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
QUICK VANILLA BUTTERCREAM FROSTING
Whip up a top-rated, five-star recipe for Quick Vanilla Buttercream Frosting that's fluffy, light and a versatile addition to any cake.
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.
DOMINO'S FRENCH BUTTERCREAM FROSTING
Make and share this Domino's French Buttercream Frosting recipe from Food.com.
Provided by CookinwithGas
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Combine granulated sugar, water, cream of tartar and salt in a saucepan; cook and stir until sugar melts.
- Cook WITHOUT stirring until syrup reaches 260° on candy thermometer; Wash down sugar crystals from side of pan with wet brush.
- Beat egg whites until stiff; add syrup slowly; beat 3 min.; on low speed, beat in confectioners' sugar.
- Cool; fold in vanilla and butter.
- For chocolate frosting: beat in 4 squares of unsweetened baker's chocolate that has been melted and cooled.
Nutrition Facts : Calories 627.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 210.4, Carbohydrate 130.4, Sugar 129.7, Protein 3.7
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.
DOMINO'S CARAMEL FROSTING
Make and share this Domino's Caramel Frosting recipe from Food.com.
Provided by CookinwithGas
Categories Dessert
Time 15m
Yield 4 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter; add brown sugar and milk and heat to boiling, stirring constantly.
- Boil gently for 5 minutes; cool 10 minutes.
- Mix in confectioner's sugar, beating until smooth; add vanilla and beat until spreading consistency.
- This should frost a 13X9 cake OR a 2 layer cake; serving size is based on 1/10th of a cake.
Nutrition Facts : Calories 374.3, Fat 12.4, SaturatedFat 7.9, Cholesterol 33.2, Sodium 16.1, Carbohydrate 67.3, Sugar 66.3, Protein 0.5
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
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 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 "dominos french buttercream frosting recipes"
CLASSIC FRENCH BUTTERCREAM - BAKING SENSE®
From baking-sense.com
4.3/5 (36)Total Time 30 minsCategory Fillings & FrostingsCalories 282 per serving
- Combine the water with 3/4 cup granulated sugar in a small saucepan. Cook the sugar syrup on medium high heat, stirring until the sugar is melted. Once the syrup begins to boil do not stir the syrup. Allow it to cook to 235°-240°F (soft ball stage).
- While the syrup is boiling, whip the yolks on medium with the remaining 1/4 cup of sugar and the salt. Increase the speed to medium high and whip until the yolks are aerated and pale yellow.
- As soon as the syrup is at the correct temperature, remove the pan from the heat. With the mixer running on medium low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk. Increase the speed to medium high and continue whisking until the yolks are cooled to about 80°F.
- When the yolks have cooled, with the mixer running on medium, add the butter one piece at a time. Add the vanilla and increase the speed to medium high and whip until the buttercream comes together.
CLASSIC BUTTERCREAM FROSTING | DOMINO SUGAR
From dominosugar.com
Servings 3
FRENCH BUTTERCREAM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (2)Total Time 21 minsCategory Dessert, IngredientPublished Jul 6, 2021
From facebook.com
CHOCOLATE BUTTERCREAM FROSTING | DOMINO SUGAR
From dominosugar.com
PIN ON BACK OF THE BOX OR BAG RECIPES - PINTEREST
From pinterest.com
BEST HOMEMADE VANILLA BUTTERCREAM FROSTING | WILTON
From blog.wilton.com
FRENCH BUTTERCREAM FROSTING RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC BUTTERCREAM FROSTING | WE HAVE THE FROSTING TIPS
From facebook.com
DOMINO BUTTERCREAM FROSTING RECIPE RECIPES - STEVEHACKS
From stevehacks.com
FROSTING TIPS FROM OUR EXPERTS | DOMINO SUGAR | DOMINO …
From dominosugar.com
BUTTERCREAM FROSTING RECIPE: HOW TO MAKE FRENCH …
From masterclass.com
BUTTERCREAM FROSTING DOMINO RECIPES ALL YOU NEED IS FOOD …
From stevehacks.com
DOMINO RECIPE OF THE YEAR | DOMINO SUGAR | DOMINO SUGAR
From dominosugar.com
DOMINO'S FRENCH BUTTERCREAM FROSTING (KITCHENPC)
From kitchenpc.com
You'll also love