French Buttercream Cookies Recipe with tinted dough and sugar crystals. (2024)

FAQs

Does French buttercream need to be refrigerated? ›

Since French buttercream is egg yolk based, it does have to be refrigerated. It can be left out for a few hours, but should be refrigerated overnight. French buttercream can also be refrigerated for up to a week and frozen for up to 3 months.

Troubleshooting the Texture

Buttercream is the least mysterious recipe to troubleshoot. If it's soupy or thin, it's too hot. If it's curdled or greasy, it's too cold. Either problem is easily solved by warming or cooling the buttercream, so there's never any reason to panic or despair.

Taste: easily adaptable to any flavor you wish to give it. As vanilla buttercream, it is rich and tastes like custard. Piping: great for spreading and piping simple borders. It can be used for piping roses, but they will require plenty of refrigeration after piping to ensure they don't melt or get too soft.

French buttercream is a gorgeously smooth, velvety, rich buttercream. Because it's made with an egg-yolk foam (i.e., pâte à bombe), it naturally has a bright yellow color and a higher fat content than Swiss or Italian buttercream, which are both made with egg whites.

Rich and creamy, French buttercream has a taste and consistency similar to custard or pastry cream. Made using pasteurized egg yolks and sugar, this buttercream is not as sweet as traditional American buttercream and makes a great topping for a dark chocolate cake.

If you've made a meringue-based buttercream, like Swiss, Italian, or French, you can thicken it slightly by adding a bit more butter, but a lot of the time chilling it down for a bit so that the existing butter in the recipe can firm up is all it takes to thicken.

German Buttercream frosting uses butter and a rich, yet simple vanilla custard to create a silky, melt-in-your mouth frosting perfect for sheet cakes and cupcakes. Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years.

Yes, this is absolutely correct. The longer you beat, the more air you incorporate in your buttercream, thus, it will have lots of holes or air-pockets, it will also make the colour lighter. If you will use your buttercream primarily for filling or maybe as simple swirls, then this is ok.

Swiss meringue buttercream is probably the most standard buttercream for pastry professionals. It is incredibly smooth, making it an extremely popular choice for icing cakes. Compared to American buttercream, it has a much stronger butter flavor, but is considerably less sweet.

French buttercream is made using egg yolks, hot sugar that is boiled to the 'soft ball stage', and butter as it's main ingredients. The use of egg yolks results in an incredibly creamy, custard like buttercream that your taste buds are going to love!

What are the pros and cons of French buttercream frosting? ›

Pros: This frosting is every butter lover's dream, silky and smooth with a rich flavor. French buttercream works well as a cake filling or as a soft buttercream finish. Cons: French buttercream is a very soft frosting, so it doesn't work well if you're looking to achieve sharp corners or pipe details.

You can keep buttercream frosting on the counter for about three days. Though it contains perishable ingredients, the high sugar content keeps it from going bad immediately. After about 72 hours, you'll need to refrigerate it.

So, does cream cheese frosting need to be refrigerated? Absolutely yes, and that goes for store-bought and homemade cream cheese frosting.

Always refrigerate any cake with a frosting that contains eggs or egg whites, or one that has whipped-cream frosting or any type of filling — be it whipped cream, custard, fruit or mousse.

In general, American buttercream can last for days out of the fridge but can be refrigerated to prolong freshness. Other buttercreams that contain eggs, whipped cream, or cream cheese, should not be left at room temperature for long periods of time.