French Buttercream is a rich, silky frosting made with egg yolks, sugar syrup, and butter. Unlike traditional American buttercream, it has a custard-like texture and a deep, buttery flavor that feels less sugary and wonderfully smooth.
It’s perfect for filling layer cakes, decorating cupcakes, or adding a creamy finish to pastries. While it takes a little care to prepare, the result is a luscious buttercream that feels bakery-worthy and makes homemade desserts extra special.
Why You’ll Love This Recipe
• Room Temperature Ingredients: Make sure your butter is at room temperature to create a smooth, lump-free frosting.
• Whip the Egg Yolks Well: When you’re whisking the egg yolks with the sugar and water, be sure to whip them until they’re pale and thickened.
• Gradual Butter Addition: Add the softened butter a little at a time to ensure it emulsifies properly with the egg mixture, creating a smooth frosting.
• Be Patient with the Sugar Syrup: When you’re cooking the sugar syrup, keep an eye on the temperature. It should reach about 240°F (115°C) to create the right consistency.
• Flavor Variations: Experiment with different extracts like almond or hazelnut, or even melted chocolate, to customize the flavor of the buttercream.
Ingredients in This Recipe
Ingredient Substitutions
- Butter: You can substitute half of the butter with shortening for a firmer consistency, but this will affect the flavor.
- Egg Yolks: If you don’t want to use egg yolks, you could experiment with egg replacers, but the texture and richness might differ.
- Sugar: You can substitute granulated sugar with coconut sugar for a more natural sweetener, but it will change the flavor slightly.
- Vanilla Extract: For a different flavor, try using almond extract, hazelnut extract, or even a splash of fruit purée.
- Water: You can use fruit juice like orange or lemon juice for a different twist on the flavor.
French Buttercream Recipe
French Buttercream is a luxuriously rich and silky frosting made by emulsifying whipped egg yolks with a cooked sugar syrup and softened butter. Perfect for cakes and pastries, its smooth texture and rich flavor set it apart from other buttercream styles.
Equipment
- Mixer: A stand mixer or handheld electric mixer works best for this recipe, as it helps incorporate the butter and egg yolks properly.
- Candy Thermometer: You’ll need a thermometer to monitor the temperature of the sugar syrup and ensure it reaches the right consistency.
- Saucepan: For cooking the sugar syrup.
- Whisk: For whisking the egg yolks and sugar syrup.
- Spatula: To scrape down the sides of the mixing bowl as you add the butter.
Ingredients
- 5 Large Egg Yolks: The egg yolks are the base of French buttercream providing richness and a smooth, custard-like texture.
- ½ Cup Granulated Sugar: The sugar is used to make a syrup that will sweeten and stabilize the frosting.
- Pinch of Salt: Salt enhances the sweetness of the frosting and balances the richness of the butter.
- 1 Cup Unsalted Butter 227g, Room Temperature and Cubed: The butter is the key ingredient in French buttercream, creating the smooth, velvety texture. Make sure it’s softened to room temperature for the best results.
- 3 Tbsp Water: Water is used to make the sugar syrup which will help dissolve the sugar and create the right consistency.
- 1 tsp Vanilla Extract: Vanilla adds a lovely warm flavor to the buttercream. You can substitute with other extracts like almond or hazelnut for a unique twist.
- 1 tsp Ground Ginger optional: If you like a little spice, you can add ground ginger for a subtle warmth that complements the richness of the buttercream.
Instructions
- Prepare the Sugar Syrup: In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves. Bring to a simmer and cook until the syrup reaches 240°F (115°C).
- Whisk the Egg Yolks: While the syrup is cooking, whisk the egg yolks in the bowl of a stand mixer until they become pale and thick, about 2-3 minutes.
- Add the Sugar Syrup: Once the syrup reaches 240°F (115°C), carefully pour it into the egg yolks while the mixer is on low speed. Gradually increase the speed to medium and continue to whisk until the mixture has cooled to room temperature.
- Incorporate the Butter: With the mixer running on medium speed, add the cubed butter, one piece at a time, allowing each piece to fully incorporate before adding the next.
- Finish the Frosting: Once all the butter is incorporated, add the vanilla extract and a pinch of salt. Continue mixing until the buttercream is smooth and fluffy. If you want to add flavor, now is the time to add ground ginger or other extracts.
- Use or Store: Use the French buttercream immediately to frost cakes or cupcakes, or store it in an airtight container in the refrigerator for up to 1 week. Allow it to come to room temperature before using.
Notes
- Use softened butter that yields slightly when pressed but isn’t melting.
- Monitor the sugar syrup closely; exceeding 240°F can cause a grainy texture.
Nutrition Facts (Per Serving)
| Nutrition | Value |
| Calories | 170kcal |
| Carbohydrates | 17g |
| Fat | 11g |
| Cholesterol | 9g |
Make-Ahead and Storage Tips
- Make-Ahead: You can make French buttercream a day ahead. Just store it in an airtight container in the fridge. Allow it to come to room temperature and rewhip before using.
- Storage: Store leftover buttercream in the fridge for up to a week.
- Freezing: This buttercream freezes well for up to 2 months. Thaw it in the fridge overnight and rewhip before using.
Cake Recipes to Pair with French Buttercream
Variations to Try
- Chocolate French Buttercream: Mix in melted and cooled dark chocolate for a rich, chocolatey frosting that pairs beautifully with vanilla cake.
- Coffee French Buttercream: Add a little espresso powder or cooled espresso for a smooth coffee flavor that works especially well with chocolate desserts.
- Vanilla Bean French Buttercream: Use vanilla bean paste instead of vanilla extract for a deeper vanilla flavor and tiny specks throughout the frosting.
- Lemon French Buttercream: Add a little lemon zest and a small amount of lemon extract for a bright, citrusy twist that balances the buttery richness.
FAQ’s
- Can I make this recipe without a candy thermometer?
Yes, you can test the sugar syrup by using a cold water test (drop a little syrup into cold water, and if it forms a soft ball, it’s ready). - Can I make French buttercream with margarine?
I recommend using butter for the best flavor and texture, but margarine could be substituted if needed. - How do I fix buttercream if it’s too runny?
Chill the buttercream for 10-15 minutes and then rewhip to firm it up. - Can I use egg replacers in this recipe?
You can try using egg replacers, but the texture and flavor might not be the same. - How long can I store French buttercream?
You can store it in the fridge for up to 1 week, or freeze it for up to 2 months. - How do I rewhip stored French buttercream?
Take the buttercream out of the fridge, let it come to room temperature, and rewhip until it’s smooth and fluffy. - Can I use this buttercream on a wedding cake?
Absolutely! French buttercream is a great choice for wedding cakes because of its rich flavor and smooth finish.
