Description
The Julia Child Buttercream is a classic French buttercream that is rich, creamy, and perfect for frosting cakes or cupcakes. It’s made with butter, egg yolks, and sugar, creating a silky-smooth texture that’s slightly less sweet than American buttercream, allowing the flavor of the cake to shine through. This versatile frosting can be flavored with vanilla, chocolate, or other extracts, and is sure to impress anyone with its decadent taste.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup water
- 4 large egg yolks
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
Instructions
-
Prepare the Sugar Syrup:
- In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar is dissolved. Increase the heat and bring to a boil, then let it boil for about 2-3 minutes until it reaches 240°F (115°C) on a candy thermometer. Remove from heat.
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Whisk the Egg Yolks:
- While the sugar syrup is heating, beat the egg yolks in a stand mixer or large mixing bowl with a hand mixer until they become pale and thick.
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Combine Syrup and Egg Yolks:
- Once the sugar syrup reaches 240°F, slowly and carefully pour the hot syrup into the egg yolks while beating at a medium speed. Be cautious, as the syrup is extremely hot. Continue beating until the mixture cools to room temperature and thickens.
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Add the Butter:
- Gradually add the softened butter, a tablespoon at a time, beating continuously until the buttercream is smooth and creamy. Once all the butter has been incorporated, add the vanilla extract and salt, then mix until fully combined.
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Use or Store the Buttercream:
- The buttercream is now ready to be used to frost cakes, cupcakes, or cookies. If you’re not using it immediately, store it in the refrigerator. Before using, let it come to room temperature and re-whip to restore its smooth texture.
Notes
- You can flavor the buttercream by adding cocoa powder for chocolate buttercream or other extracts like almond or lemon.
- This buttercream works best when the ingredients are at room temperature, so make sure to leave the butter and eggs out for a little while before starting.
- If the buttercream becomes too soft, refrigerate it for a few minutes and re-whip to firm it up.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert, Frosting
- Method: Whisking, Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 10g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
Keywords: Julia Child Buttercream, French Buttercream, Cake Frosting