Growing up, I always preferred the slice of cake with the least amount of frosting on it.
I was the quiet one who waited for a center piece, while everyone else was fighting over the edge/corner/giant flower-frosting pieces.
I have changed.
I am now, thanks to my Mom, a frosting “snob”.
This is the single greatest buttercream frosting I’ve ever made.
Regular buttercream, which is butter, vanilla and sugar, just hasn’t been cutting it for me lately.
This buttercream picks up where the old recipe was lacking.
It is hands down wayyyyyyy more time consuming.
But way worth the extra time and patience!
French buttercream starts with egg yolks.
This frosting recipe goes really well with my white cake recipe too because it requires egg whites. That way you don’t feel like you are wasting them, you can just save them for the cake!
So, while you’re beating the egg yolks, you combine sugar, corn syrup and water in a medium saucepan.
You cook that, using a candy thermometer, and let it simmer until it reaches 230-235 degrees F.
You then slooowwwlllyyyyy pour that into the eggs, making sure you don’t “scramble” them.
Once the sugar is in, you let that beat until it reaches room temperature (10-15 minutes).
Then you add the softened butter, 2 tablespoons at a time.
You then frost a cake, or cupcakes or whatever you feel like frosting…
In this case, I made a vanilla birthday cake…for the best father-in-law ever!!
Recipe: French Buttercream
6 Large Egg Yolks
1 Cup Granulated Sugar
2/3 Cups Light Corn Syrup
1/4 Cup Water
1 Pound Unsalted Butter (4 Sticks) Brought to room temperature
1 Teaspoon Vanilla Extract
In the bowl of a mixer, beat the egg yolks until a light yellow color.
In a medium saucepan, combine sugar, corn syrup and water with a candy thermometer attached.
Heat without stirring, until candy thermometer reaches 230-235 degrees F.
With the mixer on slow, very slowly pour a small stream of sugar mixture into the egg yolks. If done slowly and correctly, the eggs will “cook” and not curdle/turn into scrambled eggs.
Once the sugar mixture is in, turn the mixer to high and beat mixture until the sides of the bowl are no longer hot and the mixture reaches room temperature. About 10-15 minutes.
With the mixer on low, add the vanilla and very slowly add about 2 tablespoons at a time of butter. Mixing well after each addition.
If the frosting is a bit too warm after all the butter has been added, you can place it in the refrigerator for a few minutes before frosting your cupcakes or cake.
Bring up to room temperature before serving, about 1 hour.
This recipe frosted a 2 layer 9×9 cake with lots to go around.
I found this recipe through pinterest, on the everparent website.