contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

3 E 71st St, #2C
New York, NY 10022

Alta Editions is an award-winning publisher of beautiful online cookbooks. 

How to Make Buttercream by Laurent Gras

Chef Laurent Gras Recipes

How to Make Buttercream by Laurent Gras

Alta Editions

This simple, rich buttercream—based on a traditional crème anglaise custard—is a classic of French påtisserie. It can serve as a filling or icing as is, or as the base for other flavors. Having the custard and the butter at the same temperature before you combine the two is essential.
— Laurent Gras

This Provence-inspired Buttercream recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

2 1/2 CUPS (750 ml)


For the Buttercream

  • 1 cup (250 ml) whole milk
  • ⅔ cup (150 g) sugar, divided
  • 4 egg yolks
  • 3 ½ sticks (400 g) unsalted butter, at room temperature



  1. Fill a large mixing bowl with ice and water. Set aside. Combine the milk with half of the sugar in a small saucepan and bring to a simmer. Place the egg yolks and the remaining half of the sugar in a medium mixing bowl and whisk until pale and creamy, about 5 minutes. While continuing to whisk, slowly pour the hot milk mixture into the yolks. Pour this combined mixture back into the saucepan and cook, while stirring with a rubber spatula, until the temperature reaches 180ºF (83°C). Transfer to a clean mixing bowl and set over the ice water bowl to cool to room temperature, about 75°F (25°C). When chilled, whisk in the butter until the mixture is light and creamy.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
Get It Now button