10/18/2022
I have realized that it's really hard as a starting baker to find recipes that work best for you. I want to start sharing the recipes thas worked best for me. I only use swiss meringue buttercream, French buttercream or Italian buttercream for my cakes. I believe using these types buttercream other than American buttercream makes the cake extra special in my opinion. This is my recipe for my French buttercream
FRENCH BUTTERCREAM
Ingredients:
5 Egg yolks
1/2 cup of granulated sugar
3 tbsps of water
1 cup butter
3 tsps of vanilla extract or 1 tbsp of vanilla bean gel
Pinch of salt
(Less vanilla bean gel is needed because the gel is more concentrated)
Thermometer to test sugar and water temperature
DIRECTIONS
- Add sugar and water in a saucepan. You can stir lightly to combine before placing on medium heat.
- Meanwhile also place the egg yolks in your mixer with the whisk attachment and mix till foamy
- When sugar syrup reaches 240 F degrees, slowly pour sugar syrup into the foamy yolks while mixture is still running
- Continue mixing till the mixing bowl is cool to touch
- Cut butter sticks into 1 tbsp
- Add salt and vanilla to mixture
- Start adding buttercream 1tbsp at a time till they are all incorporated
- Don't forget to scrap mixing bowl from time to time
- You are all set after everything is mixed well and combined
- ENJOY
TIPS
- DON'T MIX SUGAR SYRUP WILL ON FIRE. IT WILL FORM CRYSTALS AND MESS UP YOUR BUTTERCREAM
- IF YOU DON'T HAVE A THERMOMETER, YOU CAN USE COLD WATER WITH ICE. AFTER THE SYRUP HAS BEEN HEATING FOR A FEW MINUTES, DIP THE TIP OF A FORK INTO THE SYRUP AND DIP IN COLD WATER. IF IT HARDENS INTO A SOFT CANDY, YOU ARE AT THE DESIRED TEMPERATURE. IF IT TURNS TO A HARD CANDY, THE SYRUP IS OVERCOOKED.
- MIX YOLKS WHILE THE SYRUP IS HEATING UP. THIS WAY BOTH WILL BE READY AT THE SAME TIME.
- MAKE SURE TO MIX THE BOTTOM OF THE BOWL FROM TIME TO TIME TO MAKE SURE EVERYTHING IS WELL INCORPORATED.
- DON'T WORRY IF YOUR MIXTURE BECOMES SOUPY AS YOU BEGIN TO ADD BUTTER. IT WILL COME TOGETHER AT THE END
- USE FRENCH ONLY FOR STACKING AND CRUMB COAT
