Easy French Buttercream Recipe

Рет қаралды 101,686

Күн бұрын

This creamy, custardy French buttercream made with egg yolks pipes beautifully and is so delicious you'll be making it over and over! This buttercream uses egg yolks to make a custard-like frosting that’s so good you’ll hardly believe it! The closest thing I might compare it to is custard or pastry cream, but because of the butter, it’s stable and you can use it to pipe with very sharp definition. This easy French buttercream recipe can be doubled or even tripled if you want to make more for a large cake or big batch of cupcakes.
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Пікірлер: 131

@dontwanttodance Ай бұрын

I really think it's fantastic that you didn't edited the video to make it seem like the texture was perfect from the get-go. You showed it, explained what went wrong AND how to fix it. This is what a respectable teacher should do, really appreciate the honesty.

@mayjan74 Ай бұрын

He shows when things go wrong so he can teach you how to correct them. He's an amazing teacher.

@smith452011 Ай бұрын

I so agree….totally awesome guy!!!😊

@daughteroftheblackmadonna8936 Ай бұрын

My oldest sister was a self taught French pastry chef. When she would have big orders, I would help her. French buttercream was the first thing I learned to do. This brings back memories.❤️

@KiraRagged Ай бұрын

I love this style but I learned to make it a "cheater" way where you do it by the same method as swiss where you skip the water and just put the yolks and sugar into a double boiler and heat and beat until the sugar is completely dissolved and the mixture feels smooth then proceed as normal. Sooo much easier than temping and messing with hot syrup and it turns out fantastic!

@nancynelosn5830 Ай бұрын

Yes, this is lovely I went to culinary school for pastry arts and we made this all the time. You are such a great teacher. You make everything so approachable.

@amyspeers8012 Ай бұрын

I live in SW France. My local boulangerie/patisserie makes this. They use them in fruit tarts and it’s delicious.

@kimberry753 Ай бұрын

C’est de la crème pâtissière ?

@aureliefavennec939 Ай бұрын

Non, c'est de la creme au beurre qu'on trouve le plus souvent dans les buches de noel

@kimberry753 10 күн бұрын

@@aureliefavennec939 oh je comprend maintenant. Merci

@mimigrabner4486 Ай бұрын

That little spoon is so cute.

@hunterrost8882 Ай бұрын

Bro you literally have the best recipes out there😂Love watching your videos❤

@Princesss93 Ай бұрын

I was literally just on your website looking at the easy buttercream recipe as I got this notification! Ahh, I think it’s a sign to use this one instead! 💕💕

@alescuzyehhh Ай бұрын

what a coincidence that happened to me before too XDD

@Princesss93 Ай бұрын

@@alescuzyehhhit’s a sign! lol

@jaxoneason4470 Ай бұрын

@@Princesss93you should try his Swiss meringue buttercream too! It’s super simple and similar process to the French frosting. In my opinion I think it’s more simpler than the French but does take a long time for the meringue to cool down to room temp. Also the color is always super white! 😀

@alescuzyehhh Ай бұрын

@@jaxoneason4470 :00 i might try it out too ahah thank you!

@jaxoneason4470 Ай бұрын

@@alescuzyehhh 👍😀

@FactsMogul Ай бұрын

Love your recipes, they always come out perfect! Could you do a brown butter Chocolate Chip Cookie Recipe? Anyone Agree? ⬇️

