French Buttercream
This French buttercream is custardy, silky smooth, and buttery made with egg yolks, sugar syrup, and lots of butter. It takes less than 15 minutes to make and is perfect for frosting cakes, pipe cupcake swirls, and even draped with fondant.
Classic French buttercream is a decadent frosting with a rich and creamy texture that sets it apart from other types of buttercream. Its origins can be traced back to France, where it is highly regarded for its luxurious taste and smooth consistency.
What sets French buttercream apart is its use of egg yolks, which are cooked with a sugar syrup and then whipped with butter to create a velvety frosting. This process gives the buttercream a rich flavor and silky texture that is perfect for spreading or piping onto cakes and pastries.
One of the reasons why French buttercream is so popular is its versatility. It can be flavored in a variety of ways, from classic vanilla to chocolate, coffee, or fruit flavors, making it a favorite among bakers looking to add a touch of sophistication to their creations.
Additionally, French buttercream has a stable consistency that holds up well at room temperature, making it ideal for decorating cakes and desserts. Its luxurious taste and smooth texture have earned it a reputation as a must-have frosting for any baker looking to elevate their creations to the next level.
Why is this the best recipe?
- Richness and Creaminess: This recipe results in a buttercream that is incredibly rich and creamy, thanks to the combination of egg yolks and butter. It has a luxurious texture that melts in your mouth.
- Balanced Sweetness: The use of granulated sugar in the sugar syrup provides just the right amount of sweetness without being overly cloying. It balances well with the richness of the butter.
- Versatile Flavor: While the recipe calls for vanilla extract, you can easily customize the flavor by using other extracts or flavorings. This versatility allows you to create a wide range of buttercream flavors to suit your preferences.
- Smooth Consistency: When made correctly, this buttercream has a smooth and velvety consistency that is perfect for spreading or piping onto cakes and cupcakes. It’s easy to work with and holds its shape well.
- Stability: The egg yolks and sugar syrup provide stability to the buttercream, ensuring that it holds up well at room temperature and doesn’t melt or become too soft.
- Storage and Shelf Life: This buttercream can be stored in the refrigerator for up to a week, allowing you to make it ahead of time for convenience. Simply bring it to room temperature and rewhip before using.
Ingredients and substitutes
- Egg Yolks: Provide structure and richness to the buttercream. They also help emulsify the mixture. You can use all egg yolks or whole eggs. I’m using 4 egg yolks and 2 whole eggs.
- Granulated Sugar: Sweetens the buttercream and helps stabilize the egg yolks. Substitute granulated sugar with other sweeteners like caster or superfine sugar. Avoid using powdered sugar as it can affect the texture.
- Unsalted Butter: Adds flavor and richness and helps create a smooth and creamy texture. If you prefer a dairy-free version, you can use vegan butter. However, the texture and flavor may vary.
- Vanilla Extract (optional): Adds flavor to the buttercream. You can substitute with other flavorings like almond extract or citrus zest. Aside from vanilla extract, you can use other extracts like almond, coconut, or lemon or even add in melted chocolate or fruit puree for different flavors.
How to make French Buttercream Recipe
- Prepare the Egg Yolk Mixture: In a heatproof bowl, whisk the egg yolks until smooth.
- Make the Sugar Syrup: Combine the sugar and water in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat to medium-high and bring the sugar syrup to a boil. Continue boiling until it reaches 240°F (115°C) on a candy thermometer.
Pro tip– It is essential to cook on medium-low heat until the sugar dissolves evenly. Otherwise, the edges will start to carmelize. Also, any sugar crystals left on the sides can cause crystallization.
- Temper the Egg Yolks: While whisking the egg yolks, slowly pour the hot sugar syrup into the bowl in a steady stream. Be careful not to pour the syrup onto the beaters or it will splatter.
- Continue Whisking: Continue whisking the egg yolk mixture until it has cooled to room temperature and has thickened slightly about 5-7 minutes.
- Add the Butter: Gradually add the softened butter, one cube at a time, while whisking constantly. The mixture may look curdled initially, but keep whisking until it becomes smooth and creamy.
Pro tip – THE WHIPPED EGGS must be COLD, not warm or lukewarm; otherwise, it will melt the butter. Make sure the butter is at room temperature before adding it to the egg yolk mixture.
- Add Flavorings (Optional): Stir in the vanilla extract or other flavorings, if using, until well combined.
Pro tip – To customize the flavor, you can add various flavorings to the buttercream, such as melted chocolate, espresso powder, or fruit puree. - Use or Store: Use the French buttercream immediately, or store it in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and rewhip it until smooth.
