French Vanilla Buttercream

from ButterYum
makes about 4 cups


  • 112 grams egg yolks (about 6 egg yolks)
  • 150 grams sugar (3/4 cup)
  • 164 grams light corn syrup (about 1/2 cup)
  • 454 grams unsalted butter, softened (about 1 pound)
  • 6 grams pure vanilla extract (about 1 1/2 teaspoons)
    • Note:  for chocolate variation, add 6 ounces melted dark chocolate
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks until light yellow in color; turn off the mixer until you're ready to add the hot sugar syrup.
  2. In a heavy-bottomed saucepan, heat the sugar and corn syrup together, stirring constantly, until the mixture comes to a full rolling boil. 
  3. Immediately pour a small amount of the hot syrup into the beaten egg yolks and turn the mixer on right away for a few seconds; turn off and scrape the inside of the bowl with a spatula. 
  4. Repeat the process using 1/2 of the remaining sugar syrup; mix again for several seconds, turn off, and scrape bowl. 
  5. Add the remaining sugar syrup and turn the mixer back on, this time allowing it to continue to mix until the egg mixture is completely cool, about 5 minutes (feel the bottom of the bowl to gauge the temperature of the mixture). 
  6. When the egg mixture is completely cool, beat in the softened butter and vanilla extract, scraping down the sides of the bowl once or twice.  
  7. If making the chocolate variation, add the melted chocolate now.
  8. The buttercream is now ready - use within 6 hour or refrigerate.  Chilled buttercream should be allowed to come to room temperature before using (you may need to whisk the room temp buttercream to restore it's creamy texture).

Note:  buttercream should be eaten at room temperature.