@alisa2628 Ай бұрын

I have a recipe I’m happy to share! I use a food scale for the perfect batch every time. Ingredients: 1 stick butter unsalted 116 g white sugar 107 g light brown sugar 1 tsp vanilla extract 1 egg room temp 213 g flour 1/2 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt 1 dark or 70% cacao chocolate bar cut into small chunks 1/4 -1/2 cup mini semi sweet chocolate chips Steps: 1) in a saucepan, heat butter over medium heat stirring every couple minutes. Let it brown. You’ll see brown speckles on the bottom of the pan start to form, once you have a beautiful dark color and nutty aroma, remove from heat and allow to cool. 2) preheat oven to 375 (or skip if preparing ahead of time) 3) in a mixing bowl, combine your cooled brown butter, white and brown sugar. Use a stand mixer or electric hand mixer to beat them together until fully combined and creamy. 3) add vanilla extract and egg. Beat again until fully combined. Be sure to scrape the bowl halfway to ensure it’s fully mixed. 4) In a separate bowl combine your dry ingredients (flour, baking soda, baking powder, and salt) and whisk together so they are fully mixed. 5) add 1/2 the dry ingredients from that bowl to your bowl with the wet ingredients and mix together a little before adding the rest of the dry ingredients into your bowl. 6) mix together the dough until it’s the flour mixture is no longer visible. Be careful not to over mix, as this can lead to a less soft and more chewy cookie. 7) add on chocolate chunks and chips and give one final mix 8) line baking sheet(s) with parchment paper 9) scoop 1-2 tbsp of dough and roll into ball. And place onto baking sheet 10) Optional but IMO very important: CHILL COOKIE DOUGH AT LEAST 30 minutes. (I usually chill overnight) this will allow more flavor for your cookies to develop 11) bake for 9-12 minutes (depending on your oven). Look for edges of cookie BARELY starting to brown. Remove from oven 12) optional: immediately out of the oven shape cookies with a cookie cutter to be perfectly round and top with flaky sea salt. Allow to cool for 5 minutes and enjoy!

@misstee101 Ай бұрын

Thanks

@FactsMogul Ай бұрын

@@alisa2628I may try that in the future. Thanks!

@SavoryExperimentsCooking Ай бұрын

Love all of your tips and tricks, John!

@RadOnion48 Ай бұрын

Perfect really going to make this!

@rabbitport Ай бұрын

i love buttercream frosting, gotta try this!

@loripretti843 Ай бұрын

Great Recipe!!! Thank you so very much for sharing it with us!!! God Bless Us All!!!

@aquiem5339 Ай бұрын

Just got your book Preppy Kitchen and I LOVE ❤️ it !!!

@davinajuma8381 Ай бұрын

Just what I needed thank you

@tomobrien9483 Ай бұрын

Looks amazing.

@mmakomanyatja5213 Ай бұрын

Shooo that's so easy to make my friend thank you so much now I know how to make it stay bless with you family ND much appreciated everything you do

@KristineWahl-ft9qj Ай бұрын

I need this buttercream in my life!

@chickeneggie0 Ай бұрын

need this right now !!

@shirleylarose4038 Ай бұрын

Thanks John, I love all your creativities, I enjoy looking at your videos ❤😂🎉from Canada with love and respect 🙏

@dianadambrosio1 Ай бұрын

You .. are fantastic John. Long, long time fan of yours. Because you scientifically understand all of the candy stages of why sugar does what it does and how it will affect the buttercream, etc. But you make it approachable , as so many people here have said. I want to make this. And I think that's why you are so successful as you actually cause people to create and bake. ❤

@bap8195 Ай бұрын

I love your channel.❤️You cook with love and it shows🙂

@MiScusi69 Ай бұрын

I'll try this!

@alexfav2342 Ай бұрын

I love your channel! 😄 I learn alot and you make it easy 🤗

@nnamaste9 Ай бұрын

It looks so delicious recipe😍😍

@user-nv9hz9ip1m Ай бұрын

Fantastic! 😊❤

@jamawilliams1577 Ай бұрын

I tried the blueberry cobbler recipe it was wonderful ❤

@maryamzizi2023 Ай бұрын

Great video John😊😊

@andreaf5497 Ай бұрын

John, I love watching your videos, and I love the way you explain things. You brighten my day. By the way, I also measure vanilla extract with my heart. ❤😂

@lachauntiswashington231 Ай бұрын

Looks good 👍 👌 😋

@normaescobar9264 Ай бұрын

I love you recipe’s

@damned_1 Ай бұрын

I can’t wait to try this! I’m wondering if it’ll hold up well on a hot day? Thanks’ 🫶🏼🫶🏼

@liamkaimedrano1777 Ай бұрын

Thumbs up before watching.

@ruthgwyther5933 Ай бұрын

Just found your site. Love your presentation. Im hoping my Mac’s and filling will finally be successful

@SharonBarter Ай бұрын

Omg yummy

@Dilip_Chef.15 Ай бұрын

Wow amazing

@PreppyKitchen Ай бұрын

Thanks a lot 😊

@Dilip_Chef.15 Ай бұрын

Welcome

@joao-fm5fj Ай бұрын

Every time I make this I get this texture. What I do that always fixes it is to switch to the paddle attachment. After 5-10 min it is all back together and super smooth!

