I really think it's fantastic that you didn't edited the video to make it seem like the texture was perfect from the get-go. You showed it, explained what went wrong AND how to fix it. This is what a respectable teacher should do, really appreciate the honesty.

@mayjan74

Ай бұрын

He shows when things go wrong so he can teach you how to correct them. He's an amazing teacher.

@smith452011

Ай бұрын

I so agree….totally awesome guy!!!😊

My oldest sister was a self taught French pastry chef. When she would have big orders, I would help her. French buttercream was the first thing I learned to do. This brings back memories.❤️

I love this style but I learned to make it a "cheater" way where you do it by the same method as swiss where you skip the water and just put the yolks and sugar into a double boiler and heat and beat until the sugar is completely dissolved and the mixture feels smooth then proceed as normal. Sooo much easier than temping and messing with hot syrup and it turns out fantastic!

Yes, this is lovely I went to culinary school for pastry arts and we made this all the time. You are such a great teacher. You make everything so approachable.

I live in SW France. My local boulangerie/patisserie makes this. They use them in fruit tarts and it’s delicious.

@kimberry753

Ай бұрын

C’est de la crème pâtissière ?

@aureliefavennec939

Ай бұрын

Non, c'est de la creme au beurre qu'on trouve le plus souvent dans les buches de noel

@kimberry753

8 күн бұрын

@@aureliefavennec939 oh je comprend maintenant. Merci

That little spoon is so cute.

Bro you literally have the best recipes out there😂Love watching your videos❤

I was literally just on your website looking at the easy buttercream recipe as I got this notification! Ahh, I think it’s a sign to use this one instead! 💕💕

@alescuzyehhh

Ай бұрын

what a coincidence that happened to me before too XDD

@Princesss93

Ай бұрын

@@alescuzyehhhit’s a sign! lol

@jaxoneason4470

Ай бұрын

@@Princesss93you should try his Swiss meringue buttercream too! It’s super simple and similar process to the French frosting. In my opinion I think it’s more simpler than the French but does take a long time for the meringue to cool down to room temp. Also the color is always super white! 😀

@alescuzyehhh

Ай бұрын

@@jaxoneason4470 :00 i might try it out too ahah thank you!

@jaxoneason4470

Ай бұрын

@@alescuzyehhh 👍😀

Love your recipes, they always come out perfect! Could you do a brown butter Chocolate Chip Cookie Recipe? Anyone Agree? ⬇️

@alisa2628

Ай бұрын

I have a recipe I’m happy to share! I use a food scale for the perfect batch every time. Ingredients: 1 stick butter unsalted 116 g white sugar 107 g light brown sugar 1 tsp vanilla extract 1 egg room temp 213 g flour 1/2 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt 1 dark or 70% cacao chocolate bar cut into small chunks 1/4 -1/2 cup mini semi sweet chocolate chips Steps: 1) in a saucepan, heat butter over medium heat stirring every couple minutes. Let it brown. You’ll see brown speckles on the bottom of the pan start to form, once you have a beautiful dark color and nutty aroma, remove from heat and allow to cool. 2) preheat oven to 375 (or skip if preparing ahead of time) 3) in a mixing bowl, combine your cooled brown butter, white and brown sugar. Use a stand mixer or electric hand mixer to beat them together until fully combined and creamy. 3) add vanilla extract and egg. Beat again until fully combined. Be sure to scrape the bowl halfway to ensure it’s fully mixed. 4) In a separate bowl combine your dry ingredients (flour, baking soda, baking powder, and salt) and whisk together so they are fully mixed. 5) add 1/2 the dry ingredients from that bowl to your bowl with the wet ingredients and mix together a little before adding the rest of the dry ingredients into your bowl. 6) mix together the dough until it’s the flour mixture is no longer visible. Be careful not to over mix, as this can lead to a less soft and more chewy cookie. 7) add on chocolate chunks and chips and give one final mix 8) line baking sheet(s) with parchment paper 9) scoop 1-2 tbsp of dough and roll into ball. And place onto baking sheet 10) Optional but IMO very important: CHILL COOKIE DOUGH AT LEAST 30 minutes. (I usually chill overnight) this will allow more flavor for your cookies to develop 11) bake for 9-12 minutes (depending on your oven). Look for edges of cookie BARELY starting to brown. Remove from oven 12) optional: immediately out of the oven shape cookies with a cookie cutter to be perfectly round and top with flaky sea salt. Allow to cool for 5 minutes and enjoy!

