Vanilla French Buttercream
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The Martha Stewart Show, January Winter 2009
- Yield Makes about 1 quart
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Ingredients
- 7 extra-large egg whites
- 2 1/2 cups sugar
- 2 teaspoons cream of tartar
- 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
- 1 teaspoon pure vanilla extract
- 2 vanilla beans, halved lengthwise
Directions
- In a large heatproof bowl set over (but not touching) simmering water, whisk together egg whites and sugar until sugar is melted and mixture reaches 140 degrees on a candy thermometer, 7 to 10 minutes.
- Transfer mixture to the bowl of an electric mixture fitted with the whisk attachment; beat on high until stiff peaks form, 12 to 15 minutes. Add cream of tartar and beat for one minute more.
- Reduce speed to medium and add butter, a few pieces at a time, mixing well after each addition. Add vanilla extract and scrape vanilla bean seeds into mixture; beat until well combined, about 2 minutes. Transfer to refrigerator; chill for 15 minutes before using.
love the recipe..delicious... but beware.. falls flat if it is humid outside
Seriously? This recipe is very easy and taste really sweet.I didn add the vanilla beans becouse where I live is hard to find.Put the eggs and all the suggar in a bowl and leave it until the suggar is completely dissolved.Forget about the minutes.Keep beating it só it wont cook the egg whites very much...
I wish I could give this ZERO STARS it was that horrible...don't even bother...to the site editors...you should take this recipe down or at least put an asterisk next to the title so people check the reviews first!!!
Don't cook this recipe, it is a waste of time and money, I tried to do it twice following each step carefully and it didn't work. The sugar didn't melt enough, and you can feel it after, so wrong texture. Very sadly I had to put it in the trash.
Complete waste of time and ingredients. This is not French buttercream. I wish I had read the reviews before trying. The icing is way too runny to do anything with it except TOSS IT.
This is not French buttercream.
For an authentic recipe:
http://deepdelights.com/2011/09/19/french-buttercream/
I'd agree with the earlier opinion that this recipe needs about twice the butter called for. Even at that, the tang from the cream of tartar is somewhat objectionable.
It's also not a French Buttercream (which has egg yolks), but a Swiss.
This tastes more like marshmallow cream and by the time you add the butter, the consistency is too runny to actually frost a cake or cupcakes.
I don't think this has enough butter in it. If you want a typical swiss meringue buttercream that you can pipe, you need 4 sticks of butter.
Oops! it's actually neither french, nor italian. This is a swiss meringue buttercream. An italian buttercream involves adding a sugar syrup to whipped egg whites.
This isn't a French buttercream recipe, it's an Italian Meringue buttercream. A French buttercream is made with whole eggs