Comments on: French Buttercream Icing

By: Baking Project | French buttercream

Baking Project | French buttercream — Thu, 04 Nov 2010 14:48:02 +0000

[...] type, whereby we mix icing sugar with butter. This type of buttercream is suitable for piping. French buttercream (bc) on the other hand, is usually used as filling for cakes. This is because of its very rich [...]

By: Booker Bray

Booker Bray — Fri, 05 Mar 2010 05:33:35 +0000

thanks

By: Miri

Miri — Sun, 21 Jun 2009 05:56:03 +0000

I believe a “true” French buttercream is made with yolk only, but I’ll have to do some research. The addition of lavender extract to your recipe sounds delightful!

By: imwendek

imwendek — Wed, 07 Jan 2009 04:11:00 +0000

Hi~~~ I recently made some French Buttercream…Thanks for the tip on storage…the recipe I used called for the whole egg??…at least I guess so didn’t say anything about using just the whites…it was great…wonder if it can still be frozen??…i used a 1/4 t. of lavender extract…and it was outta this world……