If you’ve ever swooned over bakery-fresh cakes with impossibly silky frosting, you’ve likely tasted the magic of French Buttercream. It’s the velvet suit of frostings—luxurious, smooth, and indulgent without being overly sweet. What makes this recipe truly stand out? You only need four simple ingredients to create something utterly transformative.
I first learned about French Buttercream while struggling to perfect my birthday cake for a close friend. Buttercream always felt too cloying or grainy—until I discovered this classic French version. Made with egg yolks, sugar, butter, and a touch of vanilla, it has a rich, custard-like texture that practically melts on your tongue. It’s like biting into a cloud kissed with buttery decadence.
What’s the secret? The egg yolks! Whipping them with hot sugar syrup creates a creamy, stable base that’s easy to work with and never too heavy. This buttercream also holds its shape beautifully, making it ideal for frosting intricate designs or piling high on cupcakes.
French buttercream has been trending lately because it’s a baker’s secret weapon—less sugary than American buttercream, more approachable than Swiss or Italian meringue versions, and deeply satisfying for frosting lovers everywhere.
Give it a try, and let this dreamy frosting elevate your favorite cake or dessert. And don’t forget to share how you use it—I’m dying to hear your creations!
Flavor Bomb Alert!
- A baker’s delight: It’s the silkiest, most forgiving buttercream I’ve worked with—perfect for piping or spreading.
- Game-changer for leftovers: I’ve even used it to sandwich cookies or top pancakes. Instant upgrade!
- Unexpected ease: You’ll feel like a pastry chef, but the steps are simple enough for beginners.
- Pure decadence: That creamy texture and buttery flavor are second to none.
- Customizable magic: Add a pinch of salt, citrus zest, or your favorite liqueur for a personal twist.
French Buttercream Recipe
Equipment
- Medium saucepan
- Heatproof spatula
- Stand mixer with whisk attachment
- Candy thermometer
Ingredients
- 5 large egg yolks
- ½ cup granulated sugar
- pinch of salt
- 1 cup unsalted butter 227g, room temperature, and cubed
- 3 tbsp water
- 1 tsp vanilla extract
Instructions
- Combine sugar and water in a medium saucepan and heat over low heat, stirring until the sugar dissolves.
- Increase the heat to medium-high and bring it to a boil.
- Place egg yolks in the bowl of a stand mixer fitted with a whisk attachment and beat until thick and foamy.
- Cook the sugar and water syrup until it reaches 240°F, then immediately remove from heat.
- With the mixer running on low, slowly drizzle the hot syrup into the yolks.
- Continue mixing until the bottom of the bowl feels cool and the yolk mixture is at room temperature.
- Add the butter one cube at a time, ensuring each piece is fully incorporated before adding the next.
- Mix in vanilla and salt, then whip until the buttercream is smooth and creamy, about 5-6 minutes.
Notes
- Use softened butter that yields slightly when pressed but isn’t melting.
- Monitor the sugar syrup closely; exceeding 240°F can cause a grainy texture.
| Nutrition | Value |
| Calories | 170kcal |
| Carbohydrates | 17g |
| Fat | 11g |
| Cholesterol | 9g |
Tips To Ease Your Job!
- Prepare Your Ingredients: Measure everything in advance so you’re not scrambling during crucial steps like adding syrup or butter.
- Use Room-Temperature Ingredients: Make sure your butter is softened and the egg yolks are at room temperature. This helps the emulsion process.
- Stabilize Your Mixer: If your stand mixer tends to move while running, place a damp towel underneath to keep it steady during high-speed whipping.
- Candy Thermometer Hack: Clip the thermometer securely to the saucepan to monitor the syrup’s temperature without holding it.
- Cool Your Syrup Quickly: If you overshoot the syrup temperature, immediately place the pan’s base in cold water to cool it down slightly before adding it to the yolks.
