Finish the buttercream: Once all of the butter has been incorporated, turn the mixer to high and whip the buttercream for another 2-3 minutes. This final whipping step will lighten the texture and give the frosting its airy, fluffy consistency. Then, add 1½ teaspoons of vanilla extract (or another flavoring of your choice) and a pinch of salt (optional) to taste. The vanilla will add a rich, sweet flavor that complements the butter. Beat for another 30 seconds to ensure everything is fully combined and smooth.
Use or store the buttercream: You can use the French Buttercream immediately to frost cakes, cupcakes, or other desserts. Its rich, silky texture makes it perfect for filling layered cakes or piping onto cupcakes. If you need to store it, keep the buttercream in an airtight container in the refrigerator for up to a week. Before using it again, allow it to come to room temperature and rewhip it for a few seconds to restore its smooth texture.
Tips and Notes
If you don’t have a stand mixer, you can use a handheld electric mixer. However, be prepared for a little extra work, as it may take longer to achieve the desired texture.
French Buttercream can be flavored with a variety of extracts, such as almond, hazelnut, or even citrus zest. Be sure to adjust the flavoring to your taste preferences!
For a lighter texture, you can fold in some lightly whipped cream to the buttercream after all the butter has been incorporated. This will create a fluffier consistency, perfect for delicate cakes.
If the buttercream curdles during the butter incorporation process, don’t panic! Simply continue mixing at medium speed, an