Pro tip – If the buttercream is too soft, refrigerate it for a few minutes to firm up before using.
Tips for Success
- Room Temperature Ingredients: Ensure your butter is at room temperature for smooth incorporation into the egg yolk mixture.
- Steady Stream: When adding the hot sugar syrup to the egg yolks, pour it in a steady stream while whisking constantly to avoid scrambling the eggs.
- Cooling Time: Allow the egg yolk mixture to cool to room temperature before adding the butter. This prevents the butter from melting and ensures a smooth buttercream.
- Whipping: Whip the buttercream for several minutes after adding all the butter to achieve a light and fluffy texture.
- Flavoring: Add flavorings, such as vanilla extract or other extracts, gradually and taste as you go to achieve the desired flavor intensity.
- Consistency: If the buttercream is too soft, refrigerate it for a short time to firm up before piping or spreading.
- Storage: Store leftover buttercream in an airtight container in the refrigerator for up to one week. Let it come to room temperature and rewhip before using.
- Troubleshooting: If your buttercream looks curdled after adding the butter, continue to whip it until smooth. If it is too stiff, you can gently warm the bowl with your hands while whipping to soften it slightly.
How much buttercream do I need?
This is a general guide I use for my cakes. Note, I have given you the filling and frosting separately so you can choose to use another filling with your buttercream. And, if you choose to fill and frost the cake with this – you can use the last column/total.
Also, the amount is in cups – 1 kg frosting makes about 8 cups.
| Round | Square | Layers | Filling | Frosting | Total |
| 6-inch | 5-inch | 2 | 1.5 C | 3 C | 4.5 C |
| 8-inch | 6-inch | 2 | 2 C | 4 C | 6 C |
| 9-inch | 7-inch | 2 | 2.5 C | 5 C | 7.5 C |
| 10-inch | 8-inch | 2 | 3 C | 6 C | 9 C |
| 12-inch | 10-inch | 2 | 5 C | 8 C | 13 C |
| 14-inch | 12-inch | 2 | 7 C | 10 C | 17 C |
| Sheet | 9x13x2 | 1 | 2 C | 5 C | 12 C |
| Tube | 9-inch | 1 | 4 C | 4 C | |
| Cupcake | 12 | 3 C | 3 C |
How to flavor French buttercream?
- Chocolate French Buttercream: Add melted and cooled chocolate to the buttercream for a rich and decadent chocolate flavor. You can also use cocoa powder for a more intense chocolate taste.
- Coffee French Buttercream: Dissolve instant coffee granules in a small amount of hot water and add it to the buttercream for a subtle coffee flavor. You can also add coffee liqueur for an extra kick.
- Fruit Flavored French Buttercream: Add fruit puree, such as raspberry, strawberry, or passion fruit, to the buttercream for a burst of fruity flavor. Make sure to strain the puree to remove any seeds or pulp.
- Citrus French Buttercream: Add lemon, orange, or lime zest to the buttercream for a bright and refreshing citrus flavor. You can also add a small amount of citrus juice for an extra zing.
- Spiced French Buttercream: Add spices such as cinnamon, nutmeg, or cardamom to the buttercream for a warm and aromatic flavor. You can also add a splash of rum or bourbon for an extra layer of flavor.
- Herb-Infused French Buttercream: Infuse the buttercream with herbs such as lavender, basil, or mint for a unique and aromatic flavor. Simply steep the herbs in hot cream, strain, and add to the buttercream.
Creative ways to use French Buttercream
- Cake Frosting: Use French buttercream to frost layer cakes, sheet cakes, and cupcakes. Its smooth and creamy texture makes it perfect for creating beautifully decorated cakes.
- Filling for Macarons: Sandwich French buttercream between two macaron shells to create a decadent and flavorful filling. The buttercream adds richness and complements the delicate texture of the macarons.
- Filling for Eclairs and Cream Puffs: Pipe French buttercream into eclairs and cream puffs for a delicious and creamy filling. You can also dip them in chocolate for an extra indulgent treat.
- Topping for Tarts: Use French buttercream as a topping for fruit tarts or tartlets. Its rich flavor pairs well with a variety of fruits, such as berries, peaches, and citrus fruits.
- Layer in Trifles: Layer French buttercream with cake cubes, fruit, and whipped cream to create a decadent trifle. The buttercream adds a rich and creamy element to the dessert.
- Dipping Sauce for Fruit: Melt French buttercream slightly and use it as a dipping sauce for fresh fruit. The buttercream adds a creamy and indulgent touch to the fruit.
