. Bring to a boil, swirling occasionally, but not stirring. Cook until mixture has reached 230°F on an instant-read or candy thermometer. until medium peaks form.
This frosting recipe makes about 5 cups, enough for an eight- or nine-inch inch three-layer cake, with some extra for decorations.is very similar to the way you make Italian buttercream, except that instead of whipping egg whites, you whip just the yolks. French buttercream also tends to have a higher ratio of butter than the frostings above. The combination of yolks and Big Butter means French buttercream is arich frosting, with tons of flavor.
If your frosting breaks, curdles, or turns soupy, see directions in the Italian or Swiss sections for rectifying.
They’re all swell. However, my favorite chocolate frosting is jbchang Joanne Chang’s Fluffy Chocolate Ganache Frosting. Just Wow!
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