This buttercream uses egg yolks to make a custard-like frosting that’s so good you’ll hardly believe it! The closest thing I might compare it to is pastry cream, but because of the butter, it’s stable and you can use it to pipe with very sharp definition.
Pro Tips for French Buttercream
- THE BUTTER!! It has to be soft but not super soft about to melt. When you press into it the butter should yield but only after you apply a bit of pressure.
- Don’t let the sugar go past 240F, if you do things will get chunky.
- When you add the sugar syrup in run the mixer on LOW, you don’t want hot sugar splattering all over the place.
- The recipe doesn’t make a huge batch so if you’re trying to ice a small naked cake make a double batch.
- Because of the yolks this buttercream will never be white, if you need a lighter frosting then try Italian or Swiss meringue buttercream.
Frequently Asked Questions
What is French Buttercream?
French buttercream uses egg yolks, butter and sugar heated to the softball stage to create a creamy, not too sweet frosting that compared to custard in taste. Basically it’s amazing.
What is the difference between French buttercream and Italian buttercream?
Italian and Swiss buttercreams are meringue-based. They use whipped egg whites, sugar and butter to create very light, creamy and smooth frostings. They are both great for decorating and truly delicious. French buttercream on the other hand uses the egg yolks to create a creamy confection that pipes beautifully and is a gorgeous shade of pale yellow.
Can you freeze French buttercream?
You can freeze French buttercream for up to 3 months. Make sure it’s in a airtight container and when you’re ready to use it, place it in the fridge overnight to thaw. Make sure to whip before using to restore the buttercream’s consistency.
What can you use French buttercream for?
It really goes with any cake or cupcake. II love using this frosting to fill macarons since I always have some left over yolks when I make a batch. You can use the yolks to make a batch to fill a cake then use the whites for a batch of Swiss or Italian Meringue buttercream to coat the outside.
CAN YOU MAKE French BUTTERCREAM WITHOUT A CANDY THERMOMETER?
While it’s definitely preferable to use a thermometer when making French meringue you can do it without. The sugar needs to reach the softball stage 235-240F before it gets drizzled in. You van use a Glass of cold water and an attentive eye to make to this.
When the sugar is approaching the softball stage you’ll notice the bubbles will start getting bigger and bubbling more slowly. Use a soon to drop some of the how sugar into the glass of cold water.
SOFT BALL TEST
Drop a small amount of the hot sugar into a glass of cold water.
- If the sugar dissolves it’s not hot enough.
- If the sugar forms a soft ball that feels like sap in your fingers it’s ready!
- If the sugar forms a hard ball in the water it got too hot.
How to Make French Buttercream
1. Add egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
2. While the yolks are getting beaten combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil, cooking until it reaches 240 degrees F
3. Once syrup reaches 240 degrees slowly drizzle hot syrup into bowl with yolks.
4. Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
5. Add in butter one cube at a time allowing each piece to incorporate before adding the next.
6. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5 minutes.) Transfer to a piping bag and use as desired!
If you love this recipe try these out!
French Buttercream
Video
Ingredients
INGREDIENTS
- 1/2 cup granulated sugar 100g
- 3 tbsp water 45mL
- 5 large egg yolks
- 1 cup unsalted butter 227g, room temperature and cubed
- 1 tsp vanilla extract 5mL
- pinch of salt optional
Instructions
- Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
- Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
- Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
- Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.)
Notes
- THE BUTTER!! It has to be soft but not super soft about to melt. When you press into it the butter should yield but only after you apply a bit of pressure.
- Don't let the sugar go past 240F, if you do things will get chunky.
- When you add the sugar syrup in run the mixer on LOW, you don't want hot sugar splattering all over the place.
- The recipe doesn't make a huge batch so if you're trying to ice a small naked cake make a double batch.
Nutrition
