Duff's French Buttercream

Decorating By fat-sissy Updated 28 Aug 2011 , 6:36pm by CasperCakeCreations

fat-sissy Posted 19 Apr 2007 , 4:50pm
post #1 of 169

I made this for the first time today. I used pasteurized egg whites (All Whites brand-it says not to use for meringue, but it worked just fine. {Thanks Eme}). This stuff is AWESOME. It's so soft and silky in your mouth. It smooths like no other frosting I've ever tried. It is absolutely worth the extra effort. icon_biggrin.gif The only variation I made was to add 1/2c powdered sugar at the end. I only made a half recipe. Someone suggested that in another post that I had read.

From what research I've done this is not a true French BC, but actually an IMBC. Either way...it's too die for! thumbs_up.gif

168 replies
JavaJunkieChrissy Posted 19 Apr 2007 , 5:14pm
post #2 of 169

I love IMBC and use that one my cakes all of the time. May I ask...where di you get the recipe? I'd love to try it. Would you please be willing to post it or maybe PM me. If I can find it on the net I'd appreciate the addy.

I'm interested in trying this I had no idea that the pasterized egg whites that you buy in the market would work with the IMBC. I looked at the carton and it said that it was not good for meringue...now I know better icon_cool.gif Thanks!!

springlakecake Posted 19 Apr 2007 , 5:17pm
post #3 of 169

Yes, where is this recipe?

2sdae Posted 19 Apr 2007 , 5:20pm
post #4 of 169
Quote:
Originally Posted by merissa

Yes, where is this recipe?



I 2nd and 3rd that!

crgsnbrown Posted 19 Apr 2007 , 5:23pm
post #5 of 169

Me too! Me too! recipe plllleeeaaasseeee icon_smile.gif

fat-sissy Posted 19 Apr 2007 , 6:03pm
post #6 of 169

Here you go cake buddies. I love this because you don't have to cook the egg whites in a water bath like SMBC or pour a hot syrup into the meringue like IMBC (by using pasteuirized egg whites, you skip this step).

French Buttercream Recipe courtesy Duff Goldman, Charm City Cakes, Baltimore Maryland
Show: Food Network Challenge
Episode: Challenge: Elvis Birthday Cakes





10 egg whites
15 ounces sugar
2 1/2 pounds unsalted butter, at room temperature
Special Equipment: 5-quart mixer with bowl and whip attachment, rubber spatula


*Cook's Note: Make sure to have a completely clean and dry mixing bowl when you start your process. Any fat or liquid at all in the bowl will stunt the protein development of the albumen (egg white protein) and you will not have a proper meringue at the end. The results could be disastrous.
Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.

Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.

Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Renaejrk Posted 19 Apr 2007 , 6:08pm
post #7 of 169

Is it safe for kids to eat because the egg whites are pasteurized? maybe a dumb question, but want to be sure!

fat-sissy Posted 19 Apr 2007 , 6:13pm
post #8 of 169

Not a dumb question. The answer is yes. Mine went to town on it.

dodibug Posted 19 Apr 2007 , 6:19pm
post #9 of 169
Quote:
Originally Posted by Renaejrk

Is it safe for kids to eat because the egg whites are pasteurized? maybe a dumb question, but want to be sure!




No dumb ??-safety first in the kitchen. Pasturized eggies (as my son calls them)are safe for kiddies, pregnant/nursing mothers, elderly and those with compromised immune systems.

angkimbrell Posted 19 Apr 2007 , 6:23pm
post #10 of 169

do you use the egg beater brand? how much does this recipe yield?

swingme83 Posted 19 Apr 2007 , 6:23pm
post #11 of 169

ok im a bit slow. i would normally just buy eggs and then separate to get 10 egg whites. what is this other stuff you guys are talking about?????


also....so this recipe that you posted, you halfed that or is that the recipe already halfed?

