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