Julia Child Buttercream Recipe: A Classic and Creamy Delight

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Recipe Julia Child, a master of French cuisine and an approachable cook, brought to life some of the culinary world’s most iconic recipes. Her most popular recipe is the classic, rich and velvety French buttercream frosting that has graced cakes, cupcakes, and pastries for decades. Julia Child’s buttercream is full of silky texture, balanced sweetness, and versatility.

No matter if you are a novice baker or an experienced one, this recipe will surely push your baking skills to heights.
This article takes you inside Julia Child’s Buttercream recipe, guides you on creating such luxurious frosting, and addresses a few of the most common questions asked about it.

What is Julia Child Buttercream?

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Julia Child’s buttercream is a French-style buttercream. It is made in a very different way and has a distinct taste to American buttercream. It involves whipping sugar syrup with egg yolks and adding softened butter and flavourings to obtain a light, creamy and stable frosting. Julia Child’s version differs from American buttercream because it uses granulated sugar and eggs instead of powdered sugar. Therefore, it contains less sweetness and a more sophisticated flavour.

It is an excellent frosting for cakes and filled or frosted pastries such as a cupcake. And remember that you can add as many flavours as you like: vanilla or chocolate extracts or some fruits of your choice. Don’t worry if Julia’s recipe has more steps and some seem very precise: it’s a piece of cake once you get the hang of it.

Julia Child’s buttercream recipe:

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1. Julia Child buttercream preparation requirements include the following:
2. Sugar granulated: 1 1/2 cup
3. Water: ½ cup
4. 6 large egg yolks, at room temperature
5. 1 teaspoon vanilla extract or any flavor extract of your choice
6. 2 cups unsalted butter, softened to room temperature, cut into small pieces
7. Pinch of salt

How to Make Julia Child Buttercream

Step 1: Make the sugar syrup
In a small saucepan, combine the granulated sugar and water. Place the saucepan over medium heat and stir gently until the sugar dissolves. Once the sugar has dissolved, increase the heat to bring the syrup to a boil. Monitor the temperature of the syrup with a candy thermometer. Let it boil until it reaches 240°F (115°C), which is called the soft ball stage. This step is important to achieve the right texture for your buttercream.

2. Whip the Egg Yolks:

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Now heat your sugar syrup. Crack open your yolks and get those ready into the bowl of the stand mixer or big bowl when you’re using a handheld mixer. Using your whisk accessory or handheld whisk, beat the yolks onatedium pace until they thicken out pale. This will only take about 3 to 4 minutes. Remember, you want your eggs light fluffy so the syrup can just pour well into them.

3. Mix the Syrup and Egg Yolks

Once the sugar syrup has reached 240°F, slowly pour the hot syrup into the beaten egg yolks in a steady stream. Make sure to pour the syrup slowly and not splash it to avoid cooking the eggs. Continue beating the yolks and syrup mixture on medium-high speed until the bowl feels cool to the touch, which should take about 10-15 minutes. The egg mixture will thicken and become glossy as it cools.

4. Add the Butter:

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Now, add the softened butter to the cooled egg yolk mixture. Add the butter a piece at a time while beating the mixture constantly on medium speed. Let each piece fully incorporate before adding another. When all the butter has been added, the buttercream will be smooth, creamy, and fluffy. Scrape the sides of the bowl well.

5. Taste and Salt:

Once it reaches a smooth, fluffy consistency, add the vanilla extract and a pinch of salt. If you want other flavorings, now is the time to add them. You may have melted and cooled chocolate, fruit puree, or almond extract. You may beat until just combined.

6. Use and Store:

Your Julia Child buttercream is now ready to use! It can be spread onto cakes, cupcakes, or pastries, or piped into decorative shapes. If you’re not using it immediately, store the buttercream in an airtight container in the refrigerator for up to a week. Before using, allow it to come to room temperature and re-whip it to restore its smooth texture.

Tips for Perfect Buttercream:

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1. Room Temperature Ingredients: Let the butter soften. But don’t melt it, and do your eggs come to room temperature. Hard cold eggs or butter in your mix will cause that buttercream to separate upon its attempt to mix.
2. Temperature Control: The sugar syrup’s temperature should be carefully watched until it reaches a sugar candy thermometer reading of 240°F. If the sugar syrup gets too hot, the buttercream can become too firm and difficult to mix.
3. Slow Butter Addition: Add the butter slowly, one piece at a time, so that the mixture doesn’t get too greasy. If it does curdle, just keep beating and it will come together.
4. Flavor Variations: Try different extracts and flavorings such as chocolate, coffee, fruit, or even a splash of liquor to customize the flavor of your buttercream.

FAQs About Julia Child Buttercream:

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1. Can I make Julia Child Buttercream ahead?

Yes. You can make buttercream ahead of time. Cool completely, then store it in an airtight container, cover it, and refrigerate it for up to one week. Let it come to room temperature before using, then whip it again to restore the silky smooth texture.

2. Why did my buttercream curdle or separate?

Sometimes this can happen when the butter is too cold, or if syrup was added to the eggs when it was too hot. Let the mixture cool, or warm it gently over a double boiler, and then beat again.

3. Can we use a hand mixer instead of a stand mixer?

You may but then it will work much harder. The stand mixer is recommended because that way whipping becomes much steadier and doesn’t strain.

4. How to stabilize my buttercream?

If your buttercream requires stability, especially if working in a warm environment, the addition of 1/4 cup powdered sugar helps the buttercream set a little stronger. Otherwise, meringue powder works well as a stabilizer.

5. Can I use this buttercream for piping decorations?

Yes, Julia Child’s buttercream is great for piping. Its texture is smooth enough to hold the shape of the design you are piping. Just make sure it is at room temperature when you pipe.

Conclusion:

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Julia Child’s buttercream is a traditional, rich frosting that takes a little effort, but gives you a silky smooth, perfectly balanced result. The French technique makes buttercream less sweet, but a little more sophisticated for any special occasion – decorating a birthday cake, making elegant cupcakes, or just enjoying a decadent dessert. Julia Child’s buttercream will take your baking to new heights! Happy baking!