French Buttercream Recipe
Classic French buttercream is a rich and silky frosting made with egg yolks, sugar syrup, and butter. This elegant and smooth buttercream is perfect for cakes and cupcakes, offering a luscious vanilla flavor with a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Enough to frost 12 cupcakes or a 9-inch cake
- Category: Frosting
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Egg Yolk Mixture
- 5 egg yolks
Sugar Syrup
- 110 g (1/2 cup) granulated sugar
- 44 ml (3 tbsp) water
Buttercream
- 227 g (1 cup) butter, softened and diced
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Whip Egg Yolks: Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment and beat at high speed until they become pale and frothy.
- Prepare Sugar Syrup: In a saucepan over medium heat, combine the granulated sugar and water. Heat the mixture, stirring gently until the sugar dissolves, then allow it to reach 239°F (115°C) as measured with a baking thermometer.
- Combine Syrup and Yolks: Lower the mixer speed, and carefully pour the hot sugar syrup slowly over the beaten egg yolks to temper them and create a thick custard-like base.
- Whip Mixture: Increase the mixer speed to high and beat for about 10 minutes until the sugar yolk mixture cools down and becomes fluffy and thick.
- Add Butter and Flavor: Reduce mixer speed, then add the softened diced butter, vanilla extract, and a pinch of salt. Continue to beat on high speed for 5 to 10 minutes until the buttercream becomes smooth, creamy, and spreadable.
Notes
- Ensure the sugar syrup reaches the correct temperature (239°F / 115°C) to achieve the right consistency in the buttercream.
- Use softened butter at room temperature to avoid lumps in the final frosting.
- If the buttercream appears curdled after adding butter, continue beating as it will become smooth with time.
- This buttercream is best used immediately or stored in the refrigerator for up to 3 days; bring it back to room temperature and whip before use.
Keywords: French buttercream, classic buttercream, vanilla buttercream, smooth frosting, cake frosting
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