French Custard Butter Cake Recipes

CUSTARD BUTTERCREAM

Custard Buttercream image

Custard buttercream (German buttercream) is a very rich buttercream icing made with the addition of custard. You can change it up by adding different flavors or liquor. This is my basic time-tested recipe for decorating cakes and cupcakes. Makes enough buttercream for one 3 to 4 layer cake or 24 cupcakes.

Provided by LenaM

Categories Desserts Frostings and Icings Buttercream

Time 1h25m

Yield 24

Number Of Ingredients 6

Ingredients

1 egg
1 cup white sugar
½ cup milk
1 ⅓ cups unsalted butter, at room temperature
1 tablespoon rum
1 teaspoon vanilla extract

Steps:

Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 8.6 g, Cholesterol 35.3 mg, Fat 10.5 g, Protein 0.5 g, SaturatedFat 6.6 g, Sodium 6.4 mg, Sugar 8.6 g

FRENCH BUTTER CAKE

French Butter Cake image

I found this saved recipe while searching through a box of my old recipes. Have not made it yet--- sounds very rich & yummy. Posting here for safekeeping. (note: Not sure if the baking time is correct! If you make this recipe, please let me know what the proper baking time is, thank you kindly!).

Provided by BecR2400

Categories Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 8

Ingredients

1 lb butter (or margarine)
6 egg yolks
4 cups all-purpose flour
1 teaspoon salt
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup orange liqueur (or rum)
1 egg, well beaten

Steps:

Heat oven to 350 degrees F.
Cream butter or margarine in bowl. Beat in egg yolks. Mix well.
Sift flour and salt onto board or into large bowl. Make a well in the center. Put sugar and egg-yolk mixture in well. Mix with flour gradually until blended.
Mix in vanilla and orange liqueur or rum. Knead dough well.
Turn into 9x9x2-inch pan. Spread evenly with spatula. Brush with beaten egg.
Bake 1 1/4 to 1 1/2 hours. Cool in pan. Cake keeps several weeks wrapped in foil.

Nutrition Facts : Calories 6640.7, Fat 402.3, SaturatedFat 244.3, Cholesterol 2158.1, Sodium 5696.3, Carbohydrate 687.1, Fiber 13.5, Sugar 303.4, Protein 76.4

FRENCH BUTTER CAKE

French Butter Cake image

This was given to me by my mother. Is always a big hit when I make it. Get ready to pass out this recipe.

Provided by sue in pa.

Categories Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 6

Ingredients

1 white cake mix or 1 yellow cake mix
2 eggs
1/2 cup butter, melted
1 box powdered sugar, divided (Reserve 2 tablespoons)
2 beaten eggs
8 ounces Philadelphia Cream Cheese, softened

Steps:

Beat first layer with wooden spoon.
Pat into 9 by 13 inch ungreased pan.
Beat second layer well and pour on top of first layer.
Bake at 350F degrees for 35 minutes.
Sprinkle with powdered sugar when cool.

Nutrition Facts : Calories 311, Fat 13.8, SaturatedFat 6.8, Cholesterol 74.4, Sodium 282.7, Carbohydrate 44, Fiber 0.3, Sugar 36.5, Protein 3.7

RICH CUSTARD BUTTER CAKE

Rich Custard Butter Cake image

Not your average butter cake! Custard powder added makes this rich enough to be decadent, but it is so easy to prepare. An old family favourite.

Provided by cookingpompom

Categories Dessert

Time 1h3m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups self raising flour
1 cup caster sugar
1/4 cup custard powder
1 cup milk
2 eggs
125 g very soft butter
1 teaspoon vanilla
1/4 teaspoon bicarbonate of soda

Steps:

Preheat your oven to 170 degrees Celcius.
Grease and line a 20cmx20cm square cake tin.
Place all the ingredients into a large bowl.
Beat on high for 2-3 minutes until combined and the mixture is thick and a light creamy colour.
Pour into prepared tin and bake for 1 hour.

Nutrition Facts : Calories 212.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 56.1, Sodium 122.4, Carbohydrate 27.7, Fiber 0.3, Sugar 16.8, Protein 3.1

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

Ingredients

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.

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