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How to Make French Buttercream

Feb 21, 2022
today i'm going to show you how to

make

something super exciting it's

french

buttercream

not as common as italian or swiss but so creamy and delicious look at this beautiful natural color you get because

french

buttercream

is made with egg yolks it's a creamy yolk of meringue based butter which is beyond delicious let's start we are separating the eggs and it is very weird because we are normally making a meringue based buttercream like Swiss or Italian and the yolks will be used later to

make

a curd or you know a custard, something nice and rich, but today the whites will be set aside and we will use the yolks to make a beautiful, rich and crazy buttercream.
how to make french buttercream
I'm so excited. and the whites but you can make it however you want using the shell is pretty risky though that's ok you can tell these eggs are super fresh because the whites are so gelatinous they actually hold together as the egg ages the white will it comes back more runny and runny more watery i gotta say the funny thing is if you're making a french macaron you actually want to have an aged egg white so you don't want this super fresh egg here you want it to be a little a little old man a bit experienced lets see in the world i have to say i am quite disappointed with the color of these egg yolks makes me wish i was in england or italy or something where the eggs are beautiful and orange these go in the bin this is reserved for later we can make a meringue.
how to make french buttercream

More Interesting Facts About,

how to make french buttercream...

I have to choose a couple of eggshells. This will be for our French Buttercream. First, let's wash our hands in a small pan. I'm adding a half cup full of granulate. sugar and then three tablespoons of water to mix it up a bit bring the heat to medium medium high this is going to get to the softball stage so around 235 240 degrees at which point some magic is going to happen okay, flip those egg yolks while the sugar is cooking, we're going to add or you're five egg yolks in a stand mixer. A pinch of salt. Mix thoroughly. this carefully while running like low medium low be careful this is not done at all but wanted to take a second wow this looks so crazy my sugar was a little warm it's ok keep living it has to get to room temperature whoa it's a crazy what can you do with a little bit of batter and by little I mean a lot of yellow really light marshmallow tastes good too but you know what needs a little butter so let's add a little bit of room temperature butter and i want to tell you it's room temperature but if you touch the butter it will be on the cooler side of room temperature now we're going to add our butter a little at a time while the mixer is running it's like cream italian or swiss butter yeah jus To cube butter really fast, it's much easier to cube butter when it's icy cold, but you know you're just dividing it into wedge-sized pieces teaspoon so while this runs as a medium we're going to add in our butter a little bit at a time let it incorporate add the next piece remember you're wishing on a wishing well dropping coins in the dish one wish to the maybe this buttercream will be delicious but it won't be amazing to decorate a cake you can use it as a filling you could use it as a cupcake topper but it doesn't hold its shape as well as meringue based buttercreams ok almost there we're done and the last piece you can also add as your flavoring at this point so a small teaspoon of a teaspoon of vanilla and a half orange blossom water rose water whatever you want is fine I want to flavor it that's how it tastes tastes almost like cream pastry chef it's so creamy because of all those egg yolks it's so silky if you think those meringue based buttercreams are silky oh my gosh this is crazy and it's such a good thing e Okay, I'm going to put this in a piping bag, show you how it comes out, and then we're done, I'm really curious. down to the cupcake level so bear with me this is how it happens let's see it looks good i'm happy oh look how cute this looks good check this out it's a beautiful natural yellow color and i have to tell you it's so delicious. btw this is my favorite chocolate cupcake recipe the way it is on preppykitchen.com of course french buttercream is totally underrated.
how to make french buttercream
I think we need to have a French buttercream movement in this country. it's like a custard but you could also use it as a base for a fruit tart if you didn't want to make a custard just an idea I'm laying out I'm going to save this for dinner tonight but I'll try this again for you oh my gosh so gosh I can't describe how creamy creamy delicious it is try it I hope you like it but be careful with the temperature of the sugar because you can't turn it too high if you do it will crystallize on the sides y It will be a bit troublesome, so be careful that the temperature of the sugar should be in the softball stage, not above 240 degrees Fahrenheit. do you have any comment leave it below
how to make french buttercream

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