How To Make Buttercream Frosting (3 Ways) | Dessert Person
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- čas přidán 25. 06. 2024
- How To Make Buttercream Frosting (3 Ways) | Dessert Person
Today on Dessert Person, Claire Saffitz walks you through 3 different variations (Swiss, Italian, French) for buttercream frosting. Although the french-style buttercream requires a bit of choreography - Claire believes it might be the best chocolate frosting you'll ever try. You can find the recipe for Claire's Silkiest Chocolate Buttercream on page 359 in Dessert Person.
#ClaireSaffitz #Buttercream #Frosting
Silkiest Chocolate Buttercream
Special Equipment
Instant-read or candy thermometer
Stand mixer
Ingredients:
2 large eggs (3.5 oz / 100g), at room temperature
2 large egg yolks (1.1 oz / 32g), at room temperature
3/4 cup sugar (5.3 oz / 150g)
2 1/2 sticks unsalted butter (10 oz / 283g), cut into tablespoons, at room temperature
8 ounces (227g) semisweet chocolate (preferably 68 to 70% cacao), melted and cooled
1 teaspoon Diamond Crystal kosher salt (0.11oz / 3g)
2 teaspoons vanilla extract
0:00 Start
0:12 Intro To Buttercream Frosting
0:28 Dessert Person Animation/Jingle
0:46 A Breakdown of Buttercream by Region
1:50 Ingredients & Special Equipment
2:50 How To Make Swiss Buttercream
9:00 How To Make Italian Buttercream
13:33 Flashback
13:43 Back To Buttercream Recipe
17:05 How To Make French Buttercream
23:13 Funfetti Cake Shows Up To The Party
24:30 Recap / Outro
24:55 Harris Chatting With...
Thanks for watching!
Dessert Person Online: www.dessertperson.com/
Claire on Instagram: csaffitz?h...
Claire Merchandise: www.dessertperson.com/buystuff
Penguin Random House Books: www.penguinrandomhouse.com/
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar - Jak na to + styl
What is your favorite dessert of all time? I want to hear from you!
Crème brûlée MY FAVORITE 🥰🥰🥰
cheesecake all the way
Apple Pie! :D
Pumpkin roll
Pavlova!
“Just have faith. I doubted myself, for like a second, but then I just was like - No, stay the course, keep going! - and lo and behold it all came back together.” this is some ... yearbook quote material right here
Best quote of the whole video.
That was exactly my first experience with Swiss buttercream
czcams.com/video/EE45OQYUNMM/video.html
I did trust in Saffitz the soothsaying sorceress and it worked!
Hey, I wanna thank you for writing subtitles, as I am hard of hearing. I appreciate the effort, it makes these videos so much more enjoyable than with automated subtitles.
Love from Germany
Has a hearing person I also love written (non-automated) subtitles because I have poor auditory processing and high noise sensitivity. Sometimes I have to keep the volume low to avoid the extra loud bits being too loud and I'll miss the extra quiet bits. :)
Yes, especially she has an american "throat-speaking" style wish is hard to ear easily
Same! Quality operation
In case anyone finds it helpful: I struggled so much with my Swiss Meringue breaking at random times for no reason. I found on a blog (can’t remember which one) that if you beat your egg whites as Claire showed, but then switch to the paddle and - here is the trick - take your *room temperature* butter (very important it is not cold) and add it *all at once!* and then beat with the paddle on the *slowest setting* your mixer can do until fully emulsified. You will notice you lose less volume, the buttercream will hardly ever break/separate and will emulsify much easier/faster after storing in the fridge for a while and then re-whipping. Also, in my opinion, this method makes it taste less like butter and more like whatever flavoring you are using.
Chef Lindsay Farr has a video out where she adds all the butter at once. It was life-changing for me since I have no patience and adding the butter so slowly drives me crazy!! lol
This makes so much sense! I'll definitely try it, thank you!!
All the wasted years! Thank you for the tip.
I can’t imagine why it would taste less like butter?
@@ingawagar4541 Maintaining volume/keeping more air in the frosting will mean there's less butter per cubic centimeter in the final product!
