desserts by kate

French Butter Cream is way better than Swiss.

Posted on Tuesday, November 6, 2007 at 9:57 pm
Category: WCI

We made opera cake which is layers of sponge cake filled with alternating layers of coffee buttercream and ganache. This cake is great for any coffee/chocolate lover. It has French buttercream instead of swiss. the difference between the two is the French is fattier. It has egg yolks instead of whites. Therefore it tastes better. This week had been a whole lot of meringue and that’s about it.

Baked meringue. woohoo.

Can you smell the excitment? It’s egg whites with sugar that is whipped until it holds a shape, somewhat. Then you bake it and top it off with various other sweet things. It’s VERY swee, considering it’s almost entirely sugar.

One Response to “French Butter Cream is way better than Swiss.”

  1. barb
    November 7th, 2007 10:40

    I check every morning to see if there is a new installment of your adventures at school. I was thrilled to read about French butter cream! When you made your opera cake, did you flavor the French butter cream with coffee, and the ganache was the chocolate?

    By the way, remember that I LOVE coffee AND chocolate!