Duff's French Buttercream
Decorating By fat-sissy Updated 28 Aug 2011 , 6:36pm by CasperCakeCreations
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!
I am so excited to try this version of BC. I am curious though, how does it differ from the Whimsical BC? Is there a taste difference?
As far as I am concerned, the only difference is the amount of work involved.
There is far less work to using the recipe that Duff has shared, than to sit and cook sugar for IMBC.
Theresa
Hey, all you newbies to this recipe --
What's your address?
I'm on my way - with a spoon in hand.
Theresa
okay,this thread has me wanting icing.. and i hate icing... don't whip me for saying that.. but the thought of eating icing, just makes me gag. Too many cakes and cookies I guess.
oops just noticed the pun on don't whip me..
Doing a ganache icing tonight for a cake tomorrow, but the lady has ordered another one for Saturday, so am going to the store tomorrow and will buy egg whites... and try this receipe. and yes I will taste it.. but if I like it and goes to my hips, I know where you all live! Here on CC.
Jadensmom -
Probably because the person who reviewed it did not like it. As for me, it is all I use now.
Theresa
It's the on;ly one I use now as well - I flavored it last night with Nutella - yum!!
I have also thrown in choc pudding and Hershey's syrup for a filling, adds a very light choc taste. Can't give measurements as I just kept adding until it tasted "right".
Great thread. It's so long that by the time I read to the end... I forgot the question I was going to ask. Maybe I'll remember it later.
I noticed it only received 1 star too. But it was only rated by 1 person. So I rated it too (5 stars) and it brought the rating up to a 3. So if anyone else has used this recipe go and rate it. The more people that rate it, the more accurate the rating I think. I hesitate to try recipes that aren't rated 4 or greater
I read in a post by someone else that she didn't like it. Thought it was too buttery. It's just a matter of individual taste I think. I guess that's why there are so many different types of frosting. We love it at my house.
I used dry instant pudding - just kept dumping it in and tasting, needed a little more "omph" so I added some choc syrup as well.
I have also added in seedless rasperry jam!
There are two french buttercream recipes listed- neither seem to be this recipe!
What is the actual name of the recipe- or how to find it?
here's a link:
http://www.cakecentral.com/cake_recipe-2265-0-Duff-goldman-butter-cream.html
It's listed as duff goldman BC
There is a product out on the market that is called "just whites" It should probably be in the healthfood section of the grocers. I use it all the time for my meringue needs. It's just powdered eggwhites with no preservatives. I have found though that you need to let the warm water and the powder sit for a while so that it gets reconstituted or you'll have lumps of the powder. I kinda like to think of it as the same process as geletin. You have to let that sit and "bloom" also. I haven't had any probs with using "just whites". And beings it's powdered it lasts for a long time and you don't have to worry about refrigeration or salmonella (though you might want to refrigerate it once it's reconstituted).
I made this last week and it was amazing! I used Meijer's store brand of "all whites" and it worked beautifully. Also, at my local Dominick's grocery they have pasteurized whole eggs for another option.
Just curious on the cost of the just whites and pasturized eggs - I really only want to make this frosting, but eggs and butter are SOOOOO expensive!! I would think the "all whites" would be even more so!
What does everyone else think about that?
This may sound dumb, but can someone tell me how much 15oz of sugar is in cups? I don't have a kitchen scale. Thanks!
Ok...Ok...I just remembered..... If using pasturized egg whites... do you let them come to room temp, or whip them cold?
Doesn't sound dumb at all - it is 500ml, which is a little more than 2 cups, not sure how much more though. But the Pyrex glass measuring cups have metric on them as well.
I finally measured it out because I was sick of trying to pour the sugar into the mixing bowl from the bowl from the scale LOL!
I can't wait to try this either!! I love CC and all the great tips and finds from you pros. I learn so much from you all! Thanks!
Peacockplace -
The rule of thumb for whipping egg whites is to have them at room temperature before whipping.
Theresa
hi all! I'm in the process of making this and am now beating in the butter but it tastes mostly like butter to me. can more sugar be added at this stage or should I just try flavorings?
i havent made this recipe but I would suggest flavorings first.. most MBC's do taste like butter and some hate it and some love it
sandi here tis the weight to cup weight...........I weighed a cup of sugar and it comes to round bout 7.5 ozs so 2 cups would be exactly 15 ozs.
well I tried adding vanilla and almond flavoring and have discovered that I don't like buttery flavored icing. BUT I mixed some of into the standard buttercream and that came out delicious!!! very light and fluffy, not too buttery, not too sweet. So thats what I'll do with the rest of it. I think Doug mentioned doing something like that a while back on another thread. so its not a complete loss. thankfully I was just experimenting for myself and not for an order.
Quote by @%username% on %date%
%body%