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.
MERINGUE BUTTERCREAM
This meringue buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes too soft while piping, stir it over an ice-water bath until it stiffens.This recipe can be used to make our Flower Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 3 cups, enough for one 2- or 3-layer cake or about 2 dozen cupcakes
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, bring sugar and water to a boil. Clip a candy thermometer onto the saucepan. Boil the syrup, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization, until the syrup registers 240 degrees (soft-ball stage).
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form.
- With the mixer running, pour the sugar syrup down the side of the bowl (to prevent splattering) into the egg whites in a steady stream, and beat on high speed until the steam is no longer visible, about 3 minutes. Beat in butter, piece by piece. Add vanilla; beat until smooth and spreadable, 3 to 5 minutes. If it looks curdled at any point during the beating process, continue beating until smooth.
EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM
I have tried every meringue buttercream recipe I could get my hands on over the years. I make it to decorate all our children's (and husband's) cakes and cupcakes. This is my recipe. It is easy, quick, and perfect: perfect for frosting, decorating, and eating. It is delicious. This makes a generous amount. You will not run out when frosting and decorating two 9 inch round cakes.
Provided by dsrinivasan
Categories Desserts Frostings and Icings White
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
- Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 16.8 g, Cholesterol 61 mg, Fat 23 g, Protein 1.2 g, SaturatedFat 14.6 g, Sodium 17 mg, Sugar 16.8 g
MERINGUE BUTTERCREAM
Smooth, silky, and delicious! If you prefer your Swiss meringue buttercream frosting less sweet, this is it! Not too buttery and not too 'meringue-y.' Bonus: It pipes beautifully!
Provided by 2Kings61617
Categories Desserts Frostings and Icings
Time 20m
Yield 30
Number Of Ingredients 4
Steps:
- Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
- Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
- Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 10.1 g, Cholesterol 40.7 mg, Fat 15.3 g, Protein 1.1 g, SaturatedFat 9.7 g, Sodium 16.9 mg, Sugar 10.1 g
EASY MERINGUE BUTTERCREAM
Steps:
- One of the best-tasting buttercreams is also the easiest to prepare. See the end of the recipe for flavoring possibilities.
- Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot (about 140 degrees) and sugar is dissolved, about 3 to 4 minutes. Remove from heat and whip by machine until thick and cooled, about 5 minutes. Beat in butter and continue beating until buttercream is smooth and spreadable. Use immediately or refrigerate, covered, for up to 5 days. Before using, bring buttercream to room temperature and beat smooth by machine. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavor buttercream immediately before using it).
- Flavorings: Liqueur: 2 to 3 tablespoons liqueur, such as Grand Marnier or dark or light rum. Lemon: 2 to 3 tablespoons lemon juice. Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum. Raspberry: 3/4 cup thick raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries. Chocolate: 6 ounces chocolate melted with 4 tablespoons water, coffee or milk and cooled.
SWISS MERINGUE BUTTERCREAM FOR FRENCH ALMOND MACARONS
Use this recipe to make our French Almond Macarons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
- Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
- Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.
LEMON MERINGUE BUTTERCREAM
Categories Dairy Dessert Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12 cups
Number Of Ingredients 13
Steps:
- Make lemon curd:
- In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap. Chill curd, covered at least 4 hours or overnight.
- Make buttercream:
- In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it reaches 248°F on candy thermometer. While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tarter. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until it is thick and smooth. (Buttercream will at first appear very thin but as more butter is beaten in, it will thicken.) Beat in lemon curd and salt, beating until smooth, and drizzle in framboise, 1 tablespoon at a time, beating. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in anairtight container. Let buttercream come completely to room temperature (this may take several hours if frozen) and beat before using.
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FRENCH BUTTERCREAM - PREPPY KITCHEN
From preppykitchen.com
Ratings 374Category DessertCuisine FrenchTotal Time 10 mins
- Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
- Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
- Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
CLASSIC FRENCH BUTTERCREAM - BAKING SENSE®
From baking-sense.com
4.3/5 (36)Category Fillings & FrostingsCuisine DessertsTotal Time 30 mins
- 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.
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