But as some of you have stated in your comments - No, I have not abandoned my blog. How can I do that?
Well, I know I promised to post this recipe a while ago (in December) but since some of the pictures did not come good I decided to wait until I made it again.
So finally, here is my recipe for the Classic French Buttercream.
My son calls it Custard buttercream.. I think he is right. It is rich and custard like as it has egg yolks and velvety with the butter.
My husband calls this buttercream a trip to the cardiologist. It is very high is fat and so delicious that no matter how much you resist, you always tend to go over your limits.
Unfortunately, you do need a candy thermometer for this recipe, so do ensure you attempt it with a candy thermometer.
Note: The original recipe for French buttercream is made with all egg yolks. But you may choose to use all egg yolks or half white and half yolks or a combination of yolks and whites.
Makes about 4 cups (enough to fill and frost a two layer 8" cake )
Here's how I make it.
6 egg yolks OR (3 whole eggs, OR 4 yolks+2 whites).
1 cup fine granulated sugar
1/4 cup water
2 tsp Vanilla extract
500 grams Butter
Have all your ingredients ready at room temperature before you begin cooking.
I'm using 4 egg yolks and 2 egg whites instead of 6 egg yolks. Mostly because I like the lightness the egg whites bring to the buttercream.
Place the candy thermometer into the pot ensuring it does not touch the bottom of the pan as that will give you a wrong reading.
Turn the mixer back on low speed and pour the hot syrup in a steady stream. You can do it slowly and keep the mixer on low speed.
It is important to ensure you pour the syrup between the beaters and the bowl. If the syrup falls on the beaters or the mixer bowl it will immediately form crystals.
So go slow and pour in a stead stream.
Note the difference - Here the mixture is now thick pale white and holds it's shape. This happens only when you add the egg whites if not it will be more yellow, creamy like thick mayonnaise.
Continue until the bowl is cool to the touch. Feel the sides of the bowl it should be cold not warm, if you add butter to this mixture when it is warm - it will turn soupy.
Add Vanilla or any other flavoring you might like.
Flavorings - You can add any flavorings you want to your buttercream, just like you do in any other buttercream.
Chocolate Buttercream - Just add 4 oz / 1/2 cup melted and cooled dark chocolate to the buttercream. ( I like my Chocolate buttercream dark so I use 80% cocoa)
Mocha Buttercream - Dissolve 1 tbsp espresso in 2 tbsp hot water. Cool and add to the Chocolate Buttercream.
Storage - Since this buttercream contains egg yolks - you want to ensure it stays in the fridge at all times. So any cake decorated with French Buttercream has to be kept refrigerated.
You can use it under fondant but the fondant cake has to be refrigerated too.
This buttercream will last in the fridge for up to two weeks or a up to a month in the freezer. For best results thaw in the fridge. Beat well in an electric mixer to bring it back to consistency.
Trouble Shooting :
1. Just like the other meringue buttercream if you add your butter in while the mixture is still warm - you will end up with a soupy mixture. Don't panic. Just put the mixer bowl for 10 minutes in the fridge. Take it out and continue to beat. You will see the mixture will all come together and become a nice velvety consistency again.
2. This buttercream is less sweet and often loved for that but if you feel you need more sugar - just add a tablespoon or two of powder sugar to the finished buttercream.
I do hope you try this recipe.
Thanks for stopping by.