Buttercream Recipe With Egg Yolks
This easy French buttercream is ultra-light, creamy and not overly sweet! It’s truly a dream!! I’m sharing my time-tested method without a complicated sugar syrup or a double boiler!
If you know anything about me, you know, I have a little obsession with macarons. So naturally, I have a thing about fillings. And this French buttercream is a perfect filling for macarons.
Typically, French buttercream is made by cooking sugar syrup until softball stage and stirred into the egg yolks. Then you whip in butter until buttercream becomes ultra-light and creamy.
Salted Egg Yolk Crystal Sago Cakes
This buttercream recipe makes a very small batch, but it’s enough to fill one batch of macarons. If you’re planning on filling cakes, or cupcakes, you can easily double, triple, or even quadruple this recipe!
Using an electric hand mixer, lightly whisk the egg yolks and then add sugar. Whisk the mixture until it’s thick and pale and sugar is mostly dissolved. Stir in the milk.
Transfer the egg yolk mixture into a small saucepan and heat it over low heat, stirring frequently. Continue to cook until it’s thick like a pudding, about 5 minutes.
The Ultimate Cupcake Guide
It’s entirely up to you whether to whip or not whip French buttercream. It also depends on how you’re planning to use it.
Most likely, your buttercream is too warm. You either didn’t cool the egg yolk mixture well before adding butter. Or you butter was too soft.
To fix this issue, simply place the buttercream into a fridge for 15-30 minutes and stir it again. It should thicken up as butter hardens in cool temperature.
Creamy French Buttercream Frosting Recipe
To fix this issue, let the mixture sit at room temperature and soften. And then stir it again. If you’re in a hurry, you may carefully warm it up over a double boiler. But be very careful as to not melt the butter too much. In that case, see the issue above.
French buttercream freezes well too. Place it in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight, then bring it to room temperature. Whip it, if needed.
This easy French buttercream is ultra-light, creamy and not overly sweet! It's truly a dream!! I'm sharing my time-tested method without complicated sugar syrup or double boiler!
Silky Soft And Coffee Fresh: Downy Golden Cake With Coffee Buttercream
Freezing Instructions: French buttercream freezes well. Place it in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight, then bring it to room temperature. Whip it, if needed.
Calories: 47 kcal , Carbohydrates: 2 g , Protein: 1 g , Fat: 4 g , Saturated Fat: 3 g , Cholesterol: 26 mg , Sodium: 34 mg , Potassium: 4 mg , Sugar: 2 g , Vitamin A: 138 IU , Calcium: 5 mg , Iron: 1 mg
Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.This creamy, custardy French buttercream made with egg yolks pipes beautifully and is so delicious you'll be making it over and over!
Mocha Meringue Buttercream
This buttercream uses egg yolks to make a custard-like frosting that’s so good you’ll hardly believe it! The closest thing I might compare it to is pastry cream, but because of the butter, it’s stable and you can use it to pipe with very sharp definition.
French buttercream uses egg yolks, butter and sugar heated to the softball stage to create a creamy, not too sweet frosting that compared to custard in taste. Basically it’s amazing.
Italian and Swiss buttercreams are meringue-based. They use whipped egg whites, sugar and butter to create very light, creamy and smooth frostings. They are both great for decorating and truly delicious. French buttercream on the other hand uses the egg yolks to create a creamy confection that pipes beautifully and is a gorgeous shade of pale yellow.
Make Soy Cured Elk Yolk Butter To Add Umami To Any Dish
You can freeze French buttercream for up to 3 months. Make sure it’s in a airtight container and when you’re ready to use it, place it in the fridge overnight to thaw. Make sure to whip before using to restore the buttercream’s consistency.
It really goes with any cake or cupcake. II love using this frosting to fill macarons since I always have some left over yolks when I make a batch. You can use the yolks to make a batch to fill a cake then use the whites for a batch of Swiss or Italian Meringue buttercream to coat the outside.
While it’s definitely preferable to use a thermometer when making French meringue you can do it without. The sugar needs to reach the softball stage 235-240F before it gets drizzled in. You van use a Glass of cold water and an attentive eye to make to this.
Seven Minute Frosting Recipe
When the sugar is approaching the softball stage you’ll notice the bubbles will start getting bigger and bubbling more slowly. Use a soon to drop some of the how sugar into the glass of cold water.
2. While the yolks are getting beaten combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil, cooking until it reaches 240 degrees F
4. Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
How To Make A Sexy, Silky French Buttercream Frosting
6. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5 minutes.) Transfer to a piping bag and use as desired!
If you’ve tried this buttercream then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Serving: 35 grams | Calories: 170 kcal | Carbohydrates: 17 g | Fat: 11 g | Saturated Fat: 116 g | Cholesterol: 9 mg | Sodium: 9 mg | Potassium: 4 mg | Sugar: 10 g | Vitamin A: 200 IU | Calcium: 10 mg
Posting Komentar untuk "Buttercream Recipe With Egg Yolks"