FROSTING - French Buttercream

By Aemelia

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Ingredients

60 g Granulated sugar
30 g Water
2 Egg yolks
125 g Unsalted butter
A dash of salt

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

1. In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg yolks.

2. The syrup is ready when it reaches 117°C; pour it over the egg yolks and continue whisking until cold.
Add salt and beat to combine, then add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.