French Butercream

Baking By gracie Updated 8 Mar 2006 , 2:25pm by lemoncurd

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gracie Posted 24 Jun 2005 , 10:23pm
post #1 of 16

hello i was woundering what is french buttercream is it sweet like the wilton all crisco buttercream. i was told by somone to try it since im not a fan of buttercream i might like it.
gracie

15 replies
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Godiva Posted 24 Jun 2005 , 10:32pm
post #2 of 16

It almost tastes like whipped cream.
It's made with a heavy cream and flour base then mixed into some other ingredients, like butter.

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Mjmil7 Posted 24 Jun 2005 , 11:34pm
post #3 of 16

Godiva, Do you know if you can put an edible image on the french buttercream?

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gracie Posted 25 Jun 2005 , 12:55am
post #4 of 16

good question mjmil7 that was going to be my next question godiva do you have a recipe for french buttercream? or would you know where i could find a great tasty one

gracie

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gracie Posted 25 Jun 2005 , 5:52pm
post #5 of 16

just wanted to say i found a recipe for french buttercream on the wilton site tried it last night on my ccc thanks to dawn4cali ive learned so much from her:0) but the frosting from wiltons site yuck i will not use it again any other ideas for a french buttercream or a buttercream that is not to sweet like the all crisco wilton one? by the way i would have posted a picture of my funny ccc but by the time i woke up today it had some cupcakes missing must have been my hubbyicon_smile.gif
gracie

thanks gracie

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Godiva Posted 26 Jun 2005 , 2:57am
post #6 of 16

Sorry for not getting back to you gals sooner...was away with my in-laws these past 2 days.

Anyhow, I use Toba Garretts recipe, from her "Well Decorated Cake book"

French Vanilla BTCM
1 1/2 c granulated sugar
3/4 c milk
1 1/2 tsp all purpose flour
1/4 tsp salt
1 tbsp pure vanilla extract
3/8 c (3 oz) heavy cream
1 1/4 lbs unsalted butter, room temperature


1. Make custard by heating milk and sugar until sugar crystals dissolve. Add flour and salt and whisk over an ice bath until the custard has cooled, or cover with plastic wrap and refrigerate for 1/2 hour to cool mixture. Whisk in vanilla extract.
2-Pour the custard mixture into a mixer bowl with a paddle attachment. Add cut-up butter and add whipping cream. Mix on LOW speed to incorporate ingredients. Gradually increase speed to MEDIUM-HIGH UNTIL THE MIXTURE BEGINS TO THICKEN. iT TAKES AT LEAST 7 YO 9 MINUTES FOR THE BUTTER TO BE COMPLETELY INCORPORATED.
3. Put the icing in a plastic container with a lid and refrigerate . It will keep for 1 week in the refrigerator or freeze for 2 months.

Yields 5 yo 6 cups.

Hope you like it icon_wink.gif It's very tasty, but not as firm as regular meringue buttercream.

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gracie Posted 2 Jul 2005 , 2:21am
post #7 of 16

can your decorate with this recipe like boders and flowers.icon_smile.gif thanks for the recipe

gracie

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MariaLovesCakes Posted 4 Jul 2005 , 6:17pm
post #8 of 16

Heavy Whipping Cream can be expensive, so I found another recipe for French buttercream. I am going to try it and then I will let you know if it is good and easy to smooth...

This is calls for egg whites, sugar, vanilla, and butter...

It only has 3 ingredients. icon_smile.gif

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ashianadotkom Posted 6 Jul 2005 , 2:42pm
post #9 of 16

Godiva thanks for sharing the recipe.
CAn you tell me how long this icing can stay out .

Thanks
AShiana

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ashianadotkom Posted 10 Jul 2005 , 3:57am
post #10 of 16

need an answer from godiva
so i am bumping this up

Ashiana

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MariaLovesCakes Posted 10 Jul 2005 , 4:53pm
post #11 of 16
Quote:
Originally Posted by Godiva


Anyhow, I use Toba Garretts recipe, from her "Well Decorated Cake book"

French Vanilla BTCM
1 1/2 c granulated sugar
3/4 c milk
1 1/2 tsp all purpose flour
1/4 tsp salt
1 tbsp pure vanilla extract
3/8 c (3 oz) heavy cream
1 1/4 lbs unsalted butter, room temperature


Hope you like it icon_wink.gif It's very tasty, but not as firm as regular meringue buttercream.




Godiva: What kind of cakes do you decorate with this icing since you said that it is not as firm as regular meringue?

Any pictures of cakes that you can show me decorated with this icing?

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ashianadotkom Posted 12 Jul 2005 , 12:25am
post #12 of 16

icon_cry.gif

bumping this up one more time...sorry

AShiana

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cakegal Posted 25 Jul 2005 , 3:33pm
post #13 of 16

GOdiva.... I would like to know the answer to the decorating with this icing.....
I have one of Toba's books...she does lovely work...
cakegal

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Sugar Posted 29 Jul 2005 , 4:20pm
post #14 of 16

bumping too! icon_smile.gif

How long can this sit out, if at all?

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luvalot Posted 8 Mar 2006 , 2:19pm
post #15 of 16

Did anybody ever get an answer to this?

Thanks!

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lemoncurd Posted 8 Mar 2006 , 2:25pm
post #16 of 16

Isn't a classic French Buttercream made similarly to Italian Merignue Buttercream, but includes the yolk as well? I think Wilton's version is not truly French at all.

I suppose they have the directions for their "French" buttercream on their website and it should say how long you can let it sit out.


Here is the recipe, and says it must be refridgerated.
http://www.wilton.com/recipes/recipesandprojects/icing/french_bcream.cfm

Quote:
Quote:

Wiltons French Buttercream Icing

2/3 cup sugar
1/4 cup flour
1/4 teaspoon salt
3/4 milk*
1 cup cold butter
1 teaspoon Clear Vanilla Extract
Place sugar, flour and salt in saucepan and mix thoroughly, stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat and pour into a medium mixing bowl. Cool to room temperature. Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth. Add vanilla and beat well.

Chill icing for a few minutes before decorating. Iced cake must be refrigerated until serving time.

Yield: 2 cups.

*Increase liquid, 1 tablespoon at a time, to reach piping consistency for Dessert Decorator Pro.




Here is a recipe for a real French buttercream. I have not tried this recipe but it will give you a general idea of the difference betewen the two.

Quote:
Quote:

Make buttercream (French)
5 yolks plus enough whites to reach 120g
1 egg (50g)
400 g sugar
80g water
750g butter (cubed)
Cognac to taste

Whip eggs to frothy & light
Cook sugar to firm ball (120C)
Pour sugar into whipping eggs
Add butter and whip


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