I really think it's fantastic that you didn't edited the video to make it seem like the texture was perfect from the get-go. You showed it, explained what went wrong AND how to fix it. This is what a respectable teacher should do, really appreciate the honesty.
Yes, this is lovely I went to culinary school for pastry arts and we made this all the time. You are such a great teacher. You make everything so approachable.
My oldest sister was a self taught French pastry chef. When she would have big orders, I would help her. French buttercream was the first thing I learned to do. This brings back memories.❤️
I love this style but I learned to make it a "cheater" way where you do it by the same method as swiss where you skip the water and just put the yolks and sugar into a double boiler and heat and beat until the sugar is completely dissolved and the mixture feels smooth then proceed as normal. Sooo much easier than temping and messing with hot syrup and it turns out fantastic!
@Preppy kitchen. Earlier I was on Some other channel for bakery. I am so glad I found this channel now ..I just can't stop being reliable for all my baking items. Thank-you for wonderful tips and best editing during cooking information. 😊
Dude you are soooo inspirational I can't handle it lol. I'm very motivated to try so many of these recipes! Thank you for sharing and your detailed insights.
I was literally just on your website looking at the easy buttercream recipe as I got this notification! Ahh, I think it’s a sign to use this one instead! 💕💕
@@Princesss93you should try his Swiss meringue buttercream too! It’s super simple and similar process to the French frosting. In my opinion I think it’s more simpler than the French but does take a long time for the meringue to cool down to room temp. Also the color is always super white! 😀
Love your videos you helped my through my baking journey my meringue cookies wouldn't be such a hit with family and friends if it werent for all your great tips and tricks
You .. are fantastic John. Long, long time fan of yours. Because you scientifically understand all of the candy stages of why sugar does what it does and how it will affect the buttercream, etc. But you make it approachable , as so many people here have said. I want to make this. And I think that's why you are so successful as you actually cause people to create and bake. ❤
I have a recipe I’m happy to share! I use a food scale for the perfect batch every time. Ingredients: 1 stick butter unsalted 116 g white sugar 107 g light brown sugar 1 tsp vanilla extract 1 egg room temp 213 g flour 1/2 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt 1 dark or 70% cacao chocolate bar cut into small chunks 1/4 -1/2 cup mini semi sweet chocolate chips Steps: 1) in a saucepan, heat butter over medium heat stirring every couple minutes. Let it brown. You’ll see brown speckles on the bottom of the pan start to form, once you have a beautiful dark color and nutty aroma, remove from heat and allow to cool. 2) preheat oven to 375 (or skip if preparing ahead of time) 3) in a mixing bowl, combine your cooled brown butter, white and brown sugar. Use a stand mixer or electric hand mixer to beat them together until fully combined and creamy. 3) add vanilla extract and egg. Beat again until fully combined. Be sure to scrape the bowl halfway to ensure it’s fully mixed. 4) In a separate bowl combine your dry ingredients (flour, baking soda, baking powder, and salt) and whisk together so they are fully mixed. 5) add 1/2 the dry ingredients from that bowl to your bowl with the wet ingredients and mix together a little before adding the rest of the dry ingredients into your bowl. 6) mix together the dough until it’s the flour mixture is no longer visible. Be careful not to over mix, as this can lead to a less soft and more chewy cookie. 7) add on chocolate chunks and chips and give one final mix 8) line baking sheet(s) with parchment paper 9) scoop 1-2 tbsp of dough and roll into ball. And place onto baking sheet 10) Optional but IMO very important: CHILL COOKIE DOUGH AT LEAST 30 minutes. (I usually chill overnight) this will allow more flavor for your cookies to develop 11) bake for 9-12 minutes (depending on your oven). Look for edges of cookie BARELY starting to brown. Remove from oven 12) optional: immediately out of the oven shape cookies with a cookie cutter to be perfectly round and top with flaky sea salt. Allow to cool for 5 minutes and enjoy!
Every time I make this I get this texture. What I do that always fixes it is to switch to the paddle attachment. After 5-10 min it is all back together and super smooth!
