French Buttercream Food

FRENCH BUTTERCREAM

Steps:

• In a small heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 240° (soft-ball stage), 3 to 4 minutes. Meanwhile, using a stand mixer, beat egg yolks in a large bowl on high speed until thick and foamy, 8-10 minutes. , Slowly pour hot sugar syrup over egg yolks while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes. , Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla. Use immediately.

FRENCH BUTTERCREAM

Steps:

• Cook the sugar: Without stirring, bring the sugar mixture to a gentle boil and use a candy thermometer to monitor the temperature. The sugar needs to reach 240°F (115°C). This should take no longer than 6 minutes.
• Whip the egg yolks: While the sugar comes to temperature, get to work on the egg yolks. Add egg yolks and salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk the yolks over medium speed until they are a very pale yellow color and fluffy, about 5 minutes.
• Store the buttercream: Use the buttercream as desired immediately or store for 3 to 4 days in a covered container in the refrigerator.

FRENCH BUTTERCREAM FROSTING

Steps:

• Combine the sugar and water in a saucepan.
• Bring to a boil while stirring to dissolve the sugar.
• Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
• As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
• Continue to beat until the mixture is completely cool and the yolks are very thick and light.
• Whip in the butter a little at a time.
• Add it just as fast as it can be absorbed by the mixture.
• Beat in the vanilla.
• If the icing is too soft, refrigerate it until it is firm enough to spread.
• Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
• Blend with about one quarter of the buttercream, then blend this mixture into the rest.
• For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.

FRENCH BUTTERCREAM

Steps:

• Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
• Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
• Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
• While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
• Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.

FRENCH MERINGUE BUTTERCREAM

Steps:

• 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.
• 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.
• 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.

FRENCH CHOCOLATE BUTTERCREAM CAKE

Steps:

• Place oven rack in centre of oven, heat to 350°F.
• Butter and flour bottoms of 2- 8 inch round cake pans, reserve.
• Beat eggs in large mixer bowl at high speed 1 minute.
• Continue beating, adding sugar very slowly, about 7 minutes.
• Melt chocolate with 3/4 cup butter.
• Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended.
• Add sour cream and vanilla, beat at low speed until thoroughly blended.
• Sift together 1 1/2 cups flour, the cocoa and baking soda.
• While beating at low speed, add dry ingredients, about 1/2 cup at a time, to chocolate mixture alternating with milk, about 1/3 cup at a time.
• Stop mixer as necessary to clean sides of bowl with rubber spatula.
• Beat until well blended.
• Pour half of batter into each reserved pan, place pans in oven diagonally on same rack.
• Bake until cake tester or wooden pick inserted in centre of each cake comes out clean, 30 to 35 minutes.
• Cool cakes in pans on wire racks until just warm, remove from pans and cool completely on racks.
• Prepare Chocolate Buttercream.
• Reserve about 1/2 cup buttercream for decorative piping.
• To assemble cake, place 1 layer on serving plate, spread top evenly with 3/4 of the firm buttercream.
• Refrigerate 30 minutes.
• Place second cake layer on top of first layer.
• Frost sides, then top of cake completely with buttercream.
• Pipe reserved buttercream through pastry bag fitted with star tube in a decorative border around top of cake.
• Refrigerate cake until thoroughly chilled, serve cold.
• Cake must be stored in refrigerator.

FRENCH BUTTERCREAM

Steps:

• In a heavy nonreactive saucepan, add water, then add sugar, corn syrup, and cream of tartar. The last 2 help keep the sugar from crystallizing. (Candy thermometer. Non-negotiable!)
• Put the pot on high heat. It's going to be there for a while. Be patient and keep your eye on it. Don't go walking away and watching TV or something.
• Put yolks and eggs in a stand mixer with the whisk attachment and turn to high. Just let it go! Eggs will triple in volume and go to "ribbons stage." You can't overwhip!
• Wait on the sugar-looking for 230°F, aka "soft ball." When it happens, be ready to move quickly. Turn off the mixer and add the xanthan gum, turn back up to medium.
• Remove the thermometer from hot sugar. Lift with two hands. Rest the lip of the saucepan on the edge of the mixer bowl.
• Slowly tilt and pour sugar in a sloooow steady stream down the side of the bowl. Don't go too fast! If you do there will be chunks of scrambled eggs in your buttercream.
• Once sugar is all in, turn the mixer to high. Beat until cool. Gauge this by putting the inside of your wrist to the outside of the bowl. It's more accurate than your hands. Switch out the whisk for the paddle. Next we're adding the butter. It's too heavy for the whisk and you'll end up breaking your stand mixer if you stay with the whisk.
• Start cutting the butter into thin pieces-you could shave it with a cheese slicer if you'd like. Add butter piece by piece-pain in the derriere, yes, but we're making an emulsion.
• See, if you dump all the butter in at once, the butter and eggs will never combine properly, and you'll have a "broken" buttercream. You'll be able to identify this easily-it'll be a chunky, watery, hot mess.
• If your buttercream does break, you can fix it! Turn to medium high, then add a little more butter, piece by piece, until fixed. Or try adding a little guar gum! This is very strong, so add a pinch and beat for a minute, then check.
• Once your butter is added, turn the mixer to medium high to add some air-10, 20 seconds at most. Quelle Magnifique! It should be fluffy and make you want to eat it with your fingers.
• Once you have your base, there's so many ways to flavor it! Coffee powder! Vanilla beans! Dutch cocoa! Peanut butter! Caramel! Ham! Ok, maybe not ham. Party pooper.
• Congratulations! You did it! You made French buttercream! You are a god amongst men!
• Fin

BUTTERCREAM

Steps:

• After weighing out ingrediants, put them all in the bowl.
• Mix it all until it is pretty stiff.
• Now you can put it on your cake! (Or just eat the buttercream by itself, I don't really recommend it though...)
• Don't forget the washing up!

FRENCH BUTTERCREAM FROSTING

Steps:

• Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
• In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.
• Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
• Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)