Perfect French Buttercream
20m
Serves 1
Directions
- 1Add egg yolks to a bowl of a stand mixer and whip them at very high speed until they get very fluffy and pale.
- 2Meanwhile, add water and sugar to a small saucepan.
- 3Ensure that all the sugar is wet to prevent it from getting crystallized while heating the syrup.
- 4Wash off any sugar attached to the side with water using a pastry brush.
- 5Start heating the water and sugar at medium heat.
- 6Do not shake the pot a lot or mix the syrup while heating it to prevent the sugar from getting crystallized; just leave it until the temperature gets closer to 244ºF.
- 7Wash off the side with water once or twice while heating.
- 8Remove from the heat once it reaches 244ºF | 118ºC, paying close attention as the temperature rises quickly.
- 9Turn down to low heat toward the end to avoid missing the target temperature.
- 10Swirl the pot to make the temperature even and get an accurate reading.
- 11Once the syrup reaches the temperature, immediately add it to the whipped egg yolks as the syrup gets thicker as it cools down.
- 12Slowly add the hot syrup from the side of the bowl as you continue whipping the egg yolks at high speed.
- 13Flip the pot upside down at the end to add all the syrup left in the pot.
- 14Continue whipping the mixture at high speed while it's hot or very warm.
- 15Turn it down to medium-low speed once it cools down to gently warm.
- 16Finally, stop whipping it when it cools down to room temperature.
- 17Add softened butter and salt and whip for about 5 - 10 minutes at medium speed until it gets very fluffy for a lighter, more airy texture.
- 18Scrape off the bottom and the sides of the bowl to pick up any butter that might have been left out.
- 19Mix well after scraping.
Ingredients
- 120 g Egg yolks (From 7 large eggs)
- 80 g Water
- 200 g Granulated sugar
- 450 g Unsalted butter, softened
- 0.125 teaspoon Salt (optional)
Equipment
Stand mixer with a whisk attachment or a hand mixerSmall saucepanPastry brushDigital thermometerSilicone spatula
Tips
- For best results, measure ingredients with a scale.
- Ensure all sugar is wet to prevent crystallization while heating the syrup.
- Use a clean pot and tools to prevent sugar crystallization.
- Do not shake the pot or mix the syrup while heating to prevent crystallization.
- Pay close attention to the syrup temperature as it rises quickly; turn to low heat towards the end.
- Whipping egg yolks at high speed while slowly adding hot syrup from the side of the bowl is crucial for even distribution.
- Ensure the pâte à bombe is at room temperature before adding butter to prevent melting and loose buttercream.
- Use soft butter left at room temperature for smooth and fluffy buttercream.
- Whip the mixture for 5-10 minutes at medium speed after adding butter and salt for a lighter, more airy texture.
Related recipes
Pasta fredda al tonno veg con pomodorini confit
French · Sauce & Condiment
Roasted Confit Garlic Butter Pasta
French · Sauce & Condiment40m
Sundubu Gratin
French · Sauce & Condiment5m
Ultimate Creme Patissiere
French · Sauce & Condiment
جاتوه كريم كراميل والشوكولاتة
French · Sauce & Condiment3h 30m
Chicken Marinade The Vivaldi Way
French · Sauce & Condiment
Steak Tartare
French · Sauce & Condiment15m
La sauce du relais de l'entrecôte
French · Sauce & Condiment
Fond de veau
French · Sauce & Condiment3h
Cuisses de poulet marinées aux épices, moutarde au miel et sauce barbecue
French · Sauce & Condiment30m
Cottage Cheese Fait Maison
French · Sauce & Condiment20m
Salsa Velouté
French · Sauce & Condiment