Duff's French Buttercream
Decorating By fat-sissy Updated 28 Aug 2011 , 6:36pm by CasperCakeCreations
I read (on baking911, I think) that in icings with a lot of sugar that the sugar actually acts as a preservative for a period of time. This is evidently why it is OK to leave it out for a while even with dairy products.
You know, the person to ask is Alton Brown, food scientist!
Who's from KENTUCKY or VIRGINIA? Ever heard of SUGAR CURED HAMS? My microbiology teacher told us that INDEED sugar is a preservative and that if you left out cobblers or high sugar content foods they were fine UNTIL you cut them. At that point you have compromised the "cure" and then the bacteria can grow!
Duff's is the FIRST true buttercream that I ever did. I LOVE it! I used the yolks to make a POUND CAKE, but, you have to add something (maybe pudding?) for moisture (no egg whites). I add 1 cup of 10X AFTER I have whipped it up to give it a little more "stability" and I've had no problems. But, remember I said I waited until AFTER I whipped it up!
Beth in KY
I never had a problem decorating at all and if you put it in the fridge the butter firms up nicely. I've used chocolate wraps AND fondant decorations. I also put a chocolate mold of a heart jewelry box on top and it held it's shape. The only problem I have EVER had is that I can't get it to take "coloring" at all. I'm sure it's something I'm doing, but, I don't have time to experiment right now.
Beth in KY
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.
Why add the PS?
I added PS to see if I could make it stiffer the first time I made it. It broke it down and did the opposite. It is not super sweet so maybe some want it sweeter...?
Is this recipe much different than Shirley's posted here?
Duff's French Buttercream doesn't use the syrup but IMBC DOES. However, I have used the IMBC recipe from Baking 911 and used PS in it as well without any breakdown problems. Did you add it at the END and how much did you use?
Beth in KY
Waste Not, Want Not -
I take the leftover yolks and freeze them in an ice cube tray, then dump them into a double ziploc when they are solid.
I take out what I need and thaw it for pastry creme or custard for pies, and I use 1-2 as the extra egg when I experiment with box mix.
The trick is to use them up before they get freezerburn on them. Double-bagged, with the air squeezed out each time I put it back in the freezer, they last about 3 months.
Theresa
It wasn't Duff's recipe. It was Shirley's IMBC. I did it at the end. Not sure how much...kept sprinkling to see if I could get stiffer.
Sorry, I can't figure this one out! Maybe someone else more "frosting savvy" than I can!
Beth in KY
I am a newbie, so please, forgive me... but I am totally lost...
Okay, if we use egg whites then we have to make a syrup???? If we use "Just Whites" (which is the only one that we use because the others have perservative) then we do not have to make the warming syrup...
But, be prepared because it does not crust - and why do we want or not want it to crust???? Do you add flavoring like I do the crisco/milk icing that I use???? Does it color well? Because I always see Duff use an airbrush to color his icing and I do not own one yet. *It is on my Newbie Wishlist" Why is this icing better than buttercreme (all crisco version)?
So, let me get this straight... LOL
Take my cake mix, add pudding mix, and some sour cream, and some coffee mate- then I immediately wrap it and let it cool then I freeze it. Then I immediately take the cake out and start icing with Duff's icing (at which the icing must be warm. Viva or melvira smooth it and BAM!! (Emeril Style) and I am ready to start decorating.
@#$^%&@ - those newbies - LOL
Seriously, I love you, all, for all that you do for us. Thank you for your help.
LOL! iluvcakes5 you are cracking me up!!!
Only don't try the Viva or Melvira method with Duff's icing as it will just stick to it. Only use that method on your Crisco/milk icing - because that kind does "crust". Duff's stays soft.
Alright Sweet Results... so, if I am wanting the faux fondant look stick with the crisco version??? So then, what in the world is the Duff BC good for? LOL!!!! Seriously, I need a notebook and each day I am just going to sit here and write. LOL!!!!
Correct - do not use Duff's if you want a faux fondant look, it tastes great under fondant though.
I usually use it for "grown-up" cakes, as it is a bit tough to color, but it can be done. It has a bit more "sophisticated" taste I guess for lack of a better word. Make some and try it - you will get it once you taste it! You can make flowers and decorations with it, and it frosts beautifully smooth without much trouble.
But there is a time and place for "regular" buttercream - I use that for my children's cakes that need really bright colors.
Don't worry - you'll get it LOL! 
You all give the best tips, yet ANOTHER icing I must try!!! Thanks everyone!
I have never made a frosting with eggs before, so I am going to ask a really stoopid question !
As for the egg whites could you use meringue powder and water? If so would that make it safe to leave out?
You can use meringue powder and water in place of the egg whites.
I don't refrige the cakes when I use fresh eggs, but I do store the excess frosting in ziplocks in the fridge and freeze it as well.
I use my kitchen torch to heat it up in my KA when I have to use it again. Works like a charm!
there is just too much on this site to keep up with!!
I can't wait to try this!
Between this site and Good Eats (AB!) I am really hankering for a torch!
What's the difference between pasteurized egg whites and non-pasteurized egg whites? Also, how do the "artificial" egg whites look and where do you buy them?
Pasteurized - brought to a temperature of at least 160 F to kill off salmonella and various other bacteria.....considered safe to eat for all groups of people, including babies, pregnant women, and those with compromised immune systems. Can be done with regular egg whites (ie. straight from the egg) or can be found prepackaged in the dairy case. (look just like egg whites)
Non-pasteurized - not the above as in egg whites straight from the shell - UNcooked.
Artificial eggs - as in egg beaters, are egg whites with coloring, preservatives and stabilizers.... not to be used in meringue frostings.
I love making Martha Stewart's SMBC, I don't find it a bother to whisk the egg whites & sugar over boiling water. It works very well for me. I am however looking forward to trying this new recipe if I can EVER find 100 per cent egg whites here in Kauai. Also if I am making SMBC with fresh eggs, I always try & use the yolks up for dinner, like making a Frittata. This has been a fun & enlightning post. There is another French BC on Cooks.com that is totally different.
the eggs i buy from the supermarket say pasteurized on them
im guessing the unpasteurized ones would be like fresh eggs you might get if you had your own chickens?
Jopalis -
No, I do not have to oil the ice cube trays before I drop the yolks in. I use Rubbermaid ice cube trays, and the yolk cubes pop out very easily when they are completely frozen.
Theresa
Man oh Man...Thanks for the info!!!! Just one more reson to LOVE LOVE LOVE DUFF!!!!
This recipe can also be found in the recipe section on this site:
http://www.cakecentral.com/cake_recipe-2265-Duff-goldman-butter-cream.html
Add it to your favourites! It was already in mine. But I wasn't sure about making it without having to cook anything (like IMBC or SMBC) but I am now certainly going to give it a try! Tomorrow, in fact!
I found a 'Meringue Mix' at my local GFS grocery supply store. It looks like it is made up of powedered egg whites, corn syrup, citric acid, and maybe some type of preservative. I wondered if it would work to substitute for the egg whites?
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