↞ recipe box start page
Category: Frostings/Glazes/Fillings/Toppings
Prep Time: Cook Time: Total Time:
6 large egg yolks
1 1/2 cups sugar
1/3 cup water
1 tbsp light corn syrup
1/2 cup butter softened
1/2 tbsp vanilla extract
1 to 2 cups confectioners sugar
Place the egg yolks in the bowl of your stand-type mixer. With the whip attachment, start the egg yolks beating. Continue to whip the egg yolks until they are thick and lemon colored.
While the egg yolks are whipping, mix the sugar, water, and corn syrup in a heavy saucepan. Bring to a boil while gently stirring occasionally. Continue cooking until it boils and then reaches 240 with your candy thermometer.
With the whip turning through the egg yolks, slowly pour the hot syrup into the yolks without letting the syrup drip onto the whip. Do not let the syrup cool before adding it to the syrup.
Continue beating until the mixture is completely cool. (If the frosting is too warm, the butter will melt when added.) After the frosting has nearly cooled, whip in the soft butter a third at a time. Add the vanilla. Set the frosting aside and let it continue to cool for about an hour.
At this stage, you can use the frosting as a vanilla filling for pastries or cakes. It is likely too soft for frosting purposes. For frosting, whip in enough confectioners sugar to reach the desired buttercream consistency.
NOTE: French Vanilla Cream Frosting is a very smooth and light variation of buttercream frosting. It is a really neat, custard-like frosting that uses egg yolks as the primary fat instead of butter or shortening.
The egg yolks give the frosting a pale, creamy yellow color. Since this is a cooked frosting, it takes a little more work than an uncooked buttercream frosting but it is worth it.
This is a smooth, delicate frosting. It matches best with delicately flavored cakes and is perfect for a white cake.
view more member recipes
FRENCH VANILLA CREAM FROSTING
view my recipes
print
save
Category: Frostings/Glazes/Fillings/Toppings
Prep Time: Cook Time: Total Time:
6 large egg yolks
1 1/2 cups sugar
1/3 cup water
1 tbsp light corn syrup
1/2 cup butter softened
1/2 tbsp vanilla extract
1 to 2 cups confectioners sugar
Place the egg yolks in the bowl of your stand-type mixer. With the whip attachment, start the egg yolks beating. Continue to whip the egg yolks until they are thick and lemon colored.
While the egg yolks are whipping, mix the sugar, water, and corn syrup in a heavy saucepan. Bring to a boil while gently stirring occasionally. Continue cooking until it boils and then reaches 240 with your candy thermometer.
With the whip turning through the egg yolks, slowly pour the hot syrup into the yolks without letting the syrup drip onto the whip. Do not let the syrup cool before adding it to the syrup.
Continue beating until the mixture is completely cool. (If the frosting is too warm, the butter will melt when added.) After the frosting has nearly cooled, whip in the soft butter a third at a time. Add the vanilla. Set the frosting aside and let it continue to cool for about an hour.
At this stage, you can use the frosting as a vanilla filling for pastries or cakes. It is likely too soft for frosting purposes. For frosting, whip in enough confectioners sugar to reach the desired buttercream consistency.
NOTE: French Vanilla Cream Frosting is a very smooth and light variation of buttercream frosting. It is a really neat, custard-like frosting that uses egg yolks as the primary fat instead of butter or shortening.
The egg yolks give the frosting a pale, creamy yellow color. Since this is a cooked frosting, it takes a little more work than an uncooked buttercream frosting but it is worth it.
This is a smooth, delicate frosting. It matches best with delicately flavored cakes and is perfect for a white cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Vanilla Bean Cream Cheese Frosting
by sgre52160
2 sticks (1 cup) unsalted butter, room temperature 1 package (8 ounces) cream cheese 2 teaspoons vanilla extract 1/2 vanilla bean, seeds scraped out 5 cups powdered sugar Using an electric
by sgre52160
2 sticks (1 cup) unsalted butter, room temperature 1 package (8 ounces) cream cheese 2 teaspoons vanilla extract 1/2 vanilla bean, seeds scraped out 5 cups powdered sugar Using an electric
Macadamia Nut Cookies With Vanilla Cream Frosting
by ICOOK2
Ingredients 1 cup butter, softened 3/4 cup sugar 3 egg yolks 2 teaspoons vanilla 2-1/4 cups all-purpose flour 3 slightly beaten egg whites 2 cups finely chopped macadamia
by ICOOK2
Ingredients 1 cup butter, softened 3/4 cup sugar 3 egg yolks 2 teaspoons vanilla 2-1/4 cups all-purpose flour 3 slightly beaten egg whites 2 cups finely chopped macadamia
French Cream Frosting
by sgre52160
1 cup milk 1/4 cup flour 1/2 cup butter-flavored vegetable shortening 1 stick margarine 1 cup sugar 1 tsp vanilla extract Place the milk and flour in a small saucepan and cook, stirring, over
by sgre52160
1 cup milk 1/4 cup flour 1/2 cup butter-flavored vegetable shortening 1 stick margarine 1 cup sugar 1 tsp vanilla extract Place the milk and flour in a small saucepan and cook, stirring, over
Vanilla Frosting
by charlene8819
1 cup shortening 2 tsp salt 8 tsp vanilla 12 cup confectioners' sugar, sifted after measuring 1 cup milk Combine shortening, salt, vanilla and about 1/2 of the sugar. Add milk and remaining su
by charlene8819
1 cup shortening 2 tsp salt 8 tsp vanilla 12 cup confectioners' sugar, sifted after measuring 1 cup milk Combine shortening, salt, vanilla and about 1/2 of the sugar. Add milk and remaining su
view more member recipes
related CDKitchen recipes
Easter Coconut Cream Cake
Freezer Frosting
Pumpkin Brownies With Cream Cheese Frosting
Sugar-Free Cream Cheese Frosting
Dutch Cocoa Chocolate Cream Cheese Frosting
Orange Dreamsicle Layer Cake
Fat Free Cream Cheese Frosting
Homemade Animal Cookies
Chocolate Buttercream Frosting
Killer Chocolate Frosting