So happy that Claire keeps in the little mistakes, it makes the recipes feel much less intimidating!
i love how she shows how to troubleshoot everything, this is what differs from ultra high budget cooking tv shows she teaches not just shows
Vinny wouldnt let anyone hide it
@@Ryquard1 It's also the mark of a great cook. Knowing what went wrong, why and how to fix it.
czcams.com/video/EE45OQYUNMM/video.html
Yeah. I think it’s also what was magical about Gourmet Makes on that Other Channel™️. It’s also a well known thing in pedagogical science and is critical to a teaching practice called cognitive apprenticeship. By watching a more experienced person go through an unfiltered process you see how they handle obstacles, troubleshooting, and problem solving. This rapidly increases mastery of material in students who see stumbling blocks as a normal part of the process rather than as an obstacle only they seem to be struggling with. The sad thing is that most teachers are not taught modern pedagogical science so they might do something like go over a problem they’ve prepared beforehand which adds artifice to the process that only serves to intimidate students and deny them the richness of practice.
The French buttercream that's made for the chocolate buttermilk cake in the book is next level. I could just eat it on its own with a spoon.
No joke when I made the Buttercream icing in the book my friends were literally fighting over the bowl to eat it with a spoon. I'm like I still need to ice the cake guys!
100% agree! I made that cake and chocolate buttercream frosting last May for a friend's birthday and holy HECK! I did not share what was leftover in the bowl with anyone! Both the cake batter and the frosting. The baked cake itself melted in our mouths!
Did yours yield enough to frost a 3 layer cake though? Mine wasn’t even close, had to lose a layer lol
@@nikksterr627 I have seen a couple people say they had this experience, but I honestly didn't have a problem with it. I'm looking forward to seeking the video on that particular cake when they get to it because it's one of my favourites.
the video states that the recipe covers 2 9" layers.
I never seen something so Claire, her trying to perfect a meringue dollop swirl 😫🤪
My first job was at Dairy Queen. That desire for a curly cue never leaves you….;-)
My go-to is always russian buttercream now. Its incredible. 500g butter and a 400g tin of sweetened condensed milk in a stand mixer and you can add melted chocolate or tinned caramel or thick coffee etc. Sets so well in the fridge and retains really good detail if youre piping. and because theres no additional sugar its never grainy. I dont think ill ever go back to another buttercream.
Interesting!!
Regular condensed milk or sweetened condensed milk?
@@JazMatt1 Sweetened condensed milk
@@JazMatt1 I would imagine it's sweetened. Here in the UK we just have "condensed milk" but it is very sweet!
Edit: in the UK unsweetened condensed milk is called evaporated milk.
@@jpjapers same naming convention as us across the pond in Canada
Realizing I’ve thrown out batches of what I thought was “failed” buttercream once it hit the ricotta stage too many times and I coulda saved it😫😫 at least now I know!!
what i came for: buttercream
what i got: buttercream, and some general good life advice
The little smile on the mixer bowl when she caresses it 😁
I appreciate it that you showed your buttercream getting curdled. It makes me feel better to know that there's way to fix my mistakes and still get an amazing frosting! Thank you Claire!
One just has to appreciate the comment section under Claire's videos. People being lovely, helpful and apologizing if they are wrong. So wholesome. Says a lot about Claire, I think. 😊
CLAIRE SAFFITZ OH NO GURL YOU DID NOT JUST TAUGHT US HOW TO MAKE 3 FREAKIN TYPES OF BUTTER CREAM NO YOU DID NOT 💛💛💛
i genuinely love that they post the natural content of things going slightly one way too much and how claire fixes it , it really helps when it comes to troubleshooting things like this at home that a lot of content creators don’t show
I love seeing the baked goods just casually in the background. For example, today it's a pie. A lot of times, it's a focaccia :D
claire is really coming in clutch with this one… I break every buttercream i touch
I just made the Italian with salted caramel, "curdled," almost didn't have faith, but kept going and it is beautiful!
