Try this French Buttercream Frosting recipe, or contribute your own.
Suggest a better description1. Combine sugar and water:
In a small saucepan, combine the sugar and water. Once the mixture resembles melted sand, place it on the stovetop over medium heat. Use a wet pastry brush to brush down any stray sugar crystals around the rim and sides of the pot.
2.Cook the sugar:
Without stirring, bring the sugar mixture to a gentle boil and use a candy thermometer to monitor the temperature. The sugar needs to reach 240°F (115°C). This should take no longer than 6 minutes.
3. Whip the egg yolks:
While the sugar comes to temperature, get to work on the egg yolks.
Add egg yolks and salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk the yolks over medium speed until they are a very pale yellow color and fluffy, about 5 minutes.
4. Decrease the mixer’s speed to low and slowly stream sugar mixture into whipped egg yolks:
Once the sugar has reached 240°F (115°C), add it to the whipping egg yolks. Pour the sugar in a thin, steady stream into the bowl taking care to avoid the sides of the bowl and the whisk
5. Continue to whisk the egg yolks and sugar mixture:
After all of the sugar has been added, increase the mixer’s speed to high and continue whipping the egg and sugar mixture until the outside of the bowl is just at room temperature.
An excellent way to test this is to place the underside of your forearm against the bottom of the bowl. If it's no longer warm, you can begin adding the butter.
6. Add the butter:
Decrease the mixer's speed to medium-low, then begin adding the softened butter, a tablespoon at a time. I like to pinch the pats of butter before adding it to the bowl; this helps them blend into the egg mixture better.
Allow each portion of butter to fully incorporate into the egg-sugar mixture before adding the next piece.
The buttercream will go from very voluminous to deflated midway through adding butter. The volume will be restored once all of the butter has been added. This step should take no longer than 6 minutes.
7. Add the vanilla extract:
After the butter has been added, scrape down the bowl and add the vanilla extract. Turn the mixer back up to medium-high speed and whip the buttercream for 3 additional minutes.
The buttercream should be an ivory color and will appear airy and fluffy.
8. Store the buttercream:
Use the buttercream as desired immediately or store for 3 to 4 days in a covered container in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (68g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 24 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 12.4mg | 0 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.