If the buttercream seems too soft, refrigerate it for a few minutes, and then beat it again. Corn syrup prevents the buttercream from crystallizing.
A classic rich buttercream with an unbeatable texture.
Perfect recipe as it is. I did exactly what was written down and used an whole egg . It was delicious with a wonderful texture! Thank you Ricardo.
I took note of Megan's comment, and chose to only use the egg white, I also followed her method, and it worked beautifully, I added a tablespoon of caramel dolce, for a chocolate mocha cake., as I was whipping it I put a towel with ice around my mixer bowl that worked great., very nice thank you!!! it's a keeper for sure.
Great recipe. Just a few changes: from the ingredients list put 1 egg white instead of 1 egg. Once syrup starts to boil turn on mixer to whip egg white until they are at soft peaks. Also drizzle the syrup mixture down the side of the bowl into the egg white (which are whipped until they reach soft peaks). Lastly, instead of refrigerating the buttercream right away if running, have the baker whip the buttercream on high speed for 8-10 minutes. If that doesn't work then go to the refrigeration step.
The buttercream video shows beating the egg white only.
This recipe says "set egg aside" and later refers to...what we don't know. If you add hot syrup to whipped whole egg the egg will likely curdle.
Poor translation from French to English or poor editing? Who knows. Recipe inconsistencies abound on this site though so baker beware.
Hi Wanda. Thank you for your feedback; our test kitchen always works on their recipes numerous times to ensure the correct recipe for our readers.
With regards to the video you may be referring to, there are numerous ways to make a buttercream; so the video is not necessarily a companion to this recipe. Hence the discrepancies between the two.
As for the answer to your question, if you slowly drizzle in the syrup as you beat the egg, it won’t cause it to curdle. Hope this helps!
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