Thursday, January 7, 2010

french buttercream dream

butter cream cake

3 eggs
½ cup sugar
1 cup flour -- sifted
4 tablespoons butter
1 tablespoon strong vanilla extract*

beat the eggs and sugar together for 5 minutes.
add the flour, melted butter and the coffee extract, beating well with each       addition.
pour into a small buttered square pan.
bake in a moderate oven (350ºF.) ½ hour.
when done, invert the pan on a cake rack and let cool.
when the cake is cold cut it into two layers.
spread one with the filling and put the layers together.
spread the rest of the filling over the top. 

french buttercream frosting

1 cup sugar
3 tablespoons corn syrup
1/2 cup water
3 eggs
1 pinch salt
1 pound butter
1 t. strong vanilla extract*

put sugar, corn syrup and water in a saucepan over high heat.
meanwhile, beat eggs and salt until fluffy.
when all of the sugar is dissolved and the mixture is boiling, pour over beating eggs.
cut butter into cubes.
when the eggs-sugar bowl is lukewarm to the touch, slowly add butter while continuing to beat until fluffy and smooth.
add vanilla and mix 

* i bought a bottle of vanilla pods, which was a bit pricey. i add one to a bottle of cheap vanilla and added a vanilla pod. after letting it sit in the back of the cabinet for a few months, it is just as strong as the good expensive vanilla. you can reuse the pod. right now i have a bottle i am using and a bottle that is "aging" in the back of the cabinet.

1 comment:

  1. Oh.My.Goodness!! That frosting recipe sounds super yummy....just like the kind that my Grandma used to make!! HEAVENLY!!

    Thanks for the tip about the vanilla. I like using the expensive stuff, but I can never justify the price. Never knew that you can reuse the are so smart! :)


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