Need Help With French Buttercream Frosting!!!

Baking By FairyCakeLuv Updated 5 Apr 2011 , 7:43pm by scp1127

FairyCakeLuv Posted 29 Mar 2011 , 8:19pm
post #1 of 22

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!

21 replies
scp1127 Posted 30 Mar 2011 , 6:51am
post #2 of 22

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.

Sangriacupcake Posted 30 Mar 2011 , 12:22pm
post #3 of 22
Originally Posted by scp1127

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.

May I have the recipe? I just recently mastered SMBC and seriously love the stuff! It would be great to be able to use up all those egg yolks. TIA icon_smile.gif

FairyCakeLuv Posted 30 Mar 2011 , 6:47pm
post #4 of 22

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...

scp1127 Posted 30 Mar 2011 , 7:57pm
post #5 of 22

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.

FairyCakeLuv Posted 30 Mar 2011 , 8:34pm
post #6 of 22

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

Sangriacupcake Posted 31 Mar 2011 , 12:41am
post #7 of 22

Thank you, scp1127!

lola52 Posted 1 Apr 2011 , 12:51pm
post #8 of 22

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

blissfulbaker Posted 1 Apr 2011 , 1:12pm
post #9 of 22

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

Scubabe Posted 2 Apr 2011 , 10:20am
post #10 of 22
Originally Posted by lola52

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

I'm going to make some today to fill my macarons with, so I'll let you know, but I really do think it will be yellow due to the gorgeous dark orange yolks from my own free-range chickens, and the gorgeous yellow of my homemade butter icon_smile.gif I can't see how there's any way this could be a "white" buttercream, the butter and yolks would not make that possible.

didavista Posted 2 Apr 2011 , 11:50am
post #11 of 22

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

scp1127 Posted 3 Apr 2011 , 2:22am
post #12 of 22

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?

scp1127 Posted 3 Apr 2011 , 2:24am
post #13 of 22

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

Foxicakes Posted 3 Apr 2011 , 2:55am
post #14 of 22

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!!

scp1127 Posted 3 Apr 2011 , 3:00am
post #15 of 22

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.

icer101 Posted 3 Apr 2011 , 3:23am
post #16 of 22

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

scp1127 Posted 3 Apr 2011 , 3:38am
post #17 of 22

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

lola52 Posted 3 Apr 2011 , 1:38pm
post #18 of 22

ok good, im dfianately going to try it

Scubabe Posted 3 Apr 2011 , 5:38pm
post #19 of 22

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

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!



scp1127 Posted 3 Apr 2011 , 10:28pm
post #20 of 22

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.

FairyCakeLuv Posted 5 Apr 2011 , 4:55pm
post #21 of 22

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!

scp1127 Posted 5 Apr 2011 , 7:43pm
post #22 of 22

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.

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