Best French Buttercream Recipes

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FRENCH MERINGUE BUTTERCREAM



French Meringue Buttercream image

Provided by Duff Goldman

Categories     dessert

Time 20m

Yield about 4 pounds of buttercream (enough to ice a 3-tier cake)

Number Of Ingredients 3

10 egg whites
15 ounces sugar
2 1/2 pounds unsalted butter, at room temperature

Steps:

  • Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
  • Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
  • Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.

FRENCH BUTTERCREAM



French Buttercream image

French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield about 4 cups

Number Of Ingredients 5

2 large eggs plus 6 large egg yolks
1 1/2 cups sugar
Pinch kosher salt
12 ounces (24 tablespoons) unsalted butter, at room temperature, cut into 1-inch pieces
1 teaspoon pure vanilla extract

Steps:

  • Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
  • Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
  • Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
  • While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
  • Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.

FRENCH BUTTERCREAM FROSTING



French Buttercream Frosting image

This buttercream is great for icing cakes, and writing on them. It gets hard when refrigerated, so you have to let it come to room temperature before serving. You cannot make flowers with this recipe. I use this recipe every time I make birthday cakes for my family.

Provided by Kristen Pontier

Categories     Desserts     Frostings and Icings     Buttercream

Yield 12

Number Of Ingredients 7

1 cup unsalted butter
½ cup shortening
2 cups confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon butter flavored extract
½ cup heavy whipping cream
4 tablespoons all-purpose flour

Steps:

  • Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
  • In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.
  • Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
  • Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)

Nutrition Facts : Calories 333.7 calories, Carbohydrate 22.2 g, Cholesterol 54.3 mg, Fat 27.6 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 14.1 g, Sodium 6.1 mg, Sugar 19.7 g

FRENCH BUTTERCREAM



French Buttercream image

French buttercream has a custard-like texture and is great if you're going to be piping shapes or decorations. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 cups.

Number Of Ingredients 5

1 cup sugar
1/3 cup water
10 large egg yolks
2 cups butter, softened
1 tablespoon vanilla extract

Steps:

  • In a small heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 240° (soft-ball stage), 3 to 4 minutes. Meanwhile, using a stand mixer, beat egg yolks in a large bowl on high speed until thick and foamy, 8-10 minutes. , Slowly pour hot sugar syrup over egg yolks while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes. , Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla. Use immediately.

Nutrition Facts : Calories 72 calories, Fat 6g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 47mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

SWISS MERINGUE BUTTERCREAM FOR FRENCH ALMOND MACARONS



Swiss Meringue Buttercream for French Almond Macarons image

Use this recipe to make our French Almond Macarons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 4 cups

Number Of Ingredients 4

4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
2 1/2 teaspoons pure vanilla extract

Steps:

  • Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
  • Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
  • Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

FRENCH BUTTERCREAM FROSTING



French Buttercream Frosting image

A very rich, light icing. Once you use this style of buttercream icing, you will never go back to the old standard.

Provided by Leta8076

Categories     Dessert

Time 30m

Yield 1 1/2 lb

Number Of Ingredients 6

8 ounces sugar
2 ounces water
3 ounces egg yolks
10 ounces butter, softened
3/4 teaspoon vanilla
3 ounces sweet chocolate or 1 1/2 ounces unsweetened chocolate (optional)

Steps:

  • Combine the sugar and water in a saucepan.
  • Bring to a boil while stirring to dissolve the sugar.
  • Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
  • As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
  • Continue to beat until the mixture is completely cool and the yolks are very thick and light.
  • Whip in the butter a little at a time.
  • Add it just as fast as it can be absorbed by the mixture.
  • Beat in the vanilla.
  • If the icing is too soft, refrigerate it until it is firm enough to spread.
  • Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
  • Blend with about one quarter of the buttercream, then blend this mixture into the rest.
  • For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.

