FRENCH BUTTERCREAM
French buttercream has a custard-like texture and is great if you're going to be piping shapes or decorations. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 240° (soft-ball stage), 3 to 4 minutes. Meanwhile, using a stand mixer, beat egg yolks in a large bowl on high speed until thick and foamy, 8-10 minutes. , Slowly pour hot sugar syrup over egg yolks while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes. , Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla. Use immediately.
Nutrition Facts : Calories 72 calories, Fat 6g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 47mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
FRENCH CHOCOLATE BUTTERCREAM CAKE
Make and share this French Chocolate Buttercream Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place oven rack in centre of oven, heat to 350°F.
- Butter and flour bottoms of 2- 8 inch round cake pans, reserve.
- Beat eggs in large mixer bowl at high speed 1 minute.
- Continue beating, adding sugar very slowly, about 7 minutes.
- Melt chocolate with 3/4 cup butter.
- Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended.
- Add sour cream and vanilla, beat at low speed until thoroughly blended.
- Sift together 1 1/2 cups flour, the cocoa and baking soda.
- While beating at low speed, add dry ingredients, about 1/2 cup at a time, to chocolate mixture alternating with milk, about 1/3 cup at a time.
- Stop mixer as necessary to clean sides of bowl with rubber spatula.
- Beat until well blended.
- Pour half of batter into each reserved pan, place pans in oven diagonally on same rack.
- Bake until cake tester or wooden pick inserted in centre of each cake comes out clean, 30 to 35 minutes.
- Cool cakes in pans on wire racks until just warm, remove from pans and cool completely on racks.
- Prepare Chocolate Buttercream.
- Reserve about 1/2 cup buttercream for decorative piping.
- To assemble cake, place 1 layer on serving plate, spread top evenly with 3/4 of the firm buttercream.
- Refrigerate 30 minutes.
- Place second cake layer on top of first layer.
- Frost sides, then top of cake completely with buttercream.
- Pipe reserved buttercream through pastry bag fitted with star tube in a decorative border around top of cake.
- Refrigerate cake until thoroughly chilled, serve cold.
- Cake must be stored in refrigerator.
FRENCH BUTTERCREAM
French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 4 cups
Number Of Ingredients 5
Steps:
- Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
- Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.
BASIC CHOCOLATE BUTTERCREAM ICING
This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.
Provided by Kaley
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 29.7 g, Cholesterol 10.6 mg, Fat 4.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 27.8 g
THE BEST FRENCH CHOCOLATE CAKE
This is one of the best chocolate cakes I have ever tasted (and I don't really like chocolate cakes that much!). It's dense but not too sweet so you can eat heaps of it if you like. It will keep in the fridge for a few days. This recipe comes from a book called "French food and cooking" by Carole Clements and Elizabeth Wolf-Cohen.
Provided by Katerina
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 160C (325F). Generously butter a 9.5 inch (22cm) springform pan, then sprinkle with a little sugar and tap out the excess.
- Set aside 3 tbsp of the sugar. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla extract and let the mixture cool slightly.
- Beat the egg yolks into the chocolate mixture (when cool - otherwise the eggs will cook), beating each in well, then sift in the flour.
- In a clean grease-free bowl, using an electric mixer, beat the egg whites slowly until they are frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle over the reserved sugar and beat until the whites are stiff and glossy. Beat one third of the whites into the chocolate mixture (I use my electric mixer for this), then fold in the remaining whites (with a wooden spoon).
- Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.
- Bake the cake for about 35 to 45 minutes until well risen and the top springs back when touched lightly with a fingertip. (If the cake appears to rise unevenly, rotate pan after 20 to 25 minutes.) Transfer the cake onto a wire rack, remove the side of the pan and let cool completely. Remove the pan base, dust with confectioner's sugar and serve.
- Enjoy!
Nutrition Facts : Calories 372.7, Fat 31.1, SaturatedFat 18.7, Cholesterol 142.3, Sodium 59.3, Carbohydrate 26.1, Fiber 4.8, Sugar 15.6, Protein 7.3
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- Using the whisk attachment on a stand mixer, whisk egg yolks until they thicken and turn very light yellow. Toss in the pinch of salt. You can't over-mix, so just let the mixer run on medium while you do the next step.
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- Turn mixer speed to low and drizzle the boiling sugar syrup into the egg yolks, then increase to medium, and beat until cooled to room temperature.
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