Buttercream
Buttercream is a creamy and rich frosting made primarily from butter and sugar. With a smooth and velvety texture, this is the French version of a the classic buttercream. It can be flavored with various extracts such as vanilla, chocolate, or fruit flavors to add additional taste dimensions. Buttercream can be used as a frosting for cakes and cupcakes, as a filling for pastries, as a topping for desserts, or even enjoyed straight from the spoon with some fruit and crumble!
Add <quantity>100<unit>g</unit></quantity> of egg and <quantity>50<unit>g</unit></quantity> of sugar to a large bowl. Whisk to combine
Place the bowl on a pot with water over medium-low heat. Don't let the bowl touch the water. Cook the mixture, whisking constantly, until it thickens and reaches <temperature>80<unit>°C</unit></temperature>. Remove from the heat
Transfer the bowl to an ice bath and keep whisking until the mixture is cold
Add <quantity>125<unit>g</unit></quantity> of softened butter to a stand mixer and whisk on high speed until the butter is creamy and smooth
Add the egg mixture to the butter in batches. Gently fold the two, with a rubber spatula, to combine. The buttercream is ready
Use it in cakes and pies, or try it with a fruit crumble.
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