Smooth like beurre.
Most bakers are familiar with meringue-based buttercreams, like Swiss and Italian, but their French cousin isn't nearly as well known. In part, that's because Swiss and Italian buttercreams are cheap and practical, turning leftover egg whites into something useful and delicious—frosting for cake.
Classically, French buttercream is made by pouring a hot syrup over whipped egg yolks, but I make mine over a water bath instead. It's a method similar to my technique for, one that eliminates the mess associated with pouring a boiling sugar syrup into a running mixer. It's also a method that ensures those egg yolks are fully cooked, something that can't be said for traditional French buttercream.
When the mixture comes to temperature, it will have transformed from a thick and grainy paste into something almost like a syrup, smooth and loose but thick., and whip on the highest speed until the egg yolk mixture is thick, foamy, and just beginning to ball up on a whisk. This takes about eight minutes on my KitchenAid, but the exact timing can vary considerably with the wattage of your mixer, so let the visual cues be your guide.
The mixture may look a little strange at first, but as the butter is incorporated, it will eventually become glossy, smooth, and thick enough to hold stiff peaks.
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