French Buttercream

1
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)

Rating:
★★★★★ 1 vote
Comments:

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

How to Make French Buttercream

Step-by-Step

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

Printable Recipe Card

About French Buttercream

Course/Dish: Cakes