Dominos French Buttercream Frosting Recipes

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FRENCH BUTTERCREAM FROSTING

This buttercream is great for icing cakes, and writing on them. It gets hard when refrigerated, so you have to let it come to room temperature before serving. You cannot make flowers with this recipe. I use this recipe every time I make birthday cakes for my family.

Provided by Kristen Pontier

Categories     Desserts     Frostings and Icings     Buttercream

Yield 12

Number Of Ingredients 7



French Buttercream Frosting image

Steps:

  • Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool.
  • In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.
  • Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes.
  • Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)

Nutrition Facts : Calories 333.7 calories, Carbohydrate 22.2 g, Cholesterol 54.3 mg, Fat 27.6 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 14.1 g, Sodium 6.1 mg, Sugar 19.7 g

1 cup unsalted butter
½ cup shortening
2 cups confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon butter flavored extract
½ cup heavy whipping cream
4 tablespoons all-purpose flour

DOMINO'S FRENCH BUTTERCREAM FROSTING

Make and share this Domino's French Buttercream Frosting recipe from Food.com.

Provided by CookinwithGas

Categories     Dessert

Time 15m

Yield 4 cups

Number Of Ingredients 8



Domino's French Buttercream Frosting image

Steps:

  • Combine granulated sugar, water, cream of tartar and salt in a saucepan; cook and stir until sugar melts.
  • Cook WITHOUT stirring until syrup reaches 260° on candy thermometer; Wash down sugar crystals from side of pan with wet brush.
  • Beat egg whites until stiff; add syrup slowly; beat 3 min.; on low speed, beat in confectioners' sugar.
  • Cool; fold in vanilla and butter.
  • For chocolate frosting: beat in 4 squares of unsweetened baker's chocolate that has been melted and cooled.

Nutrition Facts : Calories 627.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 210.4, Carbohydrate 130.4, Sugar 129.7, Protein 3.7

2 cups granulated sugar
1/2 cup water
1/4 teaspoon cream of tartar
1/8 teaspoon salt
4 egg whites
1 cup confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons butter, soft

FRENCH MERINGUE BUTTERCREAM

Provided by Duff Goldman

Categories     dessert

Time 20m

Yield about 4 pounds of buttercream (enough to ice a 3-tier cake)

Number Of Ingredients 3



French Meringue Buttercream image

Steps:

  • Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
  • Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
  • Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.

10 egg whites
15 ounces sugar
2 1/2 pounds unsalted butter, at room temperature

FRENCH BUTTERCREAM FROSTING

A very rich, light icing. Once you use this style of buttercream icing, you will never go back to the old standard.

Provided by Leta8076

Categories     Dessert

Time 30m

Yield 1 1/2 lb

Number Of Ingredients 6



French Buttercream Frosting image

Steps:

  • Combine the sugar and water in a saucepan.
  • Bring to a boil while stirring to dissolve the sugar.
  • Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
  • As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
  • Continue to beat until the mixture is completely cool and the yolks are very thick and light.
  • Whip in the butter a little at a time.
  • Add it just as fast as it can be absorbed by the mixture.
  • Beat in the vanilla.
  • If the icing is too soft, refrigerate it until it is firm enough to spread.
  • Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
  • Blend with about one quarter of the buttercream, then blend this mixture into the rest.
  • For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.

8 ounces sugar
2 ounces water
3 ounces egg yolks
10 ounces butter, softened
3/4 teaspoon vanilla
3 ounces sweet chocolate or 1 1/2 ounces unsweetened chocolate (optional)

BUTTERCREAM FROSTING

Make and share this Buttercream Frosting recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 15m

Yield 3 1/2 cups

Number Of Ingredients 5



Buttercream Frosting image

Steps:

  • BEAT butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating until light and fluffy.
  • Add milk, beating until spreading consistency. Stir in vanilla.

Nutrition Facts : Calories 1491.6, Fat 53.7, SaturatedFat 33.9, Cholesterol 142.7, Sodium 387.6, Carbohydrate 259.4, Sugar 254, Protein 1.3

1 cup butter, softened
1 (2 lb) package powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
food coloring (optional)

FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING

The difference between French vanilla flavor and traditional vanilla flavor resides in the fact that French vanilla is said to resemble the flavor of a rich French vanilla custard. This cake uses similar ingredients to that custard to achieve a true French vanilla flavor without artificial ingredients.

Provided by Kim

Categories     Yellow Cake

Time 2h30m

Yield 10

Number Of Ingredients 18



French Vanilla Cake with French Vanilla Buttercream Frosting image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
  • Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
  • Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
  • Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
  • Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
  • While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
  • When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
  • Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
  • Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

Nutrition Facts : Calories 766.5 calories, Carbohydrate 96.6 g, Cholesterol 201.7 mg, Fat 40.7 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 24.9 g, Sodium 307 mg

2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
⅛ teaspoon ground nutmeg
1 ¼ cups white sugar
¾ cup unsalted butter, softened
3 large egg yolks, at room temperature
2 large eggs, at room temperature
1 (7 inch) vanilla bean
2 teaspoons pure vanilla extract
¼ teaspoon almond extract
¾ cup whole milk, at room temperature
½ cup sour cream, at room temperature
⅓ cup heavy cream
1 cup unsalted butter, softened
4 cups sifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt

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