Buttercream deviled eggs
Deviled eggs come in many styles and flavors! Buttercream deviled eggs are the one with butter and heavy cream. This type of deviled eggs is a delicatesse in Parisian restaurants and bars. The official French name for this recipe is Oeuf Mayonaise or Oeuf durs mayonaise. You can order Buttercream deviled eggs during breakfast and lunch time. My recipe is with more spices. This recipe needs good quality of butter and heavy cream (35% fat).
Mix butter with heavy cream on body temperature until creamy!
The first part of Buttercream deviled eggs is mixing butter with heavy cream. It is important to use good quality of butter and heavy cream (35% or 40% fat). Pastry chefs use always 40%. Sometimes it is hard to find in grocery stores, because the high fat level is 35% or less. Heavy cream under 30% is no heavy cream. It is generic and the effect is less! On You Tube you see people showing many ways of whipped cream or heavy cream. They keep mixing and mixing until it loses structure! The result should be always shown at the end. When you start using your mixer, make sure you mix butter on highspeed with a stainless steel bowl.
Plain buttercream deviled eggs
Good to know
When I start mixing butter on room temperature, I mix this first for about 3 to 4 minutes on highspeed. Then I add heavy cream to the butter and mix this as well for about 3 to 4 minutes. When you start mixing both ingredients, it’s important this stays on body temperature. That’s why you need stainless steel to maintain the heat. When not, you will see butter starts to lump and this cream should be smooth! When you use a handmixer, you can keep your stainless steel bowl to your body and mix. Also you can use a blowdryer and keep the heat up for a few seconds. When you see a smooth and lump free cream, then you can add spices to it.
Buttercream deviled eggs with ham and salted beef.
This recipe contains 15 eggs and there will be cream left. You can use this cream for ham or salted beef rolls. You can use this cream as well for canapes, amuses or puff pastry cups. When you make this recipe, please use free range or organic eggs. The quality of a good deviled egg is in the type of eggs you use. You can find our recipe below and there are more images of deviled eggs on our Pinterest and google plus account. When you have questions or do you like to make a comment? Please use our comment box below. Enjoy making Buttercream deviled eggs.
See more deviled eggs recipes here!