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How To Make Buttercream Frosting (3 Ways) | Dessert Person
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.
Silkiest Chocolate Buttercream
Special Equipment
Instant-read or candy thermometer
Stand mixer
מצרכים
- 2 large eggs (3.5 oz / 100g), at room temperature
- 2 large egg yolks (1.1 oz / 32g), at room temperature
- 3/4 cup sugar (5.3 oz / 150g)
- 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
- 1 teaspoon Diamond Crystal kosher salt (0.11oz / 3g)
- 2 teaspoons vanilla extract
- 0:00 Start
- 0:12 Intro To Buttercream Frosting
- 0:28 Dessert Person Animation/Jingle
- 0:46 A Breakdown of Buttercream by Region
- 1:50 Ingredients & Special Equipment
- 2:50 How To Make Swiss Buttercream
- 9:00 How To Make Italian Buttercream
- 13:33 Flashback
- 13:43 Back To Buttercream Recipe
- 17:05 How To Make French Buttercream
- 23:13 Funfetti Cake Shows Up To The Party
- 24:30 Recap / Outro
- 24:55 Harris Chatting With...
- Thanks for watching!
הסרטון באדיבות הערוץ Claire Saffitz x Dessert Person. הזכויות על הסרטון שמורות ליוצריו — פודיל מרכז ומפנה אליו בלבד. צפייה ביוטיוב ↗
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