How to Make Buttercream by Laurent Gras

“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)

INGREDIENTS

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

METHOD

Buttercream

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.