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Feb 18, 2024 · Make pâte à bombe. Add egg yolks to a bowl of a stand mixer and whip them at very high speed until they get very fluffy and pale. Meanwhile, add water and sugar to a small saucepan. Ensure that all the sugar is wet to prevent it from getting crystallized while heating the syrup.
- Buttercream, Frosting
- 4.4K
- Baking
Mar 16, 2023 · Add your sugar and water to a saucepan, and mix until the sugar granules are coated in the water. Place your saucepan on a low-medium heat, and without mixing, let the sugar heat to a temperature of 115 °C. Once the sugar reaches 115 °C, take it off the heat immediately and with your mixer on a low-medium speed, begin slowly pouring the ...
- Dessert
- 3 min
- 1258
- What Is French Buttercream?
- How to Make French Buttercream
- How to Flavor French Buttercream
- How to Color French Buttercream
- How to Store French Buttercream
- Tips For Troubleshooting French Buttercream
- Frosting Snapshot
- Drawbacks to French Buttercream
French buttercream is a meringue-based icing that is often made with whole eggs or just yolks, sweetened with liquid sugar, and bulked up with softened unsalted butter. The end result is a very smooth, airy buttercream with an excellent mouthfeel. This French buttercream requires no shortening or margarine, both of which tend to coat the mouth in o...
My version of French buttercream is made with egg yolks. These are whipped until they are very fluffy and almost pale yellow in appearance. While they're whipping, a simple sugar mixture (water and sugar) is boiled to 240°F (115°C). Once the sugar reaches temperature, it is slowlydrizzled into the whipping egg yolks to heat them and add even more v...
French buttercream can be flavored in a number of ways. I keep this recipe simple and flavor it with just vanilla extract, but feel free to experiment and swap out the vanilla extract for any of the options below: 1. Lemon curd 2. Fruit jams 3. Nut butters 4. Various liqueurs or extracts like coffee liqueuror amaretto
Gel food colors are the best ways to tint your French buttercream. Avoid using the little vials of liquid food coloring you find in the grocery store; they're unpredictable in how they'll change the consistency of your buttercream. Instead, add 1/8 to 1/4 teaspoon of the gel coloring to the finished buttercream and stir to combine by hand. This way...
French buttercream stores beautifully at room temperature for up to 2 hours, after that just transfer it to a covered container and store it in your fridge for up to 7 days. You can also freeze French buttercream. The buttercream will require warming before it can regain its fluffy consistency. The easiest way to warm and re-fluff the frosting is t...
Learning to bake and experiment with recipes always comes with trial and error. I’ve anticipated a few issues you may have if this is your first time making the recipe. Hopefully these suggestions will help you solve any unexpected frosting crisis. 1. Broken buttercream: Broken buttercream looks like curdled milk. To repair it, use the same gentle ...
Taste:easily adaptable to any flavor you wish to give it. As vanilla buttercream, it is rich and tastes like custard.Texture:airy, silky, and has a luxurious mouthfeelPiping:great for spreading and piping simple borders. It can be used for piping roses, but they will require plenty of refrigeration after piping to ensure they don't melt or get too soft.Works best on:layer cakes, sheet cakes, cupcakes, or as a dessert fillingNot stable for hot, outdoor environmentsAs I mentioned above, once refrigerated or frozen, the buttercream needs to be brought to room temperature and re-whipped before using.- (1)
- 195
- Dessert, Ingredient
Mar 25, 2021 · The process for making French Buttercream is exactly like making Meringue Buttercream, but we use egg yolks as the base for the frosting rather than egg whites. The difference is subtle, but the slightly yellow color and rich flavor make this a lovely filling and frosting for any cake where the frosting is the star.
- (43)
- 282
- Fillings & Frostings
HOW: Add eggs (or yolks and water for the yolk-only substitution) to a large heat-proof mixing bowl (2a). (If you plan on whipping your egg syrup, use the bowl of your stand mixer.) Add the sugar (2b) and immediately start mixing with a spatula until the sugar is evenly distributed (2c,d).
Feb 17, 2022 · In a small saucepan, combine the sugar and a ½ (120g) water and place over medium heat, stirring on occasion. Once the mixture starts to boil, stop stirring and boil the mixture until the sugar is dissolved and reaches 238F on a candy thermometer. Remove from the heat.
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Jan 23, 2019 · Increase heat to medium- high and bring to a boil, cooking until it reaches 240 degrees F. 3. Once syrup reaches 240 degrees slowly drizzle hot syrup into bowl with yolks. 4. Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature. 5.
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