French Buttercream
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Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
3
Low
Nutrition per serving
Calories113 kcal (6%)
Total Fat10.2 g (15%)
Carbs5.2 g (2%)
Sugars5 g (6%)
Protein0.7 g (1%)
Sodium14.7 mg (1%)
Fiber0 (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
Combine sugar and water in small pan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
Step 2
Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
Step 3
Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
Step 4
Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
Step 5
Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired (looks the best the same colourr as the cookies)
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