How To make French Buttercream Cookies

BEST FRENCH BUTTERCREAM RECIPE | What is french buttercream?

Today, I’m sharing how to make French buttercream from scratch using pâte à bombe which is a creamy foam made with lots of egg yolks. It is my favorite buttercream that I use for any types of desserts. I will share my tips on how to make a perfect one from your own kitchen.

[PÂTE À BOMBE BUTTERCREAM]
INGREDIENTS:
Egg Yolk: 120g
Granulated Sugar: 190g
Water: 70g
Butter: 450g
Salt: 3 pinch

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Use EGG YOLKS to make the creamiest FRENCH BUTTERCREAM

FULL WRITTEN RECIPE:
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French buttercream is literally the creamiest frosting you will ever have! Made with egg yolks, this recipe is super rich, not too sweet and is great for frosting and filling cakes, cupcakes and macarons!

INGREDIENTS:
- 5 (90 g) egg yolks
- ⅔ cup (140 g) white granulated sugar
- 3 tbsp (45 g) water
- 1⅓ cups (302 g) unsalted butter - room temperature, not too soft
- 1¾ tsp vanilla essence/extract
- 1 pinch (1 pinch) salt

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How to make Rolled Buttercream - Rolled Buttercream Recipe with Butter and Shortening

Thanks to Pam for sharing her recipe:
Modified Recipe details:


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Ube Macarons: Almond Meringue Cookies Filled with Ube French Buttercream | Cooking with Kurt

Learn how to make Ube Macarons! These are ube-flavored almond meringue cookies filled with ube French buttercream. The perfect breakfast with coffee or treat for any time of the day! Enjoy!

RECIPE:

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Ingredients: (makes 30 macaron sandwiches)

Ube Cookies:
1 1/2 cups almond flour [140 g]
1 cup powdered sugar [120 g]
3 large egg whites [90 g]
1/4 tsp table salt [1.4 g]
1/4 tsp cream of tartar [0.8 g]
3 tbsp + 3 tbsp granulated sugar (divided) [37.5 g + 37.5 g]
1/8 tsp ube extract [0.6 mL]

Ube Buttercream:
3 large egg yolks (room temperature) [60 g]
1/3 cup granulated sugar [66.7 g]
1/4 cup water [60 mL]
12 tbsp (1 1/2 sticks) unsalted butter, room temperature [170.4 g]
1 tsp ube extract [5 mL]
1/4 tsp table salt [1.4 g]

The Most Fool-Proof Macarons You'll Ever Make

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Silvanas: Cashew-Meringue Wafers with French Buttercream - Sans Rival Cookies | Cooking with Kurt

Learn how to make Silvanas/Sylvanas: - they're crunchy cashew-meringue wafers filled with French buttercream and coated with sweetened cashew crumbs. These are a cookie sandwich version of the Sans Rival Cake - the perfect bite-sized dessert or snack, bursting with cashew flavor. Enjoy!

RECIPE:

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Ingredients:

Cashew Meringue Wafers:
6 large egg whites (room temperature) [180 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup granulated sugar [67 g]
1/4 cup powdered sugar [30 g]
1 cup toasted cashews [150 g]
2 tbsp cornstarch [15 g]
1/2 tsp vanilla extract [2.5 mL]

French Buttercream:
6 large egg yolks (room temperature) [120 g]
2/3 cup granulated sugar [133 g]
6 tbsp water [90 mL]
1 1/2 cups (3 sticks) unsalted butter, room temperature [340.5 g]
2 tsp vanilla extract [10 mL]
1/4 tsp salt [1.4 g]
2 tbsp dark rum (optional) [30 mL]

Crumb Coating:
2 cups toasted cashews [300 g]
1/2 cup powdered sugar [60 g]