Firm French Cream to Fill and Cover Cakes | Recipe with the Hand Blender

In this tutorial we will teach you how to make a perfect French Buttercream using our hand mixer. This cream is ideal for filling, covering and decorating cakes, tarts and cupcakes. It is an easy and delicious recipe that will help you give a special touch to your desserts.
French butter cream is one of the most versatile and widely used creams in pastry. It is very soft on the palate, and its consistency is perfect to be used in both cakes and tarts. The use of the manual mixer gives it a better texture and helps it maintain its stability.
Also, this cream keeps in the fridge for 5 days, which makes it a great option to make ahead of time. You can also freeze it to use at a later time, just be sure to bring it to room temperature before using.
It is important to mention that this cream holds up well at room temperature, NOT AT HIGH TEMPERATURES.
Do not miss the opportunity to give a special touch to your desserts!
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Ingredients:
8 Egg Yolks at room temperature
250g of common sugar
100 ml of Water for the Syrup
330 g of Unsalted Butter, to the point of Ointment
Optional flavorings: chocolate, coffee extract, vanilla aroma, etc.
Syrup Temperature- 120 Degrees
You can add DYE in gel or powder dye, it takes soft colors, very beautiful pastels with a small amount of dye. If you're looking for strong color, add a large amount of colorant a little at a time.
Here is the link with the FRENCH Butter Cream where I add COLORING gel and I DECORATE some cupcakes. They are very beautiful !!!
👉 • Decoración con Crema F...
Here is the link with the FRENCH Butter Cream with DULCE de LECHE:
👉 • ¡Si tienes YEMAS de Hu...
Here is the link with the FRENCH Chocolate Butter Cream
👉 • ¡Si tienes YEMAS de Hu...
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