French Coffee Buttercream

French Coffee Buttercream Yup: French coffee buttercream… You saw this one coming right? I know the hint I left you guys in my last post wasn’t very subtle ;)

Anyway, coffee French buttercream. Or coffee French buttercream, whatever you want to call it… It goes (way) too far to say that I live for this stuff, but this might just be my favorite, favorite buttercream flavor in the whole wide world! And if you’ve tried my recipe for Dark Chocolate American Buttercream and Peanut Butter ‘n Cookie Buttercream, you know that says something!

I’ve shared another version of this recipe before, about one year ago, when I was experimenting how I could best make French buttercream salmonella-safe, but I just had to share this amazing coffee buttercream again. This stuff is sooooo good! It’s luxuriously velvety and silky, with a delicious coffee flavor. Somehow, the richness of the French buttercream pairs beautifully with coffee.

But I already said that in my last post, didn’t I?

Well, let’s keep it short then. All you really need to know is that this buttercream is amazing and that you just have to try it. Besides, my next post is about a killer (killer!) cake I made with it: a delicious Hazelnut Meringue Layer Cake with Caramelized Hazelnut Clusters, so this is your chance to start reading up on one element of the recipe! I’m telling you, that Hazelnut Meringue Layer Cake (of which you can just see the stacked layers in the photo below) is the perfect way to welcome fall. Because hello, it’s September, and that means apples, pumpkins and falling leaves.

Cliché… I know.

French Coffee Buttercream Personally, I wouldn’t mind it if summer suddenly decided to stick around a little longer, especially since I’ve spent most of the summer slaving behind my laptop, coming up with difficult linking words for my thesis and other academic stuff I can’t even remember right now.


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How to Make French Buttercream – The Battle of the Buttercreams 2.0

How to Make French Buttercream Hey guys, time for another buttercream recipe. Up today: how to make French buttercream. One of my personal favorites. Although, let’s keep it real, I have so far loved all of my new and improved buttercream recipes!

As many of you will know, since starting my new series ‘Battle of the Buttercreams 2.0′, I’ve already posted about American buttercream, flour buttercream (which is also known as ermine buttercream) and the two different methods of making buttercream in general: the beaten butter method and the cubed butter method.

If you ask me, French buttercream is special. It’s the only buttercream made by mixing a hot sugar syrup in an egg yolk foam (or pâte à bombe) and because of the yolks (and the butter that you mix into it later) it’s super rich, decadent and luxurious. Back in 2013, all of my taste testers loved it! And so did I. This stuff is just dreamy…

So let’s not waste any time and dive right in, shall we?

How to Make French Buttercream Let’s first talk a bit about the ingredients. For this buttercream, you will need 6: sugar, egg yolks, a splash of water, unsalted butter, a pinch of salt and vanilla extract.

If you compare my new recipe for French buttercream to my 2013 recipe, you’ll see that this recipe calls for a little less water and butter. Also, in this recipe I’ve specified how much grams/cups of yolks you should actually use.

As you know, eggs come in a lot of different shapes and sizes, and an ostrich egg just isn’t the same as a quail egg. As it turns out, even chicken eggs aren’t all the same! So in this recipe, you’ll find that I call for 5 yolks, which equals about ⅓ cup (or 85g). Please take the time to measure the yolks by volume or gram as well, rather than by count alone, because – unlike, say, American buttercream – this is one of those recipes where you need to be pretty exact with your measurements!

It’s because of the whole yolk-sugar syrup combination…


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How to Make Buttercream Using The Cubed Butter Method – Battle of the Buttercreams 2.0

How to Make Buttercream Using the Cubed Butter Method All right, let’s get back to buttercream. I’ve missed this stuff!

Just to recap: so far, I’ve posted about American buttercream, and flour (or ermine) buttercream. I’ve also posted recipes for an amazing chocolate American buttercream, and a peanut butter ‘n cookie American buttercream. If you haven’t tried those yet, do yourself a favor and whip up a batch of both this week. They’re amazing!

Anyway, that means that there are still four different types of buttercream left for me to post about: French buttercream, German buttercream, Italian buttercream, and Swiss buttercream. And different flavor variations, of course!

Before I give you the recipe for delicious velvety French buttercream, I thought we’d talk about the two different buttercream preparation methods some more, since French buttercream is traditionally made using the ‘cubed butter method’. So here it is: how to make buttercream using the cubed butter method!

How to Make Buttercream Using the Cubed Butter Method

Two Different Preparation Methods

As I explained in my post on the ‘Beaten Butter Method‘, buttercreams that are made using the ‘cubed butter method’ are made by mixing cubes of softened butter into a sweet base, usually an egg foam, like meringue. In other words, instead of first beating soft butter until it’s fluffy and pale and gradually mixing tablespoons of a sweet base into it, like you’d do when using the beaten butter method, for the cubed butter method you need to do things the other way around.

If you ask me, the cubed butter method is a bit trickier than the beaten butter method. Buttercreams that are made using the cubed butter method actually separate more easily. For example, Swiss buttercream (also known as Swiss meringue buttercream) is notoriously easy to screw up, and it’s made using the cubed butter method. This is why some home bakers avoid making these types of buttercream and stick to the simpler American buttercream.

But don’t despair! I’ve got plenty of tips and tricks. And, um, better methods (if I may say so myself…).


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Things I Made a Year Ago

I did it. It’s done. I’ve finally finished my master’s thesis!

Well, I sent my supervisor the pre-final version last week and I’m hoping to receive his feedback this Monday. I may need to make some final changes, but hey, I’m an optimist: he might think my thesis is brilliant or something!

Let’s hope so…

Because now that I’ve finally finished my thesis, I’m ready to start posting on the blog again. Again, sorry trusty readers: I know I’ve kept those awesome buttercream recipes from you waaaay too long! And yeah, I could do with some homemade cakes and sweets as well. I haven’t spend a minute in the kitchen these past weeks. The Rocking Rebel has basically done all of the cooking around here! Thanks babe :)

Oh, and thanks everyone who took the time to leave encouraging comments! Despite the fact that I really wasn’t able to reply, they were much appreciated!

Anyway, before I dive headfirst into my buttercream series again, let’s check out some recipes I made in the summer of 2014. Because they were yummy. And I’ve spent the better part of this week sleeping, hiking with the Rocking Rebel and Lucy, catching up with everything that’s been happening while I’ve been stuck in the most desolate part of Thesis Land, and making campfire baked apples (yum!).

1. Double Brown Butter Cake with a Sweet Vanilla Glaze

I loooooove this cake. Seriously. It’s the BEST! Confession: I’m a sucker for anything with brown butter in it. So when I decided to make a brown butter cake last year, I made sure it had a double dose of that brown buttery goodness in it. And a sweet vanilla glaze, of course. Because vanilla and brown butter are truly a match made in heaven!


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Sooooooo close…

Caramelized White Chocolate Good news: I’ve found the chocolate.

Bad news: still haven’t finished my thesis. But I’m soooooooo close!

At this point, I only have to write that introduction and the conclusion… But sorry for being such a bore!