Perfect French Buttercream Recipe

Introduction

French buttercream is a rich, silky frosting made with egg yolks and butter, offering a deep buttery flavor that’s perfect for cakes and pastries. It’s smooth, creamy, and surprisingly simple to prepare once you master the technique.

Ingredients

• 120 g Egg yolks
• 80 g Water
• 200 g Granulated sugar
• 450 g Unsalted butter (softened)
• 1/8 teaspoon Salt (optional)

Instructions

1. Step 1: Combine the water and granulated sugar in a saucepan. Heat over medium until the sugar dissolves and the syrup reaches 118°C (244°F) on a candy thermometer.
2. Step 2: While the syrup is heating, whisk the egg yolks in a stand mixer or bowl until pale and slightly thickened.
3. Step 3: Slowly pour the hot sugar syrup into the whipped egg yolks in a thin stream while whisking continuously to temper the yolks and cook them gently.
4. Step 4: Continue to whisk the mixture until it cools to room temperature and becomes glossy and thick.
5. Step 5: Gradually add the softened butter, a few tablespoons at a time, whisking thoroughly after each addition until fully incorporated and smooth.
6. Step 6: Add the salt if using, and whisk to combine. Use immediately or refrigerate until ready to use.

Tips & Variations

• Make sure the butter is soft but not melted to ensure a smooth texture without separation.
• If the buttercream looks curdled, keep whisking; it usually comes back together once fully combined.
• Add vanilla extract or other flavorings during the butter addition step to customize your buttercream.

Storage

Store French buttercream in an airtight container in the refrigerator for up to 5 days. Before using, bring it back to room temperature and whisk lightly to restore smoothness. It can also be frozen for up to 2 months; thaw overnight in the fridge and re-whisk before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

French buttercream specifically relies on the richness of egg yolks for its smooth texture and flavor. Using whole eggs will alter the consistency and is not recommended.

What if my buttercream is too soft?

If the buttercream is too soft, refrigerate it for 15–30 minutes, then re-whisk until it reaches your desired consistency. Using butter that is too warm can cause softness, so always start with properly softened butter.

Perfect French Buttercream Recipe

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4.9 from 77 reviews

Perfect French Buttercream is a rich, velvety frosting made with egg yolks, sugar syrup, and softened unsalted butter. This classic buttercream is smooth, creamy, and ideal for decorating cakes and cupcakes, offering a delicate balance of sweetness and buttery flavor.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Enough to frost a 9-inch two-layer cake or approximately 24 cupcakes
• Category: Frosting
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

French Buttercream Ingredients

• 120 g Egg yolks
• 80 g Water
• 200 g Granulated sugar
• 450 g Unsalted butter (softened)
• 1/8 teaspoon Salt (optional)

Instructions

1. Prepare the sugar syrup: In a saucepan, combine the water and granulated sugar. Heat over medium heat without stirring until the sugar reaches 115°C (soft-ball stage) on a candy thermometer.
2. Whip the egg yolks: While the sugar syrup heats, begin whisking the egg yolks in a mixing bowl on medium-high speed until they become pale and slightly thickened.
3. Incorporate the syrup into yolks: With the mixer running, slowly pour the hot sugar syrup into the whipped egg yolks in a thin, steady stream to temper and cook them, continuing to whip until the mixture cools to room temperature.
4. Add the butter: Gradually add the softened unsalted butter in small pieces to the cooled egg and sugar mixture while whipping continuously. Ensure each piece is fully incorporated before adding the next.
5. Season with salt: Add the optional 1/8 teaspoon salt to balance the sweetness and whip the buttercream until smooth, fluffy, and spreadable.

Notes

• Use room temperature butter to ensure smooth incorporation and prevent curdling.
• Maintain precise temperature control when cooking the sugar syrup for best texture.
• If the buttercream curdles, try chilling the bowl briefly and then continue whipping to bring it back together.
• French buttercream is best used fresh but can be stored refrigerated for up to 3 days; bring to room temperature and re-whip before use.

Keywords: French buttercream, cake frosting, classic buttercream, rich frosting, creamy buttercream, French pastry cream frosting