French Buttercream:
200gr sugar
70gr water
150gr (or about 6large) eggs-at room temperatures
300gr soft butter
Pinch of salt
馃攩 combine the sugar and water, heat the mixture over medium heat until it begins to boil. Insert your candy thermometer until the syrup reaches the soft ball stage (240degrees F or 115degrees C)
馃攩 in the electri mixer, start whippingthe egg yolks until they are pale and thick
馃攩 once the syrup is ready, remove from heat, and turn the mixer in slow
馃攩 slowly!! (Please be careful, since this is a HOT syrup) strean the syrup into the egg yolk mixture
馃攩keep whipping unti the syrup is incorporated and the mixture is thick, pale yellow, and the bottom of the bowl is cool to touch
馃攩switch the mixer attachment to the paddle attachment
馃攩add soft butter one at a time
馃攩continue mixing (even if your buttercream look curdle!)
馃攩the mixture will transform into a beautiful, silky-smooth, and creamy buttercream.
1 Comment
American buttercream can set out at room temp. Despite their being cooked, does this need to be refrigerated after a certain amount of time because of the eggs?