Description
French Buttercream Icing, from the French Pastry School.
Ingredients
Scale
- 500 g Butter, unsalted
- 1 g Sea salt
- 5 g Bourbon vanilla extract
- 10 g Freshly squeezed lemon juice
- 100 g Whole eggs
- 40 g Egg yolks
- 50 g Water
- 160 g Granulated sugar
- 30 g Corn syrup
Instructions
- Bring all ingredients to room temperature. Verify the temperature with Thermapen® ONE.
- Whip the butter, salt, and vanilla in a stand mixer using the paddle attachment on medium speed for 3 minutes until light and fluffy.
- Add the lemon juice. Transfer to a medium bowl.
- Wash the stand mixer bowl and start whipping the whole egg and egg yolks using the whisk attachment on medium speed for 2 minutes.
- In the meantime, cook the water, sugar, and corn syrup to 250°F (121°C) in a small saucepan. (subtract 1°F for each 500ft elevation above sea level.)
- While whipping the egg mixture on medium speed, slowly pour in the sugar syrup near the side of the bowl.
- Then, whip on high speed for 3 minutes until the egg mixture is cooled to 104°F (40°C).
- While on low speed, add the butter mixture to the egg mixture and whisk until light and fluffy.
- Use immediately to fill and frost your cakes.
Note:
- Buttercream can also be stored in a refrigerator for up to three days or the freezer for up to one month.