How To Make Buttercream Frosting (3 Ways) | Dessert Person
How To Make Buttercream Frosting (3 Ways) | Dessert Person
Today on Dessert Person, Claire Saffitz walks you through 3 different variations (Swiss, Italian, French) for buttercream frosting. Although the french-style buttercream requires a bit of choreography - Claire believes it might be the best chocolate frosting you'll ever try. You can find the recipe for Claire's Silkiest Chocolate Buttercream on page 359 in Dessert Person.
#ClaireSaffitz #Buttercream #Frosting
Silkiest Chocolate Buttercream
Special Equipment
Instant-read or candy thermometer
Stand mixer
Ingredients:
2 large eggs (3.5 oz / 100g), at room temperature
2 large egg yolks (1.1 oz / 32g), at room temperature
3/4 cup sugar (5.3 oz / 150g)
2 1/2 sticks unsalted butter (10 oz / 283g), cut into tablespoons, at room temperature
8 ounces (227g) semisweet chocolate (preferably 68 to 70% cacao), melted and cooled
1 teaspoon Diamond Crystal kosher salt (0.11oz / 3g)
2 teaspoons vanilla extract
0:00 Start
0:12 Intro To Buttercream Frosting
0:28 Dessert Person Animation/Jingle
0:46 A Breakdown of Buttercream by Region
1:50 Ingredients & Special Equipment
2:50 How To Make Swiss Buttercream
9:00 How To Make Italian Buttercream
13:33 Flashback
13:43 Back To Buttercream Recipe
17:05 How To Make French Buttercream
23:13 Funfetti Cake Shows Up To The Party
24:30 Recap / Outro
24:55 Harris Chatting With...
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Pumpkin Cookies w/ Brown Sugar French Buttercream
PUMPKIN COOKIES W/ BROWN SUGAR FRENCH BUTTERCREAM
Batch Size: 15 large cookies (approx. 3 ozs. ea.)
Note: I am using mostly organic and non-gmo ingredients in this recipe, however, you can obtain similar (but not exact) results using non-organic ingredients
Pumpkin Cookie Ingredients:
3 C. (360 g.) UP TO 3 1/2 C. (420 g.) all-purpose flour - DEPENDING UPON HOW MUCH MOISTURE IS IN YOUR SPECIFIC PUMPKIN PUREE!
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 T. freshly ground cinnamon stick
2 t. freshly grated nutmeg
1 t. freshly ground cloves
1 1/4 C (250 g.) dark brown sugar
3/4 C. (150 g.) granulated sugar
5 ozs. (142 g.) unsalted butter
2 large eggs
1 1/4 C. (10 ozs or 290 g.) pumpkin puree
1 t. vanilla extract
Method:
1) sift and whisk flour, baking powder, baking soda, salt and spices together and set aside
2) using a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and the granulated sugar together until fluffy and light
3) add in the pumpkin puree and vanilla and combine on low speed
4) with the mixer on low speed, add in the eggs one at a time, scrape down the bowl to ensure everything is combined - *mixture will appear broken and a bit like scrambled eggs - THIS IS OKAY, THE DOUGH WILL COME TOGETHER!
5) with the mixer on low speed, add in the dry ingredients to combine - do not overmix (*important note: due to excess moisture in some pumpkin puree, you may need to add extra flour to your dough - ADD EXTRA FLOUR ONE TABLESPOON AT A TIME UNTIL THE DOUGH COMES TOGETHER - DOUGH WILL BE STICKY BUT NEEDS TO BE SCOOP-ABLE WITH AN ICE CREAM SCOOP!
6) allow cookie dough to chill thoroughly in the refrigerator (at least 1 - 2 hours) before attempting to scoop
7) using a 2 - 3 ounce ice cream disher, scoop the cookie dough out onto sheet pans lined with parchment (or spray pan with cooking oil spray) - leave at least an inch or two between cookies - I only got 6 on a half sheet using the 3 ounce ice cream disher
8) bake @ 350*f. for approximately 15-20 minutes - do not overbake or the cookies will be dry!
9) allow cookies to cool completely before frosting
Brown Sugar French Buttercream Ingredients:
12 ounces (340 g.) dark brown sugar
1/4 C. filtered water
6 egg yolks
1 pound (454 g.) unsalted butter @ room temperature & cut into 1 chunks
1 T. vanilla extract
Method:
1) in a heavy bottom sauce pot placed over med-high heat, cook the brown sugar and water to a 240*f. syrup - use a glass candy thermometer to get an accurate read
2) while the sugar syrup is cooking place the egg yolks into the bowl of your stand mixer fitted with the whisk attachment, begin whisking the egg yolks until lighter in color
3) with the beater at high speed, CAREFULLY and slowly stream the 240* sugar syrup down along the inside of the mixing bowl - try not to allow the syrup to hit the whisk
4) continue beating the eggs & hot syrup together until the bottom of the mixing bowl feels cool to the touch (this will take around 8-10 minutes)
5) reduce mixer speed to low and begin adding in the room temperature butter into the COOLED syrup 1 or 2 pieces at a time until smooth and creamy
6) add in vanilla extract
FROST YOUR COOLED PUMPKIN COOKIES AND ENJOY!!!
Complete Guide to Making Macarons | Macaron Recipe
This is the complete guide to making macarons! Macarons are delicious and enchanting, but a bit finicky to make! Don't be intimidated by them though; this macaron recipe is actually quite fun to make once you learn how. Of course I've included all my tips and tricks so you can make these delicious cookies perfectly the first time.
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Macaron Filling- Martha Stewart
French sandwich cookies, known as macarons, need a great filling to set them apart. Here’s a recipe we know that you’ll be able to make easily for filling these delicate cookies.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
French Buttercream Recipe | Cupcake Jemma Channel
This is the richest most decadent Buttercream that ever walked the planet. Think Swiss Meringue but with egg YOLKS, not whites. As far as Buttercreams go it is super versatile, you can use it to ice all the usuals like Cupcakes and Cakes. You can also fill Macarons with it which is actually what Dane will be back to do this Thursday with his recipe for Pistachio Macarons, so stay tuned for that!
If you want more fun and games then come and join our Bake Club over on Patreon:
And let us know how you use your French Buttercream by tagging us in your Instagram posts using #cupcakejemma
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French Buttercream
160g Caster Sugar
5 tbsp Water
8 Large Egg Yolks
380g Soft Unsalted Butter
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Simplest Basic Buttercream Frosting :: Korean Simple Buttercream :: not sweet
[ingredients]
* Enough to cover a 6 inch 2~3 layer cake.
100 g (1/2 cup) granulated sugar
40 g (1/6 cup) water
280 g (1 + 1/4 cup) unsalted butter
*For a 7-inch, 3-layer cake, use 1.5 times the amount.
Use twice as much for an 8-inch 3-layer cake or a 9-inch 2-layer cake.
* Unauthorized theft, secondary editing and re-uploading of this video are prohibited. *