Recipe: French Buttercream

 I've made American buttercream, I've made Swiss meringue buttercream, I've made Italian meringue buttercream and I've made German buttercream. Today, I'm making French buttercream. The difference here is that French buttercream is made from egg yolks instead of egg whites, like the Swiss and Italian buttercreams. So, it makes it have a richer flavor and isn't quite as light, but it's also less sweet than American and more stable than German.

The recipe I got from my fellow YouTuber friend, Lorelie. Her channel is Cakes with Lorelie and she's amazing. Here's the link to her video on this recipe: https://youtu.be/kNO645YFB5A

French Buttercream:
2 cups (500g) butter
1 generous cup (220g) sugar
1/4 tsp cream of tartar (optional)
1/2 cup (110mL) water
8 egg yolks
1 tsp vanilla extract or 1 tbsp vanilla sugar
pinch of salt


Similar to Italian meringue buttercream, start out by making sugar syrup by combining water, sugar and cream of tartar in a saucepan and heat over medium heat. 


Bring to a full rolling boil and boil for 5 minutes. 


While the syrup is boiling, put egg yolks in a stand mixer and beat until the yolks lighten to very pale yellow. 



Yes, you need a stand mixer for this recipe. Since we will be pouring boiling sugar syrup into it, using a hand mixer would be dangerous and would be very easy to burn yourself. 

Once the syrup has been boiling 5 minutes, remove from heat and pour into the mixer on low in a slow, steady stream. Allow to beat until mixture cools back to room temperature. 



Add your butter a little at a time until completely incorporated. Beat until it comes to buttercream consistency. 



Add vanilla and salt at the end.

This buttercream is even less sweet than Swiss meringue buttercream and is very smooth and silky.


Watch us make this smooth buttercream on our YouTube channel here: https://youtu.be/66rbt5QNPHk
Schaut zu wie wir diese wunderschöne Buttercreme auf unserem YouTube Kanal machen hier: https://youtu.be/Xk8P9-WmpDY

Comments

Post a Comment

Popular posts from this blog

Dress up a Sheet Cake: White on White Wedding Cake

Image
I've been thinking about all the things that have been cancelled because of Covid19 and I think the saddest is the weddings. So much expense, planning, excitement... gone. Now, I know most of you who had to reschedule your wedding will eventually have them. But I don't know how much money you would have lost because of the cancellation of your first planned wedding. So, I thought some of you might need to save money on your future wedding. So, I thought I would share with you a way you could make your own wedding cake out of a regular, plain sheet cake. I started out with a frosted sheet cake. You can frost it yourself or buy it frosted.  Then I thought I would use all of these tips, but I only ended up using the small round tip and the medium star tip. The petal tip and leaf tip weren't needed for this design.  Using a skewer, I traced two interlocking hearts as well as the monograms of the couple. In this case, T and C.  Then I traced over the letters with th
Read more

Dairy-Free Swiss Meringue Buttercream

Image
After going through the effort of making my vanilla cake gluten free, dairy free and soy free, I needed a dairy free frosting. American buttercream is easy to make dairy free. But the family I'm making the cake for prefers Swiss meringue buttercream. I googled how to make dairy free Swiss meringue buttercream, and basically every blog I found said that it wasn't possible. They all said you have to use butter. I am not willing to accept that answer. So, I decided to experiment a bit until I found a ratio that works. So, first off, here's the recipe: Dairy-free Swiss Meringue Buttercream: 7 egg whites 2 cups sugar 1 1/2 cups dairy-free margarine 1/2 cup shortening pinch of salt 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 tsp butter vanilla flavoring (optional, if omitting, double amount of vanilla flavoring)  I'm using a stand mixer today with a whisk attachment.  I first whisk the egg whites, sugar and vanilla sugar, if using vanilla sugar. Then I h
Read more

Tutorial: How to Make a 2D Simba Cake Topper

Image
 I tried to make this character 3D. I really did. But it was so terrible I just couldn't bring myself to use it.  I eventually decided to try making a 2D figure. Then I could use a template. So first, here's the image I used: First, I cut out a yellow circle to use as a background. Then I added some brown to yellow fondant and rolled it out. I cut around the template and cut out the paws. Then I added the paws cut out of white fondant. Then I used a pointed scuplting tool to press the lines of the template into the fondant. Then, removing the template, I deepened the lines to make them more visible. I added a white muzzle and a pink nose. I painted some brown food coloring mixed with alcohol into the shadows of the face and ears. Finally, I added some undiluted black food coloring to the ears, eyebrows and eyes. How adorable is this? And so clearly Simba. This is a great method for those who can't accurately draw the characters themselves. In other words, perfect for me. Wa
Read more