VANILLA FRENCH BUTTERCREAM



Vanilla French Buttercream image

This wonderful vanilla French buttercream should be paired with Butter Lane's Chocolate Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes about 1 quart

Number Of Ingredients 6

7 extra-large egg whites
2 1/2 cups sugar
2 teaspoons cream of tartar
1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
1 teaspoon pure vanilla extract
2 vanilla beans, halved lengthwise

Steps:

  • In a large heatproof bowl set over (but not touching) simmering water, whisk together egg whites and sugar until sugar is melted and mixture reaches 140 degrees on a candy thermometer, 7 to 10 minutes.
  • Transfer mixture to the bowl of an electric mixture fitted with the whisk attachment; beat on high until stiff peaks form, 12 to 15 minutes. Add cream of tartar and beat for one minute more.
  • Reduce speed to medium and add butter, a few pieces at a time, mixing well after each addition. Add vanilla extract and scrape vanilla bean seeds into mixture; beat until well combined, about 2 minutes. Transfer to refrigerator; chill for 15 minutes before using.

FRENCH CHOCOLATE BUTTERCREAM



French Chocolate Buttercream image

This is a very delicate, all butter, chocolate buttercream icing. My husband, who is not a sweets eater, requests this icing on an orange cake each year for his birthday. Try it and you won't be disappointed. Be sure the chocolate is cooled or you will end up with a sauce instead of an icing.

Provided by Tami

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 20

Number Of Ingredients 5

4 ounces unsweetened chocolate
⅓ cup white sugar
¼ cup water
2 eggs
1 cup unsalted butter, room temperature, cut into tablespoons

Steps:

  • Melt chocolate in a microwave according to package instructions. Set aside and let cool completely.
  • Combine sugar and water in a saucepan. Bring to a boil; let boil for 1 minute. Remove from heat and set aside.
  • Beat eggs in a large bowl using an electric mixer until frothy. Drizzle in sugar mixture slowly; beat on high speed until mixture turns pale yellow and expands in volume, about 5 minutes. Add butter by tablespoon one at a time with mixer running, beating well after each addition. Frosting will become watery; continue with remaining butter.
  • Mix in cooled melted chocolate. Beat on high speed until frosting thickens and becomes fluffy, about 5 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 5 g, Cholesterol 40.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 7.8 g, Sodium 8.8 mg, Sugar 3.4 g

JULIA'S CLASSIC FRENCH BUTTERCREAM FROSTING



JULIA'S CLASSIC FRENCH BUTTERCREAM FROSTING image

Categories     Cake     Egg     Dessert

Yield 3 cups

Number Of Ingredients 6

2/3 cup granulated sugar
1/4 cup water
1 large egg
3 yolks from large eggs
1/2 lb. (two sticks) butter, softened
1 t. vanilla or kirsch

Steps:

  • Boil the sugar and water in a saucepan without stirring until it "clears." Boil until it reaches 238 degrees. In a separate bowl, combine 1 egg and the 3 egg yolks. Whisk them as you slowly pour the boiled sugar syrup from your saucepan into the bowl. Beat this mixture over hot water 7-8 minutes until it thickens. It will make a ribbon AFTER you remove it from the heat if it is thick enough. Set aside; allow to cool. Once it has cooled, add 1/2 pound of softened butter and beat it into the yolk mixture. Add 1 t. vanilla or kirsch for flavor. If the frosting separates after you add the flavors, add some more butter and continue beating until consistent. Beat until light and fluffy. Frost your cake. Julia slices her genoise cake into two layers, then sprinkles kirsch or simple syrup on the top of each piece before frosting. Reassemble cake, frost the outer portion. Voila!

FRENCH MACARONS WITH RASPBERRY-ROSE BUTTERCREAM



French Macarons with Raspberry-Rose Buttercream image

To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.

Provided by Sandra Holl

Categories     Cookies     Berry     Egg     Fruit     Nut     Dessert     Bake     Wedding     Raspberry     Tree Nut     Almond     Engagement Party     Party     Boil     Candy Thermometer     Bon Appétit     Kidney Friendly

Yield Makes about 3 dozen sandwich cookies

Number Of Ingredients 16

Cookies:
2 cups powdered sugar
1 cup (lightly packed) sifted almond flour, or 3/4 cup sifted almond flour and 1/4 cup sifted hazelnut flour (sifted, then measured; any coarse particles reserved for another use)
1/2 cup (scant) egg whites (from about 3 large eggs)
2 tablespoons plus 1/2 teaspoon sugar
Filling:
4 cups frozen raspberries (about 15 ounces; do not thaw)
1 cup plus 6 tablespoons sugar, divided
1/4 cup egg whites (from about 2 large eggs), room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces, room temperature
1/4 teaspoon (generous) rose water
Special Equipment:
Pastry bag
1/4-inch-diameter plain pastry tip
Heavy-duty stand mixer
Candy thermometer

