French Buttercream

Preparation info

  • Yield:

    1 lb

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
8 oz<



  1. Combine the sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar.
  2. Continue to boil until the syrup reaches a temperature of 240°F (115°C).
  3. While the syrup is boiling, beat the yolks with the whip attachment until they are thick and light.
  4. As soon as the syrup reaches 240°F (115°C), pour it very s