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34
French Buttercream
The classic frosting. Temperature is key to achieving
a smooth and delicious result. Having a candy/deep
fat thermometer on hand takes out the guesswork.
Makes about 3 cups
1¼ cups granulated sugar
¼ cup water
5 large egg yolks
2 sticks (½ pound) unsalted butter, cold
and cut into ½-inch cubes
½ teaspoon pure vanilla extract
Pinch kosher salt
1.
Put sugar and water together in a small
saucepan and place over medium heat until
sugar is dissolved and the mixture reaches
235°F (this is called “soft-ball” stage – many
candy thermometers have a special marking
for this temperature to make it easy to
monitor).
2.
Put the yolks into the Cuisinart
®
mixing bowl.
Attach the whisk and mix, starting on Speed
1 and gradually increasing to Speed 8, to
break up the eggs.
3.
Reduce to Speed 6 and slowly pour in the
sugar mixture while the mixer is running,
doing your best to avoid directly hitting the
whisk to avoid excessive splatter. Once all
the sugar is added, scrape the entire bowl
and slowly turn up to Speed 12 until the
bowl is cooled to room temperature, about 8
to 10 minutes.
4.
Once the bowl is cool, reduce speed to 7
and add the butter very slowly, one piece at
a time. Once half of the butter has been
added, switch to the mixing paddle and then
increase speed to about 10 to incorporate
remaining butter. Once all of the butter has
been added, add the vanilla extract and salt,
mixing until all is incorporated.
5.
Use immediately or store in an airtight
container for up to 10 days.
TIP: If the buttercream appears curdled, beat
on Speed 12 until smooth—this occurs when
the butter is too soft or warm.
Nutritional analysis per serving (2 tablespoons): Calories 119
(63% from fat) • carb. 11g • pro. 1g • fat 8g • sat. fat 6g
chol. 58mg • sod. 7mg • calc. 5mg • fiber 0g
Swiss Buttercream
Swiss buttercream, a more forgiving and stable
version, can be used for traditional frosting and
piping.
Makes about 4½ cups
6 large egg whites
1¼ cups granulated sugar
Pinch kosher salt
3 sticks (¾ pound) unsalted butter,
cold and cut into ½-inch cubes
½ teaspoon pure vanilla extract
1.
Put egg whites, sugar and salt in the
Cuisinart
®
mixing bowl. Place bowl over a
pan of simmering water and whisk the
whites constantly until the temperature
reaches 140°F. Place bowl on mixer. Attach
the whisk.
2.
Once whites come to temperature, mix on
Speed 10 until cooled to room temperature,
about 15 minutes. Once cool, reduce to
Speed 3 and add the butter, piece by piece,
until each is fully incorporated before adding
the next. Scrape down the entire bowl as
necessary.
3.
Once half of the butter has been added,
switch to the mixing paddle and then
increase speed to about 10 to incorporate
remaining butter. Once all of the butter has
been added, add the vanilla extract and salt,
mixing until all is incorporated.
4.
Use immediately or store in an airtight
container for up to 10 days.
TIP: If the buttercream appears curdled, beat
on Speed 12 until smooth—this occurs when
the butter is too soft or warm.
Nutritional analysis per serving (2 tablespoons):
Calories 97 (68% from fat) • carb. 7g • pro. 1g • fat 7g
sat. fat 5g • chol. 20mg • sod. 9mg • calc. 0mg • fiber 0g
Chocolate Frosting
A light and fluffy classic.
Makes about 3 cups
4 cups confectioners’ sugar, sifted
4 ounces unsweetened chocolate, melted
and cooled
2 ounces semisweet chocolate, melted
and cooled
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