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French Buttercream Recipe

French Buttercream

Recipe courtesy Duff Goldman, Charm City Cakes, Baltimore Maryland

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

Showing 31-40 of 48

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  • on July 31, 2008

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    I have tried and tried over the years to make a buttercream that even formed and I had no success. I have tried other buttercreams from friends or relatives that were too thick and strong and I just now made Duff's French Buttercream and it turned out beautifully and it was extremely easy to make! I FINALLY did it and I can't wait to have everyone try it! This recipe is awesome and easy and looks beautiful when it's done!

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  • on November 29, 2007

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    I wasn't sure about this but wanted to use an "Ace of Cakes" recipe so followed it to the letter... When I put the butter in it turned into little wet pieces, but sure enough, after seven minutes, I had a really nice light-tasting buttercream! It worked!
    I would like a somewhat sweeter taste though.
    Easy to spread and a nice buttery color.

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  • on October 19, 2007

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    This recipe is awesome (just like Duff! It's so easy to make and SO much better than buying that pre-made junk at the store.
    I added a little bit more sugar and a little bit of vanilla for added flavor.

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  • on June 03, 2007

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    It's actually an Italian buttercream.

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  • on June 01, 2007

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    This icing is divine! So rich and yummy!

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  • on May 09, 2007

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    Its really a misnomer to call this a French Buttercream. It's not. French Buttercreams start with a liquid sugar syrup base. This is a Meringue Buttercream.

    For those of you looking for a more traditional taste, you need to look at an American Buttercream.

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  • on January 18, 2007

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    This was the best French Buttercream I have ever tasted. It was pretty easy to make. I love it !!!!!!!!!!!!!!!!

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  • on November 21, 2006

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    I made this for a rich chocolate cake, it was very good.

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  • on November 02, 2006

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    this recipe is hard cause I don't have the equipment

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  • on August 11, 2006

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    I liked this recipe, but it could have been better. However, when I cut the butter in half, and added equal parts butter and shortening and a dash of almond, it turned out much more to my liking. Again, not perfect, but a good base to start with.

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