French Butter Cream

French Buttercream stands out for its luxurious texture and depth of flavour, thanks to its key ingredient: egg yolks. Unlike American Buttercream, which relies on powdered sugar for structure, this recipe uses a cooked sugar syrup to create a smooth, creamy base.
You will need:
Handheld Mixer or Stand Mixer
Pot or Saucepan
Spatula
Measuring Spoons and Cups
Mixing Bowls
Whisk or Fork
Cooling Rack (optional)
1 cup butter softened
4 large egg yolks
1 cup sugar
1 teaspoon vanilla extract

Method:
Whip the softened butter until fluffy and smooth using a mixer. In a pot, heat the sugar with a little water over medium heat until dissolved, forming a syrup. Slowly pour the warm sugar syrup into the whipped butter while the mixer is running, blending until smooth. Add the egg yolks one at a time, ensuring each is well mixed before adding the next, followed by the vanilla extract. Make sure it is cool enough or it will cook the egg. Continue mixing until the Buttercream is velvety and smooth. Your French Buttercream is ready! Use it to top cakes, cupcakes, or fill pastries. Enjoy the rich and creamy goodness!