French Buttercream

Steps

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1. 1
   In a medium saucepan, combine granulated sugar (1/2 cup / 100g) and water (3 tablespoons / 45 ml). Heat over low heat and stir until the sugar completely dissolves.
   ▶ ≈0:07
2. 2
   Once dissolved, increase heat to medium-high and bring to a boil. Continue heating until the mixture reaches the soft ball stage (240°F / 116°C). You can test by dropping a small amount into cold water—it should form a soft ball that stretches.
   ▶ ≈0:28
3. 3
   While the sugar heats, separate 5 egg yolks from the whites. Place the yolks in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until the yolks become lighter in color and slightly thicker.
   ▶ ≈2:21
4. 4
   When the sugar reaches soft ball stage (240°F), carefully and slowly drizzle it in a thin stream into the mixer while it's running. Try to pour it into the egg yolk mixture rather than onto the cold bowl.
   ▶ ≈3:54
5. 5
   Increase the mixer speed to medium-high. Let the mixture continue beating for 5 to 15 minutes until the outside of the bowl returns to room temperature. This step is crucial—do not rush to add butter; the mixture must cool completely.
   ▶ ≈4:57
6. 6
   Once cooled to room temperature, reduce to medium speed and add the room temperature butter (1 cup) one tablespoon at a time, allowing each portion to fully incorporate before adding the next. The mixture will go through a rough, cottage-cheese-like stage—this is normal.
   ▶ ≈6:28
7. 7
   After all the butter is incorporated, add vanilla extract (1 tsp) and a pinch of salt. Mix on medium-high speed for 5 to 6 minutes until the mixture becomes silky and smooth. If it still looks grainy or too cold, briefly microwave it (20 seconds at half power) and remix.
   ▶ ≈9:32