Perfect French Buttercream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
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