How to make a French Buttercream Icing

A light smooth, custard based frosting that is just sweet enough. Great for cakes and cupcakes. Will not be mistaken for store bought icing!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 6 oz egg yolk
• 1 pound sugar
• 4 oz water
• 1 1/4 pound butter ( 5 sticks)
• 1 tsp vanilla flavoring

1. Add water and sugar to a small sauce pan, place on med high heat until 115 degrees Celsius. Do not stir once it begins to boil. While the sugar syrup is boiling, begin to whip the eggs yolks on med speed until they are light and fluffy.

2. CAREFULLY and SLOWLY pour the sugar syrup into the egg yolks while the mixer is still going. ( have a friend do it, if you have a hand mixer). Continue on Med low speed until no longer hot ( feel side of the bowl, it should be about body temperature ).

3. Slowly add the butter in chunks, allowing it the be incorporated fully before adding more. Once all the butter has been added, add the vanilla. It will be very runny, but will thicken once refrigerated.

Tips & Warnings

• It is easiest to do in a stand mixer, and be very careful when adding the syrup if using a hand mixer.
• THE SYRUP IS HOT AND STICKY AND WILL BURN VERY BADLY, Please Be careful.
• Because the frosting does have eggs, the cake will need to be refrigerated. let sit at room temperature for 30 minutes prior to serving.