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What's the difference?

post #1 of 32
5/4/10 at 6:48am
Thread Starter 
What's the difference between a French buttercream and the regular buttercream with butter and shortening? And if anyone has a French buttercream recipe they'd like to share that they have had success with. It would be greatly appreciated.
Thank you!
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post #2 of 32
5/4/10 at 7:07am
A French BC is cooked, and the American BC is the powdered sugar mixed with butter/shortening. I use SMBC, but I've seen lots of French BC recipes online -just google for them icon_smile.gif
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post #3 of 32
5/4/10 at 7:22am
French buttercream uses egg yolks, butter, granulated sugar, and flavoring....it can be made using the same method as for IMBC or SMBC (I've done it both ways with success).

There is a frosting (debate still carries on over it being the AUTHENTIC red velvet cake frosting) some call french buttercream... aka Mary Kay frosting, flour frosting, pudding frosting...and about ten thousand other names, that is made by cooking milk and flour until thickened, allowing to cool...beating the hell out of it with granulated sugar, then incorporating a combination of margerine/butter/shortening, and flavoring..........this is awesome to fill cupcakes with!

the other, like sweetiesbykim stated is made altogether differently.

oooooooooooooh, I completely forgot about the one that is made like American buttercream(with shortening/butter, powdered sugar) where either whole eggs or just yolks are added...UNCOOKED(UGH)...to the mixture....geeeeeeeez...reckon they're tryin' to call that french buttercream?
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post #4 of 32
5/6/10 at 4:55am
Thread Starter 
Thank you! When I googled it I got two different kinds....but none with yolks. The one I would have to cook flour and whipping cream...the other was with all egg whites, sugar, and butter. Being that I found more than one I'll have to talk it over with my friend, for whom I'm doing the cake for. Thank you for all the information and clarification. icon_smile.gif
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post #5 of 32
5/6/10 at 5:14am
The one made with whites and granulated sugar can be either swiss meringue buttercream or italian meringue buttercream....french is made with just yolks (can also be made with whole eggs too) but with the same process as the previous two.

http://www.cdkitchen.com/recipes/recs/1425/French-Butter-Cream130180.shtml (for starters)

http://en.wikipedia.org/wiki/Buttercream

http://www.foodnetwork.com/recipes/food-network-challenge/french-buttercream-recipe/reviews/index.html (scroll to chef kelly's comments)

http://www.pastrysampler.com/Questions_and_Answers/buttercream.htm (just a bit more for ya)
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http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #6 of 32
5/6/10 at 5:33am
http://www.recipezaar.com/recipe/French-Buttercream-Frosting-49651
http://www.cdkitchen.com/recipes/recs/1425/Basic-French-Buttercream81817.shtml
http://www.grouprecipes.com/11323/genoise-with-french-buttercream.html
http://recipes.lovetoknow.com/wiki/Icings
http://recipes.chef2chef.net/recipe-archive/0/A00438.shtml

with yolks....
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #7 of 32
5/6/10 at 5:44am
Thread Starter 
Great thanks! Lots of useful information in there.

Would I be able to use the swiss meringue or the french buttercream to make roses and small flowers? Is there one that's better for that?

I asked what kind she wanted and she really didn't know(meringue base or the egg base)...she just wanted french buttercream. Not sure if she knows what french buttercream is.
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post #8 of 32
5/6/10 at 5:57am
It can be decorated with, IMO, more so than with the flour based one....although that one can be decorated with too....with both, one needs to be careful of hot/warm hands...use a couple of bags so that you can switch out if one starts to get too warm....

Image

I found it works as well as smbc or imbc when it comes to icing and decorating...this one, I would definitely recommend refrigerating...not because of stability of the decorated piece but because of the yolks...(like the others though, it is best served at room temp)
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post #9 of 32
5/6/10 at 6:04am
Quote:
Quote:

I asked what kind she wanted and she really didn't know(meringue base or the egg base)...she just wanted french buttercream. Not sure if she knows what french buttercream is.



Sorry to hijack -
My friends have done this... They see something on Cake Boss, Ace of Cakes or a Challenge and they want it. They don't know what it is, but because a celebrity chef used it, they have to have it. I'm starting to think these cake shows are giving just enough information to the masses to get them in trouble! icon_lol.gif

Back to the original topic - how does the flavor of French Buttercream compare to American or SMBC?

Thanks!
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I'll never fit in a size 6 if I keep having cake for breakfast.
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post #10 of 32
5/6/10 at 6:13am
The french buttercream made with yolks is incredibly rich (like the difference between ice cream and ice milk but not exactly...they're both good...just one has more depth to it)...fbc and smbc/imbc are all silky smooth and luscious. American buttercream is thick, sweet and well it's delicious too...easiest to decorate with...less temperamental...most shelf stable.


melmar02, you made a good point...

OP when your friend mentioned she wanted fbc had she watched AOC? They call what they use fbc but it's actually more like smbc/imbc...
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"Be the change you want to see in the world."- Mahatma Gandhi

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http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #11 of 32
5/6/10 at 6:17am
Thread Starter 
Quote:
Quote:

I would definitely recommend refrigerating...not because of stability of the decorated piece but because of the yolks...(



Would it be ok if decorated saturday morning and left out until 1pm on saturday? It's an 18" x 18" sheet cake. Being I'm just doing this as a favor for a friend...I really don't have the room in the fridge for that.

Quote:
Quote:

My friends have done this... They see something on cake boss, Ace of Cakes or a Challenge and they want it. They don't know what it is, but because a celebrity chef used it, they have to have it.



I this this was more of I heard this icing goes better with the cake but has never had it. She doesn't watch those cake shows.
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post #12 of 32
5/6/10 at 6:34am
It'll be fine for several hours in an A/Ced enviroment...treat it as you would any other item with yolks....

It has been said that it can not be cooked to a high enough temperature without scrambling it...that's not true...

I cook egg based frostings, mousses, other...using the same technique for swiss meringue buttercream...stir the sugar and egg together well...place bowl with sugar/egg mixture over a pot of water...bring water to a simmer while stirring mixture, making sure to keep sides and bottom scraped...it takes a bit longer but I gain the confidence to serve it without the fear of someone getting sick from uncooked/undercooked egg products ...(I use a candy thermometer and have gone as high as 175 with the mixture... which also produces a firmer frosting...just make sure to WATCH IT CONSTANTLY...can't be sliding to the side to sip on coffee or quickly going to the fridge...)


or, just tell her she can't have it....lol
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"Be the change you want to see in the world."- Mahatma Gandhi

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http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #13 of 32
5/6/10 at 6:36am
what cake are you making that is best with fbc?
"Be the change you want to see in the world."- Mahatma Gandhi

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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #14 of 32
5/6/10 at 6:44am
Thread Starter 
I'll have to see about getting a thermometer before next month.
It's a red velvet cake. I've only done a cream cheese frosting with a red velvet so I really have no idea.
I just left a msg for her on FB, so hopefully she'll get that soon and we'll get it all figured out so I know which one I'm doing.
Thanks again for all your help.
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post #15 of 32
5/6/10 at 6:48am
Red Velvet? She is probably referring to the flour based one then...(see my first post)

some say cream cheese others say the flour based one...

I say...it's all good!

http://www.grouprecipes.com/36843/waldorf-astoria-red-velvet-cake.html (read the comments too) thumbs_up.gif

(some even swear by white mountain or 7 minute frosting ...ugh on this cake if you ask me)
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

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http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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