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mina_mina
Junior Member
Joined: Feb 23, 2009
Posts: 41
Location: Sydney , AUSTRALIA
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 Posted:
Fri Jun 26, 2009 11:37 pm |
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Hi there!
We don't use a lot of buttercream here in Oz and im having trouble finding a good french buttercream recipe to do swirls on cupcakes which is for my daughters 3rd bday in August.
I've tried 2 recipes so far which included shortening, butter, icing sugar and milk and it was very buttery and not fluffy at all so it wasn't a success 
So is there a good recipe that any of you have tried and happy with that you would recommend?
Cheers  |
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cylstrial
Forum SuperStar!
Joined: Aug 12, 2008
Posts: 5322
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Sun Jun 28, 2009 10:30 am |
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I wish I had a good French Buttercream recipe. No such luck though. Hopefully, this bump will help you out! |
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icer101
Forum Fanatic
Joined: Mar 23, 2006
Posts: 1572
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Sun Jun 28, 2009 10:42 am |
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i am not sure what consider french buttercream.. i have seen several recipes that call it that. the one i have came from our newspaper.. it is using the egg yolks.. and is made like you make the italian meringue butter cream.. the one i have is chocolate. and it is wonderful tasting. my family loves it.. i think the one on foodnetwork . that duff has on there is called french buttercream.. and he does not cook the meringue.. but that is using egg whites. so let me know sorta what you are looking for.. and i have seen one that is cooking the milk and flower to a thick paste . let cool. and then beat your butter and sugar,etc. and then add the thick paste. i make that too. but my recipe calls it mock buttercream icing.. hope i can help you. |
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Cakebelle
Frequent Member
Joined: Mar 21, 2008
Posts: 256
Location: NYC
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Sun Jun 28, 2009 1:04 pm |
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OK, here's the one I use all the time, it's just like a SMBC has a much lighter texture however, and is not a very good one to use in very hot weather.
Makes enough for 50 regular size cupcakes, or one 4 layer 10" cake- frost and fill- generously.
This recipe fits in a 6qt KitchenAid.
4 large eggs- cracked into a measuring cup+
enough egg-whites to make 2&1/2 cups liquid in total.
3 cups sugar
3 lbs butter- cut into small pieces
a pinch of salt
1&1/2 Tablespoon vanilla extract
1. Combine the eggs and sugar in a mixing bowl and place over simmering water in a pan and whisk constantly until all the sugar has completely dissolved and the mixture gets very hot. About 5 minutes.
2. Using a whisk attachment, whisk the mixture on high until very thick and pale in color, about 10-15 minutes depending on the mixer.
3. Add the butter a little at a time on low speed, the butter does not have to be at room temperature, in fact it's better if it's a little cold. Once all the butter has been added, turn the speed to high and whisk for 3-4 minutes. Add the salt and vanilla and mix well.
HTH |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6303
Location: To All of You and your families, near and far.
Birthday: Nov 20
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Sun Jun 28, 2009 1:17 pm |
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Cakebelle -
That sounds like an awesome recipe. Thanks for sharing it.
Theresa |
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cylstrial
Forum SuperStar!
Joined: Aug 12, 2008
Posts: 5322
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Sun Jun 28, 2009 4:03 pm |
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Thanks for the recipe Cakebelle! |
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Cakebelle
Frequent Member
Joined: Mar 21, 2008
Posts: 256
Location: NYC
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Wed Jul 01, 2009 3:21 pm |
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You're so welcome! |
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mina_mina
Junior Member
Joined: Feb 23, 2009
Posts: 41
Location: Sydney , AUSTRALIA
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Thu Jul 02, 2009 5:38 am |
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thanks so much for the recipe cakebelle |
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mina_mina
Junior Member
Joined: Feb 23, 2009
Posts: 41
Location: Sydney , AUSTRALIA
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Thu Jul 02, 2009 5:38 am |
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thanks so much for the recipe cakebelle |
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Cakebelle
Frequent Member
Joined: Mar 21, 2008
Posts: 256
Location: NYC
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Thu Jul 02, 2009 4:02 pm |
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OOPS!!!!!!
I'm sorry! I made an error in the recipe.....
Please add 4 cups of sugar not 3! |
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Cakebelle
Frequent Member
Joined: Mar 21, 2008
Posts: 256
Location: NYC
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Thu Jul 02, 2009 4:03 pm |
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OOPS!!!!!!
I'm sorry! I made an error in the recipe.....
Please add 4 cups of sugar not 3! |
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__Jamie__
Forum SuperStar!
Joined: Aug 16, 2008
Posts: 5018
Location: The less seriously you take me, the better off we'll all be!
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Thu Jul 02, 2009 4:11 pm |
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4 cups of sugar?????? Holy cow. I use about a cup and 1/3 sugar : 5 egg whites with SMBC That has got to be some crazy sweet frosting. Sounds like it would be super stiff though....might have to try it. |
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__Jamie__
Forum SuperStar!
Joined: Aug 16, 2008
Posts: 5018
Location: The less seriously you take me, the better off we'll all be!
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Thu Jul 02, 2009 4:13 pm |
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Ohhhhh, that uses the whole egg...ok, got it! Yeah, sounds kind of interesting. |
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mina_mina
Junior Member
Joined: Feb 23, 2009
Posts: 41
Location: Sydney , AUSTRALIA
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Thu Jul 02, 2009 7:03 pm |
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i've got another question OF COURSE
which one is better for piping swirls on cupcake swiss buttercream or french buttercream ? i mean which one holds its shape better? thanks |
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__Jamie__
Forum SuperStar!
Joined: Aug 16, 2008
Posts: 5018
Location: The less seriously you take me, the better off we'll all be!
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Thu Jul 02, 2009 7:09 pm |
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I am so partial to SMBC so of course, I'm gonna promote it. You can't let it get hot though, and I would make sure it is pretty stiff to begin with. When you are whipping, put a bag of frozen veggies around the mixing bowl, and use semi cold butter, not room temp. |
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