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
This is it-the star of the show, the main event, the most important part of our cupcakes-buttercream! As this is French buttercream, this is tres, tres serious. You will pay attention, follow along, and execute these directions! C'est Sérieux!
Provided by Allison Robicelli
Categories Candy Thermometer Butter
Number Of Ingredients 8
Steps:
- In a heavy nonreactive saucepan, add water, then add sugar, corn syrup, and cream of tartar. The last 2 help keep the sugar from crystallizing. (Candy thermometer. Non-negotiable!)
- Put the pot on high heat. It's going to be there for a while. Be patient and keep your eye on it. Don't go walking away and watching TV or something.
- Put yolks and eggs in a stand mixer with the whisk attachment and turn to high. Just let it go! Eggs will triple in volume and go to "ribbons stage." You can't overwhip!
- Wait on the sugar-looking for 230°F, aka "soft ball." When it happens, be ready to move quickly. Turn off the mixer and add the xanthan gum, turn back up to medium.
- Remove the thermometer from hot sugar. Lift with two hands. Rest the lip of the saucepan on the edge of the mixer bowl.
- Slowly tilt and pour sugar in a sloooow steady stream down the side of the bowl. Don't go too fast! If you do there will be chunks of scrambled eggs in your buttercream.
- Once sugar is all in, turn the mixer to high. Beat until cool. Gauge this by putting the inside of your wrist to the outside of the bowl. It's more accurate than your hands. Switch out the whisk for the paddle. Next we're adding the butter. It's too heavy for the whisk and you'll end up breaking your stand mixer if you stay with the whisk.
- Start cutting the butter into thin pieces-you could shave it with a cheese slicer if you'd like. Add butter piece by piece-pain in the derriere, yes, but we're making an emulsion.
- See, if you dump all the butter in at once, the butter and eggs will never combine properly, and you'll have a "broken" buttercream. You'll be able to identify this easily-it'll be a chunky, watery, hot mess.
- If your buttercream does break, you can fix it! Turn to medium high, then add a little more butter, piece by piece, until fixed. Or try adding a little guar gum! This is very strong, so add a pinch and beat for a minute, then check.
- Once your butter is added, turn the mixer to medium high to add some air-10, 20 seconds at most. Quelle Magnifique! It should be fluffy and make you want to eat it with your fingers.
- Once you have your base, there's so many ways to flavor it! Coffee powder! Vanilla beans! Dutch cocoa! Peanut butter! Caramel! Ham! Ok, maybe not ham. Party pooper.
- Congratulations! You did it! You made French buttercream! You are a god amongst men!
- Fin
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 BUTTER CREAMS
Make and share this French Butter Creams recipe from Food.com.
Provided by MARIA MAC
Categories Drop Cookies
Time 18m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Beat all above at low speed with mixer.
- Add 2 1/4 cups flour by hand. Chill.
- Roll into 1 inches ball. Flatten with riss cross and sprinkle with red or green sugar. Bake 350 degrees.
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
More about "french butter creams recipes"
BUTTERCREAM FROSTING RECIPE: HOW TO MAKE FRENCH …
From masterclass.com
- 1. Make the French buttercream. In a small saucepan over medium heat, combine sugar with six tablespoons of water and let the sugar dissolve.
- 2. Bring the sugar mixture to a boil and continue to boil until it reaches the soft-ball stage (239 degrees Fahrenheit).
- 3. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, or a mixing bowl, beat egg yolks and vanilla extract at low speed until just mixed.
- 4. Slowly pour the sugar syrup into the eggs while whisking. Continue to whisk on medium speed until the mixture is cool and develops a mousse-like consistency.
FRENCH BUTTERCREAM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (2)Total Time 21 minsCategory Dessert, IngredientPublished Jul 6, 2021
FRENCH BUTTERCREAM FROSTING RECIPE - SERIOUS EATS
From seriouseats.com
EASY FRENCH BUTTERCREAM ~SWEET & SAVORY
From sweetandsavorybyshinee.com
BEST FRENCH BUTTERCREAM FROSTING RECIPE - SWEETLY CAKES
From sweetlycakes.com
7 TYPES OF BUTTERCREAM FROSTING | WILTON
From blog.wilton.com
ERIN MCDOWELL'S GUIDE TO ALL THINGS BUTTERCREAM
From food52.com
FRENCH BUTTERCREAM - PREPPY KITCHEN
From preppykitchen.com
THE MOST RELIABLE FRENCH BUTTERCREAM RECIPE - VEENA …
From veenaazmanov.com
HOW TO MAKE FRENCH BUTTERCREAM, RECIPE - BAKER BETTIE
From bakerbettie.com
CREAMY FRENCH BUTTERCREAM FROSTING RECIPE - WILTON
From wilton.com
FRENCH PASTRY CREAM (CRèME PâTISSIèRE) – BAKING LIKE A CHEF
From bakinglikeachef.com
THE WORLD OF BUTTERCREAMS: 6 VARIETIES TO TRY AT HOME - SERIOUS EATS
From seriouseats.com
FRENCH BUTTERCREAM RECIPE - BARAN BAKERY
From baranbakery.com
THE 8 BEST VEGAN ICE CREAMS OF 2023 | REVIEWS BY WIRECUTTER
From nytimes.com
BEST FRENCH POTATO SALAD RECIPE - HOW TO MAKE FRENCH …
From delish.com
FRENCH BUTTERCREAM - LITTLE VINTAGE BAKING
From thelittlevintagebakingcompany.com
CLASSIC FRENCH BUTTERCREAM - BAKING SENSE®
From baking-sense.com
CALDO VERDE, KHADDI AND FRENCH ONION RAMEN: NINE WINTER SOUP …
From theguardian.com
BUTTERCREAMS RECIPE | LAND O’LAKES
From landolakes.com
OUR 10 MOST POPULAR RECIPES FROM FACEBOOK IN JUNE
From allrecipes.com
HOW TO MAKE FRENCH BUTTERCREAM - YOUTUBE
From youtube.com
REVIEW OF REDDIT’S AUNT DORIS’S CHOCOLATE CAKE RECIPE
From thekitchn.com
#30-minutes-or-less #time-to-make #course #preparation #drop-cookies #desserts #easy #cookies-and-brownies #3-steps-or-less
You'll also love