I have made this and have had to "fix" it a couple of times if it breaks on you. It ended up a bit sweeter, but add sifted powdered sugar a small amount, say 1/4c. at a time to bring it back together. It might have to do with the sugar brand. I found pure cane works better for structure. Most bakeries use pure cane for this reason. We had two bins where I worked, one was C&H to use for frostings and glazes. The generic brand was used in things like cakes, cheesecake and baked goods or icing.
I just made a batch of this buttercream to go with my vanilla blueberry cake ...this is sooo delicious..I've been using Swiss buttercream this has more flavour... Thank you for this recipe🥰🥰 love from India❤️❤️
Something that I've learned from making buttercreams is to have a hairdryer on standby. Because, you can control the temperature easier and save the buttercream!❤😅
John, I love watching your videos, and I love the way you explain things. You brighten my day. By the way, I also measure vanilla extract with my heart. ❤😂
The idea to use it in a tart sounds interesting! I remember having used a kind of cream in a pear tart. I used it a a bottom layer and put boiled pears cut in 8s on top. I forgot what i used though,
Thanks to John, I got it right 1st time. He's taught me so much related to baking. My first ever successful cake (with icing) was during lockdown following Preppy Kitchen on YT.
I saw a glimpse of your new book (how’d I miss that?) and it’s ordered from Amazon. Hopefully you will consider a dessert book for your wonderful macaron, toffee and pavlova recipes. Cheers!
Can I use to fill my macarons, for example? And can I reduce it to 3 egg yolks to reduce the amount I make? I imagine that means I also have to cut back on sugar and butter quantities, if so, how much? Thanks for being the Best Teacher by far-and thank you for your authenticity❤ 🎉
great recipe, and the demo is easy to follow as welll as entertaining. nice humble-brag btw, about how awesome your "cooktop" is compared to the rest of us. would love to have a dragon in my kitchen. Great tips at the end!🙂
At first I was wondering if this can be used as a filling in a layer cake. I was glad to hear it can be. However, is there a possibility it could break down and become really thin or liquify? Will it hold its stiff consistency?
Wow, this is very similar to Italian buttercream. Egg yolks instead of egg whites! Otherwise, same process! So true the part where you have to wait til the hot sugar and egg mixture cools before adding butter. Hardest part is the wait but so necessary. If you don't wait, it turns to soup and can be hard to fix.
If you make Laska the Chinese soup, could you send a text of the recipe please, John. I look forward hearing from you soon. Thank you, Yours sincerely. Rosa.😊
I wish you would have released this video AFTER I'm done with my low calorie diet...LOL. I will definitely try this recipe even tho it seems a bit fussy.
I don't usually make frosting often simply because I don't have a reason to. But, I feel like I confusing the two types, is Italian Meringue the one that's a bit more stiff? Or is that the French type? Maybe Swiss? And when I say stiff I mean that it'll hold a structure together, but definitely not american buttercream.
4:45 I'm the lunatic that would be freaked out about the recipe not being perfect because the sugar is hard on the sides of the bowl and not IN the recipe.😮😂
8:04 Oh yeah, I felt that. My family berated me for using too much sugar when I had only put in exactly the right amount when I made American butter cream and that's why I am watching this video in the first place
The end product just looks like spreadable butter. Maybe we can just dump the powdered sugar and butter. Mix in the mixer. Then the yolks and flavoring. Then spread with a knife for a cake inside filling. Would that work? The water and the stove is too much for a beginner
I really think it's fantastic that you didn't edited the video to make it seem like the texture was perfect from the get-go. You showed it, explained what went wrong AND how to fix it. This is what a respectable teacher should do, really appreciate the honesty.
He shows when things go wrong so he can teach you how to correct them. He's an amazing teacher.
I so agree….totally awesome guy!!!😊
Didn't edited, huh? 🙄
@@BleachDemon707
No need to be rude.
@@BleachDemon707 What's with the attitude?
I live in SW France. My local boulangerie/patisserie makes this. They use them in fruit tarts and it’s delicious.
C’est de la crème pâtissière ?
