French Buttercream

Jordan Michelle Falco

By
@Valencia_Baking

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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Ingredients

7 3/4 oz
sugar
2 1/8 oz
water
4 5/8 oz
egg yolks
1 lb 1 3/8 oz
unsalted butter

Directions Step-By-Step

1
In a suacepan, heat the sugar and water as for a pate a bombe.
2
In a mixing bowl with the ship attachment, mix the egg yolks to lighten the texture.
3
When the sugar reaches the soft ball stage (244F), slowly pour the sugar into the whipping egg yolks, and whip until cool.
4
Add the softened butter, and mix enough to ensure good emulsion of the buttercream.

About this Recipe

Course/Dish: Cakes