Baking & Pastry > Frosting & Icing > Buttercream Frosting > French Buttercream Recipe

Classic French Buttercream

Indulge in the luxurious texture and rich flavor of French buttercream. This recipe guides you through creating a stable and decadent frosting perfect for cakes, cupcakes, and pastries. Learn the secrets to achieving a silky smooth consistency every time.

Prep Time
20 minutes
Cook Time
10 minutes
Servings
Approximately 3 cups
Ingredients
  • 6 Large Egg Yolks
  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1 1/2 cups (3 sticks) Unsalted Butter, softened
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Pinch of Salt

Prepare the Egg Yolks

Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Have the mixer ready to go.

Cook the Sugar Syrup

In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and continue cooking until the syrup reaches 245°F (118°C) on a candy thermometer. This is the soft-ball stage. Be careful, the syrup is extremely hot.

Whip the Egg Yolks

While the sugar syrup is cooking, begin whipping the egg yolks on medium-high speed until they become pale and fluffy. This should take about 2-3 minutes.

Temper the Egg Yolks

Once the sugar syrup reaches 245°F (118°C), slowly and steadily pour it in a thin stream down the side of the mixing bowl into the whipping egg yolks. Avoid pouring the syrup directly onto the whisk, as it will splatter. Continue whipping on medium-high speed.

Continue Whipping

Continue whipping the egg yolk mixture until the bowl is cool to the touch. This may take 5-7 minutes. The mixture will become very thick and pale.

Add the Butter

With the mixer on medium speed, add the softened butter, one tablespoon at a time, until fully incorporated. The mixture may look curdled at first, but it will come together as you continue to add the butter. Be patient.

Flavor and Finish

Once all the butter is added and the buttercream is smooth and creamy, add the vanilla extract and salt. Mix until well combined. If desired, you can add other flavorings or extracts at this point.

Troubleshooting

If the buttercream is too soft, chill it in the refrigerator for 15-20 minutes, then re-whip. If the buttercream is too stiff, gently warm the bowl with a hairdryer while whipping.

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FAQ

  • Why is my buttercream curdled?

    Curdling can happen if the butter is too cold or too warm, or if the sugar syrup is added too quickly. Continue whipping, and the buttercream should come together. If it doesn't, gently warm the bowl or chill it briefly and try again.
  • Can I add different flavorings to French buttercream?

    Yes! French buttercream is a great base for adding different flavorings, such as chocolate (melted and cooled), fruit purees (in small amounts), extracts, or liqueurs. Be mindful of the liquid content, as too much liquid can affect the consistency.
  • How long does French buttercream last?

    French buttercream can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Thaw overnight in the refrigerator before using, and re-whip to restore its smooth consistency.