FRENCH BUTTERCREAM
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
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
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
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.
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.
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
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.
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING
After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
Provided by xoshadyxo
Categories Desserts Frostings and Icings Buttercream
Yield 8
Number Of Ingredients 5
Steps:
- Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
- Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g
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
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