Steps:

  • Cookies
  • Line 2 large baking sheets with parchment. Sift powdered sugar, almond flour, and hazelnut flour (if using) into large bowl. Using electric mixer, beat egg whites, sugar, and pinch of salt in medium bowl until medium peaks form. Add egg white mixture to almond mixture; fold to incorporate. Working in 2 batches, fill pastry bag fitted with 1/4-inch-diameter plain pastry tip with batter (batter will be thin and will drip from bag). Pipe batter in 11/4-inch rounds on baking sheets, spacing 1 inch apart (cookies will spread slightly). Let rest on sheets at room temperature 20 minutes. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Bake cookies 5 minutes. Reduce oven temperature to 325°F. Continue to bake cookies until puffed and golden on top, about 10 minutes, reversing sheets after 5 minutes. Cool cookies on sheets on rack. Carefully peel cookies from parchment. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
  • Filling
  • Bring raspberries and 1 cup sugar to boil in large saucepan over high heat, stirring until sugar dissolves. Cook until berries are soft, juices thicken, and mixture measures about 1 1/2 cups, stirring frequently, 7 to 9 minutes. Measure 1/2 cup mixture; strain into small bowl. Cool strained jam and jam with seeds separately. DO AHEAD: Can be made 1 week ahead. Cover jams separately and chill.
  • Combine egg whites, 6 tablespoons sugar, and 1/4 teaspoon salt in bowl of heavy- duty stand mixer. Set bowl over large saucepan of simmering water. Heat until candy thermometer inserted into mixture registers 140°F, stirring often, 3 to 4 minutes. Using whisk attachment, beat egg white mixture at high speed until stiff meringue forms and mixture is at room temperature, 5 to 6 minutes. With mixer running, add butter, 1 piece at a time, beating until each piece is incorporated before adding next. Beat in rose water. Add 3 tablespoons seedless jam, 1 tablespoon at a time, beating to blend well after each addition. (If buttercream looks broken or curdled, place bowl over medium heat and whisk 5 to 10 seconds to warm slightly, then remove from heat and beat again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)
  • Line rimmed baking sheet with parchment. Using 1/2 teaspoon jam with seeds for each, spread jam over flat side of half of macaroons. Spoon buttercream into pastry bag fitted with 1/4-inch plain tip. Starting at outer edge of flat sides of remaining macaroons, pipe buttercream over in spiral. Gently press macaroons, jam- filled side down, onto buttercream-coated macaroons. Place on sheet. Cover; chill overnight. DO AHEAD: Can be made 2 to 3 days ahead. Store in airtight container in refrigerator. Let stand at room temperature 30 minutes before serving.

FRENCH CHOCOLATE BUTTERCREAM CAKE



French Chocolate Buttercream Cake image

Make and share this French Chocolate Buttercream Cake recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

butter
flour
2 large eggs, at room temperature
1 1/3 cups sugar
2 ounces unsweetened chocolate, broken into small pieces
3/4 cup lightly-salted butter, cut into 12 pieces
1 1/4 cups sour cream
1 1/2 teaspoons vanilla
1 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup milk
chocolate buttercream icing (recipe in 'zaar)

Steps:

  • Place oven rack in centre of oven, heat to 350°F.
  • Butter and flour bottoms of 2- 8 inch round cake pans, reserve.
  • Beat eggs in large mixer bowl at high speed 1 minute.
  • Continue beating, adding sugar very slowly, about 7 minutes.
  • Melt chocolate with 3/4 cup butter.
  • Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended.
  • Add sour cream and vanilla, beat at low speed until thoroughly blended.
  • Sift together 1 1/2 cups flour, the cocoa and baking soda.
  • While beating at low speed, add dry ingredients, about 1/2 cup at a time, to chocolate mixture alternating with milk, about 1/3 cup at a time.
  • Stop mixer as necessary to clean sides of bowl with rubber spatula.
  • Beat until well blended.
  • Pour half of batter into each reserved pan, place pans in oven diagonally on same rack.
  • Bake until cake tester or wooden pick inserted in centre of each cake comes out clean, 30 to 35 minutes.
  • Cool cakes in pans on wire racks until just warm, remove from pans and cool completely on racks.
  • Prepare Chocolate Buttercream.
  • Reserve about 1/2 cup buttercream for decorative piping.
  • To assemble cake, place 1 layer on serving plate, spread top evenly with 3/4 of the firm buttercream.
  • Refrigerate 30 minutes.
  • Place second cake layer on top of first layer.
  • Frost sides, then top of cake completely with buttercream.
  • Pipe reserved buttercream through pastry bag fitted with star tube in a decorative border around top of cake.
  • Refrigerate cake until thoroughly chilled, serve cold.
  • Cake must be stored in refrigerator.