Non, c'est de la creme au beurre qu'on trouve le plus souvent dans les buches de noel
@@aureliefavennec939 oh je comprend maintenant. Merci
Yes, this is lovely
I went to culinary school for pastry arts and we made this all the time. You are such a great teacher. You make everything so approachable.
1/2 cup granulated suger 100g
3 tbsp water 45ml
5 large egg yolks
1 cup unsalted butter 227g
1 tsp vanila extract
pinch of salt
Thanks
My oldest sister was a self taught French pastry chef. When she would have big orders, I would help her. French buttercream was the first thing I learned to do. This brings back memories.❤️
That little spoon is so cute.
I love this style but I learned to make it a "cheater" way where you do it by the same method as swiss where you skip the water and just put the yolks and sugar into a double boiler and heat and beat until the sugar is completely dissolved and the mixture feels smooth then proceed as normal. Sooo much easier than temping and messing with hot syrup and it turns out fantastic!
Planning to this thank you for the idea 🤗
Whenever I want to bake something I just look for your recipe!
Me too. Always
Bro you literally have the best recipes out there😂Love watching your videos❤
@Preppy kitchen. Earlier I was on Some other channel for bakery. I am so glad I found this channel now ..I just can't stop being reliable for all my baking items. Thank-you for wonderful tips and best editing during cooking information. 😊
Dude you are soooo inspirational I can't handle it lol. I'm very motivated to try so many of these recipes! Thank you for sharing and your detailed insights.
I was literally just on your website looking at the easy buttercream recipe as I got this notification! Ahh, I think it’s a sign to use this one instead! 💕💕
what a coincidence that happened to me before too XDD
@@alescuzyehhhit’s a sign! lol
@@Princesss93you should try his Swiss meringue buttercream too! It’s super simple and similar process to the French frosting.
In my opinion I think it’s more simpler than the French but does take a long time for the meringue to cool down to room temp. Also the color is always super white! 😀
@@jaxoneason4470 :00 i might try it out too ahah thank you!
@@alescuzyehhh 👍😀
It's literally the best frosting. You could even use it as a filling.
Love your videos you helped my through my baking journey my meringue cookies wouldn't be such a hit with family and friends if it werent for all your great tips and tricks
You .. are fantastic John. Long, long time fan of yours. Because you scientifically understand all of the candy stages of why sugar does what it does and how it will affect the buttercream, etc. But you make it approachable , as so many people here have said. I want to make this. And I think that's why you are so successful as you actually cause people to create and bake. ❤
Love your recipes, they always come out perfect! Could you do a brown butter Chocolate Chip Cookie Recipe?
Anyone Agree?
⬇️
I have a recipe I’m happy to share!
I use a food scale for the perfect batch every time.
Ingredients:
1 stick butter unsalted
116 g white sugar
107 g light brown sugar
1 tsp vanilla extract
1 egg room temp
213 g flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 dark or 70% cacao chocolate bar cut into small chunks
1/4 -1/2 cup mini semi sweet chocolate chips
Steps:
1) in a saucepan, heat butter over medium heat stirring every couple minutes. Let it brown. You’ll see brown speckles on the bottom of the pan start to form, once you have a beautiful dark color and nutty aroma, remove from heat and allow to cool.
2) preheat oven to 375 (or skip if preparing ahead of time)
3) in a mixing bowl, combine your cooled brown butter, white and brown sugar. Use a stand mixer or electric hand mixer to beat them together until fully combined and creamy.
3) add vanilla extract and egg. Beat again until fully combined. Be sure to scrape the bowl halfway to ensure it’s fully mixed.
4) In a separate bowl combine your dry ingredients (flour, baking soda, baking powder, and salt) and whisk together so they are fully mixed.
5) add 1/2 the dry ingredients from that bowl to your bowl with the wet ingredients and mix together a little before adding the rest of the dry ingredients into your bowl.
6) mix together the dough until it’s the flour mixture is no longer visible. Be careful not to over mix, as this can lead to a less soft and more chewy cookie.
