French Buttercream Made Stepwise

• In a heavy-bottomed saucepan, combine 1 cup granulated sugar and ½ cup water. Place the pan over medium heat, stirring gently until the sugar dissolves. Attach your candy thermometer and allow the syrup to reach 240°F (115°C), known as the soft-ball stage. Avoid stirring once it reaches this temperature to prevent crystallization.
• While the syrup is heating, place the 8 large egg yolks in a heatproof bowl. Begin whisking them with a stand mixer or by hand until they become pale and slightly frothy. This aeration is key to the light texture of your French Buttercream.
• Once the syrup hits 240°F, slowly pour it in a thin stream into the whisked egg yolks while continuing to whisk vigorously. This gradual mixing prevents the yolks from curdling. Continue whisking until the mixture cools down to room temperature and thickens to a ribbon-like consistency.
• With your mixer on medium speed, begin adding the 1 cup unsalted butter (room temperature) piece by piece to the cooled egg yolk mixture. Keep beating until the buttercream becomes smooth, silky, and fluffy. If the mixture appears curdled or separated, continue beating until it comes together.
• Add a pinch of salt and 2 teaspoons of vanilla extract or vanilla bean paste. Beat gently to combine. Taste and adjust vanilla or salt if needed. Your French Buttercream is now ready to frost cakes, fill pastries, or decorate cupcakes.