Buttercream (3)

  • Preparation 15 MIN
    Cooking 5 MIN
  • Servings 4
  • Makes 500 ml (2 cups)



  1. Place the egg in large bowl. Set aside.
  2. In a saucepan, bring the sugar, syrup, and water to a boil. Simmer until the candy thermometer reads 117 °C (242 °F), about 3 to 4 minutes.
  3. While beating with an electric mixer on medium speed, drizzle the hot syrup into the egg, avoiding the beaters. Beat until completely cooled, about 15 minutes.
  4. Add the butter, 1 or 2 pieces at a time, beating until the buttercream is light and fluffy (see note). With a spatula, scrape the bottom of the bowl several times during this stage.
  5. Add the vanilla and colour the buttercream, if desired.


If the buttercream seems too soft, refrigerate it for a few minutes, and then beat it again. Corn syrup prevents the buttercream from crystallizing.

A classic rich buttercream with an unbeatable texture.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 15 ml (1 tablespoon)

Content % Daily Value
Calories 77  
Total Fat 6 g  
Saturated Fat 4 g  
Sodium (salt) 4 mg  
Carbohydrates 6 g  
Fibre 0 g  
Protein 0 g