I went to a cupcake bakery and had a red velvet cupcake with a french buttercream frosting. It was AWESOME!!!!! I want to make a red velvet cupcake with a french buttercream (since I am not a fan of the cream cheese) but I am having trouble trying to determine what a good french buttercream recipe would be. I have been searching online and every recipe is SO different!!!!!!! What is the proper french buttercream recipe? I need a good one! Please help!

Do you mean the cooked buttercream similar to IMBC, but using the yolks? If you do, I have a great recipe. I just want to make sure that is what you mean.

Yes, that is what I am looking for! I see so many different recipes, I just want to make sure that when I do make it, it tastes good. I love to bake, but I hate wasting my time on something that may not be good. Even though I know something may not always turn out right the first time...

French Buttercream:

6 lg egg yolks
1 c sugar
1/2c water
4 sticks unsalt butter, softened to leave a finger indnt, but still firm
1tsp hot water

In the mixer bowl, beat yolks until light in color... several minutes.

In a small saucepan, combine sugar and 1/2c water Cook over medium heat, not stirring, until 238 degrees.

With mixer on med speed, pour the hot sugar syrup into the yolks in a very slow stream. Continue to beat until mixture is at room temp. This could take from 8 to 20 minutes. Be patient.

Add the butter, cut into pieces, bit by bit. Continue to mix until fully incorporated and fluffy. The tsp of hot water is optional, but even a drop or two will make the buttercream silky smooth.


I at least 1.5x this recipe for an 8 inch three layer cake. In my opinion, I prefe IMBC for vanilla becuse the yolks intensify the butter and vanilla, making it very rich. For any other flavor, I just find my preference.


Ths is my very favorite buttrcream.

Thanks!
I will see if I have some time to try it this week. I will let you know how it goes.

Thank you, scp1127!

does it turn out yellowish or white, because it sound delish!

Thank you, I will be trying this over the weekend.

Would it be correct to assume a cake iced in this would have to be refrigerated?

No refrigeration, the yolks are cooked. Although I do keep my cakes refrigerated after a day and bring to room temp when ready to serve. To sell, I recommend to eat that day then refrigerate because you don't know what the public will do... leave it in the heat?

Yes, it is more yellow than IMBC. But much more decadent. That's why I prefer it in every flavor except vanilla.

scp, I'm with you on this one!!! It is absolutely my favorite buttercream also!! And your recipe sounds almost identical to mine. The only difference is that I add 1-2 T of corn syrup to the sugar/water mixture when I put it on the heat. Something about the corn syrup makes the syrup more "stable". I also add flavoring extracts to mine. It is wonderful without it, but when you add some extract to it, it just kicks it up a notch!!

Foxicakes, do you agree that vanilla is a little too rich? Also, does your recipe use less sugar because of the corn syrup. I hav a recipe somewhere with corn syrup but I am so happy with this one that I never tried it. I want to say it is an Alton Brown recipe for IMBC, but the technique is the same.

I make this recipe, also, using Dede Wilsons recipe. DELICIOUS!!!!

I have her book. I will have to take a look to compare.

ok good, im dfianately going to try it

Reporting back, the batch I made today (with eggs from my own free-range organic hens, and homemade butter) was very yellow Almost the exact shade of good butter! Well, come to think of it, when butter is it's main ingredient...

I am yet to taste it on a cake, but it isn't my favourite buttercream just now when I taste it straight out of the mixer... it's very rich and buttery. I have made it to go inside my first ever batch of macarons, so we will see how they turn out, and how it tastes as a filling (along with some homemade jam or curd).

Thanks for the recipe, it's been fun trying something new!

Cheers

Ness

Scubabe, I don't like it on its own. Add the jam, my favorite. I think the jams cut the butter taste. Chocolate is good. Melt it and bring it back to room temp. Extracts are great for it too. I add vanilla bean paste to every flavor and I am careful to use jams that are less sweet.

Well, I tried it last night and it was really good! Nice and light! I did add some vanilla to it. It does have an off white color to it. My husband LOVED them. And everyone else who ate them! My kids, neighbors and co-workers have tried them so far. Everyone has loved the red velvet/french buttercream cupcakes!
I was wondering about the yolks being 'cooked'. I am new to the baking scene. I would like to take some classes soon. I am always worried about raw eggs. I am assuming the boiled water cooks the eggs? And I also wondered if the cupcakes should have been refridgerated or not. Since the frosting was so light, I didn't want it melting. I did put them in the fridge last night and brought some to work today. They are sitting out now and still taste as good as they did last night!
Thanks scp1127 for sharing!

The eggs are cooked.That is why you get the syrup up to 238 degrees. I believe eggs cook at 165 degrees, but you have to account for the syrup cooling down as it is poured and hits the room temp yolks. I do refrigerate the icing until I use it. I deliver at room temp and tell them to refrigerate after a day.