French buttercream is a luxurious frosting known for its rich, custard-like flavor and silky texture. Made by incorporating a hot sugar syrup into whipped egg yolks and then blending in butter, it offers a less sweet alternative to traditional buttercreams, making it an excellent choice for those who prefer a more balanced taste. This buttercream pairs beautifully with a variety of desserts, including cakes, cupcakes, and macarons.
Why You’ll Love This Recipe
- Rich and Creamy Texture: The use of egg yolks provides a velvety smoothness that is both indulgent and satisfying.
- Balanced Sweetness: Less sweet than American buttercream, allowing the flavors of your baked goods to shine through.
- Versatile Application: Ideal for frosting cakes, filling pastries, or piping intricate designs due to its stable yet pliable consistency.
Ingredients
- 120 grams egg yolks (approximately 6 large yolks)
- 200 grams granulated sugar
- 80 grams water
- 450 grams unsalted butter, softened to room temperature
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract (optional)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Prepare the Sugar Syrup:
- In a small saucepan, combine the granulated sugar and water.
- Place the saucepan over medium heat and stir until the sugar dissolves completely.
- Once dissolved, increase the heat to medium-high and bring the mixture to a boil without stirring.
- Continue boiling until the syrup reaches 240°F (115°C) on a candy thermometer.
- Whip the Egg Yolks:
- While the sugar syrup is heating, place the egg yolks and salt in the bowl of a stand mixer fitted with the whisk attachment.
- Begin whipping the yolks on medium speed until they become thick and pale in color.
- Combine the Syrup and Yolks:
- Once the sugar syrup reaches the desired temperature, remove it from the heat.
- With the mixer running on low speed, carefully and slowly pour the hot syrup into the whipped egg yolks in a thin, steady stream.
- After all the syrup has been added, increase the mixer speed to medium-high and continue whipping until the mixture has cooled to room temperature.
- Incorporate the Butter:
- Reduce the mixer speed to medium and begin adding the softened butter, one tablespoon at a time, ensuring each piece is fully incorporated before adding the next.
- Once all the butter has been added, increase the mixer speed to high and whip until the buttercream is smooth, creamy, and has a light, airy texture.
- If using vanilla extract, add it during this final whipping stage and mix until fully combined.
Servings and Timing
- Yield: This recipe produces enough buttercream to generously frost a standard 8-inch layer cake or approximately 24 cupcakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Flavor Enhancements:
- Chocolate: Melt 4 ounces of high-quality dark chocolate and allow it to cool slightly before mixing it into the finished buttercream.
- Coffee: Dissolve 1-2 tablespoons of instant espresso powder in a small amount of hot water and incorporate it into the buttercream for a rich coffee flavor.
- Fruit: Puree fresh berries or other fruits and strain to remove seeds. Reduce the puree over low heat to concentrate the flavor, cool, and then blend into the buttercream.
- Coloring:
- To achieve desired hues, add gel-based food coloring to the buttercream during the final stages of mixing. Gel colors are preferred as they do not alter the consistency of the buttercream.
Storage/Reheating
- Storage:
- Transfer the buttercream to an airtight container and store it in the refrigerator for up to one week.
- For longer storage, freeze the buttercream for up to three months.
- Reheating:
- Before use, allow the refrigerated or frozen buttercream to come to room temperature.
- Once softened, re-whip the buttercream in a stand mixer fitted with the whisk attachment until it returns to a smooth and spreadable consistency.
FAQs
1. Can I make French buttercream without a candy thermometer?
While a candy thermometer ensures precision, you can test the syrup’s readiness by dropping a small amount into cold water; if it forms a soft, pliable ball, it has reached the soft-ball stage (approximately 240°F or 115°C).
2. Why did my buttercream turn out runny?
If the butter or egg yolk mixture is too warm when combining, the buttercream may become too soft. Ensure both components are at room temperature, and if the mixture appears runny, chill it briefly and then re-whip to achieve the desired consistency.
3. Can I use salted butter instead of unsalted?
Using salted butter can alter the flavor profile of the buttercream. If you choose to use salted butter, omit the additional salt called for in the recipe to prevent over-salting.
4. Is it safe to consume the egg yolks in French buttercream?
The hot sugar syrup cooks the egg yolks, reducing the risk associated with consuming raw eggs. For added safety, you can use pasteurized eggs.
Sources
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Perfect French Buttercream
- Total Time: 20 minutes
- Yield: ~3-4 cups (enough for an 8-inch cake)
- Diet: Gluten Free
Description
This Perfect French Buttercream is rich, silky-smooth, and beautifully buttery. Made with egg yolks, sugar syrup, and unsalted butter, this classic frosting is ideal for cakes, cupcakes, and pastries. Follow this easy step-by-step guide for flawless results every time!
Ingredients
Refrigerated:
- 120g egg yolks (about 6 large yolks)
Baking & Spices:
- 200g granulated sugar
- 1/8 teaspoon salt
Dairy:
- 450g unsalted butter, softened and cut into cubes
Liquids:
- 80g water
Instructions
Step 1: Prepare the Sugar Syrup
- In a small saucepan, combine the sugar and water.
- Heat over medium-high heat, stirring until the sugar dissolves.
- Once dissolved, stop stirring and bring to a boil until the mixture reaches 240°F (115°C) (soft-ball stage) on a candy thermometer.
Step 2: Whip the Egg Yolks
- While the syrup is heating, place the egg yolks in a stand mixer bowl.
- Begin whisking on medium speed until the yolks become pale and slightly thickened.
Step 3: Incorporate the Syrup
- With the mixer running on low speed, slowly pour the hot syrup into the yolks in a thin stream.
- Once fully incorporated, increase the speed to high and whip until the mixture is thick, glossy, and cooled to room temperature (about 5 minutes).
Step 4: Add the Butter
- Reduce the mixer speed to medium and add the butter, one cube at a time, allowing each piece to fully incorporate before adding the next.
- Continue mixing until the buttercream is smooth, fluffy, and fully emulsified.
Step 5: Use & Store
- Use immediately or store in an airtight container in the fridge for up to 1 week. Bring to room temperature and re-whip before using.
Notes
- If the buttercream looks curdled, keep mixing—it will come together!
- For flavor variations, add vanilla extract, cocoa powder, espresso, or fruit purée at the end.
- Storage: Can be frozen for up to 3 months; thaw and re-whip before using.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Frosting
- Method: Whipping
- Cuisine: French