TIA

Eme Posted 19 Apr 2007 , 6:28pm
post #12 of 169

fat-sissy ...... glad it worked so well for you icon_biggrin.gif This is just like the recipe I use from Colette Peters. Only difference is that her recipe calls for the sugar and whites to be heated....now I know that is mainly for pasteurizing the whites but I found that heating the 2 together just till the sugar is dissolved also helps it to stay very stable when warm....NOT like a regular buttercream, but it does seem to not melt as easy. thumbs_up.gificon_biggrin.gif

tyty Posted 19 Apr 2007 , 6:30pm
post #13 of 169

Can you add flavor to the buttercream?

Sugar_Plum_Fairy Posted 19 Apr 2007 , 6:32pm
post #14 of 169

Thanks for sharing that recipe. I'll have to try it.

girltrapped Posted 19 Apr 2007 , 6:34pm
post #15 of 169

Help me out! I would separate the egg whites from the eggs as well. What EXACTLY is it I need to look for in the store for the egg whites? icon_cool.gif

Eme Posted 19 Apr 2007 , 6:34pm
post #16 of 169
Quote:
Originally Posted by angkimbrell

do you use the egg beater brand? how much does this recipe yield?




NO!! icon_sad.gif Eggbeater brand is not whites only.... it has coloring, flavor additives and preservatives in it....won't work.

Should yield about 8 cups, give or take, and if you find the taste is heavy on butter (tastes like a stick o' butter icon_surprised.gif ), you can cut back a little. It will still get to a nice consistency with about 1/3 less butter.

dodibug Posted 19 Apr 2007 , 6:37pm
post #17 of 169
Quote:
Originally Posted by Eme

fat-sissy ...... glad it worked so well for you icon_biggrin.gif This is just like the recipe I use from . Only difference is that her recipe calls for the sugar and whites to be heated....now I know that is mainly for pasteurizing the whites but I found that heating the 2 together just till the sugar is dissolved also helps it to stay very stable when warm....NOT like a regular buttercream, but it does seem to not melt as easy. thumbs_up.gificon_biggrin.gif




Unfortunately you usually don't the get egg whites up to a safe temp when making the IMBC and SMBC. They have to reach a temp of 160 F. Here are a couple of articles with ideas how to get whites to a safe temp and still use them:

http://www.ochef.com/727.htm

http://www.ochef.com/728.htm

or you can use pasturized eggs or if you aren't cooking for a high risk population then you can make the decision to use regular eggs if you are comfortable with that.

icon_smile.gifd

Eme Posted 19 Apr 2007 , 6:41pm
post #18 of 169
Quote:
Originally Posted by girltrapped

Help me out! I would separate the egg whites from the eggs as well. What EXACTLY is it I need to look for in the store for the egg whites? icon_cool.gif




If you look by the eggs, where the egg substitutes are, you will probably see the egg beaters brand and hopefully a brand called "All Whites". This is in a green and white box....it is just the whites and a stabilizer. The other brands are yellow in color (box and liquid) and contain coloring, preservatives, etc. You need to get the one that is whites only. They are pre-pasteurized and ready to go straight out of the container. I've only seen them in a 32oz. size, but they keep for a while. I get mine at Winco for about $3.

kkhigh Posted 19 Apr 2007 , 6:45pm
post #19 of 169

the sugar in the recipe....is it granulated sugar or powdered?
thanks!

Eme Posted 19 Apr 2007 , 6:46pm
post #20 of 169
Quote:
Originally Posted by dodibug


Unfortunately you usually don't the get egg whites up to a safe temp when making the IMBC and SMBC. They have to reach a temp of 160 F. Here are a couple of articles with ideas how to get whites to a safe temp and still use them:




Actually, her recipe says to heat the mix until it feels hot to the touch and the sugar is dissolved...I wanted to be sure and so I checked the temp.....it was over 160, only took a couple of minutes too. thumbs_up.gif

fat-sissy Posted 19 Apr 2007 , 6:51pm
post #21 of 169

There are several brands of pasteurized egg whites in a carton in the dairy section. Just make sure on the ingredient label it's 100% egg whites and nothing else. The brand I bought came from Wal-Mart.

I did add 1 tsp vanilla to the recipe.

