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The classic frosting. Temperature is key to achieving a smooth and delicious result. Having a candy/deep fat thermometer on hand takes out the guesswork.

French Buttercream

1¾         cups granulated sugar

5            tablespoons water

7            large egg yolks

3            sticks (¾ pound) unsalted butter, cold and cut into ½-inch cubes

¾           teaspoon pure vanilla extract

½           teaspoon kosher salt


Put sugar and water together into a small saucepan and place over medium heat until sugar is melted and the mixture reaches 235°F.

Put the yolks into the Cuisinart®  mixing bowl. Attach the chef’s whisk and mix on Speed 8, gradually increasing speed from the start, until thick and creamy, about 3 minutes. Scrape the entire bowl and then slowly turn up to Speed 12 and continue to whip until pale yellow in color, 5 minutes.

Reduce speed to 6 and slowly pour in the sugar mixture while the mixer is running. Once all the sugar is added, scrape the entire bowl and slowly turn up to Speed 12 until the bowl is completely cool, about 10 minutes.

Once the bowl is cool, turn speed down to 7 and add the butter very slowly, a piece at a time. Once half of the butter has been added, increase speed to about 10 to incorporate remaining. Once all of the butter has been added, add the vanilla extract and salt, mixing until all is incorporated.

TIP: If the buttercream appears curdled, beat on Speed 12 until smooth—this occurs when the butter is too soft or warm.


Servings: Makes 4 cups

Nutritional information per serving

Nutritional analysis per serving (2 tablespoons): Calories 130 (64% from fat) • carb. 11g • pro. 1g

  • fat 9g • sat. fat 6g • chol. 63mg • sod. 35mg
    • calc. 5mg • fiber 0g

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