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French Buttercream Frosting

French Buttercream Frosting

Kristen Pontier

Kristen Pontier

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.)
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Reviews

CakeMadness!
97

CakeMadness!

11/10/2003

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, etc, put the frosting in the fridge (best in a stainless steel bowl) for about 20 minutes, then beat on medium for about 15 seconds - viola! However, if you have warm hands like me, you need to be able to work a little fast. Once finished, refridgerate cake until an hour before serving. Unless drastic temperature change, colors won't bleed and decorations retain shape. HINT: add just a tad bit more flour to the cream mixture.

BEACHBUM2
75

BEACHBUM2

11/11/2003

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 don't like artificial ingredients. However, the large amount of real butter was overwhelmed by the shortening. I'm going to try the recipe again but with only 3 tablespoons flour and with butter in place of some of the shortening. Also, I doubled the amount of vanilla. I would also add at least 1/2 cup more powdered sugar. The recipe is a great starting place, just needs a little refinement.

MIKENDREA
43

MIKENDREA

11/20/2005

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 to find something close. I think this is as close as I am going to get! I used regular butter (I did not have unsalted on hand) and butter flavored Crisco. There was enough to frost a 2 layer 8" round. It was smooth and creamy. It was not stiff enough to decorate with, unless whatever was not in the bag was put in the fridge. It was way too soft for flowers. I combined it with a regular shortening based buttercream for decorating. (I chose a basketweave on the sides and roses on top.) Thanks so much for a great recipe! P.S. It is wonderful on carrot cake. :)

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