
Has anyone had success making the White Flower Cake Shoppe's French Meringue Buttercream? I've tried twice and each time it's so soft, there's no way I could pipe anything with it!
If you've had any luck I'd love to hear any tips!
Thanks!

I looked up the recipe...that's not French meringue buttercream. French meringue is made with yolks, not egg whites; is made with butter, not a combination of shortening and butter; is made with granulated or superfine sugar, not powdered sugar.
the mixing method is very peculiar, and does not adhere to any of the traditional methods of emulsification used in meringue buttercreams.
it appears the recipe is specific to the person who posted it. Given the usual blend of ingredients and method, i think the only one who can help you resolve your issues is the person who developed the recipe.

it is french buttercream
-- there's more than one kind

it is french buttercream
-- there's more than one kind

Perhaps an Anerican adaptation, but not one that is taught at schools like cia

Perhaps an Anerican adaptation, but not one that is taught at schools like cia

it is genuinely named french buttercream not french meringue buttercream -- it's a cooked flour/sugar/milk mixture cooled then butter/vanilla whipped in --
it's not noted for it's piping qualities -- you can border with it usually -- some people add in other ingredients to stiffen it -- probably confectioner's sugar and even american buttercream itself added

it has other names and is the classic to pair with red velvet
aka, emerald icing, cooked flour icing, french buttercream

K8memphis, Ahhhh, ok so the meringue name is point of the confusion:). So this is a riff on something like an ermine icing. That make sense...and explains the soft characteristics.
Quote by @-K8memphis on 3 minutes ago
it is genuinely named french buttercream not french meringue buttercream -- it's a cooked flour/sugar/milk mixture cooled then butter/vanilla whipped in --
it's not noted for it's piping qualities -- you can border with it usually -- some people add in other ingredients to stiffen it -- probably confectioner's sugar and even american buttercream itself added

yes, siftandwisk2, the word "meringue" confused the issue --
then my booboo -- omg-- i meant ermine and i said emerald -- blagh --
i was trying to respond on my phone from work -- anyway --
french buttercream, cooked flour icing and ermine icing -- they are all about the same to me --

K8memphis, lol I knew what you meant...my phone is always rewriting my text....##%*+* autocorrect drives me crazy!

i saw this meme recently:
"dear autocorrect, i'm tired of your shirt."
hahahahahaha


It's good to laugh...been a sad couple of months for me

i'm sorry you've had a tough couple of months -- glad you got to have a good laugh today --
"the only way to see the rainbow is to look through the rain"
and, hey, happy valentine's!
i get to make some cookies for valentine's :) and i'm happy about that :)

Thank you really...a kind word even from a stranger can really go a long way
Quote by @-K8memphis on 1 hour ago
i'm sorry you've had a tough couple of months -- glad you got to have a good laugh today --
"the only way to see the rainbow is to look through the rain"
and, hey, happy valentine's!
i get to make some cookies for valentine's :) and i'm happy about that :)

That is so funny K8memphis! So I just gave up on this recipe. It's a huge pain to make and never worked. I took a buttercream recipe that always works for me and did less butter so it would be a little lighter and I was able to get the flower petals to stay lifted!

queensweet, i'm glad you got that worked out -- this french buttercream is the only kind i used from the late seventy's all through the eighty's and half the 90's -- had to make a different icing for piping beyond borders, but peeps loved it and i loved the smoothability factor --
best to you
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