Salvaged French Vanilla Buttercream

[likitiki]

Hey everyone! I just tried to make Toba Garrets French vanilla buttercream. Is anyone familiar with the recipe? It is supposed to be similar to whipped cream with a very vanilla taste (like ice cream). It never really came together well. And, it really had a very strong buttery taste (what I was trying to avoid since my DH does not like a buttery tasting icing. He did not like the SMBC at all.). I am really not sure what I did wrong, or if I did anything wrong at all. I was looking at this in the mixer thinking, all right now what? So I grabbed the carton of Heavy cream and started adding to it. I also added more vanilla. The taste was better, but now the consistency was too thin. So, at that point I remembered reading a thread on either here or CC where someone stated that they add instant pudding to make a stabilized whip cream. In goes the white chocolate pudding and I sat and watched it mix for about five minutes. Perfect according to DH! Now, I do not know how to do it again. I did not measure the additional cream, so I will have to try to duplicate it later. The original did not work, but the end result is definitely yummy. Anyway, just thought that I would share. I put it on an orange butter cake with an orange filling. Very good!
Melissa

[2sdae]

good save!!!! Deff have to try it......

[puzzlegut]

Do you have the recipe to share?

[likitiki]

Sorry, I just saw this. I will try to post later when the little boy is napping. I do not have the measurements of what I added, but I can give you the recipe that I started with.

[lv2bake]

would love the recipe

[sokyere]

I've tried Toba Garrett's recipe too and it did not work for me. I haven't tried it again. I'll try adding a puddding mix next time.

[likitiki]

Okay, here is Toba Garret's recipe

French Vanilla Buttercream
1 1/2 cups granulated sugar
3/4 cup milk
1 1/2 Tablespoon all-purpose flour
1/4 Teaspoon salt
1 Tablespoon pure vanilla extract
3/8 cup whipping cream
1 1/4lbs unsalted butter, room temperature

Make custard by heating milk and sugar until sugar crystals dissolve. Add flour and salt and whisk over an ice bath until the custard has cooled, or cover with plastic wrap and refrigerate for 1/2 hour to cool the mixture. Whisk in the vanilla extract. Pour the cooled custard into a mixer bowl fitted with the paddle attachment. Add cut up butter and whipping cream. Mix on low speed to incorporate ingredients. Gradually increase speed to medium high until the mixture begins to thicken. It takes at least 7-9 minutes for the butter to be completely incorporated. Store icing in the fridge for up to one week, freezer for 2 months.


Now, it never really worked well for me. It just looked like whipped butter and tasted as such. I added more heavy cream and vanilla to get the taste I wanted then added one box of White Chocolate pudding mix to thicken the whole mixture. DH and DD loved it.

[sokyere]

That's extactly how mine turned out. I'll try adding the pudding mix and see how it turns out.

[likitiki]

have you had any of her other recipes work for you?

[Rezzycakes]

I have to try this! I love her decorators buttercream and chocolate buttercream recipes. They're my standard icings.