French Buttercream

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This recipe took a little work but it was well worth it! It was so creamy and fluffy. It definately made decorating easy on the cake. Only wish it was a little more sweeter. Definately my new favorite.

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for the person who wanted to know about the size of the eggs, large is usual unless otherwise specified.
people like the barefoot contessa often use extra large eggs in their recipes, which i consider a pain because most people have large eggs in their pantry.

in the segment where mr. goldman shows the making of the buttercream, he also mentions a ratio of egg whites to sugar to butter (by weight, which unfortunately he did not list in the recipe. such ratios are so helpful to serious cooks, and wanting to recall the ratio is the reason i looked up the recipe.

since so many of the food network challenges are rebroadcast, i hope i will see the segment again, when i have a pencil handy, although the rest of the show was pretty boring.

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This recipe works exactly as described. After whipping for awhile, it will come together and create a fluffy icing. However, this tastes very different than traditional buttercream icing. If you want to experience the taste of this recipe, dip some whipped butter in sugar. This was an extreme disappointment for a special birthday cake and does not even come close to traditional buttercream icing. Deleted this from my recipe file.

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Delicious and easy recipe. If you end up with a soupy buttercream it's because your butter was more at the stage of melted butter than a soft stage. Room temperature butter should not be warmer than 70 degrees, if it's too soft you get soup.

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My Buttercream did exactly what Duff said it would - got weird and then all came together beautifully. I added some Grand Marnier at the end for my carrot cake and it was HEAVEN! What a great combination/contrast in textures and flavors. Regarding the earlier review about Duff - He's the best! Talent AND Fun! What could be better?

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I am not sure that I did this right. My meringue was beautiful but the icing turned into a soupy mess. I do not know if I beat it to long, if my kitchen was to warm and the butter melted, or if the humidity in South LA is to much for this type of icing. I plan on trying it again, because even though it did not look good it tasted great.

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i am not a very good baker at all..but this worked for me...folded in rum extract..at the end and was not dissappointed at all...duff..needs too grow-up...soon..samsara..plantation..fla

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I would like to know what size egg was used in this recipe or the amount in cups? Then I will make it and review it.
Sincerely, Christine-Buffalo