French Buttercream

1. 1

   Put the sugar and eggs in a heatproof bowl and heat them over a water bath until the mixture is above 158°F (70°C) and the sugar has completely dissolved. Whisk constantly and vigorously while heating so the eggs don't curdle.

2. 2

   Take the hot egg and sugar mixture off the water bath and pour it into the bowl of a stand mixer. Whip it on medium-high speed until it has roughly tripled in volume and is completely cool. This can take a few minutes.

3. 3

   In a separate bowl, beat the soft butter with a stand mixer or hand mixer until it is paler, airy and fluffy. This can take about 5 to 7 minutes, depending on the temperature of the butter.

4. 4

   With the mixer still running, add the foamy egg mixture to the butter in 3 to 4 portions. Wait a moment after each addition so the butter can emulsify with the egg mixture. This gives you a smooth, creamy buttercream.

5. 5

   Ideally, use the finished French buttercream right away, because that's when it is at its airiest and shows its full potential.

Notes

1. 6

   - When you heat the mixture over a water bath, the bowl must NOT touch the water!! It is warmed only by indirect heat.

   - If the buttercream has curdled, meaning the butter has separated from the egg, carefully warm it up a little. The best way is over a water bath for a few seconds, stirring constantly. Then beat it hard again.

   - You can vary the buttercream with fruit purées, melted chocolate and many other flavors.

   - It keeps for at most 2 days unrefrigerated and up to 10 days in the fridge.

   - If you want to use the buttercream again after chilling it, bring it back to room temperature and beat it briefly once more, then you can use it without any problem.