Hey guys! Just a three-photo post today, because this recipe was never meant to be a real recipe. Actually, I made all the photos in this post for another post I was planning on doing. A post on Easy Chocolate (Swiss!) French Buttercream. Unfortunately, the chocolate buttercream didn’t quite turn out the way I’d hoped. As in: yuck, yuck, YUCK! But luckily, this stuff was absolutely dreamy and glorious and delicious and soooo worth dedicating a blog post to, so a three-photo post it is!
That makes sense right? It’s just one of those happy kitchen mistakes!
But wait, what’s all that ‘easy (Swiss!) French buttercream’ stuff all about? It’s a funny title, isn’t it? Well, it is what it is! I made a Swiss French buttercream. And because ‘Swiss French buttercream’ is probably a little too confusing, I decided to put ‘Swiss’ in brackets!
So, what exactly is ‘(Swiss!) French buttercream’? It’s easy! We all know about Swiss buttercream, right? Which is basically a Swiss meringue enriched with tons of butter. And then there is French buttercream, which is made by mixing hot sugar syrup into egg yolks and then adding a ton of butter. These two different kinds of buttercream have one thing in common: both are made by enriching a ‘sweetened egg foam’ with – oh yeah – butter. But where the Swiss buttercream is made with egg whites, the French buttercream is made with just the yolks. And that’s not the only thing that’s different between these two delicious frostings!
The most important difference lies in the cooking method. As you may remember from my ‘Different Kinds of Meringue‘ series, Swiss meringue (and, consequently, Swiss buttercream) is made by gently heating a mixture of sugar and egg whites over a hot water bath until the sugar dissolves. The result? A deliciously smooth meringue! No crunchy, undissolved sugar crystals. No grainy texture. Just smooth perfection!
Incidentally, this method also allows you to pasteurize the egg whites by bringing the temperature of the mixture up to 71°C/160°F, thus making your meringue salmonella safe! Which means that you can use Swiss meringue to make completely salmonella safe buttercream!
So if you have an irrational (or rational!) fear of raw eggs, you know what to do…