Egg Whites vs Whole Eggs vs Yolks in Buttercream
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- čas přidán 29. 01. 2024
- Swiss Buttercream (yield: enough for 1 8-in round cake)
6 ea (200g) egg whites*
1.5 c (300g) superfine sugar
1 lb (454g) butter, softened
fine salt
vanilla extract
1. Add the egg whites and sugar to a heat proof bowl and set over a pot of barely simmering water.
2. Mix the egg whites and sugar until the sugar is dissolved and the mixture reaches a temperature of 155-160F (68-71C).
3. Pour the egg white and sugar mixture into the bowl of a stand mixer and whisk on medium-high speed. (Note: many recipes have you heat the egg whites and sugar in the bowl of the mixer. I prefer to use a separate bowl for the double boiler and whisking steps in order to speed up the cooling process).
4. Whisk the meringue until the bowl is cool to the touch and the egg/sugar mixture has thickened and increased in volume. Depending on your mixer this will take anywhere from 7-12 minutes.
5. Once the bowl is cool, add the softened butter a tablespoon or two at a time (you should be able to make an indent in the butter but it should not be so soft that you can easily push right through).
6. Continue mixing until the buttercream comes together. (It may look curdled at first but should eventually come together. If it does not, heat the bowl for a couple minutes before returning to the mixer. If it does not come together and stays thin, place the bowl in the fridge for 10-15 minutes at a time before re-mixing).
7. Finish with salt, vanilla, and any other flavorings to taste.
* Or replace the egg whites with an equal weight of whole eggs (roughly 4 eggs) or egg yolks (approximately 11-12 yolks)
I really like that you don't bash any of these but rather give the benefits and let the person choose what fits their needs. So refreshing. Thank you
Especially with you're doing this wrong bs
I like how no one bashes you NPCs WHO LEAVE THIS EXACT SAME COMMENT BELOW EVERY SINGLE ONE OF HIS VIDEOS 🤡🤡
@@dixienormus8 yall have ruined the meaning of NPC. Someone can give a compliment and that doesn’t make them less of a person. Being a sad loser who has nothing nice to say can definitely make you appear to be less of a person though. Have fun being a miserable prick forever!
@@dixienormus8I believe they are talking about how some bakers who give “Baking tips” often let their own opinions get in the way of giving helpful tips.
@@dixienormus8 there's always one just like you too. You're not original or special.
See how negativity doesn't help anything? Be positive support one another. It'll make a difference. I hope your life gets better.
Its crazy that you have something as little as using a different part of the egg can literally change the entire product. Great video!
Obv it would they’re completely different
Well when the egg is 1/3 the product it kind of makes sense doesn't it
@@ChapatiMannot everyone thinks the same way man
Tf wrong wit you@@ChapatiMan
"It's crazy how a different input creates a different output"
My man, you need to head back to school 😅😂
Who needs culinary school when we have Benjamin!
Erm he’s a baker 🤓👆
@@aaaawubadugh8054 baking is still a culinary skill
@aaaawubadugh8054 and? In culinary school you work with FOOD, baking is MAKING sweets and desserts which is still food...🤪🤦♂️
@@the_explorer4600this is more confectionary than culinary
@@the_explorer4600Yeah but baking only covers one method of cooking. Benjamin is definitely offering these masterclasses for free but it's no replacement for culinary school.
Now mix them all together to make one giant buttercream
Now that’s giant Whole Egg butter cream.
That would just me normal eggs becuae you're mixing eggs with egg whites and yolks
No it wouldnt it has sugar in each@@Ablejet_76
The egg yolk one sounds so interesting, never thought about that
It’s called French buttercream, and it’s really quite delicious!
@@maz7222 Very heavy and lots of calories though. Definitely only an occasional treat!
@@_Just_Another_Guy that can be said about literally all of these, they're *butter*cream
@@maz7222it is a bit different from the traditional French Butter Cream tho
@@maz7222much better and more flavorful than swiss
This is the most helpful, to the point, clear cut CZcams channel I've ever come across and I'm so thankful its in an area of life I can use these tips for.
Thank you so much! It is always my goal to be as clear and concise as possible without leaving out relevant details
It is extremely refreshing especially now that we’re living in an age where almost all content out there skips past all the informational stuff to show just the sensational.
The only thing I want is to eat the three of them. I mean, who doesn't agree the three look utterly delicious?
Agree! I'll bring spoons for everyone!
(づ ͡ ᗜ ͡ )づ🝯🝰⚲𖥣
@@mookinbabysealfurmittensthis is adorable omg i want a spoon
@@mookinbabysealfurmittensI want a spoon tooo thankyouu
@@mookinbabysealfurmittens Reserving my spoon before they run out!
