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
My name’s Hiqmah and I love your kitchen so much! .
You have like the most amazing and easy recipes .
This is my first time of visiting your website but I have a lot of your videos on YouTube and I follow you on your Instagram.
I love your catch phrases so much I say them all the time.😭❣️
Like when you said ‘ if you bloom your Cocoa powder , bloom that Cocoa powder’😂 while tapping your hands.
The world is your oyster.😩❣️ .
I love that too.
Thanks a ton! ❣️ For all the recipes you shared .
I’m incredibly glad to be a part of your kitchen.😥🌺
Thank you so much Hiqmah!
I actually added Coco and a extra cup of Powdered sugar at the end … then refrigerated overnight…. Fantastic….
Because egg yolks are smaller …. even with large or extra large eggs, I used 8 egg yolks instead of 5…. this was a nice tip I found out about eggs…
So so to die for. I’ve done it with an oriental note by adding rosewater. It was hard not to spoon the cream so that at least some filling was left for macarons.
I made smbc yesterday. Can my leftover yolks be used to make this?? Those are in fridge for about 15 hours
I get excited every time I make Italian meringue buttercream, because I know that soon after I get to make this loveliness! I add cardamom essential to mine sometimes ✨
Oh…my…gosh…This is the silkiest and most delicious frosting. I made cupcakes for my bunco group frosted with French Buttercream, piped. They were GOBBLED UP! Yummmmm
Okay, this buttercream was amazing! I don’t normally like buttercreams because the butter flavor is too strong for me but this one… it is DREAMY! I’m going to use it as filling for my macarons and I can’t wait to taste them!
How can I turn this buttercream into a chocolate one? If I have to use melted chocolate how much? I’m afraid that if I put too much chocolate the buttercream will harden.
Would this taste good if I mixed in a lemon curd? 🙂 tastes amazing already though!!
This will be my third time making this icing. It’s delicious. I also add some granulated sugar in the end, because I like some gritty texture to it.
Not a baker AT ALL!! I tried Xmas cookies last month for the first time in my life and, much to my surprise, I enjoyed it! This is my first time making French Buttercream AND your French Macarons which I’m taking a stab at tomorrow (wish me luck!).
As far as the Buttercream, I was happy with the yolks – they really fluffed up and looked amazing. As soon as I started to drizzle in the hot sugar, they immediately deflated and the mixture looked more runny. I kept adding the rest of the sugar, then started adding the butter, at which point it started to look a bit curdled. I just kept at it, and it slowly came around and started looking smooth and fluffy again. IT DOES TASTE AMAZING!!
Your video’s are so detailed and you explain every step so clearly – it’s an amazing asset for us beginners! Thanks so much!
Thank you for this wonderful recipe! Best buttercream I ever tasted.
Just one question, I will try to make your mocha cake for my dads upcoming birthday later this month and wants to have this instead of the american buttercream as my filling. Do I double the recipe?
Lots of love from a swedish superfan.