French Buttercream Frosting
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
1 1/2 lb
ingredients
directions
- Combine the sugar and water in a saucepan.
- Bring to a boil while stirring to dissolve the sugar.
- Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
- As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
- Continue to beat until the mixture is completely cool and the yolks are very thick and light.
- Whip in the butter a little at a time.
- Add it just as fast as it can be absorbed by the mixture.
- Beat in the vanilla.
- If the icing is too soft, refrigerate it until it is firm enough to spread.
- Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
- Blend with about one quarter of the buttercream, then blend this mixture into the rest.
- For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.
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Reviews
-
WOW!! I didn't have a thermometer for the syrup, so I was a little worried, but the recipe turned out great. I was also a bit concerned that the icing might br too runny, but the refrigerator took care of that. After about 1/2 hour, the icing was much thicker. I frosted a chocolate zucchini cake (#20658), with this icing. Very gourmet!! THANKS!!!!!
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RECIPE SUBMITTED BY
Leta8076
United States
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