Traditional French Buttercream

A silky, smooth texture that melts instantly. The cream is glossy, supple, and carries a clean aroma of fresh butter and vanilla.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 459
• Protein: 5 g
• Carbs: 25 g
• Fat: 38 g

Ingredients

• 166.7 g Minimum butter sweet ( room temperature )
• 100 g White sugar
• 33.3 ml Mineral water
• 2.7 piece Egg ( yolks only )
• 0.7 piece Vanilla bean ( scraped )

Instructions

1. Butter preparation

   Work the butter with a spatula until it reaches a soft ointment consistency. It must not be melted, only malleable.

2. Cooking the syrup

   In a saucepan, mix the white sugar and mineral water. Bring to a boil until 118°C. The syrup should be translucent and coat the spoon.

3. Whisking the sabayon

   Whisk the egg yolks while pouring the hot syrup in a thin stream. The mixture should double in volume, turn pale, and cool down completely.

4. Final emulsion

   Incorporate the softened butter bit by bit into the cold sabayon while whisking. The cream should become smooth, firm, and perfectly silky.

Chef's tips

• If the cream curdles, slightly warm the sides of the bowl to smooth out the emulsion.
• The sabayon must be completely cold before adding the butter, otherwise it will melt.

Storage

Store in the fridge. Take the cream out 30 minutes before use to regain its suppleness.