![]() I have two issues with this: one, I’m deathly scared of hot sugar syrup drizzling into a running mixer. Traditionally, French buttercream is made by slowly pouring hot sugar syrup (238F/114C) while you whip the egg yolks. Unlike American buttercream, which is made with butter and confectioner’s sugar, French buttercream is made with egg yolks so you have frosting that’s richer, smoother but not as sweet. Meringue has a tendency to absorb moisture so if it’s humid or rainy, your meringue has a bigger chance of falling apart. Don’t make meringue on a very humid day. ![]() You want the sugar to dissolve into your meringue properly. It takes a lot of restraint to only add a teaspoon of sugar at a time when you have a cup of sugar to add but this really makes all the difference. So it’s better to use glass, stainless steel, or ceramic bowls because plastic has a tendency to hide traces of oil in it. You need to make sure that your bowl and whisk are dry, clean and oil-free. It’s easier to separate the yolks from the whites when the eggs are cold though so what I do is separate the yolks and whites right when I take the eggs out of the fridge, place the whites in a bowl and leave them on the counter for about 30 minutes to bring them to room temperature.
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