Why is my French buttercream runny?

If your buttercream is still runny after the last step, it is likely you added the butter before the mixture was fully cool. To firm it up, place entire bowl with whip into refrigerator for 5 minutes, then re-whip.

What is the difference between Italian buttercream and French buttercream?

French Buttercream Because it’s made with an egg-yolk foam (i.e., pâte à bombe), it naturally has a bright yellow color and a higher fat content than Swiss or Italian buttercream, which are both made with egg whites. As a result, it doesn’t hold up very well in warm temperatures.

What should French buttercream taste like?

Rich and creamy, French buttercream has a taste and consistency similar to custard or pastry cream. Made using pasteurized egg yolks and sugar, this buttercream is not as sweet as traditional American buttercream and makes a great topping for a dark chocolate cake.

What’s the best way to make French buttercream?

Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks. Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.

Can you make French buttercream with egg yolks?

This creamy, custardy French buttercream made with egg yolks pipes beautifully and is so delicious you’ll be making it over and over! This buttercream uses egg yolks to make a custard-like frosting that’s so good you’ll hardly believe it!

What’s the best way to make buttercream frosting?

If you are worried, or can’t find pasteurized eggs you can also try making this buttercream using the swiss meringue method which is to heat the sugar with the egg yolks over a double boiler until the temperature reaches 160ºF. Once you have added the hot syrup, then you will mix until it is cooled then add in your cubed butter.

When to drizzle sugar in French buttercream?

The sugar needs to reach the softball stage 235-240F before it gets drizzled in. You van use a Glass of cold water and an attentive eye to make to this. When the sugar is approaching the softball stage you’ll notice the bubbles will start getting bigger and bubbling more slowly.