@@mookinbabysealfurmittens bring me a temperature color changing spoon :0
Ah yes, sweet hollandaise
No.. custard
@@KaiSubCustardy buttercream = yolks, sugar, and fat
Hollandaise = yolks, fat
So, yeah, basically just sweet hollandaise.
Egg wits
No the process of hollandaise is completely different from Custard. Hollandaise is also, absolutely disgusting and has no place in cooking.@@Acidfunkish
I have never been so offended by something I 100% agree with
my eyes have been purified by just the look of those buttercreams through a screen. my mouth is watering. I've never seen a frosting look to delicious.
Did I hear him say "egg wits?"
i heard it too
Yikes I'm hearing it back now and it does sound like I said wits. Redeemed myself the second time though
@@benjaminthebaker No worries at all. I thought it was a bit funny and also wondered if I had been mishearing. It doesn't detract from the video. Just a fun aspect for this specific voiceover. Your videos are very helpful and interesting even to me who can't bake or cook for the life of me. Thanks for doing what you do!
I couldn't hear it until I saw this comment and needless to say it hold as much importance as my 1 year old birthday party to me. Don't worry mate. @@benjaminthebaker
i thought i was trippin
I don’t know why but I’m always thrilled to hear the “finally” at the beginning of the last option.
Swiss buttercream is my favorite icing. I discovered about 6 years ago and it’s the only buttercream I’ll make anymore. It takes on other flavors extremely well, you can make it any color you need, it’s super fluffy, but not too sweet. I make a lot of cakes and my all time favorite icing is strawberry Swiss buttercream, it’s the only icing I can eat a spoonful of and not feel sick.
I'll have to try this, usually frosting is way too sweet to me to the point where I like cake better without it lol
@@kuro4843Same, that’s why I only like cream cheese frosting but that can also be poorly made.
@@bengal_tiger1984 yeah, I usually make cream cheese frosting for that reason but I'm definitely gonna check out the swiss buttercream
Check out livforcake. That’s where I first discovered it and it’s also where I get almost all of my cake recipes from, I have yet to come across something that didn’t impress and I’ve made probably close to a dozen of her recipes.
@@kuro4843 Tell me your thoughts when you do! I'd love to have another frosting to use for cakes.
ahh yes the egg wits, the best part of the egg
Wow, this is a great video. It's incredible to see the different ways of how science is used in food
So is anyone else just obsessed with this guys voice and the way he articulates? It tickles something in my brain 😂
I love the great British baking show music lol 😂
Can you add the yolks after you mix the whites in?
Guys, if you're worried about raw eggs and salmonella, use italian meringue instead of the swiss one.
If you're using whole eggs or yolks, make "pâte à bombe" instead. It's basically the same process as italian meringue. This way you're 100% sure the eggs get pasteurized. I'm sure there are tons of recipes on YT.
I was taught to make buttercream this way in culinary school because eggs in my country aren't that safe (not enough regulations 😢)
The music is so nostalgic
So that's why it's calls Buttercream, creaming in butter! (Yes I never really thought about it..)
Thanks again, Benjamin 💚💚
best baking youtube channel out there!!!
🥰
Your videos are so informative, straightforward and helpful. Thank you so much. It’s a few seconds but I know it takes so many hours of effort to put this together. ❤️
I would love to see an example of how to use each of the three different buttercreams.
The fluffy one is ideal for macarons and chiffon cake, the whole egg one seems great for layer cakes, or cupcakes, because it will hold its shape better. The final one might compliment a pound cake well. Either way they all seem very versatile.
Excellent info as always.. how about a follow-up on which texture is better/best for the desired cake finish?
This is a great idea! I've only seen swiss buttercream with egg whites only used. I didn't even know you could make it with egg yolks. I'm curious how to use each one, too!
I also will give a tip here, that the egg yolk one will collapse more easily in hot or humid weather
They all have different uses the white is for the outside of cakes especially wedding cakes the regular one holds up a little better to warm conditions so it's good for the outside of regular cakes and between layers the third option can be used as a filling where a true cheesecake or custard would break down
Every time he delivers the facts about the benefits, detriments and general nuance to any sort of baking technique or skill in just the way we all need to hear. This dude fuckin rocks
Can you please do a video about how different oils (vegetable, avocado, olive etc.) affect cakes?
I just wanna eat the buttercream by spoonfuls of it.
The first one was the best until I saw the second one..annnd then the third one. That custard like consistency is it for me.
Def gon try the last 1 out!! 🥰 omg custard
Id want to try all of these. Im curious how they taste.
