A number of people asked me the recipe of French Buttercream after reading my previous few posts. So here it is!
The ingredients are simple enough:
Sugar 122 gm
Egg yolks 73 gm (room temperature)
Butter 271 gm (soft, at room temperature)
Make a sugar syrup by boiling the sugar and water in a small saucepan. Keep track of the temperature, the sugar needs to reach the soft ball stage at 118C. In the meantime, put the egg yolks into the mixer and whisk until light and fluffy. Once you get the right sugar temperature, lower the speed and slowly drizzle the sugar into the egg yolk. Whip at high speed until the mixture is cool. Do not add the butter if the mixture is still hot.
Once the mixture is cool, stir in the soft butter bit by bit. Mix until everything is nicely emulsified. At this stage, you may add any flavourings such as vanilla, etc. Don’t panic if at any point you see the buttercream being sloppy and separated, just keep on whisking and it will turn out ok. The French buttercream can be kept in the fridge for about a week. Make sure it is well covered.
I copied from bakingproject.com. Thanks Min :).
3 months ago