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French Buttercream Recipe

French Buttercream

Recipe courtesy Duff Goldman, Charm City Cakes, Baltimore Maryland

Show: Food Network ChallengeEpisode: Challenge: Elvis Birthday Cakes

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

  • Recipe categories: Eggs, Sugar,
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Average Rating:

Total Reviews: 48

Showing 1-10 of 48

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  • on February 11, 2012

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    This recipe is fine.

    You really have to let the mixer go for a good long time before the butter, egg whites, and sugar make a nice fluffy buttercream. I've made the mistake (and I'm a professional of not letting the mix whip enough and it indeed comes out like sugar coated butter.

    All in all, it's a good base, but you really should be double boil the egg whites and sugar to 141 degrees in order to kill all the bacteria in the whites.

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  • on January 19, 2012

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    this is not french butter cream. Maybe closer to Italian , with the meringue, but not french.I was very embarrassed in front of my guests , who were all expecting french buttercream. I still gave it a try, hoping it would still taste ok with the egg whites, but it was not good, not sweet,too voluminous.

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  • on October 06, 2011

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    I thought this recipe was really really good. I am currently in culinary school and we actually liked this buttercream much better than some of the recipes in our book. Done correctly this cream is light and fluffy and not to sweet. Some of you that said it was like butter, well there are many ways for buttercreams to go wrong. If its like butter then that is your first indication of over mixing. Any buttercream will always have a different texture, taste when its being done by a different person.

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  • on July 15, 2011

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    This is NOT a recipe for French buttercream. French buttercream is made with egg yolks (in some recipes whole eggs instead of just egg whites. This is closer to Italian or Swiss buttercream.

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  • on December 13, 2010

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    i was very dissappointed with this recipe. it tasted like pure butter and made an enormous amount!

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  • on December 01, 2010

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    It tasted exactly like what I make to put on cornbread. Just like honey butter. Not in the least like cake frosting. The texture was firm for piping, almost too marshmallow-e, sticky and not smooth & creamy. It tasted like sweetened butter.

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  • on October 15, 2010

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    While the icing was fairly simple to make with my stand mixer, I didn't really enjoy it as much as I thought I would. It was smooth, sweet and buttery... but I found it to be a little too much like a sweet whipped butter than a "frosting". Maybe it would be good melted over some cornbread or a warm muffin, but I really couldn't see enjoying this frosting all over a cake. It would just be "too much".

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  • on October 06, 2010

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    I love this recipe. I love that this icing is rich and delicious!! It stays put on my cakes and doesn't have that chalky texture that so many icings have. YUM!

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  • on September 16, 2010

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    How "classic" does it have to be? Obviously, the person who commented that Duff has no "classic" training needs to rethink his "untrained" comment. Duff appeared on "Iron Chef" and competed against Chef Michael Simon! Apparently this guy who sounds like he knows all about baking and sounds like he knows Duff, doesn't know Duff at all. You don't get to go head-to-head with someone like Michael Simon if you don't know your stuff. The kind of stuff Duff did on that program was definitely from formal training. Cakes, actually, according to Duff, came in as a close second to his chef's training.

    Like any recipe, especially icings, there can be many factors that change the results from one person to the next. I don't think that Duff is hurting any from his own recipes! They obviously work for him, according to the fantastically successful business he owns!

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  • on July 22, 2010

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    Like another reviewer said, this is just a blank canvess for other flavors. Add chocolate ganache, fruit curd, or just some (high quality vannilla. This is now my standard icing: In fact I registered on this site just so I could review this.

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