Vanilla French Buttercream
This wonderful vanilla French buttercream should be paired with Butter Lane's Chocolate Cupcakes.
The Martha Stewart Show, January Winter 2009, The Martha Stewart Show, January Winter 2009
116 Ratings
- 5 star values: 28
- 4 star values: 27
- 3 star values: 31
- 2 star values: 22
- 1 star values: 7
Anonymous
Rating: Unrated
Between step 2 and 3 this should have been included: That the egg whites should be whipped to room temperature. If it's a bit warm, the added butter will melt and the cream will become a soupy mess.
Anonymous
Rating: Unrated
... this is actually a swiss meringue buttercream recipe. french buttercream uses egg yolks, not whites. the two types of buttercream that use whites are swiss and italian. swiss is cooked over a double boiler, italian is when hot syrup is added to whipped egg whites to stabilize them. so, this is swiss.
Anonymous
Rating: Unrated
@MademoiselleDomi: Make sure you whisk the egg white at high speed immediately to rich a glossy effect (that was my mistake). The first time I made it, it was perfect, except a little runny which I add more butter but the 2nd and 3rd time it was disaster.
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Anonymous
Rating: Unrated
I don't know what I did wrong, but every time I add butter, the egg whites are melting in to something that reminds buttermilk. I tried that recipe 8-10 times and it's always like that. I give up..
Anonymous
Rating: Unrated
love the recipe..delicious... but beware.. falls flat if it is humid outside
Anonymous
Rating: Unrated
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...
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Anonymous
Rating: 1 stars
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!!!
Anonymous
Rating: 1 stars
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
This is not French buttercream.
For an authentic recipe:
http://deepdelights.com/2011/09/19/french-buttercream/
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
This isn't a French buttercream recipe, it's an Italian Meringue buttercream. A French buttercream is made with whole eggs