@misstee101

Ай бұрын

Thanks

@FactsMogul

Ай бұрын

@@alisa2628I may try that in the future. Thanks!

Love all of your tips and tricks, John!

i love buttercream frosting, gotta try this!

Great Recipe!!! Thank you so very much for sharing it with us!!! God Bless Us All!!!

Just got your book Preppy Kitchen and I LOVE ❤️ it !!!

Looks amazing.

Perfect really going to make this!

Shooo that's so easy to make my friend thank you so much now I know how to make it stay bless with you family ND much appreciated everything you do

Just what I needed thank you

Thanks John, I love all your creativities, I enjoy looking at your videos ❤😂🎉from Canada with love and respect 🙏

I need this buttercream in my life!

I love your channel.❤️You cook with love and it shows🙂

It looks so delicious recipe😍😍

I love your channel! 😄 I learn alot and you make it easy 🤗

need this right now !!

You .. are fantastic John. Long, long time fan of yours. Because you scientifically understand all of the candy stages of why sugar does what it does and how it will affect the buttercream, etc. But you make it approachable , as so many people here have said. I want to make this. And I think that's why you are so successful as you actually cause people to create and bake. ❤

I tried the blueberry cobbler recipe it was wonderful ❤

I'll try this!

Fantastic! 😊❤

Looks good 👍 👌 😋

John, I love watching your videos, and I love the way you explain things. You brighten my day. By the way, I also measure vanilla extract with my heart. ❤😂

Great video John😊😊

I love you recipe’s

PLEASE YOU NEED TO MAKE A VIDEO OF AN ALMOND CROISSANT

Omg yummy

I can’t wait to try this! I’m wondering if it’ll hold up well on a hot day? Thanks’ 🫶🏼🫶🏼

Just found your site. Love your presentation. Im hoping my Mac’s and filling will finally be successful

Wow amazing

@PreppyKitchen

Ай бұрын

Thanks a lot 😊

@Dilip_Chef.15

Ай бұрын

Welcome

Looks terrific. Can it be made with chocolate?

Every time I make this I get this texture. What I do that always fixes it is to switch to the paddle attachment. After 5-10 min it is all back together and super smooth!

Thanks to John, I got it right 1st time. He's taught me so much related to baking. My first ever successful cake (with icing) was during lockdown following Preppy Kitchen on YT.

Thumbs up before watching.

The idea to use it in a tart sounds interesting! I remember having used a kind of cream in a pear tart. I used it a a bottom layer and put boiled pears cut in 8s on top. I forgot what i used though,

I'm definitely gonna try this. I've also just discovered ermine buttercream, which is not so sweet

"My cooktop is like a dragon's mouth" HAHA amazing 🤣

🫶🏻✨🌼 thanks John👍

Can you use this as macaron filling?

Thank yuo 🌹🌹🌹🌹👍👍👍

Would this be stable enough for a humid climate?

4.5 Million subscribers! Wow wow!!!

@Sanity_Faire

Ай бұрын

American buttercream is sooo heavy

I love cakes coated with butter cream. But John, can we add cocoa or colorants to it? And if yes, at what stage should i do that? Chocolate maybe?!! 😊

If you make Laska the Chinese soup, could you send a text of the recipe please, John. I look forward hearing from you soon. Thank you, Yours sincerely. Rosa.😊

I love all your recipes.. where can I get your book. Watching from HongKong

Pate à bombe is the eggs whisked with the sugar syrup if I remember correctly :) also your pronunciation was quite good !

روعه

cool

At first I was wondering if this can be used as a filling in a layer cake. I was glad to hear it can be. However, is there a possibility it could break down and become really thin or liquify? Will it hold its stiff consistency?

So pretty 🥹

Can you make this with a handmixer?

Quick question, what cake pans do you use for baking? I'm looking for them but I get steered away when I look at the bad reviews 😅

Can you change the colour and if so how?

Can this be made into chocolate buttercream or a lemon flavor???

I don't usually make frosting often simply because I don't have a reason to. But, I feel like I confusing the two types, is Italian Meringue the one that's a bit more stiff? Or is that the French type? Maybe Swiss? And when I say stiff I mean that it'll hold a structure together, but definitely not american buttercream.

