Easy French Buttercream
Servings: 25 servings
Calories: 47kcal
This easy French buttercream is ultra-light, creamy and not overly sweet! It's truly a dream!! I'm sharing my time-tested method without complicated sugar syrup or double boiler!
Print Recipe
Ingredients
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- 3 ½ tablespoons milk
- 1/2 cup (115g) unsalted butter softened
- 1 teaspoon pure vanilla extract
Instructions
- Using an electric hand mixer or immersion blender, whisk yolks and sugar until the mixture is pale and sugar is mostly dissolved. Stir in the milk. (TIP: It's best to use a bowl with high sides, so it doesn't spray out everywhere.)
- Transfer the egg yolk mixture into a small saucepan and heat over low heat, stirring frequently. Continue to cook until it’s thick like a pudding, about 5 minutes. Pour the mixture into a clean bowl and bring it to room temperature.
- Stir in butter in three batches, mixing well after each addition. I use a silicone spatula for this step.
- Add vanilla extract and continue to mix until smooth. For filling macarons, I prefer this consistency of the buttercream.
- However, if you'd like, you can also whip it until fluffy with an electric mixer. Whipped buttercream is ideal for filling cakes and cupcakes.
Notes
Yield: 3/4 cup of filling, enough for filling 1 batch (25) of macarons.
Freezing Instructions: French buttercream freezes well. Place it in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight, then bring it to room temperature. Whip it, if needed.
Nutrition
Calories: 47kcal
Carbohydrates: 2g
Protein: 1g
Fat: 4g
Sugar: 2g
Sodium: 34mg