I’ve never loved a person more in my entire life
I use packets of frozen peas on the outside of the metal bowl if it's too warm in the kitchen or if the ingredients are a bit too warm. I press them against the bowl and move them around. Amazing how quickly you temp changes and you aren't losing time by placing things in the fridge. I have been doing this for years with great results everytime.
That's actually a useful tip. So many of the trouble shooting recipes I've seen say things like 'use a tea towel soaked in ice water then wrung dry' or for heating it using a creme brulee torch which is the most ridiculous.
me: wondering why my dairy queen ice cream is taking so long
the new and dedicated dairy queen employee: 0:03
🤣I'm cackling
LOL 😂😂😂
This is great 😂
Thank you for showing what to do when the buttercream breaks. I can’t tell you how many batches I threw away years ago before I learned this. They don’t tell you this in most recipes and I wonder how many would-be bakers have been discouraged from ever attempting frosting again.
Italian merengue brings back memories. This is the type of frosting that I mastered back in 2011 during my Junior year in HS.
We had this inter-school wedding cake making competition using this particular frosting. I remembered back then we only had hand mixer and my competitor's hand mixer overheated. I lend her mine and she won 1st, I won 2nd.
Good sportsmanship, though! :-)
That is not the way karma is supposed to work
@@jvallas karma means that in their next life they'll get good luck and win 1st place ☺
@@bluelilacfawn There ya go! 😏
i like that hers curdled and she showed how to fix it. that honesty really makes me feel better and less scared when i try recipes.
Patron Saint Julia Child would approve of all the butter used in this episode.
"Baht'her"🤗
I can totally hear her voice saying lbaht-hehr”. I used to watch her show with my mom and we’d discuss which recipe we really wanted to make. And since mom was raised on a dairy farm, margarine wasn’t even discussed. I miss them both.
Claire is an absolute genuis, I just made the French style Silkiest Chocolate Buttercream and I never am going back to an American chocolate buttercream again.😍it was soooo silky and tasted like chocolate mouse and a silky buttery brownie batter. Tip: I learned this from another CZcamsr, if your buttercream starts to curdle because the butter is not quite room temperature, then use a hairdryer on a medium setting to blow around the bowl for a minute or so and it will come back together!
"It will be very clear when it dissolves because it will go from looking kind of cloudy to translucent" haha, she didn't deliver it like a joke but it still made me laugh
Dear Claire, today I made the silkiest (true!) French chocolate buttercream. And I swear, I heard the angels sing when I tasted it. The texture is incomparable and the taste just perfect. I will be making no other buttercream from here on and I expect to be proposed to many times I serve this. To my husband, lol.
I always make Italian meringue buttercream when I bake, I love it! I once wanted a really sour lemon buttercream, so I switched out the water in the sugar sirup with fresh lemon juice. I also added lemon peel to the buttercream. I don’t know if I broke any rules, but it turned out amazing!
Swiss meringue buttercream always curdles and comes back. I take far less care than she did and yet it always always comes back.
If anything you absolutely followed the rules! You added an acid, which would have helped stabilize it.
@@cptntwinkletoes Thank you! It’s good to know it wasn’t a fluke! It was so tasty, that my Dad who dose like sweet things, kept sneaking into the kitchen to eat it with a spoon 🤣
@@sfjortoft I'm not a huge sweet tooth either, but the sour and sweet combo always wins me over!
@@erincarter9457 I agree. It always curdles. Keep beating. It always comes back. It's yummy!
A little tip that I love: I SUCK at boiling sugar and having it crystalize on the side, even if I don't touch it at all lol. So I put a lid on the pot and once it's been boiling for a few seconds, I take the lid off and let it get up to temp. Then I don't have to have my hands overtop boiling sugar to attempt to wash the sides down. This is great for caramel making too!
Hey Claire, could you pretty please show us some recipes for less sweet creams we can use for cakes? Something based on mascarpone or whipped cream, or a "stabilized" creme pattisiere. Just something that doesnt require cups and cups of sugar. Love from Croatia 🤗
I second this!!!
