Description
Soft, silky and fragrant rose petal flavoured French buttercream. It can be used as a filling for macarons, cakes, cupcakes or other desserts and also to decorate cakes and cupcakes. It has a slightly yellow tint to it so be mindful when looking for specific colors.
Ingredients
- 100 gr granulated sugar
- 25 gr water
- 50 gr yolks
- 125 gr unsalted butter softened and cut in cubes
- 15 ml rose syrup
- 5 ml rose water
Instructions
- In a small saucepan combine water and sugar
- Add the egg yolks to the bowl of a stand mixer (for other types of mixers read my notes) and using the whisk attachment start whisking at low speed but slowly increasing it
- In the meantime, take the water sugar mixture to a medium heat to prepare a soft ball syrup. You need to have a thermometer at hand or use my trick to check the temperature. To do the temperature check without thermometer you’ll need a small bowl of cold water just besides the saucepan.
- Sugar will start to dissolve and the mixture will start boiling and creating big bubbles, as soon as this bubbles turn smaller start to check the temperature, about 5 min. The syrup is ready when it reaches 118º C (244º F) or grab a small quantity with a spoon and drop it in the cold water bowl. If it forms a “ball” that is soft to the touch then its ready!
- Once the syrup is ready, decrease the speed of the mixer and pour the syrup really slowly into the mixer with the yolks (they should be already foamy).
- Turn back the speed to high and continue whisking. The yolks will become thicker and foamier, the color will also lighten until they are light yellow, the bowl should cool off too to room temperature. This will take about 10 mins
- Decrease the speed to 1 and start adding the butter progressively. Wait until the butter is incorporated before adding more
- Continue until all the butter is in and increase the speed again to medium high. The cream is ready when the consistency is smooth and creamy, about 5 min in total, at this point you can also add the food colouring if needed
- Finally add the rose syrup and rose water extract and whisk at low speed for 30 seconds!
- If the room temperature is not super hot this cream can stay outside the fridge for a couple of hours. If you need to save it for another time refrigerate it. It will harden. When you need to use it, remove it from the fridge 1 hour before using and whisk at medium high speed until the buttercream consistency is reached again.
Notes
About mixers: If you don’t own a stand mixer and you are using a handheld mixer you will need to be close to the stove while you prepare the syrup so you can whisk with one hand and pour the syrup with the other hand. It will be tricky but its doable. I don’t recommend mixing by hand as it will be really hard to do 2 things at the same time
It lasts up to 7 days in the fridge in an airtight container or 3 months in the freezer. In each of those cases the buttercream should be thawed and left 1 hour at room temperature and rewhipped before using
- Prep Time: 10 min
- Cook Time: 15 min