6,112 tried-and-tested recipes
DadaGastro
3
D
My Kitchen Notebook My Menus My Community My Chef Panel
My Badges
My Plans My Payments Account Settings Help Center
Log Out
Baking and Pastry

French Buttercream

French buttercream

French buttercream is a rich cream made by adding soft butter to egg yolks whipped with boiling sugar syrup. Thanks to the egg yolks it takes on a yellowish color and a velvety texture. It is denser and less sweet than other buttercreams. Because the hot syrup may not bring all of the yolks to 71°C / 160°F, using pasteurized egg yolks is safer.

Where It’s Used

“Spread the French buttercream thinly between the layers of the cake.”

Glossary

Related terms

All Terms
P
Malzeme

Pâte à Bombe

Pâte à bombe is a light, airy base made by whipping egg yolks with boiling sugar syrup until foamy. It gives volume and a stable structure to chocolate mousse and some buttercreams. The hot syrup heats the yolks but may not bring all of them to 71°C / 160°F, so it is safer to heat the mixture to 71°C / 160°F, checked with a thermometer, or to use pasteurized egg yolks.
B
Benzer

Buttercream

Buttercream is a sweet, firm-textured covering cream made by whipping soft butter with powdered sugar. In its simplest form it is known as American buttercream; there are also meringue-based and syrup-based variants. It is widely used to decorate cakes and cupcakes.
Cooking Tip

Related tips

All Tips
Send Feedback