French Buttercream Frosting

French Buttercream Frosting

121

"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."
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Ingredients

servings 334 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
  2. In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.
  3. Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
  4. 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.)

Reviews

121
  1. 142 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

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 h...

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, ...

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 d...

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 t...

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 h...

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...

My husband's family doesn't like traditional sweet buttercream frosting, but I didn't want to deal with whipped cream for a variety of reasons, so I was looking for a buttercream recipe that tas...

I really wasn't happy with this frosting. I assume the flour is added to give structure in light of there not being enough sugar for the large amount of butter/shortening. The lack of sugar, but...

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...

I have used this recipe dozens of times and LOVE it! Everyone I serve this to is impressed by the texture and taste. I like a more whipped cream flavor so I always make the following changes: #...