French butter-cream filling and frosting from The Way To Cook by Julia Child

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 19, 2019

    Just like Couture911, this recipe guided me the first time I made French buttercream after growing up on simpler confectioners sugar frostings. It's perfectly smooth and utterly delicious. Its richness and texture isn't appropriate for every kind of cake, but it's amazing when well-matched - the first time I frosted a genoise cake with this frosting, I immediately understood why people people make genoise! In retrospect, this wasn't the easiest recipe to use to learn the method - you have to flip between various pages in the book and no absolute temperature guidance is provided - instead the recipe uses traditional sugar-work terms like "soft ball stage," etc. Julia Child does provide her usual helpful tips, however, and I've since written up the recipe outside the book to avoid page-flipping in the middle of cooking.

  • Couture911 on September 19, 2010

    This was the recipe that taught me to make a real buttercream. Candy thermometer required.

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