French Buttercream

This variation on buttercream contains egg yolks. They give the finished frosting a rich, silky texture.

MAKES: about 2 cups

PREP TIME: 15 minutes

COOKING TIME: 8 to 10 minutes

INGREDIENTS:

• ⅔ cup granulated sugar
• 3 Tbsp water
• 5 large egg yolks
• Pinch of fine sea salt
• 1 cup unsalted butter, cut into small pieces and softened
• 1 tsp vanilla extract

INSTRUCTIONS:

1.  In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar has dissolved.
2.  Hook a candy thermometer over the side of the saucepan. Boil the sugar mixture over medium heat, without stirring, until the candy thermometer registers 235ºF, 8 to 10 minutes. (If you don’t have a candy thermometer, drop a little of the mixture into a bowl of cold water. If it forms a soft ball, it’s ready.)
3.  While the syrup is cooking, combine the egg yolks and salt in a medium bowl. Using an electric mixer on high speed, beat the yolks until pale and thick.
4.  When the syrup is ready, immediately remove from the heat. With the mixer still running on high speed, pour a small amount of syrup into the yolk mixture. Beat on high speed for 10 seconds to incorporate. Repeat until all the syrup is incorporated.
5. Continue to beat on high speed until the egg yolk mixture has cooled to room temperature, about 10 minutes.
6.  Beat in the butter one piece at a time, beating well after each addition. Beat in the vanilla extract, then continue beating until the buttercream is smooth and slightly stiff. (The buttercream can be refrigerated in an airtight container for up to 5 days. Let it come to room temperature before using.)

CHANGE IT UP

CHOCOLATE FRENCH BUTTERCREAM

• In a small bowl set over a saucepan of hot, not boiling, water, melt 1 cup chocolate chips with 2 tablespoonfuls of hot brewed black coffee. Stir until smooth, then let cool to room temperature. Beat into the buttercream in place of the vanilla extract.
• Alternatively, omit the coffee and add 2 tablespoonfuls of brandy when you beat the melted chocolate into the buttercream.

PEPPERMINT FRENCH BUTTERCREAM

• Substitute ½ teaspoonful of peppermint extract for the vanilla extract.