French Buttercream:
200gr sugar
70gr water
150gr (or about 6large) eggs-at room temperatures
300gr soft butter
Pinch of salt
🔆 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)
🔆 in the electri mixer, start whippingthe egg yolks until they are pale and thick
🔆 once the syrup is ready, remove from heat, and turn the mixer in slow
🔆 slowly!! (Please be careful, since this is a HOT syrup) strean the syrup into the egg yolk mixture
🔆keep whipping unti the syrup is incorporated and the mixture is thick, pale yellow, and the bottom of the bowl is cool to touch
🔆switch the mixer attachment to the paddle attachment
🔆add soft butter one at a time
🔆continue mixing (even if your buttercream look curdle!)
🔆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?