- Filling for Crepes: Spread French buttercream onto warm crepes and roll them up for a delicious and indulgent breakfast or dessert. You can also add fruit or chocolate sauce for extra flavor.
- Bakery-Style Frosting – Vanilla or Chocolate
- Caramel Buttercream, Butterscotch buttercream
- Eggless Vanilla Buttercream or Chocolate Buttercream
- American buttercream, Italian buttercream,
- French buttercream, or German Buttercream frosting
- Coffee Buttercream, Eggnog buttercream, White chocolate
- Ermine frosting, Pink champagne buttercream
- See all frosting recipes
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Frequently asked questions
First, do not beat buttercream while it is very chilled. The cold fat in the butter separates from the liquid and the emulsion you just created breaks. Ideally, you can just let the buttercream rest outside the fridge for a while until it’s not hard. Or, you can use a hair dryer to gently warm the outside of the bowl until you see the edges of the buttercream soften a bit. Then, whip it with a paddle attachment.
It’s best to use unsalted butter so you can control the amount of salt in the buttercream. If you only have salted butter, you can use it, but reduce or omit any additional salt in the recipe.
If your buttercream looks curdled after adding the butter, continue to whip it. It should eventually come together and become smooth. If it doesn’t, the butter might have been too cold or too warm. You can try refrigerating it for a short time and then rewhipping.
Yes, you can make French buttercream ahead of time and store it in an airtight container in the refrigerator for up to a week. Let it come to room temperature and rewhip before using.
Yes, you can freeze French buttercream for up to a month. Store it in an airtight container and thaw it in the refrigerator overnight before using. Let it come to room temperature and rewhip before using.
Yes, you can add food coloring to French buttercream to achieve the desired color. Use gel or powdered food coloring for best results, as liquid food coloring can affect the consistency of the buttercream.
Store leftover French buttercream in an airtight container in the refrigerator for up to a week. Let it come to room temperature and rewhip before using.
Both French and Italian buttercreams are made with boiled sugar syrup poured into whipped eggs. The only difference is that Italian meringue has only egg whites and French has mainly egg yolks.
French buttercream is usually less sweet, and creamier with a smooth, custardy feel on the tongue when compared to American buttercream. In fact, I think it’s the richest of all buttercreams.
Both French and German buttercreams are egg-yolk-based buttercreams or custard-based buttercream. However, the difference between the two is in the method. Since, in French buttercream, we boil sugar syrup to a soft boil stage and then pour it over whipping eggs. While in a German buttercream, we first make the vanilla pastry cream, using egg yolks, and combine it with butter; then, beat it until we have a luscious buttercream.
American buttercream is just butter, powdered sugar, and flavoring whipped until light and fluffy. For meringue buttercreams use whipped eggs in the buttercream. These are usually less sweet, and creamier with a smooth, custardy feel on the tongue when compared to an American buttercream.
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Video
Ingredients
- 1 cup (200 g) White sugar
- ½ cup (120 ml) Water
- 8 large Egg yolks or 4 yolks and 2 whole egg
- ⅛ tsp Salt
- 2½ cups (550 g) Unsalted butter (room temperature)
- 2 tsp Vanilla extract
Method
- Prepare the Egg Yolk Mixture: In a heatproof bowl, whisk the egg yolks until smooth.
- Make the Sugar Syrup: Combine the sugar and water in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat to medium-high and bring the sugar syrup to a boil. Continue boiling until it reaches 240°F (115°C) on a candy thermometer.Pro tip– It is essential to cook on medium-low heat until the sugar dissolves evenly. Otherwise, the edges will start to carmelize. Also, any sugar crystals left on the sides can cause crystallization.1 cup White sugar , ½ cup Water
- Temper the Egg Yolks:While whisking the egg yolks, slowly pour the hot sugar syrup into the bowl in a steady stream. Be careful not to pour the syrup onto the beaters or it will splatter.8 large Egg yolks, ⅛ tsp Salt
- Continue Whisking: Continue whisking the egg yolk mixture until it has cooled to room temperature and has thickened slightly about 5-7 minutes.
- Add the Butter: Gradually add the softened butter, one cube at a time, while whisking constantly. The mixture may look curdled initially, but keep whisking until it becomes smooth and creamy.Pro tip – THE WHIPPED EGGS must be COLD, not warm or lukewarm; otherwise, it will melt the butter. Make sure the butter is at room temperature before adding it to the egg yolk mixture.2½ cups Unsalted butter , 2 tsp Vanilla extract
- Add Flavorings (Optional): Stir in the vanilla extract or other flavorings, if using, until well combined.Pro tip – To customize the flavor, you can add various flavorings to the buttercream, such as melted chocolate, espresso powder, or fruit puree.