DOMINO'S FRENCH BUTTERCREAM FROSTING



Domino's French Buttercream Frosting image

Make and share this Domino's French Buttercream Frosting recipe from Food.com.

Provided by CookinwithGas

Categories     Dessert

Time 15m

Yield 4 cups

Number Of Ingredients 8

2 cups granulated sugar
1/2 cup water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
4 egg whites
1 cup confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons butter, soft

Steps:

  • Combine granulated sugar, water, cream of tartar and salt in a saucepan; cook and stir until sugar melts.
  • Cook WITHOUT stirring until syrup reaches 260° on candy thermometer; Wash down sugar crystals from side of pan with wet brush.
  • Beat egg whites until stiff; add syrup slowly; beat 3 min.; on low speed, beat in confectioners' sugar.
  • Cool; fold in vanilla and butter.
  • For chocolate frosting: beat in 4 squares of unsweetened baker's chocolate that has been melted and cooled.

Nutrition Facts : Calories 627.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 210.4, Carbohydrate 130.4, Sugar 129.7, Protein 3.7

FRENCH BUTTERCREAM



French Buttercream image

This is it-the star of the show, the main event, the most important part of our cupcakes-buttercream! As this is French buttercream, this is tres, tres serious. You will pay attention, follow along, and execute these directions! C'est Sérieux!

Provided by Allison Robicelli

Categories     Candy Thermometer     Butter

Number Of Ingredients 8

1 cup water
2 cups sugar
2 tablespoons corn syrup
1/4 teaspoon cream of tartar
5 egg yolks
1 whole egg
1/8 teaspoon xanthan gum
1 1/2 pounds cold butter, preferably European

Steps:

  • In a heavy nonreactive saucepan, add water, then add sugar, corn syrup, and cream of tartar. The last 2 help keep the sugar from crystallizing. (Candy thermometer. Non-negotiable!)
  • Put the pot on high heat. It's going to be there for a while. Be patient and keep your eye on it. Don't go walking away and watching TV or something.
  • Put yolks and eggs in a stand mixer with the whisk attachment and turn to high. Just let it go! Eggs will triple in volume and go to "ribbons stage." You can't overwhip!
  • Wait on the sugar-looking for 230°F, aka "soft ball." When it happens, be ready to move quickly. Turn off the mixer and add the xanthan gum, turn back up to medium.
  • Remove the thermometer from hot sugar. Lift with two hands. Rest the lip of the saucepan on the edge of the mixer bowl.
  • Slowly tilt and pour sugar in a sloooow steady stream down the side of the bowl. Don't go too fast! If you do there will be chunks of scrambled eggs in your buttercream.
  • Once sugar is all in, turn the mixer to high. Beat until cool. Gauge this by putting the inside of your wrist to the outside of the bowl. It's more accurate than your hands. Switch out the whisk for the paddle. Next we're adding the butter. It's too heavy for the whisk and you'll end up breaking your stand mixer if you stay with the whisk.
  • Start cutting the butter into thin pieces-you could shave it with a cheese slicer if you'd like. Add butter piece by piece-pain in the derriere, yes, but we're making an emulsion.
  • See, if you dump all the butter in at once, the butter and eggs will never combine properly, and you'll have a "broken" buttercream. You'll be able to identify this easily-it'll be a chunky, watery, hot mess.
  • If your buttercream does break, you can fix it! Turn to medium high, then add a little more butter, piece by piece, until fixed. Or try adding a little guar gum! This is very strong, so add a pinch and beat for a minute, then check.
  • Once your butter is added, turn the mixer to medium high to add some air-10, 20 seconds at most. Quelle Magnifique! It should be fluffy and make you want to eat it with your fingers.
  • Once you have your base, there's so many ways to flavor it! Coffee powder! Vanilla beans! Dutch cocoa! Peanut butter! Caramel! Ham! Ok, maybe not ham. Party pooper.
  • Congratulations! You did it! You made French buttercream! You are a god amongst men!
  • Fin

CHOCOLATE CUPCAKES WITH VANILLA FRENCH BUTTERCREAM



Chocolate Cupcakes with Vanilla French Buttercream image

Butter Lane's chocolate cupcakes with vanilla French buttercream will appease all chocolate lovers.

