When making buttercream it is very important to use good quality butter, usually unsalted, although I have had great results using salted butter when that’s all I have on hand. Never ever use margarine when making this buttercream. Butter should be soft but do not microwave it or melt it, leave it out overnight on the counter.
Before mixing the custard (eggs) and the whipped butter together they must both be room temperature, otherwise if the custard is still too hot it will melt the butter or if the custard is cold the butter will be flaky and wont mix well with the custard. If buttercream gets too warm while piping, refrigerate the buttercream.
I prefer this butter cream recipe over many others that just use either the yolk or the white of the egg. I never know what to make with the leftover part of the egg.
Below the recipe for French Buttercream are different flavorings that can be added.
French Buttercream
Ingredients
- 5 eggs
- 1 cup sugar
- 1 ½ cups unsalted room temperature butter
- 1 Package vanilla sugar or 1 teaspoon vanilla extract
Instructions
- Beat eggs on medium speed until very foamy, gradually add sugar while beating. Place the bowl over a barely simmering pot of water. Beat eggs for about 5 minutes until eggs are very thick and creamy and very warm (not hot). Remove from heat and cool down custard by continually beating. Set aside
- Cream the butter until pale in color and very creamy, this will take about 10 minutes. Add vanilla flavouring into the butter and beat.
- Very slowly add room temperature custard to butter mixture. Continue beating and scraping sides of bowl until buttercream is light and fluffy.
Hazelnut Buttercream: Grind ¾ cup nuts in food processor or coffee grinder, fold into buttercream.
Chocolate Buttercream: Melt 4 oz. semi-sweet chocolate. Beat into buttercream a little at a time.
Raspberry Buttercream: Puree 1 cup fresh raspberries in blender, strain to remove seeds add 3 tablespoons raspberry flavored liqueur. Beat into buttercream a little at a time.
Coffee Buttercream: Dissolve 1 tablespoon instant coffee into 1 tablespoon hot dark rum or hot water. Cool. Beat into buttercream a little at a time.
Pistachio Buttercream: Grind ¾ cup nuts in food processor or coffee grinder. Add food coloring and Kirsch liquor. Beat into buttercream a little at a time.
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