- Classic French Buttercream -

Here's a recipe for Classic French Buttercream. Please note: Classic French Buttercream is based on egg yolks. Yes yolks! That is what makes it richer than both the Swiss or Italian Buttercreams.

To prepare enough buttercream to frost a two layer 9-in. round cake, you'll need:

1 pound of unsalted butter

4 large eggs

1 cup granulated sugar

1/2 teaspoon table salt

2 tsp. pure vanilla extract

Start by cracking all four eggs into the metal bowl of a stand mixer. Add the sugar and vanilla extract to the bowl. Whisk until the eggs, sugar, and extract are evenly combined.

Find a pot that the mixing bowl can sit on without touching the bottom of the pan. Pour about 1/2-in. water into the pot and bring to a boil. Reduce heat to a simmer and place the mixing bowl over the water pot to form a double boiler. This will allow you to heat the eggs slowly, minimizing the chances that the egg proteins will tighten up (forming scrambled eggs). Whisk continuously over the steaming water until the eggs reach 160°F.

Once the mixture reaches 160°F, take it off the heat and beat on medium-high with the flat beater attachment for five minutes. The egg mixture will turn light yellow and fluffy. The mixture should have cooled by this time. Touch the side of the mixing bowl to check the temperature. If the mixture is too warm, it will melt the butter while you add it and the buttercream might not come together.

Reduce the mixer's speed to low and begin cutting pieces of butter into the mixer, waiting for ten to fifteen seconds before adding the next piece. One pound of butter should be cut into about 16 to 20 pieces (about 2 Tbs. per piece). During this process, the mixture will become lumpy, but don't worry about it, continue to cut pieces of butter into the mix until all the butter has been incorporated.


After all the butter has mixed in, continue to run the mixer until the mixture turns smooth and silky.

The final buttercream should be easy to spread onto the cake and should taste distinctly of sweet butter without any lumps or grittiness.

This is the last of the Buttercreams. As you can see they each require alot of work so I guess that is why so many people turn to store bought frostings but there is no comparison to homemade. Give it a try and you will see what I am talking about. ~ Chef Wilkinson ~

~ Italian Buttercream ~

Italian Buttercream is made by beating softened butter into Italian Meringue. It is the lightest and sweetest of the buttercreams. Italian Buttercream holds a piped edge well. This recipe will cover a 3-4 layer 9-inch cake.
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Italian Meringue ingredients:
5 eggs (large)
1 1/4 cups extra-fine granulated sugar
1/4 cup water

Plus you will need 1 pound (4 sticks) softened unsalted butter
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NOTE: Whether you are making Swiss, Italian or French Buttercreams you can use the above ratio of eggs, sugar, water and butter. Tomorrow ... French Buttercream ~ Chef Wilkinson ~

* Swiss Buttercream *

Just like the delicacy of Swiss Meringue ... Swiss Buttercream is valued for its stability. It begins with Swiss Meringue and softened (not melted) butter is added to it until beaten completely. It should not be overworked when spreading or piping as it quickly melts. Should be stored in the refrigerator. Shelf life is approximately one week. May also be frozen. Before using make sure it stands at room temperature until completely softened then stir or beat until fluffy. Tomorrow ... Italian Buttercream. ~ Chef Wilkinson ~

* Buttercream *

Now that you have had some time to absorb the 3 techniques of making Meringues I'm going to give you some information concerning Buttercreams. Just like Meringue there are 3 types of Buttercream - Swiss, Italian and French. Butterceam is simply softened butter that has been gradually beaten into an egg foam until smooth, creamy and light. The butter is softened, not to the point of melting, and should be added in small increments to a running mixer. The egg foam should be close to the same temperature as the butter. During the beating stage the buttercream may briefly appear grainy and ruined but by the time all the butter has been added it should become silky smooth. More on Swiss Buttercream tomorrow.

~ Chef Wilkinson ~

- No Cooking Weekend -

This ended up being a "No Cooking Weekend" mostly due to the weather but also the Chef decided to sit back and take it easy. I did cook a meatloaf this morning for lunch but it was nothing to blog about. We spent all day Saturday keeping an eye on the weather. We were very blessed and nothing serious came our way. Unfortunately, there were many people in the State of Mississippi that were not so blessed. My prayers go out to everyone that suffered a loss of any kind. ~ Chef Wilkinson ~

Ending the week on a Sweet Note ...

Banana Pudding is a true Southern favorite! A creamy custard cooked to perfection and then poured over layer after layer of sliced bananas and vanilla wafers. As you can see the meringue was stiff peak and actually held it's form even after being refrigerated overnight. I guess my Meringue research paid off. Have a great weekend everyone and do lots of cooking. ~ Chef Wilkinson ~

~ Earth Day ~

Today is Earth Day and so I thought this would be an Earthy meal. Chicken Tenders with a Honey Mustard dressing, Brussel Sprouts in a Buttered Sauce, Whole Peeled Tomatoes and Skillet Fried Potatoes. Beans, potatoes, corn, peaches, brussel sprouts, lettuce, cabbage, etc. ... despite what some people think does not come from a can so do your part and Protect the Earth! ~ Chef Wilkinson ~