This is 100% the rundown we all needed! (I’ve made most of these - maybe not the whole egg - in one form or another over the years, but some of the names are definitely new).
I’m glad you enjoyed it! It was really fun and educational for me to write this piece, I’ll definitely be using some of the more nice buttercreams more often from now on!
Good roundup, I have not heard of whole egg buttercream before. For french buttecream I use Stella Parks recipe which uses the same method as the swiss meringue buttercream which makes it easier.
Yes, you can use a double boiler for the whole egg and the French but I find that they’re more susceptible to scrambling for me (I always accidentally wonder off and leave it unattended) so I tend to stick to the syrup method.
Nicola, I am having trouble reaching you regarding reinstating my annual paid subscription, which was canceled by mistake. Substack no longer allows readers to send you emails, and you are not accepting messages unless I “subscribe” again - but I already paid for a year.
thanks for the extensive effort!
I hope you found it helpful/interesting 😊 I now have a freezer full of buttercream to use up!
Whole egg buttercream: so underrated.
100% I’m baffled that it isn’t more popular
This is 100% the rundown we all needed! (I’ve made most of these - maybe not the whole egg - in one form or another over the years, but some of the names are definitely new).
Definitely going to be referring back 😀
I’m glad you enjoyed it! It was really fun and educational for me to write this piece, I’ll definitely be using some of the more nice buttercreams more often from now on!
Good roundup, I have not heard of whole egg buttercream before. For french buttecream I use Stella Parks recipe which uses the same method as the swiss meringue buttercream which makes it easier.
Glad you enjoyed it!
Yes, you can use a double boiler for the whole egg and the French but I find that they’re more susceptible to scrambling for me (I always accidentally wonder off and leave it unattended) so I tend to stick to the syrup method.
This was such a great read. I love the intricate details of baking—so much thought went into this one post, and it’s only one part of the process.
Nicola, I am having trouble reaching you regarding reinstating my annual paid subscription, which was canceled by mistake. Substack no longer allows readers to send you emails, and you are not accepting messages unless I “subscribe” again - but I already paid for a year.