French Buttercream

French Buttercream

Silky and rich, this egg yolk-based buttercream turns glossy with a hot sugar syrup.

Total 45 min Makes 48 oz Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

French buttercream gets its pale yellow color and custardy richness from whipped egg yolks blended with a hot sugar syrup, then loosened with softened butter until glossy and light. It's less sweet than American buttercream and holds a satiny sheen, making it well suited for filling cakes, piping onto layer cakes, or sandwiching delicate cookies. The technique requires a candy thermometer and steady whisking, but rewards with a smooth, silky texture unmatched by simpler frostings.

Ingredients

  • 6 large egg yolks
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 3 cups unsalted butter, softened and cut into cubes
  • 2 teaspoons vanilla extract

Method

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on medium-high speed until pale, thick, and doubled in volume, about 3 to 4 minutes.

  2. In a small saucepan, combine the sugar, water, and salt. Set over medium heat and cook, without stirring, until the syrup reaches 240°F (soft-ball stage) on a candy thermometer, about 8 to 10 minutes.

  3. With the mixer running on medium-low speed, slowly drizzle the hot syrup down the side of the bowl into the whipped yolks, avoiding the whisk to prevent splattering.

  4. Increase the speed to medium-high and whip until the mixture cools to room temperature and forms a thick, pale, mousse-like ribbon, about 8 to 10 minutes.

  5. Reduce the speed to medium and add the softened butter a few cubes at a time, beating well after each addition until fully incorporated.

  6. Add the vanilla extract and continue beating on medium-high speed until the buttercream is smooth, glossy, and light, about 2 to 3 minutes. If the mixture looks curdled or soupy, keep beating; it will come together and emulsify.

  7. Use immediately to fill or frost cakes, or transfer to an airtight container and refrigerate for up to 5 days, bringing to room temperature and rewhipping before use.

Rate this recipe

★ 4.7 (1)

French Buttercream

French buttercream gets its pale yellow color and custardy richness from whipped egg yolks blended with a hot sugar syrup, then loosened with softened butter until glossy and light. It's less sweet than American buttercream and holds a satiny sheen, making it well suited for filling cakes, piping onto layer cakes, or sandwiching delicate cookies. The technique requires a candy thermometer and steady whisking, but rewards with a smooth, silky texture unmatched by simpler frostings.

45 min 48 oz 310 cal

Ingredients

  • 6 large egg yolks
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 3 cups unsalted butter, softened and cut into cubes
  • 2 teaspoons vanilla extract

Method

  1. 1

    In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on medium-high speed until pale, thick, and doubled in volume, about 3 to 4 minutes.

  2. 2

    In a small saucepan, combine the sugar, water, and salt. Set over medium heat and cook, without stirring, until the syrup reaches 240°F (soft-ball stage) on a candy thermometer, about 8 to 10 minutes.

  3. 3

    With the mixer running on medium-low speed, slowly drizzle the hot syrup down the side of the bowl into the whipped yolks, avoiding the whisk to prevent splattering.

  4. 4

    Increase the speed to medium-high and whip until the mixture cools to room temperature and forms a thick, pale, mousse-like ribbon, about 8 to 10 minutes.

  5. 5

    Reduce the speed to medium and add the softened butter a few cubes at a time, beating well after each addition until fully incorporated.

  6. 6

    Add the vanilla extract and continue beating on medium-high speed until the buttercream is smooth, glossy, and light, about 2 to 3 minutes. If the mixture looks curdled or soupy, keep beating; it will come together and emulsify.

  7. 7

    Use immediately to fill or frost cakes, or transfer to an airtight container and refrigerate for up to 5 days, bringing to room temperature and rewhipping before use.