FRENCH BUTTERCREAM
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
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 RECIPE
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
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
EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM
I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband's) cakes and cupcakes. This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes.
Provided by dsrinivasan
Categories Desserts Frostings and Icings White
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
- Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 16.8 g, Cholesterol 61 mg, Fat 23 g, Protein 1.2 g, SaturatedFat 14.6 g, Sodium 17 mg, Sugar 16.8 g
FRENCH BUTTERCREAM
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
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 BUTTERCREAM FROSTING
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
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.
QUICK VANILLA BUTTERCREAM FROSTING
Whip up this fan-favorite Quick Vanilla Buttercream Frosting recipe. It's fluffy, light and the perfect professional finish to any cake or cookie.
Provided by Food Network
Categories dessert
Time 12m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
FRENCH BUTTERCREAM FROSTING
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
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 CHOCOLATE BUTTERCREAM
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
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
EASY FRENCH BUTTERCREAM FROSTING
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
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.
EASY BUTTERCREAM FROSTING
Make and share this Easy Buttercream Frosting recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
- Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
- Makes enough for over 16 cupcakes.
Nutrition Facts : Calories 190, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 11.7, Carbohydrate 22.5, Sugar 22.1, Protein 0.1
FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING
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
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
EASY VANILLA BUTTERCREAM FROSTING
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
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.
More about "easy french buttercream frosting food"
FRENCH BUTTERCREAM FROSTING (VIDEO + STEP BY STEP …
From bostongirlbakes.com
CREAMY FRENCH BUTTERCREAM FROSTING RECIPE | WILTON
From wilton.com
CLASSIC FRENCH BUTTERCREAM - BAKING SENSE®
From baking-sense.com
FRENCH BUTTERCREAM - PREPPY KITCHEN
From preppykitchen.com
EASY BUTTERCREAM FROSTING - ERREN'S KITCHEN
From errenskitchen.com
EASY BUTTERCREAM FROSTING + VIDEO TUTORIAL | SUGAR GEEK SHOW
From sugargeekshow.com
SWISS MERINGUE BUTTERCREAM - ONCE UPON A CHEF
From onceuponachef.com
BUTTERCREAM FROSTING RECIPE: HOW TO MAKE FRENCH BUTTERCREAM
From masterclass.com
FAVORITE VANILLA BUTTERCREAM FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEST HOMEMADE VANILLA BUTTERCREAM FROSTING | WILTON
From blog.wilton.com
EASY VANILLA BUTTERCREAM FROSTING RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY KETO BUTTERCREAM ICING - THE PERFECT LOW CARB FROSTING – …
From choczero.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love