French Buttercream Recipe

I absolutely adore this French buttercream recipe because it makes me feel like a pro pastry chef when I transform simple ingredients into a silky-smooth, decadent treat. The magic of watching the egg yolk mix turn into a luscious, buttery cloud is a total vibe!

In my opinion, French Buttercream is a creamy, luxurious delight. This recipe, using 5 large egg yolks and a generous 1 1/2 cups of unsalted butter, combines a texture so smooth it must be silky, with a richness you’d expect from one more ingredient.

The flavor is sweet, but the basic construction of the syrup method makes the sweetness in this buttercream a smooth note, not a cloying one. There’s also a hint of vanilla; mostly, the sugar syrup is flavored by the steam that comes off the boiling water.

Ingredients

Egg Yolks:
They are high in protein and fat, which gives them a smooth mouthfeel.

Granulated Sugar:
Principal source of sweetness, dissolves into a syrup for stability.

Unsalted Butter:
Imparts creamy richness, vital for silky-smooth texture.

Vanilla Extract:
Improves taste by imparting warm undertones and increased aromatic depth.

Ingredient Quantities

• 5 large egg yolks
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1 1/2 cups (340g) unsalted butter, softened and cut into pieces
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a saucepan of medium size, combine the water and sugar. Place over medium heat, and stir gently until the sugar dissolves. Then, raise the heat to medium-high.

2. Keep cooking the sugar syrup and do not stir it, but occasionally swirl the pan until the thermometer registers 238°F (114°C), also known as the soft-ball stage.

3. Put the egg yolks in a bowl of a stand mixer with the whisk attachment while the syrup is cooking.

4. As soon as the sugar syrup hits the temperature, start whisking the egg yolks without delay, at medium speed, and slowly pour the syrup down the side of the bowl into the yolks. Pour it onto the side of the bowl rather than directly onto the whisk to prevent splattering.

5. Turn the mixer to high and whisk the mixture until it becomes thick, light in color, and has cooled to room temperature. This should take about 5 to 7 minutes.

6. Cut back the mixer to medium speed and start introducing the softened butter, adding it in pieces and allowing each piece to blend in completely before putting in the next piece.

7. When all the butter has been added, turn the speed to high and whip the buttercream until it is fluffy and smooth.

8. Add the vanilla extract and a pinch of salt and mix on medium-high speed until combined.

9. Should the buttercream seem curdled or too soft, beat it—continue beating it, in fact—until it becomes smooth. This may take several minutes.

10. The French buttercream is ready to be used now. It can be stored in the refrigerator for a maximum of 5 days but must be brought back to room temperature and re-whipped before use.

Equipment Needed

1. Medium-sized saucepan
2. Candy thermometer
3. Stand mixer with a whisk attachment
4. Mixing bowl for stand mixer
5. Measuring cups
6. Measuring spoons
7. Spatula

FAQ

• What is the difference between French Buttercream and other buttercreams?Egg yolks in French Buttercream make it richer and creamier compared to other buttercreams that are made with egg whites or without any eggs.
• Can I make French Buttercream without a candy thermometer?Ensuring accuracy when preparing sugar syrup for candy requires the use of a candy thermometer. However, it is possible to prep without a thermometer and still attain a successfully concocted candy. One only requires the should-be tools of a prep area, a small pot, and a digital scale to use in conjunction with the recipe’s measurements.
• How should I store French Buttercream?An airtight container in the fridge is the best place to keep it for up to a week. Let it come to room temperature and remix before using.
• Can I make French Buttercream in advance?You can indeed prepare it in advance. Just return it to room temperature and re-whip to restore its texture before using it.
• What if my buttercream becomes too soft?Refrigerate in the fridge for a short time. After this, re-whip the mixture. Make sure the butter is at the proper temperature before adding it to the mixture.
• Can I add flavors or colors to French Buttercream?Certainly! It’s not a problem to include various extracts or flavorings and gel food colors to make the buttercream representative of your personality.
• What should I do if my buttercream curdles?Should it curdle, attempt to warm the bowl a little with a warm cloth and re-whip. This should help to bring it back together.

Substitutions and Variations

Granulated sugar can be replaced with equal parts of superfine sugar for a smoother texture.
Butter without salt: Salted butter will work in this recipe; simply leave out the pinch of salt that is called for to balance the flavors.
Extract of vanilla: An equal amount of almond extract can replace it to produce a different taste sensation.
A pinch of salt: To achieve a subtle flavor difference, use a pinch of fine sea salt.

Pro Tips

1. Temperature Precision: Use a candy thermometer for accurate measurement of the sugar syrup. Reaching the exact temperature of 238°F (114°C) is crucial to achieving the right consistency for the buttercream. To ensure accuracy, calibrate your thermometer occasionally by checking water’s boiling point (212°F/100°C).