How To Make Buttercream Frosting (3 Ways) | Dessert Person
Video Overview & Insights
How To Make Buttercream Frosting (3 Ways) | Dessert Person
What is your favorite dessert of all time? I want to hear from you!
Today on Dessert Person, Claire Saffitz walks you through 3 different variations (Swiss, Italian, French) for buttercream frosting. Although the french-style buttercream requires a bit of choreography - Claire believes it might be the best chocolate frosting you'll ever try. You can find the recipe for Claire's Silkiest Chocolate Buttercream on page 359 in Dessert Person.
#ClaireSaffitz #Buttercream #Frosting
Love the encouragement of this recipe. I'm prone to spiraling when a recipe starts to go off the railings - especially ones involving melted chocolate, setting up a meringue and baking a cake before hand. In the end it'll all come together, worst that happens is you have a delicious mess and lessons for next time!
Silkiest Chocolate Buttercream
Special Equipment
Instant-read or candy thermometer
Stand mixer
Ingredients:
2 large eggs (3.5 oz / 100g), at room temperature
I've commented on your recipes and videos many times before, and I have told so many people about you. I am our family's official cake maker for all birthdays - and that spans several generations. I am always using your recipes for cakes and pies. Please keep doing what you do in the unique and wonderful way that you do it! Thank you, once again. I have never tried to make a European buttercream but will after this. We all think American buttercream is too sweet so hopefully I will succeed with this.
2 large egg yolks (1.1 oz / 32g), at room temperature
3/4 cup sugar (5.3 oz / 150g)
First time making French Buttercream and it worked perfectly, it did not split. I placed an ice pack under the bowl, when I started adding the butter, and the frosting never split. I also used the ice pack to cool down the frosting after adding the liquid sugar mixture, I was soooooo happy with the results. Thanks
2 1/2 sticks unsalted butter (10 oz / 283g), cut into tablespoons, at room temperature
8 ounces (227g) semisweet chocolate (preferably 68 to 70% cacao), melted and cooled
Question about the simple syrup:
I am coming at this from a baccground in mixology/cocktails. In that space, you generally do a 2:1 ratio of sugar to water when making simple syrup. Here you are doing a 3:1 and warning people about crystal formation. Is the 3:1 because you mentioned that too much moisture is dangerous? Or is this jsut the way you learned to make it? I ask because I assume a 2:1 ratio is less likely to form crystals overall.
1 teaspoon Diamond Crystal kosher salt (0.11oz / 3g)
2 teaspoons vanilla extract
15:30 adding a tablespoon or two of light corn syrup to the sugar when melting an Italian buttercream’s meringue keeps you from having to worry about sugar crystals forming - also, it becomes even more room temperature stable. You can also cut it with some vegetable shortening to make it even more stable.
0:00 Start
0:12 Intro To Buttercream Frosting
I only love two desserts; hot and cold! Lol😂
0:28 Dessert Person Animation/Jingle
0:46 A Breakdown of Buttercream by Region
Can we make the frosting without adding chocolate?
1:50 Ingredients & Special Equipment
2:50 How To Make Swiss Buttercream
the truct coat too darque and the cover match the same 🛷🧾
9:00 How To Make Italian Buttercream
13:33 Flashback
Could you do a take on German and Russian buttercream as well :)
Love all your videos Claire!❤
13:43 Back To Buttercream Recipe
17:05 How To Make French Buttercream
Hi, how much chocolate to add to the Swiss meringue to make it chocolate please?
23:13 Funfetti Cake Shows Up To The Party
24:30 Recap / Outro
Couldn't you just use a hair dryer or a heat gun, to gently heat the bowl?
24:55 Harris Chatting With...
Thanks for watching!
The French buttercream holds true to the name of silky
Dessert Person Online: https://www.dessertperson.com/
Claire on Instagram: https://www.instagram.com/csaffitz/?hl=en
I can't find the recipe for the Italian buttercream??
Claire Merchandise: https://www.dessertperson.com/buystuff
Penguin Random House Books: https://www.penguinrandomhouse.com/
Can i use pasteurized eggs (boxed egg whites) for these buttercreams?
Dessert Person Cookbook
Photographer: Alex Lau
Saludos ., podrás hacer un video del Buttercream con claras pasteurizadas por favor 🤔☺️🌸✌️ gracias
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Thats way too much butter for the number of eggwhites
Video Series:
Producer/Director: @VincentCross
I messed up swiss meringue buttercream TWICE before I followed your steps, I should've been following your video from the start! you never lead us astray
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Hi Claire!!! Love ALL your videos. This is BY FAR the best video on YT about buttercream. Made the Swiss and got it perfect on the first go. Really appreciate all the details you give about the whys and hows. Making sure the mixing bowl was fully back to room temperature was the key (my husband has tried Swiss buttercream a number of times with directions from other content creators with very mixed results!). Having you explain what to do when and why you do it that was made this a very straightforward experience! Thanks!!! Going to try the chocolate French buttercream later this week ♥️♥️♥️
Editor: Hal McFall
Animation Credits:
So I made the Swiss buttercream yesterday and it was a bit too buttery. (These are words I never thought I would say😂) Would it affect the structure of the frosting by adding a little less butter?