The recipe as posted is the full recipe/not halved. I didn't measure how much it made but it was enough for a 2 layer 8" square cake. My hubbie has my camera, but I'll post a pic when he gets home. I can't get over how easily this frosting smoothed.

iluvcakes5 Posted 19 Apr 2007 , 6:52pm
post #22 of 169

This sounds like a great recipe, but I have a few questions... okay - what is this about icing being warm? I have never heard of that in my 1 year of baking... why does it need to be warmed? Also, that is a lot of egg whites - what do you do with the yolk? Also, if you use something like "All Whites" - how is that measured (never bought any) will the box say - this is equivalent to "5 egg whites". Is this recipe cheaper than the recipe I was given - the crisco, milk, powdered sugar, and flavoring recipe?

Thank you for explaining. This seems easier than what I have been doing, but I have never "warmed" any icing - unless that means using as soon as you make it.

I appreciate your time and help.

fat-sissy Posted 19 Apr 2007 , 6:53pm
post #23 of 169

kkhigh-it's granulated.

Eme Posted 19 Apr 2007 , 7:00pm
post #24 of 169
Quote:
Originally Posted by iluvcakes5

This sounds like a great recipe, but I have a few questions... okay - what is this about icing being warm? I have never heard of that in my 1 year of baking... why does it need to be warmed? Also, that is a lot of egg whites - what do you do with the yolk? Also, if you use something like "All Whites" - how is that measured (never bought any) will the box say - this is equivalent to "5 egg whites". Is this recipe cheaper than the recipe I was given - the crisco, milk, powdered sugar, and flavoring recipe?
.




Warmed just means back to room temp. Since this is a butter based frosting, if it is too cool its a nightmare to frost with. However, at room temp its a dream.

Yes, on the side of the box it tells you how many egg white per 1/4 or 1/3 cup (I think), but yes it will give you an equivilant measure. HTH icon_smile.gif

Katskakes Posted 19 Apr 2007 , 7:01pm
post #25 of 169

thanks!

dodibug Posted 19 Apr 2007 , 7:10pm
post #26 of 169
Quote:
Originally Posted by Eme

Quote:
Originally Posted by dodibug


Unfortunately you usually don't the get egg whites up to a safe temp when making the IMBC and SMBC. They have to reach a temp of 160 F. Here are a couple of articles with ideas how to get whites to a safe temp and still use them:



Actually, her recipe says to heat the mix until it feels hot to the touch and the sugar is dissolved...I wanted to be sure and so I checked the temp.....it was over 160, only took a couple of minutes too. thumbs_up.gif




thumbs_up.gif The few times I have made an IMBC or SMBC I couldn't get it up to temp so maybe I'll have to look at Colette's recipe!

Eme Posted 19 Apr 2007 , 7:21pm
post #27 of 169
Quote:
Originally Posted by dodibug


thumbs_up.gif The few times I have made an IMBC or SMBC I couldn't get it up to temp so maybe I'll have to look at Colette's recipe!




I know what you mean....I hesitated to even try an IMBC or SMBC simply because of all the cooking to temp, sugar syrup (and then sugar crystals thumbsdown.gif ), etc. So when I found hers and it sounded so simple, I decided to give it a go. I love this recipe!! The first time I tried it I told my DH that I would even pay to eat this recipe!! Thats saying a lot cuz I am the world's tightest tightwad, according to DH, and hate to spend money if I think I can do it myself! icon_lol.gif Must be my celtic roots! ** No offense to anyone else who is scottish....we are just a frugal bunch! icon_lol.gificon_lol.gif

Renaejrk Posted 19 Apr 2007 , 7:34pm
post #28 of 169

I am excited to try this! Regular buttercream is so sweet and I can't stand it! This sounds a little lighter and dreamy!!

fat-sissy Posted 19 Apr 2007 , 7:37pm
post #29 of 169

Oh, just wait 'til you taste this!!!

cb_one Posted 19 Apr 2007 , 7:38pm
post #30 of 169

So as long as you use Pasturized egg-whites you should be fine right?

If not you will have to cook the sugar and add it to the whites like IMBC. I have been using the Whimiscal Bakehouse recipie for IMBC for over 2 yrs so this will be a nice change, can't wait to use it!

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