French Buttercream

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I have tried this recipe on several occasions and it has turned out amazing. I have also noticed that a lot of people have posted up concerns about consuming raw eggs. There are several things that have to wrong with the handling of raw eggs in order to obtain salmonella. If you are still worried grocers sell Pasteurized Eggs which are safe for raw consumption. Trust me it is 99.9% safe to consume raw eggs. What do you think Orange Julius puts in their drinks to make them frothy?

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I really enjoyed the lightness and overall texture of this icing; it truly melted in your mouth, and didn't coat your tongue like the icing on store bought cakes. While I enjoyed that it was not overly sweet, it was quite buttery. I will say though that it tasted better the next day, perhaps because it was balanced by the cake. Very nice consistency, which made piping a breeze. I am quite the amateur cake maker, but would maybe add some powdered sugar to the final product to balance the buttery taste, and to stiffen the icing so that it would set up better.

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It's more like Swiss buttercream, but unpasteurized. French buttercream uses egg yolk. Swiss & Italian both use the whites. But what concerns me is, FoodNetwork, don't you all know that it's unsafe to eat raw egg? It needs to be heated to at least 150 degrees fahrenheit (I think to be safe. Otherwise you can get salmonella poisoning. I really think that you have a responsibility to know these things and inform your viewers. You should know better than to post this unsafe recipe!

For a CORRECT and delicious recipe for Swiss buttercream, I recommend everyone to go to youtube.com and do a search of Swiss Buttercream. There you'll find a video by Dyannbakes.com that is superb.

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Look elsewhere for a REAL French Buttercream because this isn't it, not even close.

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I purchased pasturized liquid egg whites in a carton. What is the correct cup measurement to equal 10 egg whites? Think I had too much "liquid" in my frosting. Too greasy and not the texture or consistency a buttercream should be.
Would like to try again, is for a wedding cake scheduled for May 2, 2009.

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Ok, I don't know what all the fuss is about with this recipe. I'm an experienced baker and have made a number of buttercreams in my career. This one is the easiest to make and work with. This is my new favorite recipe. I do have to say that if you read the recipe it says to mix on high speed 5-15 minutes and I would say it takes more like 10-15 minutes. You need to mix it a lot longer than 5 minutes to get the smoothe consistency. I've added espresso powder to the eggwhites to make it a coffee buttercream (add a little vanilla extract too. I just used this for a couple of baby shower cakes and the results were amazing. Everyone raved about the taste. Don't be afraid to experiment with other flavorings...you'll be amazed at the result. I would hate for anyone to dismiss this one because of a few bad reviews. Thank you Duff! You've always been amazing and have proved yourself once again! ;

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I love Duff, but.... This is only edible if you enjoy eating butter with a spoon. I'm an experienced baker and this stuff is awful. I admit I questioned 2 1/2 # of butter, but I trusted Duff. I think I'll be able to use it as a base for regular buttercream. Expensive as well.

Nancy, Morgan Hill, CA

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As much as I LOVE Chef Duff, he's incorrect by calling this French Buttercream. I'm not quite sure what kind of buttercream this is.

French buttercream is made with egg yolks not egg whites. Italian buttercream is made with a 240 degree sugar/water mixture poured slowly into a bowl of whipped egg whites. Swiss buttercream is made with sugar dissolved in egg whites over a double boiler then whipped. And American buttercream is made with powdered sugar and no eggs.

So, pouring granulated sugar directly into egg whites is odd to me. I would imagine it tastes rather grainy. I guess this is a combination of American and Swiss buttercream.

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It wasn't that hard to make and it came out just as Duff said it would. I like the flavor as is, but could see why some might want it sweeter. Personaly I don't like it so sweet.

I HATE oily frostings. This was light, fluffy, flavorful and melts in your mouth. Give it a try. You'll never go back.

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not a very good recipe, to much butter not enough sugar. So bad my son had to spit it out.