Simplest Basic Buttercream Frosting :: Korean Simple Buttercream :: not sweet
[ingredients]
* Enough to cover a 6 inch 2~3 layer cake.
100 g (1/2 cup) granulated sugar
40 g (1/6 cup) water
280 g (1 + 1/4 cup) unsalted butter
*For a 7-inch, 3-layer cake, use 1.5 times the amount.
Use twice as much for an 8-inch 3-layer cake or a 9-inch 2-layer cake.
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Use EGG YOLKS to make the creamiest FRENCH BUTTERCREAM
FULL WRITTEN RECIPE:
SHOP:
French buttercream is literally the creamiest frosting you will ever have! Made with egg yolks, this recipe is super rich, not too sweet and is great for frosting and filling cakes, cupcakes and macarons!
INGREDIENTS:
- 5 (90 g) egg yolks
- ⅔ cup (140 g) white granulated sugar
- 3 tbsp (45 g) water
- 1⅓ cups (302 g) unsalted butter - room temperature, not too soft
- 1¾ tsp vanilla essence/extract
- 1 pinch (1 pinch) salt
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Pumpkin Cookies w/ Brown Sugar French Buttercream
PUMPKIN COOKIES W/ BROWN SUGAR FRENCH BUTTERCREAM
Batch Size: 15 large cookies (approx. 3 ozs. ea.)
Note: I am using mostly organic and non-gmo ingredients in this recipe, however, you can obtain similar (but not exact) results using non-organic ingredients
Pumpkin Cookie Ingredients:
3 C. (360 g.) UP TO 3 1/2 C. (420 g.) all-purpose flour - DEPENDING UPON HOW MUCH MOISTURE IS IN YOUR SPECIFIC PUMPKIN PUREE!
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 T. freshly ground cinnamon stick
2 t. freshly grated nutmeg
1 t. freshly ground cloves
1 1/4 C (250 g.) dark brown sugar
3/4 C. (150 g.) granulated sugar
5 ozs. (142 g.) unsalted butter
2 large eggs
1 1/4 C. (10 ozs or 290 g.) pumpkin puree
1 t. vanilla extract
Method:
1) sift and whisk flour, baking powder, baking soda, salt and spices together and set aside
2) using a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and the granulated sugar together until fluffy and light
3) add in the pumpkin puree and vanilla and combine on low speed
4) with the mixer on low speed, add in the eggs one at a time, scrape down the bowl to ensure everything is combined - *mixture will appear broken and a bit like scrambled eggs - THIS IS OKAY, THE DOUGH WILL COME TOGETHER!
5) with the mixer on low speed, add in the dry ingredients to combine - do not overmix (*important note: due to excess moisture in some pumpkin puree, you may need to add extra flour to your dough - ADD EXTRA FLOUR ONE TABLESPOON AT A TIME UNTIL THE DOUGH COMES TOGETHER - DOUGH WILL BE STICKY BUT NEEDS TO BE SCOOP-ABLE WITH AN ICE CREAM SCOOP!
6) allow cookie dough to chill thoroughly in the refrigerator (at least 1 - 2 hours) before attempting to scoop
7) using a 2 - 3 ounce ice cream disher, scoop the cookie dough out onto sheet pans lined with parchment (or spray pan with cooking oil spray) - leave at least an inch or two between cookies - I only got 6 on a half sheet using the 3 ounce ice cream disher
8) bake @ 350*f. for approximately 15-20 minutes - do not overbake or the cookies will be dry!
9) allow cookies to cool completely before frosting
Brown Sugar French Buttercream Ingredients:
12 ounces (340 g.) dark brown sugar
1/4 C. filtered water
6 egg yolks
1 pound (454 g.) unsalted butter @ room temperature & cut into 1 chunks
1 T. vanilla extract
Method:
1) in a heavy bottom sauce pot placed over med-high heat, cook the brown sugar and water to a 240*f. syrup - use a glass candy thermometer to get an accurate read
2) while the sugar syrup is cooking place the egg yolks into the bowl of your stand mixer fitted with the whisk attachment, begin whisking the egg yolks until lighter in color
3) with the beater at high speed, CAREFULLY and slowly stream the 240* sugar syrup down along the inside of the mixing bowl - try not to allow the syrup to hit the whisk
4) continue beating the eggs & hot syrup together until the bottom of the mixing bowl feels cool to the touch (this will take around 8-10 minutes)
5) reduce mixer speed to low and begin adding in the room temperature butter into the COOLED syrup 1 or 2 pieces at a time until smooth and creamy
6) add in vanilla extract
FROST YOUR COOLED PUMPKIN COOKIES AND ENJOY!!!
FRENCH MACARONS using All Purpose flour with BUTTERCREAM filling recipe
✔️Meringue/Batter
2 large egg whites [75 grams]
2 tbsp sugar [25 grams]
1 cup powdered sugar [125 grams]
1/2 cup all purpose flour [68 grams]
*drops of food dye (liquid or gel)
✔️Buttercream Filling
1 cup powdered sugar [125 grams]
1/3 cup unsalted butter [80 grams]
1/2 tsp vanilla extract [2.5 ml]
1 tbsp milk [15 ml]
????Yield for this recipe: 30-35 pieces macaron shells
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French Macarons with Vanilla Buttercream Filling
Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that literally melt in your mouth. Smooth macaron shells with the perfect feet are filled with a delicious buttercream filling and sandwiched together. I’m sharing all my tips and tricks that answers our most common ready FAQs with troubleshooting tips so that you can make the perfect macaron, even as a beginner!
FULL RECIPE:
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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