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Neo-Classic French Buttercream
1 Triple Layer Cake

Qty Size Ingredient
150 gr Confectioner's Sugar
164 gr Corn Syrup (½ cup)
6 lg Egg Yolks
1 lbs Unsalted Butter (melted)
2 tbls Pure Vanilla Extract (Double Strength)

In the mixing bowl of a stand mixer, and beat the yolks with the whisk attachment, until light in color and fluffy.

Combine the sugar and corn syrup in a small heavy-bottomed saucepan and heat, stirring constantly, until the sugar dissolves and comes to a rolling boil (240º).  Do not heat past 240º.  This is the "softball" stage of sugar.  Higher temperatures will result in harder sugar which won't mix with the eggs.

Pour a small amount of syrup over the yolks, and immediately beat at high speed for 5 seconds.  Stop the mixer and add a larger amount of syrup.  Beat at high speed for 5 seconds.  Add the remaining syrup and continue beating until cool, about 80º.

Fit the stand mixer with a paddle attachment.  Gradually beat in the butter, 1 to 2 tbls at a time.  The buttercream will begin to thicken once all of the butter has been added.  Add the flavorings and beat to combine.

Place in an airtight bowl and keep refrigerated.  Keeps 1 week refrigerated; 8 months frozen.  Bring to room temperature before using and/or rebeating to restore texture, if necessary, to prevent curdling.


* If the butter is too cold (the mixer bowl will feel cold, as a result), sometimes the mixture will curdle.  To fix, stop adding butter, soak a dish towel in hot water, wring it out and wrap it around the bowl while increasing beater speed to high.  The gentle warming of the mixture plus the additional mixing will bring it back into a smooth mixture (emulsion).  Or, beat the frosting on low speed, and it will bring it back together.  When the icing does come together, resume with adding butter.  If the bowl still feels hot, and/or the butter melts when you start to add it, stop adding butter and continue to beat on medium until the bowl cools down.

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