This is the richest most decadent Buttercream that ever walked the planet. Think Swiss Meringue but with egg YOLKS, not whites. As far as Buttercreams go it is super versatile, you can use it to ice all the usuals like Cupcakes and Cakes. You can also fill Macarons with it which is actually what Dane will be back to do this Thursday with his recipe for Pistachio Macarons, so stay tuned for that!

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And let us know how you use your French Buttercream by tagging us in your Instagram posts using #cupcakejemma

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French Buttercream

160g Caster Sugar
5 tbsp Water
8 Large Egg Yolks
380g Soft Unsalted Butter

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