Jordan Michelle Falco
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)
- 7 3/4 oz
- 2 1/8 oz
- 4 5/8 oz
- egg yolks
- 1 lb 1 3/8 oz
- unsalted butter
How to Make French Buttercream
- 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.