1 cup sugar 3 tablespoons corn syrup 1/2 cup water 3 eggs 1 pinch salt 1 pound butter
Put sugar, corn syrup and water in a saucepan over high heat.
Meanwhile, beat eggs and salt until fluffy.
When all of the sugar is dissolved and the mixture is boiling, pour over beating eggs. Cut butter into cubes. When the eggs-sugar bowl is lukewarm to the touch, slowly add butter while continuing to beat until fluffy and smooth. Flavor as desired.
69 calories, 6 grams fat, 4 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium.
Although I had no problems with the recipe it tasted too buttery for my liking. I am wondering if I can fix the remainder tomorrow by making another sugar syrup to add as I am not overly fond of powdered sugar icings.
Oct 27, 2011
the recipe calls for eggs, yet the postings that i read exclaiming over this recipe, said egg yolks.... so which is right - whole eggs as in recipe, or yolks as in postings? other recipes i've seen say egg whites? please clarify so i don't waste another batch
Oct 14, 2011
Can I make this a couple days before using it and store in the refrigerator?
May 24, 2011
snowflake526 Member since: May 24, 2011
Could anyone please tell me how many cups approximately this batch will make. I am making a wedding cake and need to know how many batches I would have to make?
CDKitchen Note: Since you're making this for something as important as a wedding cake, you'll probably want to make a test batch well in advance. That would be the best way to gauge exactly how much you'll need and if the recipe is what you are expecting.
Dec 27, 2010
When I made this it turned out runny. It was a waste of time and money.I think putting the exact temp. that it needs to be would be very helpful.Very disapointed.
CDKitchen Note: If it was runny then the mixture may have been too warm before adding the butter.
Oct 29, 2010
First off this is a really nice recipe and I found quite easy to do. One thing to remember is that you want to whip it for a crazy amount of time. That is whip it till you think you should take it off and then whip it some more. One chef i talked to whipped the egg yolks for a good 10 minutes till they had hard stiff peaks. Then after adding the syrup they whipped it another 10 minutes. And another 15 after they added the butter. The result is a light fluffy non butter flavored bit of goodness.
Secondly I know this butter cream uses corn syrup but it is still a French butter cream as it uses a hot syrup and egg yolks. See if you don't have corn syrup you would essentially not add it. The corn syrup just prevents any crystals forming which would make your frosting kind of grainy. To prevent this if you're not using corn syrup you would simply make sure you don't stir or bump the pan while it's getting to temperature. Also after it is at temp put a lid on it for about 3 minutes as this will wash away any crystals that might have formed on the side of the pan.
Third...this is a French butter cream as its made with egg yolks. Italian is made with egg whites and hot sugar, Swiss is made with a meringue and sugar heated on a double boiler. After that you have your standard bastardizations which might include butter and powdered sugar , cream cheese, non fat milk or even shortening.
Each variations gives you different results and textures. However I prefer the French, Italian, and Swiss style myself as they are always super light and airy.
Oct 22, 2010
they actually do have corn syrup in France...they call it Glucose Syrup though not Corn Syrup.
Oct 13, 2010
Using the egg yolks is what makes this a French buttercream or PÃ¢te Ã¡ bombe. An Italian buttercream uses egg whites only in the recipe.
Oct 12, 2010
This is the best buttercream I've ever made. I only use a hand mixer but I have had people comment on how its the best buttercream. If it gets to soupy, do what I did, I let the egg mixture sit for about 1 hour and than added the butter in. If the mix is too warm it melts the butter to fast.
Thanks for such a great recipe.
Oct 4, 2010
This frosting tastes sooo yummy! I added some vanilla and it is great. You have to mix it a long time. It will be soupy when you are adding the butter and all of a sudden it will turn into a creamy frosting. Thank you for this recipe:)