French Meringue Buttercream Recipe

How To Make French Buttercream (video) Tatyanas …

WebMay 3, 2018 · Place the egg yolks into a stand mixer bowl and whisk on medium-high speed for a few minutes until thick and pale. Meanwhile, …

1. For French Buttercream: place the egg yolks into a stand mixer bowl and whisk on medium-high speed for a few minutes until thick and pale. Meanwhile, combine the water and sugar in small saucepan. Heat the sugar, not stirring, over medium-high heat until the temperature reaches 238F/115C, about 5 minutes. Keep the mixer running on medium speed and pour the hot syrup in a slow and steady stream into the egg yolks.
2. Once all the sugar syrup has been added, turn the mixer up to high speed and whisk for 5 to 7 minutes, until mixture is thick and pale in color. It also needs to be just lukewarm to touch. Begin adding the butter, 1 to 2 tablespoons at a time, mixing for about 15 to 20 seconds after each addition. Scrape down the sides of the mixing bowl often to get all the butter mixed in well. The buttercream will start to thicken as more butter is added.
3. After adding the butter, add the melted chocolate, salt and coffee extract. Mix again for a few minutes until a uniform and fluffy frosting forms.
4. For Chocolate Cake: preheat oven to 350F/177C. Line three, 8-inch (20-cm) baking pans with parchment paper and spray the sides with a baking spray. In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes, until fluffy. Then add in the eggs one at a time, mixing well after each addition. Dissolve the instant coffee in the warm milk, then add to the batter.

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French Meringue Buttercream Recipe Duff Goldman

WebNov 19, 2016 · 5-quart mixer with bowl and whip attachment, rubber spatula. Start whipping egg whites slowly in the mixer until foamy. …

Rating: 3.1/5(52)
1. Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
2. Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
3. Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.

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Classic French Buttercream Baking Sense®

WebMar 25, 2021 · How to make French Buttercream. Combine the yolks and sugar. Whip until the yolks are “ribboned”. Meanwhile, boil the sugar …

Rating: 4.4/5(42)
1. Combine the water with 3/4 cup granulated sugar in a small saucepan. Cook the sugar syrup on medium high heat, stirring until the sugar is melted. Once the syrup begins to boil do not stir the syrup. Allow it to cook to 235°-240°F (soft ball stage).
2. While the syrup is boiling, whip the yolks on medium with the remaining 1/4 cup of sugar and the salt. Increase the speed to medium high and whip until the yolks are aerated and pale yellow.
3. As soon as the syrup is at the correct temperature, remove the pan from the heat. With the mixer running on medium low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk. Increase the speed to medium high and continue whisking until the yolks are cooled to about 80°F.
4. When the yolks have cooled, with the mixer running on medium, add the butter one piece at a time. Add the vanilla and increase the speed to medium high and whip until the buttercream comes together.

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