Yield: 3 3/4 pounds
Notes: Variation:
19 ounces Granulated sugar (1 lb. 3 oz.)
3 ounces Corn syrup or glucose
6 fluid ounces Water
3 Eggs
10 Egg yolks
26 ounces Unsalted butter, room temperature (1 lb. 10 oz.)
1 fluid ounce Vanilla extract
Add 1 fluid ounce (30
1. Combine the sugar, corn syrup or glucose and water in a small saucepan and bring to a boil.
2. Meanwhile, place eggs and yolks in the bowl of a mixer fitted with the whip attachment; start whipping the mixture on medium speed the moment the sugar solution begins to boil.
3. Continue boiling until the syrup reaches 250°F (121°C). When the syrup is ready, increase the mixer speed to high and carefully pour the sugar syrup in a steady even stream down the inside of the bowl.
4. Continue whipping until the mixture is cool and mousselike.
5. Reduce the speed to medium and gradually add the soft butter; whip until light and aerated.
6. Add vanilla extract.
7. Yield: 3 lb. 12 oz.
Mocha French Buttercream -- Omit the vanilla extract. milliliters) coffee extract to the buttercream, then stir in 8 ounces (240 grams) melted and cooled bittersweet chocolate.
Pistachio French Buttercream -- Omit the vanilla extract. Add 1/2 fl. oz. (45 milliliters) pistachio compound or flavoring and 3 ounces (90 grams) finely ground pistachios to the buttercream.
Citrus French Buttercream -- Omit the vanilla extract. Add 0.5 fluid ounces (15 milliliters) of orange extract and 0.5 fluid ounces (15 milliliters) to the buttercream.
Notes: Variation:
19 ounces Granulated sugar (1 lb. 3 oz.)
3 ounces Corn syrup or glucose
6 fluid ounces Water
3 Eggs
10 Egg yolks
26 ounces Unsalted butter, room temperature (1 lb. 10 oz.)
1 fluid ounce Vanilla extract
Add 1 fluid ounce (30
1. Combine the sugar, corn syrup or glucose and water in a small saucepan and bring to a boil.
2. Meanwhile, place eggs and yolks in the bowl of a mixer fitted with the whip attachment; start whipping the mixture on medium speed the moment the sugar solution begins to boil.
3. Continue boiling until the syrup reaches 250°F (121°C). When the syrup is ready, increase the mixer speed to high and carefully pour the sugar syrup in a steady even stream down the inside of the bowl.
4. Continue whipping until the mixture is cool and mousselike.
5. Reduce the speed to medium and gradually add the soft butter; whip until light and aerated.
6. Add vanilla extract.
7. Yield: 3 lb. 12 oz.
Mocha French Buttercream -- Omit the vanilla extract. milliliters) coffee extract to the buttercream, then stir in 8 ounces (240 grams) melted and cooled bittersweet chocolate.
Pistachio French Buttercream -- Omit the vanilla extract. Add 1/2 fl. oz. (45 milliliters) pistachio compound or flavoring and 3 ounces (90 grams) finely ground pistachios to the buttercream.
Citrus French Buttercream -- Omit the vanilla extract. Add 0.5 fluid ounces (15 milliliters) of orange extract and 0.5 fluid ounces (15 milliliters) to the buttercream.