Item# WLRECIP-181

Creamy French Buttercream Frosting Recipe

Item No. WLRECIP-181
Amount
4 cups
Skill Level
Beginner

Creamy and custardy, this delicious french buttercream recipe is made using pasteurized egg yolks and sugar. It’s close in taste and texture to pastry cream or swiss buttercreams, but is stable enough for piping thanks to the addition of butter to the mix. This distinction makes French Buttercream Frosting an option if you’re looking to decorate. Use it to top a rich chocolate cake or cupcakes for a delicious frosting that’s not too sweet, and oh so satisfying! Bon appétit!

Ingredients

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  • 10 pasteurized egg yolks
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons water
  • 2 cups (4 sticks) butter, softened and cut into 1/2 inch pieces
  • 2 teaspoons vanilla extract

Tools

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  • Large bowl
  • Medium saucepan
  • Electric stand mixer
  • Thermometer
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Instructions

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  • Notes:

    • Be sure to use the final frosting mixture immediately. If not all the buttercream is used, it can be stored for about 2-weeks in the refrigerator or for a few months in the freezer. To use the stored mixture, it must be rewarmed to 72°F (22°C) and rewhipped thoroughly.
    • A probe thermometer is recommended to use with this recipe.

    How To

    How to Hold a Piping Bag
    How to Hold a Piping Bag

    The way your decorations curl and point and lie depends not only on the icing consistency but also on the way you hold the bag and the way you move it. Bag positions are described in terms of both angle and direction.

    Icing Consistency
    Buttercream Frosting Consistency

    Whether you are frosting a cake or piping decorations, the consistency of the icing is key to getting the right results. Too soft and your decorations will droop. Too stiff and your icing will be difficult to spread.

    Buttercream Frosting Tips and Tricks
    Buttercream Frosting Tips and Tricks

    Learn how to fix runny frosting with these buttercream frosting tips and tricks. We’ll help answer your common buttercream questions such as how to fix grainy buttercream frosting and how to make frosting thicker for piping.

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