French Vanilla Buttercream

 
French_Vanilla_Buttercream.jpg
 

This is another frosting where egg is used.  This time the whole egg is used.  Care has to be taken to make sure it is pasteurised properly. It’s smooth and silky and melts in your mouth, somewhat like ice cream. If you want to pipe this let it cool for a few minutes in the fridge.  It’s great if you want to smooth ice on for naked cakes.

INGREDIENTS

4 eggs
200g castor sugar (7oz)
1 tablespoon Vanilla extract
Pinch of salt
450g Unsalted butter (16oz)

METHOD

  1. Place eggs, sugar, vanilla and salt in a bowl over a double boiler.
  2. Whisk constantly till mixture reaches 70c
  3. Transfer to electric mixer, whisk on high till it cools and looks creamy.
  4. Turn mixer to medium and add butter a little bit at a time.
  5. After all the butter is added, beat on high till frosting looks creamy.
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