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
Tess says
This was so delicious with vanilla bean ?
John K. says
Hi Tess,
I LOVE this French buttercream. I could almost eat it plain!
I’m happy you enjoyed it too.
Best,
John
Jordan says
Hi! I was wondering if you had a suggestion to avoid a lot of sugar being stuck to the sides of the mixer bowl? I feel like my buttercream came out not very sweet at all because of this.
Thanks!
jkanell says
Hi Jordan! I would run the mixer on low and really try to aim carefully! It the sugar is at the soft ball stage your should be able to scrape it down and keep mixing 🙂
Tom says
I loved this buttercream – it was SO RICH and super delicious. Which showed in your facial expressions as well, hah!
Just a question: I got some hard bits in it. Does that mean my syrup was too hot?
Thanks!
Regards,
Tom
John Kanell says
I think a bit too hot yes 🙂
Devyn says
It tastes wonderful but mine was loose. I am pretty sure I did everything right, cooked sugar to 240, added to eggs slowly, checked to make sure it was cool before adding the butter… What do you think went wrong?
JamieCakeSF says
This is my new go-to French buttercream recipe. Thank you! ? Love your videos BTW! You are a delight to watch and so genuine!
John K. says
Hi Jamie,
I’m so glad to hear that! Thank you so much for the positive feedback.
Happy baking!
John
Ruenette says
I’ve made this a few times and everyone loves it. I’ve found it more successful when I’ve doubled the recipe. I think it’s because the larger volume of sugar syrup is more stable.
John K. says
Hi Ruenette,
I’m happy to hear that! I love this buttercream, it’s so CREAMY!
Best,
John
Zestybb says
Does the hot sugar cook the eggs enough? Just worried about Salmonella. This sounds delish!
John K. says
Hello,
You can always pasteurize the eggs if you’re worried. 🙂
Best,
John
Alicia Alvarez says
Yes it fully cooks the yolks. But u have to pour it in at a very small stream so they dont cook too fast and make chunks.
Betsy Wilhelms says
Yes, it does, also, if you’re worried about salmonella, wash your eggs, as the bacteria is from the shell, not the contents of the shell.
Swissman says
I’m part of the government shutdown so decided to use the time to tackle some of your recipes. I made the French butter cream today and it was very successful. I think it’s important to note though that it really only is enough frosting for 12 cupcakes. Also, I think I got my syrup a little bit too hot so I got these little soft balls of sugar in my frosting. It was no problem though I took it out and added a little bit of powdered sugar for stabilization.
Elyse says
I could eat this plain! SO GOOD!
Ashley says
I tried this out and LOVED it!!! So custardy and the color was amazing!!