@ginathomas7813 Ай бұрын

Thanks to John, I got it right 1st time. He's taught me so much related to baking. My first ever successful cake (with icing) was during lockdown following Preppy Kitchen on YT.

@abyssal_phoenix Ай бұрын

The idea to use it in a tart sounds interesting! I remember having used a kind of cream in a pear tart. I used it a a bottom layer and put boiled pears cut in 8s on top. I forgot what i used though,

@user-hr4nb2ru4i Ай бұрын

PLEASE YOU NEED TO MAKE A VIDEO OF AN ALMOND CROISSANT

@harveybrownstoneinterviews8980 Ай бұрын

Looks terrific. Can it be made with chocolate?

@BLTkitchen Ай бұрын

"My cooktop is like a dragon's mouth" HAHA amazing 🤣

@NW-lv9gb Ай бұрын

I'm definitely gonna try this. I've also just discovered ermine buttercream, which is not so sweet

@Sanity_Faire Ай бұрын

4.5 Million subscribers! Wow wow!!!

@Sanity_Faire Ай бұрын

American buttercream is sooo heavy

@karinasanchez3285 Ай бұрын

🫶🏻✨🌼 thanks John👍

@zaza7594 Ай бұрын

Pate à bombe is the eggs whisked with the sugar syrup if I remember correctly :) also your pronunciation was quite good !

@mikaylababjac9585 Ай бұрын

Something that I've learned from making buttercreams is to have a hairdryer on standby. Because, you can control the temperature easier and save the buttercream!❤😅

@jesusjesus1083 Ай бұрын

I love all your recipes.. where can I get your book. Watching from HongKong

@spacebar9733 Ай бұрын

So pretty 🥹

@thebest41or2 Ай бұрын

I love cakes coated with butter cream. But John, can we add cocoa or colorants to it? And if yes, at what stage should i do that? Chocolate maybe?!! 😊

@YouTube_Staff Ай бұрын

Can you use this as macaron filling?

@beckycabrera8053 Ай бұрын

At first I was wondering if this can be used as a filling in a layer cake. I was glad to hear it can be. However, is there a possibility it could break down and become really thin or liquify? Will it hold its stiff consistency?

@rosafichera8283 8 күн бұрын

If you make Laska the Chinese soup, could you send a text of the recipe please, John. I look forward hearing from you soon. Thank you, Yours sincerely. Rosa.😊

@6733hbr1 Ай бұрын

I wish you would have released this video AFTER I'm done with my low calorie diet...LOL. I will definitely try this recipe even tho it seems a bit fussy.

@nimcokeyse383 Ай бұрын

Thank yuo 🌹🌹🌹🌹👍👍👍

@BakaKageyamaBaka Ай бұрын

Would this be stable enough for a humid climate?

@chilichillington Ай бұрын

Quick question, what cake pans do you use for baking? I'm looking for them but I get steered away when I look at the bad reviews 😅

@leem153 Ай бұрын

Can this be made into chocolate buttercream or a lemon flavor???

@princessladypirate Ай бұрын

cool

@carollovell3457 Ай бұрын

Wow, this is very similar to Italian buttercream. Egg yolks instead of egg whites! Otherwise, same process! So true the part where you have to wait til the hot sugar and egg mixture cools before adding butter. Hardest part is the wait but so necessary. If you don't wait, it turns to soup and can be hard to fix.

@esraamaher4637 Ай бұрын

روعه

@claudiacruz2381 Ай бұрын

Hello John 👋 😊

@TsukiyoTenshi Ай бұрын

I don't usually make frosting often simply because I don't have a reason to. But, I feel like I confusing the two types, is Italian Meringue the one that's a bit more stiff? Or is that the French type? Maybe Swiss? And when I say stiff I mean that it'll hold a structure together, but definitely not american buttercream.

@jennifermckenzie14 Ай бұрын

Can you make this with a handmixer?

@DeborahPillay-mi1co Ай бұрын

Can you change the colour and if so how?

@soniaalecu8256 Ай бұрын

I wanna learn to make sweets......BUT i also wanna loose weight 💀

@rickm5271 Ай бұрын

I like to give away my creations and make my friends gain the weight 😂😂

@soniaalecu8256 Ай бұрын

Good ideea

@jamilyribeiro7739 Ай бұрын

Can I put some color in there?

@hussainaqureshi2636 Ай бұрын

Hi preppy, this my hardly request plzz add description box for ingredients

@yulisa9863 Ай бұрын

Is it super sweet?

