Baking Classics: French Buttercream

Southern Hospitality. How To Bake A Classic Vanilla Butter Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Entertaining White Holiday Cakes Southern Hostess Cooking & Baking Tutorials Birmingham Alabama Publisher Culinary & Entertaining TechniquesBaking Classics

The Technique

French Buttercream

French Buttercream is the ultimate finish to any Classic Génoise. The technique is similar to a seven minute frosting in that a cooked meringue serves as the foundation however butter, & lots of it, is incorporated into it producing a rich & sweetened taste with an airy texture that is simply divine. French Buttercream utilizes a straightforward method in which to prepare it & you should know that several steps may alarm you & make you think you’ve have done something incorrectly. Stay the course & continue as instructed. Bits of hot sugar will cling to the bowl sides & the butter will appear curdled during the blending procedure. Keep going. In the end, your efforts will be well worth your time & patience. Learn how to make a culinary classic in your very own kitchen.

Classic French Buttercream By Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Spring Party Menus Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Spring Entertaining Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama ButtermilkLipstick How To Make French Buttercream

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickClassic French Buttercream
makes about 2 cups

4 egg yolks
2/3 cup sugar
1/3 cup water
1 cup cold butter, cut into pieces
1/2 tsp vanilla bean paste

Beat the egg yolks on High speed in a heavy duty stand mixer fit with the whip attachment until it reaches the ribbon stage, about 5 minutes. Meanwhile, combine the sugar & the water in a small saucepan. Give it stir then remove the spoon & do not use it again. Bring the mixture to a boil over Medium-High heat. Attach a candy thermometer to the side of the pot & cook about 3 to 4 minutes or until the temperature reaches 240 degrees. Reduce the mixer speed to Low then slowly add the hot sugar syrup the the egg yolks. When the syrup hits the whip attachment in progress, it will cling to the sides of the bowl & become firm. It will look incorrect however it is a normal part of the procedure. Sometime you may experience more & sometimes it will be less. Do not be alarmed. Just continue adding the syrup until all of it is in the bowl. 

Increase the mixer speed to Medium & beat 3 minutes or until the mixture cools a bit & becomes whipped & thickened. Begin adding the butter one piece at a time. Allow it to break up a bit before adding the next piece. Reduce the mixer speed to Low, if necessary. Once all of the butter has been added & the buttercream has thickened, it should appear glossy, lightened & smooth. Stop the mixer. Carefully swipe the bowl sides using a rubber spatula with a light touch between the buttercream & the firm sugar syrup. Transfer the butter cream to a medium bowl & fold in the vanilla bean paste. Use as directed in specific recipe applications.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make French Buttercream

French Buttercream is indulgent & pairs well with cakes that are not typically prepared with a lot of fat. The recipe yields enough to ice a petite 6-inch cake. For more standard confections, double the recipe.

Classic French Buttercream By Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Spring Party Menus Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Spring Entertaining Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama ButtermilkLipstick How To Make French Buttercream rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Classic French Buttercream By Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Spring Party Menus Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Spring Entertaining Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama ButtermilkLipstick How To Make French ButtercreamNo. 1

Beat the egg yolks on High speed in a heavy duty stand mixer fit with the whip attachment until it reaches the ribbon stage, about 5 minutes.

Classic French Buttercream By Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Spring Party Menus Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Spring Entertaining Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama ButtermilkLipstick How To Make French ButtercreamNo. 2

Meanwhile, combine the sugar & the water in a small saucepan. Give it stir then remove the spoon & do not use it again. Bring the mixture to a boil over Medium-High heat. Attach a candy thermometer to the side of the pot & cook about 3 to 4 minutes or until the temperature reaches 240 degrees. Reduce the mixer speed to Low then slowly add the hot sugar syrup the the egg yolks. When the syrup hits the whip attachment in progress, it will cling to the sides of the bowl & become firm. It will look incorrect however it is a normal part of the procedure. Sometimes you may experience more & sometimes it will be less. Do not be alarmed. Just continue adding the syrup until all of it is in the bowl.

Classic French Buttercream By Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Spring Party Menus Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Spring Entertaining Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama ButtermilkLipstick How To Make French ButtercreamNo. 3

Increase the mixer speed to Medium & beat 3 minutes or until the mixture cools a bit & becomes whipped & thickened. Begin adding the butter one piece at a time. Allow it to break up a bit before adding the next piece. Reduce the mixer speed to Low, if necessary. Once all of the butter has been added & the buttercream has thickened, it should appear glossy, lightened & smooth. Stop the mixer.

Classic French Buttercream By Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine. Spring Party Menus Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Spring Entertaining Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama ButtermilkLipstick How To Make French ButtercreamNo. 4

Carefully swipe the bowl sides using a rubber spatula with a light touch between the buttercream & the firm sugar syrup. Transfer the buttercream to a medium bowl & fold in the vanilla bean paste. Use as directed in specific recipe applications.

The Tune
“Prelude To A Kiss” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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