7) add on chocolate chunks and chips and give one final mix
8) line baking sheet(s) with parchment paper
9) scoop 1-2 tbsp of dough and roll into ball. And place onto baking sheet
10) Optional but IMO very important: CHILL COOKIE DOUGH AT LEAST 30 minutes. (I usually chill overnight) this will allow more flavor for your cookies to develop
11) bake for 9-12 minutes (depending on your oven). Look for edges of cookie BARELY starting to brown. Remove from oven
12) optional: immediately out of the oven shape cookies with a cookie cutter to be perfectly round and top with flaky sea salt. Allow to cool for 5 minutes and enjoy!
Thanks
@@alisa2628I may try that in the future. Thanks!
i love buttercream frosting, gotta try this!
Every time I make this I get this texture. What I do that always fixes it is to switch to the paddle attachment. After 5-10 min it is all back together and super smooth!
Shooo that's so easy to make my friend thank you so much now I know how to make it stay bless with you family ND much appreciated everything you do
I have made this and have had to "fix" it a couple of times if it breaks on you. It ended up a bit sweeter, but add sifted powdered sugar a small amount, say 1/4c. at a time to bring it back together. It might have to do with the sugar brand. I found pure cane works better for structure. Most bakeries use pure cane for this reason. We had two bins where I worked, one was C&H to use for frostings and glazes. The generic brand was used in things like cakes, cheesecake and baked goods or icing.
I just made a batch of this buttercream to go with my vanilla blueberry cake ...this is sooo delicious..I've been using Swiss buttercream this has more flavour... Thank you for this recipe🥰🥰 love from India❤️❤️
Great Recipe!!! Thank you so very much for sharing it with us!!! God Bless Us All!!!
I can’t wait to try this! I’m wondering if it’ll hold up well on a hot day? Thanks’ 🫶🏼🫶🏼
I LOVE your cookware. Its always been a dream of mine to have copper cookware. 😊
Something that I've learned from making buttercreams is to have a hairdryer on standby. Because, you can control the temperature easier and save the buttercream!❤😅
Thanks John, I love all your creativities, I enjoy looking at your videos ❤😂🎉from Canada with love and respect 🙏
Perfect really going to make this!
Love all of your tips and tricks, John!
Just got your book Preppy Kitchen and I LOVE ❤️ it !!!
John, I love watching your videos, and I love the way you explain things. You brighten my day. By the way, I also measure vanilla extract with my heart. ❤😂
I need this buttercream in my life!
The idea to use it in a tart sounds interesting! I remember having used a kind of cream in a pear tart.
I used it a a bottom layer and put boiled pears cut in 8s on top.
I forgot what i used though,
Thanks to John, I got it right 1st time. He's taught me so much related to baking.
My first ever successful cake (with icing) was during lockdown following Preppy Kitchen on YT.
I tried the blueberry cobbler recipe it was wonderful ❤
Looks terrific. Can it be made with chocolate?
It looks so delicious recipe😍😍
I saw a glimpse of your new book (how’d I miss that?) and it’s ordered from Amazon. Hopefully you will consider a dessert book for your wonderful macaron, toffee and pavlova recipes. Cheers!
"My cooktop is like a dragon's mouth" HAHA amazing 🤣
I love your channel! 😄
I learn alot and you make it easy 🤗
Great video John😊😊
I love your channel.❤️You cook with love and it shows🙂
Looks amazing.
Just what I needed thank you
Thumbs up before watching.
Fantastic! 😊❤
Can I use to fill my macarons, for example? And can I reduce it to 3 egg yolks to reduce the amount I make? I imagine that means I also have to cut back on sugar and butter quantities, if so, how much? Thanks for being the Best Teacher by far-and thank you for your authenticity❤ 🎉
PLEASE YOU NEED TO MAKE A VIDEO OF AN ALMOND CROISSANT
Just found your site. Love your presentation. Im hoping my Mac’s and filling will finally be successful
I'll try this!
great recipe, and the demo is easy to follow as welll as entertaining. nice humble-brag btw, about how awesome your "cooktop" is compared to the rest of us. would love to have a dragon in my kitchen. Great tips at the end!🙂
Looks good 👍 👌 😋
need this right now !!
