This Almond French Buttercream is delicious, super unique, and maybe the rarest of buttercreams.
Almond French Buttercream
Makes about 4¾ cups
Ingredients
- 1 cup (200 grams) granulated sugar
- ¼ cup (60 grams) water
- 8 large egg yolks (144 grams)
- ¼ (1 gram) to ½ teaspoon (2 grams) almond extract
- ½ teaspoon (1.5 grams) kosher salt
- 2 cups (454 grams) unsalted butter, room temperature
Instructions
- In a medium saucepan, combine sugar and 1/3 cup (80 grams) water. Bring to a boil over high heat, being careful not to splash sides of pan and stirring to help sugar dissolve. (Do not stir once mixture starts to boil.) Cook until an instant-read thermometer registers 240°F (116°C).
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks, almond extract, and salt at medium speed until just combined.
- With mixer on medium speed, pour hot sugar syrup between side of bowl and whisk attachment in a slow, steady stream. Beat until mixture thickens and is relatively cool to the touch, 8 to 10 minutes.
- With mixer on medium speed, gradually add butter, a few cubes at a time. Continue to beat until light and fluffy, 1 to 2 minutes, stopping to scrape sides of bowl. Use immediately or refrigerate in an airtight container.
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