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French Buttercream Frosting
SUBMITTED BY:
Kristen Pontier
PHOTO BY:
sherB
"This buttercream is great for icing cakes, and writing on them. It gets hard when refrigerated, so you have to let it come to room temperature before serving. You cannot make flowers with this recipe. I use this recipe every time I make birthday cakes for my family."
RECIPE RATING:
Read Reviews
(76)
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Original recipe yield 2 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup unsalted butter
1/2 cup shortening
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon butter flavored extract
1/2 cup heavy whipping cream
4 tablespoons all-purpose flour
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DIRECTIONS
Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.
Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)
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REVIEWS
Reviewed on Nov. 10, 2003 by sesecat
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sesecat
Nov. 10, 2003
You CAN make flowers! I use this frosting recipe (slightly altered) on all my personal and retail cakes now. Not too sweet, light and fluffy and holds color and flavor well. To make flowers, etc, put the frosting in the fridge (best in a stainless steel bowl) for about 20 minutes, then beat on medium for about 15 seconds - viola! However, if you have warm hands like me, you need to be able to work a little fast. Once finished, refridgerate cake until an hour before serving. Unless drastic temperature change, colors won't bleed and decorations retain shape. HINT: add just a tad bit more flour to the cream mixture.
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17 users found this review helpful
You CAN make flowers! I use this frosting recipe (slightly altered) on all my personal and...
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Reviewed on Nov. 20, 2005 by
MIKENDREA
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MIKENDREA
Nov. 20, 2005
This was very close to what I was looking for. My friend is a professional baker and award winning designer. She has a "top secret" French Butter Cream frosting she uses and I have been trying to find something close. I think this is as close as I am going to get! I used regular butter (I did not have unsalted on hand) and butter flavored Crisco. There was enough to frost a 2 layer 8" round. It was smooth and creamy. It was not stiff enough to decorate with, unless whatever was not in the bag was put in the fridge. It was way too soft for flowers. I combined it with a regular shortening based buttercream for decorating. (I chose a basketweave on the sides and roses on top.) Thanks so much for a great recipe! P.S. It is wonderful on carrot cake. :)
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6 users found this review helpful
This was very close to what I was looking for. My friend is a professional baker and award...
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Reviewed on Sep. 10, 2005 by TIPPERBABE
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TIPPERBABE
Sep. 10, 2005
Sorry Kristen, we didn't like this at all. We actually ended up throwing it away and making a batch from a different recipe. Not sweet enough, not enough flavor, flour mixture was funky, too heavy on the butter & shortening. Don't waste your time and ingredients on this one.
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6 users found this review helpful
Sorry Kristen, we didn't like this at all. We actually ended up throwing it away and making a...
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Reviewed on Nov. 11, 2003 by BEACHBUM2
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BEACHBUM2
Nov. 11, 2003
This recipe has unreached potential. Spreading consistency was nice. However, the flour was noticeable in my first sample taste of the frosting. Also, I didn't use the butter extract because I don't like artificial ingredients. However, the large amount of real butter was overwhelmed by the shortening. I'm going to try the recipe again but with only 3 tablespoons flour and with butter in place of some of the shortening. Also, I doubled the amount of vanilla. I would also add at least 1/2 cup more powdered sugar. The recipe is a great starting place, just needs a little refinement.
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6 users found this review helpful
This recipe has unreached potential. Spreading consistency was nice. However, the flour was...
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Reviewed on Jan. 9, 2008 by
Chocolat3
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Chocolat3
Jan. 9, 2008
This frosting is so light and fluffy, you might think it was made by angels! Based on suggestions from other reviewers, I used butten instead of shortening and reduced the flour to 2 Tablespoons. The result was heavenly! I wouldn't hesitate to make this again and again and again!
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5 users found this review helpful
This frosting is so light and fluffy, you might think it was made by angels! Based on...
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Reviewed on Jan. 18, 2007 by jeanius80
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jeanius80
Jan. 18, 2007
very buttery, not too sweet; i like it. it is too melty for what i need but a good recipe non-the-less. i used it to frost cupcakes made with the krazy kake recipe on this site. nice combination.
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4 users found this review helpful
very buttery, not too sweet; i like it. it is too melty for what i need but a good recipe...
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Reviewed on Nov. 5, 2006 by
artheart
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artheart
Nov. 5, 2006
This is a pretty good tasting frosting. It is not too difficult to make. It is a very light fluffy, almost whip cream, type of frosting. It is not the best that I've ever had, but it is better than the premade Betty Crocker icings and the Wilton recipe icings.
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4 users found this review helpful
This is a pretty good tasting frosting. It is not too difficult to make. It is a very light...
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Reviewed on May 30, 2006 by Bakerychick
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Bakerychick
May 30, 2006
Wonderful Recipe. Used the suggestion for butter shortening and the buttercream was a hit. Used this recipe to fill, ice, and decorate sister's wedding cake. I had several professional bakers at the wedding compliment me on the buttercream. Thanks!
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4 users found this review helpful
Wonderful Recipe. Used the suggestion for butter shortening and the buttercream was a hit. ...
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Reviewed on Aug. 7, 2003 by MBO
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MBO
Aug. 7, 2003
The end result was very good on my chocolate cake. However, I cut the amount of shortening in half & would use even less next time. I ended up tripling the amount of sugar to mask the crisco taste.
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4 users found this review helpful
The end result was very good on my chocolate cake. However, I cut the amount of shortening in...
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Reviewed on Jul. 7, 2007 by
TERRY137
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TERRY137
Jul. 7, 2007
Oh so good and I even add some coca and it was even better,I couldn't stop eating. if I could I would give it 20 stars.. Thanks so much Terry
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3 users found this review helpful
Oh so good and I even add some coca and it was even better,I couldn't stop eating. if I could...
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