Source: The Professional Pastry Chef by Bo Friberg. Third Ed.
Makes 1 serving.
Preparation time: 20 minutes
Tips: Good for decorating cakes.
French Buttercream
Ingredients
Preparation
6 oz granulated sugar
1/8 cup water
3 egg yolks
8 oz unsalted butter
1/2 teaspoon vanilla extract
1. In a small saucepan or small heat proof container (stainless steel steam pitcher works well to such small amount), place the sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and boil until the sugar syrup reaches 240 F degrees.
2. While the syrup is boiling, whip the egg yolks until light and fluffy. Lower the speed on the mixer, and then carefully pour the hot syrup into the egg yolks, poring it in a steady stream between the whip and the side of the bowl. Whip at high speed until the mixture is cool and light in texture.
3. Turn to low speed and gradually add the softened butter, adding it only as fast as it can be absorbed. Mix in the vanilla.
Store in the refrigerator in a glass jar until needed. Bring to room temperature to make the cream spreadable. Refrigerate if it gets too soft. Cream keeps well refrigerated for 2 weeks.
NOTE: Recipe may be made double as needed.