Both italian and swiss use a lot less sugar than american buttercream :) whereas you would use ~4-5 cups of icing sugar to the same amount of butter, for both of the meringue based buttercreams you’d only use ~1 cup. French also has lots less sugar than american, but includes yolks so it’s even richer!
czcams.com/video/EE45OQYUNMM/video.html
hi! her video with the New York Times about the strawberry & cream cake uses a really nice mascarpone + heavy cream frosting that was just sweet enough and easy to make
Claire focuses her baking on the American Style. I would suggest perusing french pâtisserie blogs. Start by looking up whipped ganaches and crème legère.
Some channels that come to mind:
Meilleur du Chef
Bavette Gastronomía
Il était une fois la pâtisserie
those will get you started.
I wish there were more teachers like you Claire, you making learn so much fun and tasty at the same time. People learn better when they’re happy.
These goats should be on their knees bowing to you for such enlightenment.
I always get stressed when my buttercream breaks so it was really nice seeing you so calm after your buttercream broke because you knew that in a few minutes it would come together, makes me way more at ease for when I 'ruin' mine. Great video Claire! I never tried french buttercream but now I certainly will :D
Re: The bleeped out word...is "thick" Claire's "moist" 👀
Thanks now i can sleep tonight
Thank you so much! I was looking for it in the comments 😂
That is not the correct answer.
@@vcross05 was it se*y?
i was looking for this comment lmao
I have a good friend from work who owned her own french bakery in France who fortunately for me moved to the states and baked me a delicious birthday cake it was the most divine cake and frosting I ever tried!!!
The blend swooshing at 24:45 is so satisfying to look at. Great video as always!
"There are 3 styles of European buttercream Swiss, Italian, and French"
German buttercream: 😟
would you so please care to explain the difference in german buttercream?
@@hocuspocus111 German buttercream is made by slowly incorporating pastry cream into butter
I've never heard of German butter cream, thanks for sharing!
@@waterbitten Stella Parks on Serious Eats discusses it and shows how to make it.
Really on the website she talks about all the different butter creams and when each one works best.
German buttercream is delicious! Not quite as stable as a meringue-based one but that's not a concern for me personally.
I loveeee your silky chocolate buttercream recipe. Ive been using it in all my cakes for the past few months and I constantly get compliments for it.
Really enjoyed this as I have not made butter creme frosting in a long while (I am 79).
A tip my mother taught me at about age 10 - if you do not have Creme of Tarter, wipe down the inside of the bowl with a little vinegar on a towel. Works great.
I love how much I learn in your videos, Claire! Please do more of these in which you explain fundamental techniques of pastry. They are SO useful!
I have to say, I've made several dozen (if not hundreds!) of batches of Italian Meringue Buttercream, and I've never once had it not get to that liquid/ curdley stage in the middle before it comes together! so I always just assumed it was part of the process.
I think this is Claire’s best video yet. Great instructional design. My first French buttercream was made by hand - just a balloon whisk and my husband and I switched off because we couldn’t afford an electric mixer. No wonder 19th C pastry chefs had Popeye arms!
As a frequent maker of American buttercream, I'm always wanting to find lighter spreads to use on my cakes and desserts. So I LOVED that this video was made. Watched every second of it. ❤
I like her showing how to fix problems we might encounter and encouraging us when things may go wrong
I recently discovered how to make Italian buttercream using meringue powder instead of egg whites.
I hate using only half of the egg. I have kept yolks in the past, telling myself I will use it in a lemon curd, pudding, or an omelette or something, but I always end up forgetting about it and it gets thrown out.
Meringue powder is now a must have item in my pantry. It's also the only way I have had success with royal icing.
So for anyone who is holding off on making either a Swiss or Italian buttercream because of the egg white thing, get a small tub of meringue powder! It stays for quite a while once opened, so it's totally ok if you only end up using it a few times a year. But trust me, you'll be way more willing to bake more cakes once you have this hack.
Also, a reason why I am determined to make only Italian buttercream, is because not only is it not overwhelmingly sweet, but it also pipes REALLY well. And for someone who is still a beginner at piping, I appreciate the reliability. And also, as Clair mentioned, it being able to withstand higher temps. Spending so much time on getting the perfect swirl, only for it to melt off is very frustrating.
