French Buttercream

This is a rich, smooth buttercream, not too sweet and more savory than the American version thanks to the addition of egg yolks.

Prepare: 30

Bake: 15

Servings: 12

In a sauce pan, bring water to a simmer.
In a heat proof bowl, add the egg yolks, sugar and salt. Whisk until pale and fluffy.
Place bowl top of pan. Constantly whisk until mixture gets up to 160F (71C.) This will ensure the eggs are safe for consumption.
Remove from heat and using an electric mixer, beat until the egg turn glossy and are no longer warm to the touch.
Start adding butter, 1 tablespoon at a time. Once all the butter is added, beat in vanilla. Buttercream must be kept chilled until ready for use and should not sit out at room temperature for more than 2 hours. Remove from fridge 20 - 30 minutes before serving to allow buttercream to soften. Store any leftovers immediately in fridge up to 2 days.