french buttercream
(1 rating)
Basic Cakes - Week 4, June 2th These recipes are copied directly from the notes of my Basic Cakes class. I’m posting them here on Just a Pinch for my own posterity. Feel free to round the fractional measurements up or down (5/8 is just as good as 1/2)
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(1 rating)
Ingredients For french buttercream
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7 3/4 ozsugar
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2 1/8 ozwater
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4 5/8 ozegg yolks
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1 lb 1 3/8 ozunsalted butter
How To Make french buttercream
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1In a suacepan, heat the sugar and water as for a pate a bombe.
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2In a mixing bowl with the ship attachment, mix the egg yolks to lighten the texture.
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3When the sugar reaches the soft ball stage (244F), slowly pour the sugar into the whipping egg yolks, and whip until cool.
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4Add the softened butter, and mix enough to ensure good emulsion of the buttercream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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