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
I just want to say that one thing I appreciate SO much about Claire's buttercream recipes is that they are perfectly portioned to 24 cupcakes. I made 48 cupcakes this week, 24 with the chocolate french buttercream and 24 with her cream cheese buttercream, and it was EXACTLY portioned to the cupcakes. This is the move of a thoughtful, forward-thinking, and professional baker! Thank you Claire, I trust the process and I trust you!
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
prior to adding the butter for the french butter cream, would this make a decent ice cream custard/ creme anglaise?
More User Perspectives
She seems happier in her newer episodes.
@ccaatthheerriinneeWait what does she say at 17:17 ??
@orangeelliotCan we make cream cheese buttercream with one of these method? Which would you advise ?
@shadowkathWhat can i do if i dont have a paddle attachment?:(
@fernandagamino2591is it the c**tiest buttercream? is that what she said
@charliechuggerzHarris telling the chicken she’s a quitter was so funny to me. 🤣🤣
@rainwater4650I just wanted to share for anyone else struggling with a broken french buttercream — you have to add all the butter in before you try to fix it. I made the mistake of adding one piece of butter, seeing it broke the buttercream, and then trying to fix it. I wasted an hour and a half chilling and whipping it. Then I added all the butter in, it curdled, then got back to normal! 😭 so stressful but it works out
@nesshacki cant wait to make your butter cream, i would try to make one with praline with hazelnut. love your book too.
@moniquerenard4510Uhh is it just me or is there only specific info for the French buttercream? I wanted the precise amts for Swiss meringue
@jandj2jandj2Thanks for showing the curdled ricotta part.
@lindacoffin5110definitely broke emulsion :(
@vannomanno1Today I learned that I redo my buttercream schooling with this video every time :)
@dogslovesalldogsWhat kind of butter were you using? My butter has never been waxy like you show here. What can we look for in our butter for these qualities?
@Haanjr1227In Europe, We also have German buttercream which is made with custard (pudding). It's a bit different but very tasty.
There is another style, Dutch style, if I remember correctly. Where you cream the butter with the sugar, then add eggs, and flavor. Almost like making a cake, but without the flour. It's a very sweet and dense buttercream. Seems a bit like the American one actually.
Hi Claire, I love your recipes tried numerous ones and was thoroughly satisfied, so thank you and keep them coming. However it was my nieces birthday and I made your funfetti cake, with the Italian cream icing. The cake was delicious thank goodness, but my icing was a disaster, I did everything as required it was going super ok until I started adding the butter, downhill from there, is there a required method or time frame, on how long we should take to add the butter? And should the icing have such a buttery taste? I think I over beat everything😢. Can you pinpoint what I did wrong? Thank you so much
@marcellavoy9349Nice
@cariiinenHow do you save overwhipped/airated buttercream ☹️
@abbieempson9987Ameeican buttercream is gross and i will stay by that. At least to me.
@NoThankUBeQuietYou will need cream of tarter. I spent almost 4 hours whipping smbc just for stif peaks
@andreasfort1599Question: when you talk about start add the butter in the meringue mixture when the mixture dropped to room temperature, can you define what temperature it should be? I would thought it should be around 25-28 C, but it always taking a long time to reach that temperature, and my meringue gets really thick and sticky…….did I missing something?? Thank you for reply if you see my post..😊
@josiecoop4886Can we use carton egg whites to the same effect?
@sophieg8522Chocolate
@Kamila.kClaire where is the water that you need to use on the recipe text????
@Col123-sj3cvI don’t understand. I tried both Italian, Swiss buttercreams, my meringues are beautiful and as soon as I put one cube of butter it deflates. I’ve done it multiple times, with my butter at different temps and always end up having soup. 😭😭😭 I’ve done the ice trick and still nothing works
@lauriefirth4028The recipe is showing Yolks... but you say Egg white.. which is correct?
@meganlowe4340Watching this the day after I attempted Italian buttercream 3 times because I did not know the "whys"
Perfect perfect tutorial, I love all the details you explain, some things sound like common sense, but common wense goes out the window when under pressure(pasteurizing eggs, the crystalization of the syrup on sides of pot, not touching bottom or pot with thermometer etc etc.)
Never seen your channel before but I am subscribing now......thank you!