Here is my recipe: www.sugarologie.com/recipes/french-buttercream Most traditional recipes of French buttercream use egg yolks - I like that I can use whole eggs so no need to find a use for all those extra egg whites. Also, I prefer the water-bath method because it's easier to manage and has no adverse effects on the final texture.
So this has the same method as Swiss meringue, but adds the yolks from the French method? That's absolutely genius. Did you name it after French buttercream because it has a more similar flavor or texture to French, despite the method being Swiss? I'm asking because I have friends who love the flavor of French buttercream, but it's easier to decorate with Swiss because of the texture.
Oh. My. God. Sorry to comment here again, but I made this buttercream and it was divine. It's gonna be my new go to. It spreads perfectly and it's so rich and delicious that I could literally eat it straight. It has the best aspects of both buttercreams. It's flavorful and rich like French meringue but not overpowering, and it spreads perfectly like Swiss meringue. Thank you!
@@2GoatsInATrenchCoathey uhh cuz you tried it, i wanted to ask if you used a thermometer? I don’t have one but i reallyyyyyy wanna make this, any tips?
Thank you for sharing this! The effort you put into making baking so accessible for so many is appreciated. I'm excited to give your recipe a try when I have time, and because your instructions are so clear, I expect success, even though I'm not experienced!
I just used your swiss meringue buttercream recipe for my husband's birthday this morning! Turned out amazing and he wants this to be our go to frosting now ❤
This is such funny timing! My sister just graduated last week, and she loves French buttercream, so I decided to make her cupcakes with French buttercream. I actually went to your blog to use your recipe but didn't see it on there yet. However, I saw your Swiss meringue buttercream recipe and was intrigued (having never made that type before), and I ended up making that one instead! It was lovely, and everyone who tried them was amazed at how light and marshmallow-y it was! Now that you've posted this one, I'll have to give a try as soon as possible 😊
Omgee, I love this. My favorite is SMBC but I do get tired of wasting some of the yolks that I can't use at the time of making that frosting so this is perfect!! I'm so glad I clicked on this short (I don't usually watch them). Now I have another buttercream to use. One that's even less sweeter than SMBC. Thanks... 👍
Mmm 😋 I 💕 watching you make buttercream. Most desserts are something I can't have. Best I can have is chia avocado pudding with a tiny bit of maple syrup. So you're channel and content is my guilty pleasure. 😊 TY.
Can I use just the yolks in the same weight of the eggs you’re using here? I’m trying to use the ones I get leftover after doing macarons, let me know when you get a chance, thank you pastry queen!!
Isnt French usually just the yolks? I usually make it with all the yolks I have left over after making Italian meringue buttercream. I have often wondered why one couldn't just use the whole egg to make buttercream, so you did answer that question.
I appreciate the science in your videos! What altitude are you at to get the eggs, sugar & water mixture to be 165 degrees F? I simply cannot (after trying) at 5,000 ft high in altitude!
I dont have a thermometer either. I just put it over the water bath and let it heat up for 5min until the sugar completely dissolves and its hot to the touch. Thats enough to cook the eggs. I do the same for Swiss meringue.
@@jeanettepanashe844 Oh so it's basically like when you do swiss meringue, when you check whether the sugar is dissolved or not! Thank you so much! What cakes/desserts would you recommend using this buttercream for?
@@lucyheartfilia2015 It tastes best for me with Red Velvet or a good Lemon cake. I like to fill the lemon cake with lemon curd and raspberry sauce so the French buttercream balances out that tartness. Then recently I added dark chocolate and used it to frost a chocolate cake. It tasted so rich which be a lot for some but I loved it.
