Vanilla Buttercream

Name: Vanilla Buttercream
Yield: 4 pounds 8 ounces (2 kg 45 g)
Cuisine: French
Ingredients: 2 teaspoons (10 ml) vanilla extract; 2 pounds (910 g) unsalted butter, at room temperature; ½ cup (120 ml) water; 12 egg yolks (1 cup/240 ml); 1 pound 8 ounces (680 g) granulated sugar

French Method

Preparation info

4 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 pound 8 ounces (680 g) granulated sugar
½

Europe
France
Garnish
Mediterranean
Gluten-free
Vegetarian

Method

Place the sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and boil until the sugar syrup reaches 240°F (115°C).
While the syrup is boiling, whip the egg yolks until light and fluffy. Lower the speed on the mixer, then carefully pour the hot syrup into the egg yolks in a steady stream between the whip and the side