SYRUP BUTTERCREAM RECIPES
FRENCH BUTTERCREAM RECIPE - FOOD NETWORK
French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting.
Provided by Food Network Kitchen
Categories dessert
Total Time 40 minutes
Cook Time 25 minutes
Yield about 4 cups
Number Of Ingredients 5
Steps:
- Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
- Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.
FRENCH BUTTERCREAM RECIPE - FOOD NETWORK
French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting.
Provided by Food Network Kitchen
Categories dessert
Total Time 40 minutes
Cook Time 25 minutes
Yield about 4 cups
Number Of Ingredients 5
Steps:
- Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
- Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.
More about "syrup buttercream recipes"
ITALIAN BUTTERCREAM RECIPE | FOOD NETWORK KITCHEN | FOOD ...
This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.
From foodnetwork.com
Reviews 3.9
Total Time 40 minutes
Category dessert
From foodnetwork.com
Reviews 3.9
Total Time 40 minutes
Category dessert
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.
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FRENCH BUTTERCREAM RECIPE | FOOD NETWORK KITCHEN | FOOD ...
French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting.
From foodnetwork.com
Reviews 3.2
Total Time 40 minutes
Category dessert
From foodnetwork.com
Reviews 3.2
Total Time 40 minutes
Category dessert
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.
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HARD CANDY WITHOUT CORN SYRUP OR ARTIFICIAL DYES - JACKSON ...
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