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character of its own, french buttercream needs bold, aromatic flavorings that can stand up to those custardy yolks: think aromatic spirits, zesty citrus, and bold spices. any flavors that would appeal to you in a frozen custard or sabayon should translate well to french buttercream—think cinnamon, vanilla
, lemon, pistachio, espresso, or dark chocolate. what to avoid: because it's made with egg yolks and butter, french buttercream may seem greasy when paired with high-fat ingredients, such as white chocolate, black sesame paste, and so on. as with swiss, it's not suited to liquid sugars, such as honey...
https://www.seriouseats.com/2020/01/frostings-guide.html