Perfect French Buttercream
Perfect French Buttercream
20 mins
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.
- 2Add egg yolks to a bowl of a stand mixer and whip them at very high speed until they get very fluffy and pale.
- 3Add egg yolks to a bowl of a stand mixer and whip them at very high speed until they get very fluffy and pale.
- 4Meanwhile, add water and sugar to a small saucepan.
- 5Meanwhile, add water and sugar to a small saucepan.
- 6Meanwhile, add water and sugar to a small saucepan.
- 7Ensure that all the sugar is wet to prevent it from getting crystallized while heating the syrup.
- 8Ensure that all the sugar is wet to prevent it from getting crystallized while heating the syrup.
- 9Ensure that all the sugar is wet to prevent it from getting crystallized while heating the syrup.
- 10Wash off any sugar attached to the side with water using a pastry brush.
- 11Wash off any sugar attached to the side with water using a pastry brush.
- 12Wash off any sugar attached to the side with water using a pastry brush.
- 13Start heating the water and sugar at medium heat.
- 14Start heating the water and sugar at medium heat.
- 15Start heating the water and sugar at medium heat.
- 16Do 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.
- 17Do 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.
- 18Do 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.
- 19Wash off the side with water once or twice while heating.
- 20Wash off the side with water once or twice while heating.
- 21Wash off the side with water once or twice while heating.
- 22Remove from the heat once it reaches 244ºF | 118ºC, paying close attention as the temperature rises quickly.
- 23Remove from the heat once it reaches 244ºF | 118ºC, paying close attention as the temperature rises quickly.
- 24Remove from the heat once it reaches 244ºF | 118ºC, paying close attention as the temperature rises quickly.
- 25Turn down to low heat toward the end to avoid missing the target temperature.
- 26Turn down to low heat toward the end to avoid missing the target temperature.
- 27Turn down to low heat toward the end to avoid missing the target temperature.
- 28Swirl the pot to make the temperature even and get an accurate reading.
- 29Swirl the pot to make the temperature even and get an accurate reading.
- 30Swirl the pot to make the temperature even and get an accurate reading.
- 31Once the syrup reaches the temperature, immediately add it to the whipped egg yolks as the syrup gets thicker as it cools down.
- 32Once the syrup reaches the temperature, immediately add it to the whipped egg yolks as the syrup gets thicker as it cools down.
- 33Once the syrup reaches the temperature, immediately add it to the whipped egg yolks as the syrup gets thicker as it cools down.
- 34Slowly add the hot syrup from the side of the bowl as you continue whipping the egg yolks at high speed.
- 35Slowly add the hot syrup from the side of the bowl as you continue whipping the egg yolks at high speed.
- 36Slowly add the hot syrup from the side of the bowl as you continue whipping the egg yolks at high speed.
- 37Flip the pot upside down at the end to add all the syrup left in the pot.
- 38Flip the pot upside down at the end to add all the syrup left in the pot.
- 39Flip the pot upside down at the end to add all the syrup left in the pot.
- 40Continue whipping the mixture at high speed while it's hot or very warm.
- 41Continue whipping the mixture at high speed while it's hot or very warm.
- 42Continue whipping the mixture at high speed while it's hot or very warm.
- 43Turn it down to medium-low speed once it cools down to gently warm.
- 44Turn it down to medium-low speed once it cools down to gently warm.
- 45Turn it down to medium-low speed once it cools down to gently warm.
- 46Finally, stop whipping it when it cools down to room temperature.
- 47Finally, stop whipping it when it cools down to room temperature.
- 48Finally, stop whipping it when it cools down to room temperature.
- 49Add 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.
- 50Add 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.
- 51Add 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.
- 52Scrape off the bottom and the sides of the bowl to pick up any butter that might have been left out.
- 53Scrape off the bottom and the sides of the bowl to pick up any butter that might have been left out.
- 54Scrape off the bottom and the sides of the bowl to pick up any butter that might have been left out.
- 55Mix well after scraping.
- 56Mix well after scraping.
- 57Mix well after scraping.
Ingredients
- 120 g Egg yolks (From 7 large eggs)
- 120 g Egg yolks (From 7 large eggs)
- 120 g Egg yolks (From 7 large eggs)
- 80 g Water
- 80 g Water
- 80 g Water
- 200 g Granulated sugar
- 200 g Granulated sugar
- 200 g Granulated sugar
- 450 g Unsalted butter, softened
- 450 g Unsalted butter, softened
- 450 g Unsalted butter, softened
- 0.125 teaspoon Salt (optional)
- 0.125 teaspoon Salt (optional)
- 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.