LOVE this buttercream (probably my favourite-taste wise) but man, if you leave it out for at least 10 minutes, good luck smoothing it out because it won’t, no matter how much you beat it with your paddle attachment. 😂 you get lots of air bubbles on your cake. Such BS!! 😂
@@Morgan0912 the issue with raw cookie dough is actually the raw flour, not eggs. In the U.S. any eggs in processed products like packaged cookie dough are required to be pasteurized. Raw flour is a common source of salmonella but is not required to be pasteurized in the same way
The cooking over a double boiler was a process called pasteurization, which kills things like salmonella in the eggs. You can make edible cookie dough i using pasteurized eggs too, but most recipes are flourless because raw flour is a salmonella carrier as well
Here is my recipe: www.sugarologie.com/recipes/french-buttercream
Most traditional recipes of French buttercream use egg yolks - I like that I can use whole eggs so no need to find a use for all those extra egg whites.
Also, I prefer the water-bath method because it's easier to manage and has no adverse effects on the final texture.
So this has the same method as Swiss meringue, but adds the yolks from the French method? That's absolutely genius. Did you name it after French buttercream because it has a more similar flavor or texture to French, despite the method being Swiss?
I'm asking because I have friends who love the flavor of French buttercream, but it's easier to decorate with Swiss because of the texture.
Oh. My. God. Sorry to comment here again, but I made this buttercream and it was divine. It's gonna be my new go to. It spreads perfectly and it's so rich and delicious that I could literally eat it straight. It has the best aspects of both buttercreams. It's flavorful and rich like French meringue but not overpowering, and it spreads perfectly like Swiss meringue. Thank you!
@@2GoatsInATrenchCoathey uhh cuz you tried it, i wanted to ask if you used a thermometer? I don’t have one but i reallyyyyyy wanna make this, any tips?
@@yvaineho8332 I did not use a thermometer! just keep the mixture on the heat until all of the sugar dissolves and it's foamy. good luck!
@@2GoatsInATrenchCoat aww thank you so much for helping, virtual love from me to you 💕💕💕
Patiently waiting for that matcha buttercream recipe ! 🫣🫣
💚💚💚
I just want to declare that your inventions are a TECHNIQUE NOT A HACK.
🥰
Hack is a word for technique, words are ever changing
Thank you for sharing this! The effort you put into making baking so accessible for so many is appreciated. I'm excited to give your recipe a try when I have time, and because your instructions are so clear, I expect success, even though I'm not experienced!
I just used your swiss meringue buttercream recipe for my husband's birthday this morning! Turned out amazing and he wants this to be our go to frosting now ❤
I just love the way you present things. It's so nice and clear and precise!
Absolutely loving the usage of statistics in these recipes. Wow so informative and really educational!!!
This is such funny timing! My sister just graduated last week, and she loves French buttercream, so I decided to make her cupcakes with French buttercream. I actually went to your blog to use your recipe but didn't see it on there yet. However, I saw your Swiss meringue buttercream recipe and was intrigued (having never made that type before), and I ended up making that one instead! It was lovely, and everyone who tried them was amazed at how light and marshmallow-y it was! Now that you've posted this one, I'll have to give a try as soon as possible 😊
This was absolutely delicious! Tasted like Smbc but ultra rich and creamy! So good!
I hope to see this frosting series in a long form video its so interestinggg but i can always go back here
That chart is great! Thanks 😊
I made French buttercream when I made macarons. It was so delicious 😋
Missing your amazing videos…. You produce such useful content Adriana
Omgee, I love this. My favorite is SMBC but I do get tired of wasting some of the yolks that I can't use at the time of making that frosting so this is perfect!! I'm so glad I clicked on this short (I don't usually watch them). Now I have another buttercream to use. One that's even less sweeter than SMBC. Thanks... 👍
Thanks. Looks amazing. Does it hold well for flower piping and hot weather?
@@shusin1973 I don't know. I haven't made it yet. Sorry if my comment confused you...
Oh my apology, I wrongly put my comment underneath yours. Thanks for your reply anyway. ❤
I give the yolks to my dogs. 😂
Mmm 😋 I 💕 watching you make buttercream. Most desserts are something I can't have. Best I can have is chia avocado pudding with a tiny bit of maple syrup. So you're channel and content is my guilty pleasure. 😊 TY.
Thank you so much, I love your videos!!❤
I absolutely love your content
Looks delicious thanks for the recipes
Thank you for sharing your videos, ❤
Awesome! I'll have to try it. Thank you for sharing 💛
I LOVE your channel ♥️🍒♥️
This is similar to Pierre Hermé's buttercream recipe yummm !!!