Wisconsin State Fair Cream Puffs. As a kid I always wanted that for my birthday. Just sweetened Whipped Cream in a pastry shell. True love.
I love the specificity of your food wish!! 😋
Thank you for not editing out the messy parts and micro meltdown 😂 the chocolate french buttercream looks soooo GOOOOD
I've always used a hand mixer with no problems. I've made Italian and Swiss but never the French buttercream. Really appreciated seeing you address common issues. Your heart sort of sinks when you get that curdling thing the first time...you're thinking "OMG all this butter to WASTE." And then it comes together. Great tutorial.
The tip about letting the cake come to room temp is SO important and a detail often not mentioned in recipes. I made a beautiful Buttercream bunny cake for Easter one year and unfortunately did not let it come to room temp. The frosting was like eating cold firm butter 😆
Swiss buttercream is my nemessis! I always give up when it gets to that ricotta chage! Now I know how to fix it! Thank you Claire!!
Mystery solved. My mother made white fluffy frosting...whipped egg whites with sugar syrup. Apparently, with six children she did not ever need to go to the next stage of adding the butter (for stability) since not much was left once the cake was presented. And if by chance some survived til the next day the frosting was different with a kind of crust on it if I remember correctly...still good. Love that you can freeze the butter cream so relieve some of the pressure if want to make for company. Thank you Claire!
loved that the effect of slightly-colder-than-room-temp-butter was still part of the video and most especially how to troubleshoot it! amateur home baker who has frequent meltdowns would like to thank you ❤️
Are we ever gonna unravel the mystery of why Claire isn’t using her homemade vanilla extract???
if u watch the video where she makes it she said that it takes some time for it to be useable again once u've passed a certain volume so i think she's just waiting for it to be fine again!
I also think that maybe it is at their other house b/c she was doing a lot of recipe testing there.
@@SpaghettiPlays Sure, but she also said that it was a live, ongoing process. And she added her vanilla pods to a container seeded with commercial vanilla extract. So why is she just using commercial extract now?
This isn't the first recent video to show this.
@@whodoyoudancefor u didnt get what i said, after it passes a certain volume u add alcohol to simmer the vanilla BUT u need time for the vanilla pods to incorporate its flavor again. so what i was saying is maybe she used a lot of it and is now back on the simmering time.
She also said that home made will never be as good as store bought, it just reduces waste as making vanilla as we use it is a time consuming process
I love seeing the process all 3 times, as I've been very intimidated to attemp making italian or french buttercream, I only made swiss buttercream before. The great thing about the swiss version is that the whole sugar/egg mixture doesn't get really warm, so it even works with non-dairy butter. My daugther is allergic to dairy proteins, so I'm always looking for different methods to make frosting, since traditional american buttercream is often too sweet, so it's good to have other options. I might try to make french buttercream with non-dairy/vegan butter now, since you demystified the process for us, it might just work as well. Thank you!
I bet Miyokos vegan butter would work great
I've made a vegan Swiss meringue buttercream with aquafaba, food-grade cocoa butter, and coconut oil. It was fiddly but gave a great result.
The day before, I reduced the aquafaba out of a can of chickpeas to half a cup and added half a cup of granulated sugar to it at that stage, to dissolve it and make a kind of aquafaba sugar syrup. Then refrigerated that overnight.
Meanwhile, instead of butter or vegan subs, I took 100gm of food-grade cocoa butter and 100gm coconut oil, and gently melted these together. Then poured into my smallest mini muffin tins and froze it. An ice cube tray with larger cubes would work well here too.
The fiddliest bit is getting the frozen oils/butter to a suitable consistency to add to the meringue. There's a much smaller window to work with between too hard and completely liquid, than there is with dairy butter. So this bit is a real dance especially if you're making a larger quantity.
Unmold the oil chunks and spread apart on a baking sheet or large plate in a single layer, to come up to a suitable room temperature. When you can gently press in a fingertip and get an indent it's ready to go. By that stage you want to have whipped up your aquafaba/sugar liquid into a meringue.
