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french-buttercream-in-a-glass-bowl-to-spread-on-desserts

French Buttercream Recipe

French Buttercream is a luxuriously rich and silky frosting made by emulsifying whipped egg yolks with a cooked sugar syrup and softened butter. Perfect for cakes and pastries, its smooth texture and rich flavor set it apart from other buttercream styles.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course condiment
Cuisine French
Servings 1 batch
Calories 170 kcal

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.
    mixing-sugar-and-water-in-a-saucepan-for-french-buttercream
  • Increase the heat to medium-high and bring it to a boil.
    This image shows the sugar and water mixture being heated over low heat in a saucepan until the sugar fully dissolves, creating a clear syrup.
  • Place egg yolks in the bowl of a stand mixer fitted with a whisk attachment and beat until thick and foamy.
    This image shows bright yellow egg yolks being beaten in a stand mixer, forming the rich base for the French Buttercream.
  • Cook the sugar and water syrup until it reaches 240°F, then immediately remove from heat.
    This image shows the sugar syrup being cooked on the stove, with a thermometer measuring 240°F, achieving the soft-ball stage.
  • 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.
    This image shows softened butter cubes being added one at a time to the egg yolk mixture, creating the rich and creamy French Buttercream.
  • Mix in vanilla and salt, then whip until the buttercream is smooth and creamy, about 5-6 minutes.
    This image shows the French Buttercream being whipped in a stand mixer until smooth, creamy, and ready for spreading.

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.