Wayne Gisslen

French Buttercream

Preparation info
  • Yield:

    1

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    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 slowly into the beate

    Per 1 ounce (28.35 g): Calories, 150; Protein, 1 g; Fat, 12 g (71% cal.); Cholesterol, 80 mg; Carbohydrates, 10 g; Fiber, 0 g; Sodium, 110 mg.