Add half a cup of sifted icing sugar a spoon at a time as the meringue whips. Then add the oil chunks one by one following Claire's method. You don't have to wait with this one for the meringue to cool, but you may have to pause and put the tray with oil chunks in the fridge or freezer briefly to firm up a little more before adding to the meringue.
If you can get filtered cocoa butter it's very neutral and you can flavour it any way you like. I couldn't get that option where I live (New Zealand) so mine had a very light chocolate flavour, but produced a creamy white frosting. I added vanilla and used it on vanilla cupcakes and it was a really tasty combo, for a friend's vegan wedding.
Just made chocolate french buttercream for the first time after watching this and it is OUTSTANDING. I got nervous in stages but it all came together beautifully. I'm SO excited to make more and freeze it. THANK YOU!!!
This video came up on my feed the day after I made American buttercream frosting for the first time in years. I was inspired to make my husband's birthday cake from scratch for the first time in many years by watching your birthday cake episode. Thank you for unknowingly encouraging me to bake again.
I may be crazy, but I *love* cold buttercream. Leftover cake that I sit in the fridge? Mm. Love it lol.
Love claire's one-word verdicts 🥰
Learned how to make buttercream from Rose B. Levy in the 1990s and never went back except for cream cheese frosting on carrot cake.
Nothing compares. I love how you realize that it’s “just part of the process” because I always thought I was irredeemably incompetent! I always see it soupy and grainy and everything in between and it’s always fabulous. It’s the finish that’s impossible to fail with.
Being in Switzerland for business travel and seeing all three versions of buttercream warms my heart. A country with so much culture, three types of buttercream exist in unity. My favorite is French. When I spent years in France, their buttercream made cakes taste so delicious!
I have gotten curdling on my buttercream every. single. time! And this made me feel a little more confident 😆
The fact that she got stiff peaks in ✨5 minutes✨ is just more proof that this woman is god tier
The Sue Li flashback. 😂
🤣🤣
It makes me happy to see Claire enjoying what she is doing
Oh my gosh!! I just took out my third layer that I have saved of the funfetti cake. And I made frosting and family enjoyed. :)
Claire can’t get any cuter ♥️
I truly love and appreciate how you explain everything, it's super helpful. 💖
You are always so perfect with your timing. I love it.
food critics: the meringue is light and aerated, yet slightly sweet
Claire: *mmm*
My wife always complains that my frostings are too sweet, thanks for the options.
6:54 I've seen you tangle with a stand mixer a few times, ask someone to buy or make a switched 3-pronged extension cord and try to remember to use it before your fingers get near anything attached to the spring latch, be safe.
Edit: The only reason you put yourself in this predicament is to get the camera shot. The switch will let you keep your camera angle and be safe doing it.
Edit: Have a sign under the camera in a large font "MIXER KILL SWITCH" so you will remember to use it.
I made italian buttercream literally like 2 days before this episode aired and it turned out amazing. Really excited to try the other two as well, I think the french one looks really amazing.
I love the idea of a cake designed for a stressful situation 15:45
It's so funny, I was /just/ talking to my mom last night about my struggles to get buttercream right; in that same convo I brought up Claire and told my mom to check her out! Great timing lol
I had no idea there was more than one type of buttercream! I just thought that buttercream was meant to be very rich and too sweet. I'm so excited to try these different varieties because I have several people in my family who dislike a too sweet buttercream. Great video!
Claire!! This is your specialty! Highly technical recipes!! You found it!!
the intro was pure happiness! thank you
I’m at college so I can’t bake right now but I’m living vicariously through your videos 😁😁
Man, I'd be the size of a house if It was my job to spend all day developing recipes like this.
I love French buttercream. I made it once for some cupcakes and incorporated orange curd and it was so delicious. I may have to try it again soon!
Claire your videos are glorious, so easy to understand, so lovable and so much technique broken down into simplicity.
