French Buttercream
French Buttercream
Servings: 34
Servings: 34
Source: Come and Bake It
Source: Come and Bake It
Ingredients
Ingredients
96g sugar
96 mL water
4 (~77g) egg yolks
151g unsalted butter, room temp.
1 tsp vanilla extract
Ube Ingredients
Ube Ingredients
96g sugar
96 mL water
4 (~77g) egg yolks
151g unsalted butter, room temp.
20 drops Ube flavoring
Directions
Directions
In a small pan, cook sugar and water to 234°F, measuring with a candy thermometer.
Beat the egg yolks in a mixer until thick and lemon colored.
While beating on high, slowly pour the hot syrup into the egg yolks in a thin, steady stream, being careful not to pour the syrup on the bowl or beaters.
Touch the mixing bowl, wait until it has cooled to room temp before slowly adding the butter.
Beat in the vanilla extract.
Cool the buttercream in a pastry bag in the refrigerator for 10-15 min. for easier and stiffer piping.
Tags: NTCS, Ube