French Buttercream

Preparation info

  • Yield:

    5 lb

    (large)
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Sugar at 100%
Ingredients

Method

Procedure

  1. Combine the sugar and water in a saucepan. Bring to a boil while 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 a wire whip or the whip attachment of a mixer until they are thick and light.
  4. As soon as the syrup reaches