Provided by Martha Stewart

Yield Makes 40 cupcakes

Number Of Ingredients 11

2 3/4 cups cake flour (not self-rising)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
6 ounces unsweetened chocolate, melted and cooled to room temperature
4 extra-large eggs
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream
Vanilla French Buttercream

Steps:

  • Preheat oven to 325 degrees. Line 40 standard muffin cups with cupcake liners and set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy, 3 to 5 minutes. Add chocolate and beat on medium speed until well combined, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, 1 to 2 minutes.
  • With mixer on low speed, add flour mixture in three parts, alternating with 1 cup water and beginning and ending with flour; beat until just combined, 1 to 3 minutes.
  • Fill prepared muffin cups three-quarters full with batter. Transfer to oven and bake for 10 minutes. Rotate muffin pans and continue baking until a cake tester inserted into the center of a cupcake comes out clean, about 10 minutes more. Let cool completely before frosting.

EASY FRENCH BUTTERCREAM FROSTING



Easy French Buttercream Frosting image

I have been making this frosting for years. It came with a spice cake recipe, and it suits any occasion calling for a white icing. Heed the warnings about the raw egg, however.

Provided by Midge Flinn @Stitchnquiltem

Categories     Cakes

Number Of Ingredients 5

1/2 cup(s) butter, softened
1 - egg
1 teaspoon(s) vanilla extract
1 pound(s) powdered sugar, sifted
2 - 3 tablespoon(s) milk

Steps:

  • In small mixer bowl, cream butter, egg and vanilla. Gradually beat in sugar. Add enough milk to make a frosting of good spreading consistency.
  • Makes enough frosting for an 8 or 9 inch layer cake, or 24 cupcakes.
  • Be sure to refrigerate any leftover frosting or frosted cakes because of the raw egg in the frosting.

FRENCH BUTTERCREAM COOKIES RECIPE - (3.5/5)



French Buttercream Cookies Recipe - (3.5/5) image

Provided by á-11929

Number Of Ingredients 8

1 1/2 cups powdered sugar
1 tsp cream of tartar
1 cup soft butter
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 egg
2 1/4 cups flour

Steps:

  • In large bowl,combine all ingredients EXCEPT flour on low speed of mixer about 1 minute, blend well. Put on dough hooks and gradually add the flour, blend at low speed unti l well mixed. Add a few drops of food color. Chill dough 15-30 minutes before shaping. Shape into 3/4 inch balls, place on greased cookie sheet. Flatten with fork. Bake at 350 degrees for 5-8 minutes until set but not brown. Store LOOSELY covered. 3-4 dozen WORKS VERY WELL IN COOKIE PRESS, NO REFRIGERATION NEEDED

FRENCH BUTTERCREAM



French Buttercream image

Basic Cakes - Week 4, June 2th These recipes are copied directly from the notes of my Basic Cakes class. I'm posting them here on Just a Pinch for my own posterity. Feel free to round the fractional measurements up or down (5/8 is just as good as 1/2)

Provided by Jordan Michelle Falco @Valencia_Baking

Categories     Cakes

Number Of Ingredients 4

7 3/4 ounce(s) sugar
2 1/8 ounce(s) water
4 5/8 ounce(s) egg yolks
1 lb 1 3/8 ounce(s) unsalted butter

Steps:

  • In a suacepan, heat the sugar and water as for a pate a bombe.
  • In a mixing bowl with the ship attachment, mix the egg yolks to lighten the texture.
  • When the sugar reaches the soft ball stage (244F), slowly pour the sugar into the whipping egg yolks, and whip until cool.
  • Add the softened butter, and mix enough to ensure good emulsion of the buttercream.

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