French Buttercream

Jordan Michelle Falco


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


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.

About this Recipe

Course/Dish: Cakes