Introducing i of my novel favorite frosting recipes – French Buttercream! This recipe is from my newly released book, ‘The European Cake Cookbook’. You’ll notice this recipe used throughout the book! If you’ve never tried making together with using this version of buttercream, you’re inwards for a existent treat! It’s silky smooth, luscious, flavorful together with it holds its shape perfectly! It’s a less-sweet option for regular buttercream together with tin live used for cakes together with cupcakes! This recipe volition frosting 24 cups or a 2 layer, 8-inch cake.
So what makes French buttercream hence great? The method of grooming is quite dissimilar that whatsoever other frosting! It’s made amongst egg yolks, carbohydrate syrup together with butter. The egg yolks are whisked until pale, hence super hot carbohydrate syrup is added slowly, cooking the egg yolks together with creating a thick custard. The butter is added gradually inwards pocket-size amounts, until a fluffy together with smoothen buttercream forms.
The beauty of this recipe is you lot tin create an endless diverseness of flavors! For this video recipe, I created a coffee-chocolate version for my ‘Chocolate Coffee Cake’ (also from the cookbook!), using melted chocolate together with java emulsion. This recipe volition locomote non bad amongst white chocolate or only add together whatsoever type of flavoring such every bit caramel/dulce de leche, vanilla, lavander crude oil or fifty-fifty strawberry emulsion!
Make certain to teach a re-create of my novel cookbook here! It’s available online on amazon.com together with also in-stores, similar Barnes&Noble! This cookbook contains 65, all-new cake recipes that are perfect for whatsoever occasion!
For French Buttercream:
v large egg yolks
1/3 (80 ml) loving cup water
1 loving cup (200 g) white granulated sugar
2 cups (450 g) unsalted butter, softened
1/8 tsp salt
1 tsp java emulsion or extract
1 loving cup (175 g) semi-sweet chocolate chips, melted
For Chocolate Cake:
1 loving cup (226g) butter, softened at room temperature
1 loving cup (200 g) white granulated sugar
1 tsp vanilla extract
four large eggs
1 loving cup (236 l)) milk, lukewarm
2 tbsp instant java powder
1 3/4 loving cup (220 g) all-purpose flour
1/4 loving cup (45 g) cocoa powder
four tsp (16 g) baking powder
1/4 tsp salt
For Coffee Custard:
1 large egg yolk
vi tbsp (75 g) white granulated sugar
1 tbsp cornstarch
1 tbsp (15 ml) water
¾ loving cup (177 ml) milk
2 tsp all-purpose flour
2 tsp instant java powder
1 tbsp (15 ml) java liqueur
2 tbsp (30 g) unsalted butter
1.For French Buttercream: house the egg yolks into a stand upwards mixer bowl together with whisk on medium-high speed for a few minutes until thick together with pale. Meanwhile, combine the H2O together with carbohydrate inwards pocket-size saucepan. Heat the sugar, non stirring, over medium-high oestrus until the temperature reaches 238F/115C, virtually v minutes. Keep the mixer running on medium speed together with pour the hot syrup inwards a ho-hum together with steady flow into the egg yolks.
2.Once all the carbohydrate syrup has been added, plow the mixer upwards to high speed together with whisk for v to vii minutes, until mixture is thick together with pale inwards color. It also needs to live exactly lukewarm to touch. Begin adding the butter, 1 to 2 tablespoons at a time, mixing for virtually xv to xx seconds later on each addition. Scrape downward the sides of the mixing bowl frequently to teach all the butter mixed inwards well. The buttercream volition start to thicken every bit to a greater extent than butter is added.
3.After adding the butter, add together the melted chocolate, tabular array salt together with java extract. Mix over again for a few minutes until a uniform together with fluffy frosting forms.
4.For Chocolate Cake: preheat oven to 350F/177C. Line three, 8-inch (20-cm) baking pans amongst parchment newspaper together with spray the sides amongst a baking spray. In a large mixing bowl, cream together the softened butter, carbohydrate together with vanilla for a few minutes, until fluffy. Then add together inwards the eggs i at a time, mixing good later on each addition. Dissolve the instant java inwards the warm milk, hence add together to the batter.
5.In a divide bowl, combine all the dry out ingredients: flour, cocoa powder, tabular array salt together with baking powder. Mix together, hence sift into the cake batter to teach rid of whatsoever clumps. Using a manus whisk, mix the flour into the batter exactly until combined. Be careful non to over-mix the batter! Divide the batter evenly betwixt the 3 prepared pans. Bake inwards preheated oven for 25 to 28 minutes, until a toothpick inserted into the pump comes out clean. Remove from the oven together with cool completely earlier assembling cake.
6.For Coffee Custard: In a medium-sized mixing bowl, whisk together the egg yolk, sugar, cornstarch together with H2O for 2 to 3 minutes, until the mixture is smooth; laid aside. Combine the instant coffee, milk together with flour inwards a medium-sized saucepan. Cook the milk, whisking constantly, until the milk is steaming hot but non boiling. Temper the hot milk into the egg yolk mixture, adding it piece of cake together with whisking.
7.Once the 2 mixtures are combined, pour the custard base of operations into the saucepan. Cook over medium-low oestrus for four to vi minutes, stirring constantly amongst a safe spatula, until the mixture thickens into a custard together with holds its shape on the dorsum of the spatula. Whisk the custard vigorously to teach rid of whatsoever clumps. Remove the custard from oestrus together with add together the java liqueur together with butter. Whisk until the butter is completely melted. Cover the custard amongst plastic twine together with house into the fridge to cool completely.
8.To get together the cake, outset cool the cake layers together with custard completely. Prepare the buttercream piece waiting. Transfer one-half of the buttercream into a pastry pocketbook tipped amongst a star tip; I used Ateco tip no 847. For each layer, outset pipage a barrier outcry of the frosting some the edge, hence fill upwards the pump amongst the java custard. Frost the plow over together with sides of the cake amongst the remaining frosting. Add dollops of frosting on plow over together with garnish amongst chocolate pieces.
9.Keep cake refrigerated. Remove the cake from the fridge a few hours earlier serving, allowing the cake to thaw together with warm up.
Course : Dessert
Recipe Type : Back To Cake Basics, Cakes
source : https://tatyanaseverydayfood.com/recipe-items/french-buttercream/