Best French Buttercream Frosting Recipes

FRENCH BUTTERCREAM FROSTING

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.)

FRENCH BUTTERCREAM FROSTING

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.

JULIA'S CLASSIC FRENCH BUTTERCREAM FROSTING

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!

DOMINO'S FRENCH BUTTERCREAM FROSTING

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.

EASY FRENCH BUTTERCREAM FROSTING

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.