Best 3 Vanilla French Buttercream Recipes

Indulge in the delectable world of French buttercream, a staple in the pastry chef's repertoire. This luscious, velvety frosting, celebrated for its smooth texture and rich flavor, elevates cakes, cupcakes, and pastries to new heights.

Discover the classic Vanilla French Buttercream, an enduring favorite that complements any dessert with its delicate sweetness.

For those seeking a touch of sophistication, the Chocolate French Buttercream adds a rich, indulgent twist, while the Salted Caramel French Buttercream tantalizes the taste buds with its irresistible blend of sweet and salty.

If citrusy brightness is your preference, the Lemon French Buttercream brings a burst of freshness, while the Coffee French Buttercream offers a delightful aroma and subtle coffee flavor.

For a touch of elegance, the Swiss Meringue Buttercream boasts a silky smooth texture and glossy finish.

Let's cook with our recipes!

FRENCH BUTTERCREAM

French Buttercream image

French buttercream may not be as popular as the Italian or Swiss variety, but it is just as light and creamy. Plus, it is richer and a deeper shade of pale yellow from extra egg yolks. It makes a great cake filling and frosting.

Provided by Food Network Kitchen

Categories dessert

Time 40m

Yield about 4 cups

Number Of Ingredients 5

Ingredients

2 large eggs plus 6 large egg yolks
1 1/2 cups sugar
Pinch kosher salt
12 ounces (24 tablespoons) unsalted butter, at room temperature, cut into 1-inch pieces
1 teaspoon pure vanilla extract

Steps:

Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.

VANILLA BUTTERCREAM FROSTING

Vanilla Buttercream Frosting image

For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)

Provided by Betty Crocker Kitchens

Categories Dessert

Time 10m

Yield 12

Number Of Ingredients 4

Ingredients

3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

Steps:

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g

FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING

French Vanilla Cake with French Vanilla Buttercream Frosting image

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

Ingredients

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

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

Tips:

Use unsalted butter: This will allow you to control the amount of salt in your buttercream.
Bring the butter and cream cheese to room temperature before starting: This will make them easier to mix together and will result in a smoother buttercream.
Use a stand mixer or hand mixer on low speed: This will help to prevent the buttercream from becoming too airy and fluffy.
Add the vanilla extract and salt gradually: This will help to ensure that the flavors are evenly distributed throughout the buttercream.
If the buttercream is too thick, add a little milk or cream: A tablespoon at a time, until it reaches the desired consistency.
If the buttercream is too thin, add a little more powdered sugar: A tablespoon at a time, until it reaches the desired consistency.
Use the buttercream immediately or store it in the refrigerator for up to 2 weeks: Bring to room temperature before using.

Conclusion:

Vanilla French buttercream is a delicious and versatile frosting that can be used to decorate cakes, cupcakes, and other desserts. It is easy to make and can be customized to your liking. With a few simple tips, you can create a smooth, creamy, and flavorful buttercream that will make your desserts look and taste amazing.