I’m watching this and eat the coffee cake I baked using her recipe lol
I absolutely love your channel Claire, I learn so much from you and I appreciate that you take the time to explain everything in detail for us. Thank you very much I love all of these 3 versions.
Claire making that swirl like on the top of an ice cream cone, and instantly I’m transported to my childhood. Buttercream icing epic but yes for me too sweet. My favorite is what they use on ice cream cake. Settled in to see something new. Thursdays are so amazing ever since Claire took them over. Who NU there was so many styles of buttercream wow. Cream of tartar made from grapes.
I made that chocolate buttercream and it is HEAVENLY!
There's another French/European style buttercream that really lets you reduce/control the sugar all you want. (Since it doesn't depend on a cooked sugar syrup that has to reach a certain density.) It has a custard base. You beat yolks with however much or little sugar you want, add hot milk and cook it like a creme anglaise. Then beat in butter. You can also substitute cream cheese for some of the butter if you want a slight tang and added suppleness. I find it's already more supple than those made with sugar syrup. I like it too because you can control the sweetness. Oddly you don't find people on CZcams making it much anymore. I learned it from Julia Child's old 1960 cookbooks.
Creme au beurre a l'anglaise
8 yolks, 2/3 to 1and 1/3 cup sugar, combine then add 1 cup hot milk: cook to 180 degrees F; beat until cool; beat in 1 lb. softened butter and flavorings.
Everyone makes fun of Claire's freezer, but what you don't know is she also has a deep freezer and it's just full of buttercream.
Yes!! 🙌🏻🙌🏻🙌🏻 must drop everything and learn this truly essential life info 🙏🏻 thank you Claire!!!
Claire you’re so classy and thoughtful! I love how much knowledge you have! I would love to take a class!!
Love to see you do other frostings! Ermine, German buttercream, Boiled frosting
Boiled frosting?? Never heard of that! Would love to see more of these!
My only problem I keep running into with the French and Italian buttercream is the residual glob of sugar syrup on the side sometimes gets incorporated. which is why I tend to lean towards Swiss more of the time even though French is my favourite.
Thanks for these tips, you made it easy to follow. I made a delicious buttercream icing once with thawed frozen strawberries. They get quite mushy and juicy when they thaw, perfect for blending in. It was delicious.
Love you so much claire your calmness in this video is goals and I would be all over the place!
Thank you Claire for showing different styles of butter creams. I am always unsure and worried it turned out horrible, not much experience. I find American butter cream is too sweet, almost diabetic with tons of icing sugar. I love french lemon tart - tarte au citron, sil vous plait!
American buttercream is gross. I have a sweet tooth and even I can't stand it.
@@debbielockhart7762 I love American buttercream and I say that as an English person who typically finds American things too sweet. The trick is to only use a little bit like waaaay less than you see on American cupcakes and cut it with something sour like berries or bitter like cocoa powder. In something like a Victoria sponge where you just have it in the middle it can work really well.
Love the old school method to pasteurize egg whites; however, we can now use ready made ‘pasteurized egg whites’ available at our local grocers.
Finally, someone that actually explains the process and how to troubleshoot things and shows real life dessert making process. I don’t know how I got here but I’m glad I did. Subbed.
I just made the Swiss buttercream for the first time…oh … my goodness! Is amazing.
I've used lemon juice instead of cream of tartar for making meringue before, and it turned out great! (If you want to use something you probably already have in your fridge)
I always use lemon juice when making meringues and it works amazing.
How much lemon juice do you use? The concentrated stuff, or freshly squeezed?
@@marmcm7868 I use freshly squeezed. 1 teaspoon or less. I just eyeball it.
You can also use a tablespoon of vinegar. You might be worried it'd flavour the meringue but it won't.
When I say a tablespoon I'm using that much for making a pavlova so use a little less if you're making less meringue.
Couldn't think of a clever comment, but the video has currently been posted for less time than it takes to watch it.... So that's neat
I'm also part of that club
Thank you so much for this video! I’ve never understood the differences between Swiss, Italian & French buttercreams. Now I do!
I learn SO MUCH from you! Claire you’re amazing!!! ❤️❤️❤️