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 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.
FRENCH BUTTERCREAM RECIPE
How to make the best French buttercream recipe, made with egg yolk this cream is perfect on your cakes and cupcakes ! ( quantity for piping 8-10 cupcakes)
Provided by Fadela
Categories cakes
Time 30m
Number Of Ingredients 5
Steps:
- Place the egg yolks in the bowl of a mixer fitted with the whisk attachment and beat at high speed.
- Meanwhile, heat the granulated sugar and water in a saucepan over medium heat.
- Check the temperature with a baking thermometer, which should read 239°F /115°C.
- Lower the speed of the mixer and incorporate the syrup of sugar on the egg yolks.
- Continue mixing at high speed for about 10 minutes, until the mixture cools.
- Lower the mixer speed and fold in the softened butter pieces, vanilla and salt.
- Resume high speed and mix for about 5-10 minutes until creamy and smooth.
Nutrition Facts : Calories 133 calories, Sugar 6, Sodium 93, Fat 12, SaturatedFat 7, Carbohydrate 6, Protein 1, Cholesterol 104
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.
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!
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
VANILLA FRENCH BUTTERCREAM
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
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 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.
More about "julias classic french buttercream frosting recipes"
SILKY FRENCH BUTTERCREAM WITHOUT ALL THE FUSS - SERIOUS EATS
From seriouseats.com
MADELEINES RECIPE, JULIA CHILD’S CLASSIC FRENCH MADELEINES
From kannammacooks.com
CLASSIC VANILLA BUTTERCREAM FROSTING - MOM LOVES BAKING
From momlovesbaking.com
AMERICAN BUTTERCREAM FROSTING - COOKING WITH CARLEE
From cookingwithcarlee.com
FRENCH BUTTERCREAM FROSTING - COOKSTR.COM
From cookstr.com
HOW TO MAKE A SEXY, SILKY FRENCH BUTTERCREAM FROSTING - KITCHN
From thekitchn.com
ROBICELLI'S FRENCH BUTTERCREAM FROSTING RECIPE | BAKEPEDIA
From bakepedia.com
BUTTERCREAM FROSTING RECIPES - MARTHA STEWART
From marthastewart.com
FAVORITE VANILLA BUTTERCREAM FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FRENCH BUTTERCREAM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
JULIE'S LESS-SWEET BUTTERCREAM FROSTING - CAKECENTRAL.COM
From cakecentral.com
CLASSIC FRENCH BUTTERCREAM - BAKING SENSE®
From baking-sense.com
FRENCH BUTTERCREAM - THE LITTLE VINTAGE BAKING COMPANY
From thelittlevintagebakingcompany.com
FRENCH BUTTERCREAM - PREPPY KITCHEN
From preppykitchen.com
BUTTERCREAM FROSTING - VENTRAY RECIPES
From recipes.ventray.com
THE BEST BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
THE MOST RELIABLE FRENCH BUTTERCREAM RECIPE - VEENA …
From veenaazmanov.com
WHIPPED FRENCH VANILLA BUTTERCREAM FROSTING RECIPE
From recipetips.com
FRENCH MACARONS WITH VANILLA BUTTERCREAM FILLING - AHEAD OF THYME
From aheadofthyme.com
BUTTERCREAM FROSTING RECIPE: HOW TO MAKE FRENCH …
From masterclass.com
CLASSIC BUTTERCREAM FROSTING - DINNER, THEN DESSERT
From dinnerthendessert.com
JULIA'S WALNUT CAKE WITH FRENCH BUTTER ICING - A HINT OF ROSEMARY
From ahintofrosemary.com
VANILLA BUTTERCREAM FROSTING RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
FRENCH BUTTERCREAM RECIPE - BARAN BAKERY
From baranbakery.com
THE BEST CHOCOLATE BUTTERCREAM FROSTING | MY CAKE SCHOOL
From mycakeschool.com
NEOCLASSIC FRENCH BUTTERCREAM | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
WE MADE JULIA CHILD'S FRENCH BREAD RECIPE | TASTE OF HOME
From tasteofhome.com
FRENCH BUTTERCREAM FROSTING (VIDEO + STEP BY STEP PHOTOS!)
From bostongirlbakes.com
EASY LEMON BUTTERCREAM FROSTING RECIPE - 2022 - MASTERCLASS
From masterclass.com
HOW TO MAKE VANILLA FRENCH BUTTERCREAM - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
EASY FRENCH BUTTERCREAM - THE TOUGH COOKIE
From thetoughcookie.com
CLASSIC VANILLA BUTTERCREAM FROSTING RECIPE - ADD A PINCH
From addapinch.com
AMERICAN BUTTERCREAM - THE PIONEER WOMAN
From thepioneerwoman.com
CLASSIC BUTTER ICING RECIPE | ROGERS & LANTIC SUGAR
From lanticrogers.com
CHOCOLATE-BUTTER ICING - OPRAH.COM
From oprah.com
FRENCH BUTTERCREAM FROSTING RECIPE - SERIOUS EATS
From seriouseats.com
WILTON SITE UNDER CONSTRUCTION | RECIPE | HOMEMADE FROSTING, …
From pinterest.com
FRENCH BUTTERCREAM – JOE PASTRY
From joepastry.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