Thanks for sharing!
Do you think you’ll do a full length recipe video with on this?
this looks delicious plus no waste ❤
Even without using the whole egg that doesnt mean you waste the other half
@@anai.7889 yep you can use the leftover for custards, lemon curd etc
Ahhhhmazing!
Greattttttt work ❤❤❤❤❤
Could you add icing sugar to the mix? Perhaps in the heating of egg and sugar stage? Would it increase the volume? Even just 1 or 2 cups
Here for the response☺️. I want my icing to be sweet as well as smooth and light.
If I make this I wanna switch out the vanilla with almond extract!
Can I use just the yolks in the same weight of the eggs you’re using here? I’m trying to use the ones I get leftover after doing macarons, let me know when you get a chance, thank you pastry queen!!
Isnt French usually just the yolks? I usually make it with all the yolks I have left over after making Italian meringue buttercream. I have often wondered why one couldn't just use the whole egg to make buttercream, so you did answer that question.
I appreciate the science in your videos! What altitude are you at to get the eggs, sugar & water mixture to be 165 degrees F? I simply cannot (after trying) at 5,000 ft high in altitude!
I want to try this, but i struggle enough with Swiss meringue buttercream. Italian is easy for me somehow though.
Strange question, but what would happen if you instead made a sugar syrup like in Swiss meringue? Would that change the result?
Okay this is genius like what the heck?
Too bad I don't have a candy thermometer but I will definitely be sending this video to those who have it
I dont have a thermometer either. I just put it over the water bath and let it heat up for 5min until the sugar completely dissolves and its hot to the touch. Thats enough to cook the eggs. I do the same for Swiss meringue.
@@jeanettepanashe844 Oh so it's basically like when you do swiss meringue, when you check whether the sugar is dissolved or not! Thank you so much!
What cakes/desserts would you recommend using this buttercream for?
@@lucyheartfilia2015 It tastes best for me with Red Velvet or a good Lemon cake. I like to fill the lemon cake with lemon curd and raspberry sauce so the French buttercream balances out that tartness. Then recently I added dark chocolate and used it to frost a chocolate cake. It tasted so rich which be a lot for some but I loved it.
@@jeanettepanashe844 Ooh, lemon cake 🍋 is such a good idea! Thanks!
How easy is it to smooth?
Is it as easy to smooth as swiss?
just as easy, yes. :)
Can i use it under fondant?
Hi. Can you please give us the ingredients measurement. Thanks. Would try and give feedback
I think I added too much butter in my frosting. How can I fix it?
Basically kewpie version of cream-
Am i avlble to add other flavors to these kinds of buttervrams such as orange extract?
Yes, just be careful with the amount , taste before you add more
LOVE this buttercream (probably my favourite-taste wise) but man, if you leave it out for at least 10 minutes, good luck smoothing it out because it won’t, no matter how much you beat it with your paddle attachment. 😂 you get lots of air bubbles on your cake. Such BS!! 😂
why can't you eat cookie dough, but frosting is okay to eat?? Just curious 😊
You’re cooking the eggs in this frosting recipe to a safe temperature, 165F. Honestly I’ve always eaten raw cookie dough and haven’t gotten sick tho
@@Morgan0912 the issue with raw cookie dough is actually the raw flour, not eggs. In the U.S. any eggs in processed products like packaged cookie dough are required to be pasteurized. Raw flour is a common source of salmonella but is not required to be pasteurized in the same way
The cooking over a double boiler was a process called pasteurization, which kills things like salmonella in the eggs. You can make edible cookie dough i using pasteurized eggs too, but most recipes are flourless because raw flour is a salmonella carrier as well
@Morgan for over 50 yrs I have very possibly eaten more Raw cookie dough than baked and I'm just fine
Can I lessen the sugar on this recipe? Or will it ruin the structure?
I am wondering this too. 😢
I love the French merengue butter cream. The recipes I've used call for egg yolks only. Is it a different taste using the whole egg?