Can I put some color in there?

Something that I've learned from making buttercreams is to have a hairdryer on standby. Because, you can control the temperature easier and save the buttercream!❤😅

I wish you would have released this video AFTER I'm done with my low calorie diet...LOL. I will definitely try this recipe even tho it seems a bit fussy.

Q: Can you add color to it? At what step of the process would you do that?

The end product just looks like spreadable butter. Maybe we can just dump the powdered sugar and butter. Mix in the mixer. Then the yolks and flavoring. Then spread with a knife for a cake inside filling. Would that work? The water and the stove is too much for a beginner

Hello John 👋 😊

Hi preppy, this my hardly request plzz add description box for ingredients

Is it super sweet?

❤❤❤

Preppy Kitchen can you provide me a list of mistakes in French buttercream

Wow, this is very similar to Italian buttercream. Egg yolks instead of egg whites! Otherwise, same process! So true the part where you have to wait til the hot sugar and egg mixture cools before adding butter. Hardest part is the wait but so necessary. If you don't wait, it turns to soup and can be hard to fix.

Can you make different flavors

😊

I wanna learn to make sweets......BUT i also wanna loose weight 💀

@rickm5271

Ай бұрын

I like to give away my creations and make my friends gain the weight 😂😂

@soniaalecu8256

Ай бұрын

Good ideea

I've made this before to frost a loaf of peach bread I made

It’s great that you are using SI but Fahrenheit? 🤔

❤❤

@PreppyKitchen

Ай бұрын

thanks so much!

الطاهي الانيق..😊

❤❤😋

Waoooo

@PreppyKitchen

Ай бұрын

Thank you!

🧁Delicieux !

How safe is it to eat raw yolks?

@kathydonaldson863

9 күн бұрын

The hot sugar syrup heats the yolks to a safe temperature. They're effectively cooked, but since you add them slowly, they don't scramble.

ПРИВЕТ!!! ПРОСЬБА ГДЕ МОЖНО СМОТРЕТЬ РЕЦЕПТ НА РУССКОМ ЯЗЫКЕ?

First to like. I will I could send you my angel cookies. Been making them for thirty years.

@PreppyKitchen

Ай бұрын

Sounds delicious!

@Bing903

Ай бұрын

Second to like. Wish I could make you my angel cookies. Big big love cookies 😇😇😇😇😇😇

@marykaras2353

Ай бұрын

Sounds very temperamental. I would probably mess this up royally.

3:43 Preppy Kitchen Why is going past the temperature range a cooking mistake

4:45 I'm the lunatic that would be freaked out about the recipe not being perfect because the sugar is hard on the sides of the bowl and not IN the recipe.😮😂

Which of the buttercreams is the LEAST sweet? American buttercream is way too sweet for me!

absolute decadence

3:21 dragons mouth

French Buttercream calls for egg yolks while Swiss Buttercream calls for egg whites.

3:21 preppy Kitchen why does cooktop look like a dragons mouth

Be careful with hot sugar. It's like napalm on the skin and the burns are awful.

Imagine doing all that whisking hand! 🥵

You are very expressive with your hands. Do you ever accidently nick yourself when you are holding a knife and talking?

I will use this recipe just to eat it from the bowl afterwards. Shame? Never heard of her.

Aka cholesterol frosting 🥲

@lbee8247

15 күн бұрын

The body needs cholesterol.

Yeah, but. Uncooked egg yolks. I can't do it.

@Mrsakris

Ай бұрын

They’re not uncooked after adding the hot sugar syrup. The hot sugar heats and cooks the egg yolks to a very safe point. Look at that temp he shows the sugar! It’s hot! Do a lookup of the safety of this type of buttercream. It’s very safe.

@randyhaight7202

Ай бұрын

@@Mrsakris Nope. French buttercream = uncooked eggs. The fact that you think otherwise is why I don't do potlucks.

@Mrsakris

Ай бұрын

@@randyhaight7202 Whatever makes you happy, dude!

but the eggs are raw!

I thought the eggs are bad if eaten raw bc of salmonella. Are the eggs safe to eat?

@veraleffel2456

Ай бұрын

The sugar mixture cooks the eggs, so it’s fine to consume