FALL OFF THE CAKE before you’re done with it. Italian, french, whatever...I haven’t found a truly heat proof buttercream yet. My SO requests a cake with buttercream every year for his June birthday, so I go thru this... (13 replies, last updated by danna August 11, 2006)

There is a pastry called a FRENCH WAFFLE which is a long puff pastry with buttercream in the middle along with a light layer of raspberry jam. I have only been able to find them at a Danish bakery in Santa Barbara called... (3 replies, last updated by goodhealthgourmet August 15, 2009)

I was taught that an Italian Mereingue buttercream uses egg whites only. Maybe another meringue buttercream uses creme anglaise (e.g. Swiss, French, some other European country!)? Not sure. (19 replies, last updated by stilton September 24, 2009)

Have you ever been to Butter Lane? They do cupcakes with both American style buttercream and French style buttercream. Maybe the French style would be more to your liking. (22 replies, last updated by lanadai February 8, 2009)

This is the cheater’s version I was taught in cooking school where you were too pressed for time to make a real, french buttercream. I no longer have original class notes, but this is the recipe from Professional Baking... (3 replies, last updated by toodie jane November 22, 2006)

I’ve done a French buttercream, which is pastry cream and butter, and have just added chocolate ganache at about a 12:1 ratio. As for the cake, cocoa does suck the moisture out of things. But you shouldn’t ever need... (12 replies, last updated by krissywats August 10, 2005)

results. And, overall I was really pleased with how the frosting came out—rich but not so buttery as to resemble a french/italian buttercream, and sweet but not so sweet as to resemble the typical american buttercream. The... (10 replies, last updated by Laura D. March 8, 2007)

got sick and threw out the batch. I tried some buttercream frosting recipe, with eggs. The eggs won’t cook properly (very gunky), and I’m throwing it out. So my plea is in two parts: (1) can you share a buttercream... (13 replies, last updated by Colleen June 13, 2003)

to consider a French buttercream which uses egg yolks instead of egg whites. Nonetheless, there’s no reason you couldn’t add either of the coconut or coffee flavors at the end of the mixing. If you’re going to... (20 replies, last updated by modthyrth March 26, 2009)

. Also, it can be shockingly sweet. Of course, I would like to find the ultimate buttercream recipe: easy, bakery-like, light (to the touch...I know it will in no way be good for me!) and hopefully not made w/a cup of Crisco. I... (45 replies, last updated by rbluvsfood October 31, 2009)

. i don’t really know any of this technical stuff. but you could do a meringue that is stabilized with hot sugar syrup, then fold in passionfruit pulp and, if you like, some whipped cream. not a buttercream, but kind of a... (5 replies, last updated by Timowitz April 5, 2003)

Where can I find a reasonably priced good french pastry shop. I would love to put away some tasty french pastries with rasberry season coming on. (10 replies, last updated by Caitlin McGrath July 23, 2004)

I just returned from Paris where I fell in love with French Macarons... Yummy wasabi/greentea, chocolate/orange, caramel/fleur de sel, and more... Does anyone know a bakery shop in town that makes them? I heard through an... (3 replies, last updated by kindofabigdeal December 16, 2007)

You might try finding The French Cookie Book by Bruce Healy with Paul Bugat. William Morrow, 1994; ISBN: 0-688-08833-3. It has 20 macaroon recipes. (11 replies, last updated by Emma June 4, 2003)

There’s a topic about Henri Charpentier shops, but I thought it would be helpful to have just one topic on French pastry shops, whether they be in Tokyo or elsewhere in Japan. I’m currently in Tokyo, and have been... (17 replies, last updated by Ninisix November 16, 2009)