I'm definitely gonna try this. I've also just discovered ermine buttercream, which is not so sweet
Pate à bombe is the eggs whisked with the sugar syrup if I remember correctly :) also your pronunciation was quite good !
I love you recipe’s
At first I was wondering if this can be used as a filling in a layer cake. I was glad to hear it can be. However, is there a possibility it could break down and become really thin or liquify? Will it hold its stiff consistency?
I want to make this into chocolate French butter cream, do we use melted chocolate or cocoa powder and if so HOW MUCH? Plz!! ❤
Wow, this is very similar to Italian buttercream. Egg yolks instead of egg whites! Otherwise, same process! So true the part where you have to wait til the hot sugar and egg mixture cools before adding butter. Hardest part is the wait but so necessary. If you don't wait, it turns to soup and can be hard to fix.
If you make Laska the Chinese soup, could you send a text of the recipe please, John. I look forward hearing from you soon. Thank you, Yours sincerely. Rosa.😊
I wish you would have released this video AFTER I'm done with my low calorie diet...LOL. I will definitely try this recipe even tho it seems a bit fussy.
Can this be made into chocolate buttercream or a lemon flavor???
🫶🏻✨🌼 thanks John👍
I love cakes coated with butter cream.
But John, can we add cocoa or colorants to it? And if yes, at what stage should i do that? Chocolate maybe?!! 😊
Wow amazing
Thanks a lot 😊
Welcome
Omg yummy
Can you use this as macaron filling?
Quick question, what cake pans do you use for baking? I'm looking for them but I get steered away when I look at the bad reviews 😅
Thank yuo 🌹🌹🌹🌹👍👍👍
I love all your recipes.. where can I get your book. Watching from HongKong
4.5 Million subscribers! Wow wow!!!
American buttercream is sooo heavy
I don't usually make frosting often simply because I don't have a reason to. But, I feel like I confusing the two types, is Italian Meringue the one that's a bit more stiff? Or is that the French type? Maybe Swiss? And when I say stiff I mean that it'll hold a structure together, but definitely not american buttercream.
Would this be stable enough for a humid climate?
Is the color indicative of anything? Mine came out a more pale yellow
What can I use instead of egg?
Hi preppy, this my hardly request plzz add description box for ingredients
Hello John 👋 😊
4:45 I'm the lunatic that would be freaked out about the recipe not being perfect because the sugar is hard on the sides of the bowl and not IN the recipe.😮😂
Can you change the colour and if so how?
8:04 Oh yeah, I felt that. My family berated me for using too much sugar when I had only put in exactly the right amount when I made American butter cream and that's why I am watching this video in the first place
Can I use coconut sugar?
Can you make this with a handmixer?
Can I put some color in there?
can you miz it by hand/
How many cupcakes does this cream?
I am surprised that he make soo many delicious things using sugar and don't gain wiight! I am diabetic and dream making some of them. I wish i could
Can someone help me, is it possible to use margerine instead of butter?
Q: Can you add color to it? At what step of the process would you do that?
First to like. I will I could send you my angel cookies. Been making them for thirty years.
Sounds delicious!
Second to like. Wish I could make you my angel cookies. Big big love cookies 😇😇😇😇😇😇
Sounds very temperamental. I would probably mess this up royally.
I wanna learn to make sweets......BUT i also wanna loose weight 💀
I like to give away my creations and make my friends gain the weight 😂😂
Good ideea
Me too
I've made this before to frost a loaf of peach bread I made
It’s great that you are using SI but Fahrenheit? 🤔
Is it super sweet?
How much is 1 cup of butter in grams ?
The end product just looks like spreadable butter.
Maybe we can just dump the powdered sugar and butter. Mix in the mixer. Then the yolks and flavoring. Then spread with a knife for a cake inside filling. Would that work?
The water and the stove is too much for a beginner
practice
I wonder if that would make a good feeling for chocolate bonbons. 🤔
Preppy Kitchen can you provide me a list of mistakes in French buttercream
My buttercream tasted great but got droopy. I was able to cover the cake but was not suitable for decorations. Something I did wrong???
cool
Can you make different flavors
9:39 😂😂😂😂