Variety and food science, gotta love it 🤟🏻👨🏼🍳🤌🏻
Iv never heard of buttercream with eggs, I learn something new everyday
Within the span of a few minutes, you have become my favorite CZcamsr
i love that you make these comparisons with visuals
"egg wits" 😂
The egg yolks seems the most beautiful to me
So happy you're feeling better now AR ❤ Excited for AR Manga S2 !!
American Buttercream is LIFE 🧬
Omg I had never thought of making it with just the yolks, that looks soooo good! Thanks for sharing this, you’re great!
Benjamin, I don’t know how your videos came up in my feed because I am horrible at baking but love cooking. But I subscribed immediately and have been enjoying your videos for about 6 months now. Super informative
I feel like that last one would be amazing as a filling between cake layers
I love when you break down why it does what it does simply and precisely. Seriously love your content you are so cool
and tbus vanilla icecream was born
This kid REALLY knows his stuff, Great Baker, Great Information, Thank You Very Much❤
Would love to see you do a series on oil free vegan/plant based baking! You would be one person that I think could do amazingly!
These all sound delicious.
The best CZcamsr to ever exist ❤❤
shout out to this guy fr fr
You deserve all the million subscribers in the world Benjamin ❤ pls never stop
I prefer the denser buttercreams personally
I didn't even know you could make swiss buttercream with egg yolks. Maybe I'll try that next time but nothing beats swiss egg white buttercream. Also to make your buttercream as white as possible, add 1 drop of purple food dye to a whole batch of buttercream. The purple cancels the slight yellow from the butter leaving you a white cream.
I'm so glad I found your channel
That actually looks delicious and amazing
Best baker super underrated
Man butter cream looks like I could eat it like that
This is what happens when you watch Good eats and Bill Nye the science guy back to back.
You've got a bright future in front of you my friend
Thank you so much for this channel. Where have you been all my life?
"Egg witts" is wild
I use deped buttercream with vapers delicious 😋😋😋
So, who has tried this and which one tastes the best? This is a hard one. I guess it depends on what you are making. Thank you Benjamin!
i love your educational videos so much
I love your channel!!! You always teach me new things about baking 🫶🏽
Middle one looks the best imo.
I've never even heard of doing buttercream with any yolks. But now I want to try the custard one
I love your channel
You should try each of them and make a pancake with them. I think it would be interesting.
We did buttercreams in school Monday. I’m sticking to my old recipe of butter and powder sugar. It’s smooth sweet rich and I have had no complaints. We made a handful of them including Swiss and Italian and although good, way too much work 😂
Your baked goods look really tasty . I think you’d get a lot of views if you long-form video recipes
I’ve never made buttercream with eggs yet. I mostly focused on a simple American buttercream recipe for the moment since it was one that went easier on my egg supply with some of my super egg heavy recipes. Still, this Swiss buttercream looks super tasty. Will have to try.
I really want to try the all yolk buttercream 😋
the buttercream looks amazing but FUCK bro that copper finish on the stand mixer is SEXYYY godDAMN
They all look really good
Ben, thanks got your posting,
Enjoy all of yhem, you have taught this old cook nee tricks
Yo, I’ve never had buttercream (it’s a long story) I never knew it didn’t contain butter or cream
Im a pro chef with 25yrs in the field. Im a horrible baker tho. 😅 So i fully appreciate you, thank you.
Thank you!!!😊
if you want to get a fluffier buttercream with both you can whisk the whites from the red separately and add them together later
God I love the explanation type cooking videos!
Thanks for sharing !!!❤
Okay, the third looks like my buttercream, but I never used egg in it.
For anyone inclined to try making macarons, the all yolk one makes for a perfect filling, and you aren't wasting any parts of the egg 😊 also, I'm a novice when it comes to making frostings, but it's actually very easy to achieve a good result!
🤯wow cool. Never thought of this!
Damn this is awesome
Genius! Thank you 🙏
I really appreciate this bc I'm looking for lighter buttercreams that don't just taste like butter and are too fatty!
This dude is teaching me how to bake before I even attempt baking
The whole eggs ones are my favorite
Just egg yolks would be soo delicious in a rich chocolate buttercream.
Btw, using just whites makes a Swiss meringue or Italian buttercream, depending on how it is prepared, just yolks is a French buttercream, and whole eggs make a German butter cream.
huh, neat. Thanks for making these man, love learning these ins ans outs of baking
"one at a time"
*Proceeds to put two pieces of butter at the same time*
Oh so that’s how you make butter cream nice thank you
One of my favorite CZcams channels and I don't even bake haha
German buttercream (with pudding/flan) is the best. And Russian (with sweetened condensed milk) is second, especially with the milk caramelized for two hours in the can.
This guy a beast
Thank you!
You make me happy
Thank you for your help ❤