Description
Julia Child’s Buttercream, a classic French buttercream, is renowned for its luxuriously smooth, rich, and stable texture. It’s a more complex process than American buttercream, but the result is a silky-smooth, not-too-sweet frosting that is perfect for cakes, cupcakes, and other desserts. This buttercream is made with a hot sugar syrup, which helps create its characteristic smoothness and makes it more stable at room temperature than other types of buttercream. Mastering this recipe will add a truly impressive touch to your baking repertoire.
Ingredients
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Sugar Syrup:
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1 cup (200g) granulated sugar
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1/3 cup (80ml) water
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Egg Yolks:
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6 large egg yolks, at room temperature
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Butter:
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1 pound (454g) unsalted butter, very soft but not melted, at room temperature, cut into 1 tablespoon sized pieces
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Optional Flavorings:
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1 teaspoon vanilla extract (or other extract, such as almond, lemon, or coffee)
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2 tablespoons liqueur (such as Grand Marnier, rum, or coffee liqueur)
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Pinch of salt (to enhance flavors)
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Instructions
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Prepare the Butter: Cut the butter into 1 tablespoon-sized pieces and let it sit at room temperature to become very soft but not melted.
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Prepare the Sugar Syrup: In a small heavy-bottomed saucepan, combine the sugar and water. Cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Bring the mixture to a boil, then continue to cook without stirring until the syrup reaches the soft-ball stage (235-240°F or 113-116°C) using a candy thermometer. Watch carefully to avoid burning. If using no candy thermometer, the syrup should bead up on the side of a glass of cold water and be soft and pliable when rolled between fingers.
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Whip the Egg Yolks: While the syrup is cooking, place the egg yolks in a large mixing bowl and using an electric mixer (stand mixer is preferable) begin whipping on medium-high speed until they are pale yellow and thickened, this may take 2-3 minutes.
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Pour in Hot Syrup: Once the sugar syrup has reached the soft-ball stage, immediately reduce the mixer speed to medium-low and slowly pour the hot sugar syrup in a steady thin stream into the egg yolks. Be sure to pour the syrup away from the beaters to avoid splashing.
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Whip Until Thick and Cool: Increase the mixer speed to medium-high and continue to whip the mixture until it has cooled to room temperature (or is warm to the touch), is thick, and has more than doubled in volume. This may take 5-10 minutes. The mixture should be very pale yellow and thick.
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Add the Softened Butter: With the mixer running on low speed, begin adding the softened butter, one piece at a time, waiting for each piece to be fully incorporated before adding the next. If at any point, the mixture looks broken or curdled, increase the mixing speed to medium and keep mixing until it comes together again.
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Whip Until Smooth and Fluffy: Once all the butter has been added, increase the mixer speed to medium-high and whip until the buttercream is smooth, light, and fluffy. This may take an additional 2-3 minutes.
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Add Flavorings: Once the buttercream is smooth, add the optional flavorings such as vanilla extract, liqueur, and a pinch of salt. Mix until well incorporated.
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Use Immediately or Store: Use the buttercream immediately, or store it in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature and re-whip briefly before using.
Notes
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Candy Thermometer: A candy thermometer is highly recommended for accurately gauging the temperature of the sugar syrup and achieving the proper consistency.
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Sugar Syrup Temperature: The temperature of the sugar syrup is critical for this buttercream. If it’s too low, the buttercream will be too soft; if too high, it can become grainy.
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Room Temperature Ingredients: Both the egg yolks and butter should be at room temperature for proper emulsification and the best texture.
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Softened Butter: The butter needs to be very soft but not melted or oily, this is very important for the texture.
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Adding the Butter: Add the butter slowly, piece by piece, to allow it to fully emulsify into the mixture and avoid the buttercream curdling.
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Whipping Time: Don’t rush the whipping time after adding the syrup; it needs ample time to cool and thicken.
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Troubleshooting: If the buttercream appears curdled, continue to whip it until it comes together again. If it remains soupy it may not have been whipped long enough before the butter was added. If it is too thick, it may have been over-whipped.
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Make Ahead: You can make the buttercream ahead of time, store it in the fridge, and re-whip it briefly before using.
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Storage: Properly made, French buttercream can be stored in the refrigerator for up to 5 days, and in the freezer for up to 3 months.
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Flavor Variations: There are endless ways to change the flavor; you can infuse the milk, syrup, or add in flavorings to the finished buttercream.
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Use: This buttercream is more stable at room temperature than American buttercream and is excellent for frosting, piping, filling cakes, cupcakes, or desserts.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Frosting, Icing
- Method: Whipping, Stovetop
- Cuisine: French, Classic
Nutrition
- Serving Size: Approximately 1/4 cup
- Calories: 300-400
- Sugar: 30-40 grams
- Sodium: 50-100 mg
- Fat: 30-40 grams
- Saturated Fat: 15-20 grams
- Unsaturated Fat: 10-15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30-40 grams
- Fiber: 0 grams
- Protein: 1-2 grams
- Cholesterol: 150-200 mg
Keywords: Julia Child Buttercream, French Buttercream, Classic Buttercream, Buttercream Recipe, Cake Frosting, Cupcake Frosting, French Frosting, Silky Buttercream, Stable Buttercream, Rich Buttercream