I think it’s safe to say that I thought work might die down a bit after the holidays. Nope. I had the wrong impression. Usually, the holidays are the busiest of any time the year in this profession. It’s wild, it’s crazy, everyone is working 11+ hours a day… I love it. I really do, but there’s always that thought in the back of your mind, “It’ll die down right after New Years.”
The thought comforts you and get’s you though the two months of shear craziness.
However, I was running around at work on Friday making 70+ kilos of buttercream (loving every minute of it) and thinking in the back of my head, “It’ll die down after New Years.”
Wait. It’s January 18th. Isn’t it already after New Years? What’s going on?
As it turns out, the die down doesn’t seem like it’s happening any time soon. It’s time to let go of that thought and push through! This is the job you wanted and it’s the job you got. You’ve been doing the hustle since before Christmas and you’re going to be doing it long after.
And that’s that. I’m working my butt off, learning things new everyday and doing the hustle.
Now! I would like to talk about buttercream.
Buttercream is an amazing thing to work with! The opportunies are endless right down to the technique in which you make it!
There are three types of buttercream technically speaking:
French buttercream is made with whipping eggs warm and cool and then adding the butter to the eggs.
German is made by adding butter to a pastry cream.
And, Italian is made from whipping eggs whites and adding cooked sugar (an Italian meringue) and adding the butter.
There are also other buttercreams out there including an American buttercream. However delicious the American buttercream can be at times… it’s seldom used in the professional world…
Today I will show you how to make a French buttercream! Absolutely delicious! This one is pretty much my favorite of all the buttercreams because it’s very versatile and has a lot of flavor.
***We will be putting this buttercream to good use tomorrow, however, I thought the cream itself needed a whole blog post to itself because it’s so important!
French Coffee Buttercream
500g Butter (softened)
1/2 teaspoon vanilla
3g Instant coffee
First thing’s first. Measure out all your ingredients. The butter in one bowl, the eggs, sugar and vanilla in a metal or glass bowl (this will be set over a water bath!) and the instant coffee in a small bowl.
Start by creaming the butter. We’re talking about volume here so whip the butter for a good 5 minutes.
Next, place the eggs and sugar over a water bath on the stove. We’re going to beat the eggs warm and then cold. This is technique used for stability and volume. Over the water bath beat the eggs and sugar with an electric beater until they are warm (about 60 degrees Celsius or 140 Fahrenheit).
Remove from water bath and add the instant coffee. Continue beating until the eggs return to room temperature. It is important to be patient here because if they eggs are warm when the butter in added, the butter will melt and you won’t have a homogeneous mass.
Once the eggs have doubled in volume, reduce the speed of the mixer and begin to add the whipped butter.
Here is where I have a mini freak out every time. Yes, even after make 70+ kilos of buttercream!
I always think I’ve messed up because when you begin to add the butter, the mixture separates and it seems as though it’ll never come together.
Don’t freak out. Be patient and continue adding the butter and mix the buttercream until a smooth cream forms.
You did it!
You made a French coffee flavored buttercream! Be proud!
Tomorrow, this buttercream will be used to make something fabulous! Come back and see!
Are you in the need of a Valentine’s Day gift???!!! Check out Baking My Way’s Etsy shop!