French Buttercream Frosting Recipes

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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



French Buttercream image

Creamy, airy, and silky is the best way to describe this French buttercream. It will become your new go-to frosting for cupcakes, cakes, and more.

Provided by Marta Rivera

Categories     Dessert     Ingredient

Time 21m

Number Of Ingredients 6

1 1/4 cups (300g) granulated sugar
1/4 cup water
6 large (95g) egg yolks, at room temperature
Pinch of kosher salt
1 1/4 cups (340g) unsalted butter, room temperature, cubed into 1 tablespoon pieces
2 teaspoons vanilla extract

Steps:

  • Cook the sugar: Without stirring, bring the sugar mixture to a gentle boil and use a candy thermometer to monitor the temperature. The sugar needs to reach 240°F (115°C). This should take no longer than 6 minutes.
  • Whip the egg yolks: While the sugar comes to temperature, get to work on the egg yolks. Add egg yolks and salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk the yolks over medium speed until they are a very pale yellow color and fluffy, about 5 minutes.
  • Store the buttercream: Use the buttercream as desired immediately or store for 3 to 4 days in a covered container in the refrigerator.

Nutrition Facts : Calories 246 kcal, Carbohydrate 19 g, Cholesterol 110 mg, Fiber 0 g, Protein 1 g, SaturatedFat 11 g, Sodium 10 mg, Sugar 19 g, Fat 19 g, UnsaturatedFat 0 g

FRENCH BUTTERCREAM FROSTING RECIPE



French Buttercream Frosting Recipe image

This silky-smooth frosting has a mellow sweetness and rich custard flavor that complements coconut cake as readily as it does chocolate.

Provided by Stella Parks

Categories     Cakes     Frosting     Ingredient

Time 40m

Number Of Ingredients 6

5 1/2 ounces egg yolk (shy 2/3 cup; 155g), from about 10 large eggs
5 1/4 ounces plain or lightly toasted sugar (about 3/4 cup; 145g); see note
1 ounce bourbon, brandy, rum, tea, or coffee (about 2 tablespoons; 30g)
1/4 ounce vanilla extract (1 1/2 teaspoons; 7g)
1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
16 ounces unsalted butter (4 sticks; 455g), softened to about 65°F (18°C)

Steps:

  • Use buttercream right away, or transfer to a large zipper-lock bag, press out the air, and seal. Buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Rewarm to 72°F and re-whip before using.
  • Troubleshooting: If warmer than 74°F (23°C), the buttercream will be soft and loose; pop it in the fridge for 15 minutes and re-whip to help it thicken and cool. If colder than 68°F (20°C), the buttercream will be firm and dense, making it difficult to spread over cakes and slow to melt on the tongue, creating a greasy mouthfeel. To warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip to help it soften and warm. French buttercream can be fixed according to the same rules for Swiss buttercream. For more information, see the troubleshooting guide and video here .

Nutrition Facts : Calories 137 kcal, Carbohydrate 5 g, Cholesterol 83 mg, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, Sodium 28 mg, Sugar 5 g, Fat 13 g, ServingSize Makes about 4 cups, UnsaturatedFat 0 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.

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 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.

EASY VANILLA BUTTERCREAM FROSTING



Easy Vanilla Buttercream Frosting image

After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Diana Wilson, Denver, Colorado

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield About 3 cups.

Number Of Ingredients 4

1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons 2% milk

Steps:

  • In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 40mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING



French Vanilla Cake with French Vanilla Buttercream Frosting image

The difference between French vanilla flavor and traditional vanilla flavor resides in the fact that French vanilla is said to resemble the flavor of a rich French vanilla custard. This cake uses similar ingredients to that custard to achieve a true French vanilla flavor without artificial ingredients.

Provided by Kim

Categories     Yellow Cake

Time 2h30m

Yield 10

Number Of Ingredients 18

2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
⅛ teaspoon ground nutmeg
1 ¼ cups white sugar
¾ cup unsalted butter, softened
3 large egg yolks, at room temperature
2 large eggs, at room temperature
1 (7 inch) vanilla bean
2 teaspoons pure vanilla extract
¼ teaspoon almond extract
¾ cup whole milk, at room temperature
½ cup sour cream, at room temperature
⅓ cup heavy cream
1 cup unsalted butter, softened
4 cups sifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
  • Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
  • Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
  • Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
  • Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
  • While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
  • When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
  • Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
  • Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

Nutrition Facts : Calories 766.5 calories, Carbohydrate 96.6 g, Cholesterol 201.7 mg, Fat 40.7 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 24.9 g, Sodium 307 mg

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