French buttercream has a custard-like texture and is great if you’re going to be piping shapes or decorations. —Taste of Home Test Kitchen,
- 1 cup sugar
- 1/3 cup water
- 10 large egg yolks
- 2 cups butter, softened
- 1 tablespoon vanilla extract
image/svg+xml Text Ingredients View Recipe,
In a small heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 240° (soft-ball stage), 3 to 4 minutes. Meanwhile, using a stand mixer, beat egg yolks in a large bowl on high speed until thick and foamy, 8-10 minutes.
Slowly pour hot sugar syrup over egg yolks while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes.
Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla. Use immediately.
2 tablespoons: 72 calories, 6g fat (4g saturated fat), 44mg cholesterol, 47mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 0 protein.