French Buttercream Frosting

French Buttercream Frosting

120

"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."

Ingredients

{{adjustedServings}} servings 334 cals
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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

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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

120
  1. 141 Ratings

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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, ...

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 d...

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 t...