture to splatter.
- Continue beating until the mixture is completely cool and thick, and forms a ribbon when you lift the whisk or beaters.
- Gradually add 1 cup (2 sticks) unsalted butter, one tablespoon at a time, beating well after each addition until fully incorporated.
- Beat in 1 teaspoon pure vanilla extract.
- If the icing is too soft, refrigerate for 30-60 minutes, or until it firms up to a spreadable consistency.
- **For Chocolate Buttercream:** Melt 3 ounces of semisweet chocolate in a double boiler or microwave. Let it cool slightly.
- Blend the melted chocolate with about 1/4 of the buttercream until smooth.
- Gently fold the chocolate mixture into the remaining buttercream until evenly combined.
- **For a less sweet buttercream:** Use 1 1/2 ounces of unsweetened chocolate instead of semisweet chocolate.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
723g
Fat
569g
Carbs
62g