- Use or Store: Use the French buttercream immediately, or store it in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and rewhip it until smooth. Pro tip – If the buttercream is too soft, refrigerate it for a few minutes to firm up before using.
Notes
- Room Temperature Ingredients: Ensure your butter is at room temperature for smooth incorporation into the egg yolk mixture.
- Steady Stream: When adding the hot sugar syrup to the egg yolks, pour it in a steady stream while whisking constantly to avoid scrambling the eggs.
- Cooling Time: Allow the egg yolk mixture to cool to room temperature before adding the butter. This prevents the butter from melting and ensures a smooth buttercream.
- Whipping: Whip the buttercream for several minutes after adding all the butter to achieve a light and fluffy texture.
- Flavoring: Add flavorings, such as vanilla extract or other extracts, gradually and taste as you go to achieve the desired flavor intensity.
- Consistency: If the buttercream is too soft, refrigerate it for a short time to firm up before piping or spreading.
- Storage: Store leftover buttercream in an airtight container in the refrigerator for up to one week. Let it come to room temperature and rewhip before using.
- Troubleshooting: If your buttercream looks curdled after adding the butter, continue to whip it until smooth. If it is too stiff, you can gently warm the bowl with your hands while whipping to soften it slightly.
How to flavor French buttercream?
- Dark, milk, or white chocolate – Add 200 grams of melted and cooled chocolate to 4 cups of GBC, and combine well.
- Caramel or salted caramel -Add 1 cup caramel sauce to 4 (to 6) cups of GBC. And for salted add a tbsp of rock salt, and combine well.
- Butterscotch – Add 1 cup of butterscotch sauce to 4 (to 6) cups of GBC.
- Lemon – Add 1/4 tsp lemon juice to 4 (or 6) cups buttercream. You can also add up to 1/2 if you want a very lemony buttercream. And, 1 tsp of zest can also be added if you don’t mind the zest in the buttercream. Also, 1/4 tsp lemon extract will enhance the flavor even more.
- Orange – Add 1/2 cup orange juice, and 1/4 tsp orange extract to 4 (or 6) cups buttercream. Also, 1 tsp orange zest can be added too.
- Fruit flavors – blueberry, raspberry, blackberry, strawberry – Add 1 cup fruit puree to 4 (or 6) cups buttercream. I love adding a fruit filling instead, which makes it slightly sweeter, and yet, more vibrant in color
- Dulce de leche – Add 1 cup dulce de leche to 4 (6 cups) buttercream.
- Coffee or espresso – Dissolve 1 tbsp coffee in 1/4 cup hot water, or use 1/4 cup espresso. Cool completely then add 4 (or 6) cups of buttercream.
- Mocha – Add 200 grams of melted and cooled chocolate to 4 (or 6) cups of coffee GBC.
- Peanut butter – Add up to 2 cups of peanut butter to 4 (or 6) cups of buttercream.
- For more buttercream flavors and recipes check out my post. One Buttercream Recipe – Many Different Flavors
Storage
- French buttercream needs to be refrigerated because it contains egg yolks.
- However, in good weather, you can keep a cake frosted with FBC for a few hours (3 or 4 hrs).
- In fact, it should be treated just like butter. If left out in high temperatures or humidity, it will melt like butter.
- In addition, it can be kept refrigerated for up to five days or in the freezer for up to two months.
- And, when frozen, it is best thawed in the fridge overnight.
- Then, whip with a paddle attachment for about five minutes to restore consistency.
Pastry day 12 done
In the main text, you wrote “4 egg yolks and 2 egg whites”, but in the ingredient list, it’s “4 yolks” and “2 whole eggs (or 2 yolks)”. 4 yolks and 2 whites would be the same as 2 whole and 2 yolks. Could you clarify which is correct? (Is the main text supposed to say “4 egg yolks and 2 whole eggs”?) Thanks!
Hey Opal. Sorry for that typing error. The ingredients list in the recipe card is always the correct one. Thanks for bringing it to my attention. Just fixed it.
Thank you, I made this to use with cupcakes and macarons and it turned out very well!
I’ve made this multiple times, and is so incredibly delicious! Would forever recommend 100/10!
Thank you, for the lovely feedback, Des.
Cindy
Will this become too liquid if I add them to macarons? They will mostly be refridgerated but during travel time might be out – How long can it be out in humid weather?
Amrita French buttercream is perfect for macarons. You can leave them out for a few hours the frosting will hold for 2 to 4 hours depending on humidity.