How To Make Buttercream Frosting (3 Ways) | Dessert Person
Today on Dessert Person, Claire Saffitz walks you through 3 different variations (Swiss, Italian, French) for buttercream frosting. Although the french-style buttercream requires a bit of choreography - Claire believes it might be the best chocolate frosting you'll ever try. You can find the recipe for Claire's Silkiest Chocolate Buttercream on page 359 in Dessert Person.

#ClaireSaffitz #Buttercream #Frosting

Silkiest Chocolate Buttercream

Special Equipment
Instant-read or candy thermometer
Stand mixer

Ingredients:
2 large eggs (3.5 oz / 100g), at room temperature
2 large egg yolks (1.1 oz / 32g), at room temperature
3/4 cup sugar (5.3 oz / 150g)
2 1/2 sticks unsalted butter (10 oz / 283g), cut into tablespoons, at room temperature
8 ounces (227g) semisweet chocolate (preferably 68 to 70% cacao), melted and cooled
1 teaspoon Diamond Crystal kosher salt (0.11oz / 3g)
2 teaspoons vanilla extract

0:00 Start
0:12 Intro To Buttercream Frosting
0:28 Dessert Person Animation/Jingle
0:46 A Breakdown of Buttercream by Region
1:50 Ingredients & Special Equipment
2:50 How To Make Swiss Buttercream
9:00 How To Make Italian Buttercream
13:33 Flashback
13:43 Back To Buttercream Recipe
17:05 How To Make French Buttercream
23:13 Funfetti Cake Shows Up To The Party
24:30 Recap / Outro
24:55 Harris Chatting With...

Thanks for watching!

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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar