This is real French buttercream reorganized to eliminate the trickiest steps. Traditional French buttercream requires pouring hot sugar syrup over eggs while beating steadily -- without scrambling them or splattering most of the syrup around the sides of the bowl. Then the mixture is reheated (to be sure that the eggs get cooked but not scrambled) and beaten again to cool before beating in the butter. Pastry chefs make this all the time, but home cooks are at a disadvantage because small batches are trickier than large batches. This recipe produces classic results with fewer, easier steps. Recipe from <strong><a href="http://www.amazon.com/Flavor-Flours-Buckwheat-Sorghum-Non-Wheat/dp/1579655130/?tag=food52-20">Flavor Flours: A New Way to Bake With Teff, Buckwheat, Sorghum, Other Whole and Ancient Grains, Nuts, and Non-Wheat Flours</a></strong> (Artisan, 2014).

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