Culinary Institute of America

French Buttercream

Preparation info
  • Makes

    3 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Whole eggs 8

Method

  1. Whip the eggs and yolks with the whip attachment on high speed until light and fluffy, about 5 minutes.
  2. Combine the sugar and water in a heavy-bottomed saucepan and bring to a boil, stirring to dissolve the sugar. Continue cooking without stirring until the mixture reaches 240°F/116°C.
  3. Slowly pour the hot sugar syrup into the eggs while whipping on me