Introducing one of my new favorite frosting recipes – French Buttercream! This recipe is from my newly released book, ‘The European Cake Cookbook’. You’ll find this recipe used throughout the book! If you’ve never tried making and using this version of buttercream, you’re in for a real treat! It’s silky smooth, luscious, flavorful and it holds its shape perfectly! It’s a less-sweet alternative for regular buttercream and can be used for cakes and cupcakes! This recipe will frosting 24 cups or a two layer, 8-inch cake.
Watch my video recipe for step-by-step details on the buttercream!
The beauty of this recipe is you can create an endless variety of flavors! For this video recipe, I created a coffee-chocolate version for my ‘Chocolate Coffee Cake’ (also from the cookbook!), using melted chocolate and coffee emulsion. This recipe will work great with white chocolate or simply add any type of flavoring such as caramel/dulce de leche, vanilla, lavender oil or even strawberry emulsion!
Make sure to get a copy of my new cookbook here! It’s available online on amazon.com and also in-stores, like Barnes&Noble! This cookbook contains 65, all-new cake recipes that are perfect for any occasion!
Enjoyed this recipe? Use this handy pinboard to save it to Pinterest!
My ‘Chocolate Coffee Cake’ is made with chocolate cake layers and a coffee-flavored custard. Watch these video recipes for more instructions.
Perfect Chocolate Layers: https://tatyanaseverydayfood.com/recipe-items/perfect-chocolate-cake/
Vanilla Custard Recipe: https://tatyanaseverydayfood.com/recipe-items/vanilla-custard-buttercream/
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
Get a candy thermometer to make sure the sugar syrup reaches the right temp.
I love my classic KitchenAid stand mixer – a must in every kitchen!
Use these jumbo cake decorating tips to garnish any cake.
And this Ateco cake turntable makes cake decorating a breeze.