How To make French Buttercream Cookies

All About French Buttercream | Buttercream Series Pt. 1 | 4K

Everything you need to know about French buttercream from how to make it to the pros and cons of this custardy filling.

Here is the recipe I referenced:

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[Quick & Easy] Most SIMPLE Buttercream Recipe

I’m sharing how to make the most basic and simple buttercream successfully, giving my tips and tricks. You can use this buttercream to frost cakes, pipe buttercream flowers, quick filling for macarons and so much more.

If you liked video, please give me a feedback and share it with your friends and family who might like it as well ;)

INGREDIENTS for the buttercream:
▪ Unsalted butter: 4 US sticks (450g / 16oz)
▪ Powdered sugar: 7 US cups (840g / 29.6oz)
▪ Salt: 1/4 tsp
▪ Heavy cream: 1/4 US cup (60g / 2.1oz)
▪ Add flavor as you like

Check below to see my French buttercream tutorials:


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#basicbuttercream #simplebuttercream #americanbuttercream #buttercreamrecipe #howtomakebuttercream #simplebuttercreamrecipe

How to Make French Macaron /Don't Waste the Egg Yolks & Make French Buttercream Perfect for Filling

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Macaron Recipe:
140g Sifted Almond Flour/Ground Almond
110g Icing Sugar
3 Egg Whites or 110g Egg Whites
100g Granulated Sugar

Instructions:
- Sift the almond flour and icing sugar.
- Whip egg whites on medium speed until doubled in size.
- Add sugar in 3 stages and whip until the meringue is stiff peaks.
- Add the dry ingredients to the meringue and combine using spatula.
- Fold the batter until the consistency is almost runny and holds shape.
- Pipe it on silicon mat and bake at 140C for 15-17 mins.
- You really have to test out the time are every ovens are different and may take longer or shorter to bake.

You can store the macaron in air tight container for up to 1 week in fridge.

French Buttercream Recipe:
3 Egg Yolks
70g Sugar
20g Water
250g Unsalted Butter
Optional 1 tsp Vanilla

Instructions:
- Boil the sugar and water mixture until it reaches 116C.
- Whip the egg yolks until pale and light in colour.
- If your eggs are not pasteurised, you can heat it on a bain-marie/ double boiler until it reaches 70C before whipping.
- Pour the sugar syrup on the eggs which cooks the egg.
- Whisk the mixture until it cools down.
- Add 250g unsalted butter and whisk for 10 mins.
- Whisk on low for 2 mins.
- Buttercream is ready.

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Claire Saffitz's French Buttercream | Foundational Recipe | Dessert Person | Recipe Test Review

Today I'm testing our Claire Saffitz's French-style buttercream from her Dessert Person cookbook. This buttercream is EXTREMELY FUSSY and not for the faint-of-heart. I had to make it 2 times and still struggled through it a bit! The texture of this frosting is incredibly thick and creamy. It's sweet, but not overtly so -- nothing like American Buttercream. The texture here is totally smooth -- again, unlike American Buttercream there's no grittiness. The chocolate flavor is super-rich and decadent.

TIMESTAMPS
00:00 Introduction
00:39 Ingredients & prep
01:23 First attempt
05:44 Second attempt
10:17 End Result
10:27 Tasting
10:53 How to save curdled frosting
11:44 Sign off

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Kitchen products I use & love*
Cookware & Bakeware:
- Wilton Perfect Results Non-Stick 8 Square Pan:
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Kitchen Tools*
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Small Appliances*
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Cookbooks I LOVE:
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How to Make Swiss Meringue Buttercream | My Favorite Frosting!

This creamy, silky, perfectly sweet Swiss meringue buttercream is a breeze to make and is the BEST thing ever to decorate with. It pipes and smoothes beautifully! You also get a very bright white with Swiss Buttercream so you don't have to cover your cake in fondant. In this video I'm showing you ALL my tips and trick to make this amazing frosting prefectly every time.

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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...

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