@APisMe Ай бұрын

I've made this before to frost a loaf of peach bread I made

@nagham697 Ай бұрын

❤❤❤

@laneramsey488 Ай бұрын

Can you make different flavors

@samph5 5 күн бұрын

The end product just looks like spreadable butter. Maybe we can just dump the powdered sugar and butter. Mix in the mixer. Then the yolks and flavoring. Then spread with a knife for a cake inside filling. Would that work? The water and the stove is too much for a beginner

@HygaJnahi-fk6vw Ай бұрын

الطاهي الانيق..😊

@user-xy4mq2fo9t Ай бұрын

Preppy Kitchen can you provide me a list of mistakes in French buttercream

@Ed-pu6nb Ай бұрын

😊

@diegoparga9324 Ай бұрын

Q: Can you add color to it? At what step of the process would you do that?

@preservedmoose Ай бұрын

It’s great that you are using SI but Fahrenheit? 🤔

@mihrimah15 Ай бұрын

❤❤

@PreppyKitchen Ай бұрын

thanks so much!

@CookingwithKitchenQueen-wp6co Ай бұрын

Waoooo

@PreppyKitchen Ай бұрын

Thank you!

@musicgirl8152 Ай бұрын

❤❤😋

@farahnaz-cb2es Ай бұрын

How safe is it to eat raw yolks?

@kathydonaldson863 12 күн бұрын

The hot sugar syrup heats the yolks to a safe temperature. They're effectively cooked, but since you add them slowly, they don't scramble.

@PerriePhillips Ай бұрын

🧁Delicieux !

@Bing903 Ай бұрын

First to like. I will I could send you my angel cookies. Been making them for thirty years.

@PreppyKitchen Ай бұрын

Sounds delicious!

@Bing903 Ай бұрын

Second to like. Wish I could make you my angel cookies. Big big love cookies 😇😇😇😇😇😇

@marykaras2353 Ай бұрын

Sounds very temperamental. I would probably mess this up royally.

@Kenya.Kay.MBA... Ай бұрын

4:45 I'm the lunatic that would be freaked out about the recipe not being perfect because the sugar is hard on the sides of the bowl and not IN the recipe.😮😂

@user-wy5fq9ku8v Ай бұрын

ПРИВЕТ!!! ПРОСЬБА ГДЕ МОЖНО СМОТРЕТЬ РЕЦЕПТ НА РУССКОМ ЯЗЫКЕ?

@user-xy4mq2fo9t Ай бұрын

3:43 Preppy Kitchen Why is going past the temperature range a cooking mistake

@youtubehatesus2651 Ай бұрын

absolute decadence

@user-xy4mq2fo9t Ай бұрын

3:21 dragons mouth

@misstee101 Ай бұрын

French Buttercream calls for egg yolks while Swiss Buttercream calls for egg whites.

@KP-nx8lo Ай бұрын

Which of the buttercreams is the LEAST sweet? American buttercream is way too sweet for me!

@user-xy4mq2fo9t Ай бұрын

3:21 preppy Kitchen why does cooktop look like a dragons mouth

@TDAEON Ай бұрын

Be careful with hot sugar. It's like napalm on the skin and the burns are awful.

@visabel92 Ай бұрын

I will use this recipe just to eat it from the bowl afterwards. Shame? Never heard of her.

@cooneywi Ай бұрын

You are very expressive with your hands. Do you ever accidently nick yourself when you are holding a knife and talking?

@stephaniemielke6741 Ай бұрын

Imagine doing all that whisking hand! 🥵

@BPBeckford Ай бұрын

Aka cholesterol frosting 🥲

@lbee8247 17 күн бұрын

The body needs cholesterol.

@randyhaight7202 Ай бұрын

Yeah, but. Uncooked egg yolks. I can't do it.

@Mrsakris Ай бұрын

They’re not uncooked after adding the hot sugar syrup. The hot sugar heats and cooks the egg yolks to a very safe point. Look at that temp he shows the sugar! It’s hot! Do a lookup of the safety of this type of buttercream. It’s very safe.

@randyhaight7202 Ай бұрын

@@Mrsakris Nope. French buttercream = uncooked eggs. The fact that you think otherwise is why I don't do potlucks.

@Mrsakris Ай бұрын

@@randyhaight7202 Whatever makes you happy, dude!