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.
Table of Content
French buttercream is light, airy, and silky smooth icing that has the taste of custard or pastry cream. It's easier to make than it sounds! This recipe offers a special technique for stabilizing the fragile frosting.
Why make this recipe?
- The method is similar to making Italian meringue buttercream where we pour hot syrup into whipped eggs.
- Ideally, this buttercream uses only egg yolks and sometimes whole eggs. In fact, I found the perfect balance of yolks and egg whites. I believe the whipped egg whites add a lovely lightness to the buttercream that almost melts in your mouth.
- This recipe needs a candy thermometer. However, if you don't have a candy thermometer, I highly recommend you make German buttercream. It's a similar buttercream just a different process.
- This is the perfect buttercream to use on layer cakes and definitely the best buttercream to go with cupcakes.
- While it sounds intimidating the recipe is very simple and easy to make. Timeline and process
- Boil the syrup
- Whip the eggs
- Pour hot syrup into the whipped egg yolks
- Let the mixture cool to room temperature
- Add the butter
- Whip the buttercream some more
- Flavor it….
Ingredients and substitutes
- Eggs - You can use all egg yolks or whole eggs. I'm using 4 egg yolks and 2 whole eggs.
- Sugar - I highly recommend using fine-grain sugar, so it dissolves quicker in egg whites. And yet, if regular thick sugar is all you have, mix it in the double boiler for a litter longer.
- Butter - I like using unsalted butter. And yet, if salted butter is all you have, go ahead and use it. I tried, and it still works.
- Flavoring - Vanilla is always my first flavor of choice, but you can add any other flavoring that you need for the day.
How to make French Buttercream Recipe
Makes enough to cover 2 x 8-inch cakes or 24 cupcakes
Hot sugar syrup
- In a small saucepan over medium-low heat combine sugar and water. Place a candy thermometer inside.
Pro tip- It is important 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. - Continue to boil on medium high heat until the sugar syrup reaches about 238°F / 114°C or the soft ball stage.
Pro tip - This takes about 5 to 7 minutes on medium heat. Shake the pan to ensure even heat.
Meanwhile, whip the eggs
- In the mixing bowl of a stand mixer with the whisk attachment on medium-high speed, whip the egg yolks and whole eggs along with the salt.
- Continue to whip for 2 minutes on medium speed until you have soft peak consistency. Turn the mixer on low while you wait for the syrup to reach temperature.
Pro tip - The meringue should hold peaks but still shiny not dry. Do not increase speed too much
Pour hot syrup
- Turn the mixer with the meringue to medium speed and gradually pour the hot syrup into the whipping egg mixture. The sugar should stream between the whisk and the side of the bowl.
Pro tip - DO NOT MAKE HASTE. Pour gradually and into the gap between the whisk and the sides of the bowl otherwise the syrup that touches the cold sides will crystallize. - Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes. The outside of the bowl will be hot at first and then be barely warm.
Pro tip- Your meringue should look shiny with soft peaks and the color will become paler closer to white.
Buttercream
- Continue to run the mixer on low until the bottom of the bowl feels cold to the touch. Then start adding the butter one cube at a time. They were followed by the vanilla extract and any other flavoring you want.
Pro tip - IT IS VERY IMPORTANT THAT THE WHIPPED EGGS ARE COLD, not warm or lukewarm otherwise they will melt the butter. - Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that is light and fluffy.
Pro tip - if the buttercream becomes warm or looks soupy, place the buttercream bowl in the fridge for 10 minutes, then whip with the paddle attachment until light and fluffy.
Storage
- French buttercream needs to be refrigerated because it contains egg yolks.
- However, you can keep a cake frosted with FBC for a few hours (3 or 4 hrs) in good weather.
- 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.
Tips for Success
- Use a candy thermometer. It is essential to get the sugar temperature right, so you do need a thermometer. If you do not own a candy thermometer, I highly recommend making German Buttercream. It is also a custard-based buttercream with a more forgiving method.
- Prevent sugar crystallization - Once the sugar syrup comes to a boil - don't shake the pot too much and work with caution. Any sugar crystal that may have formed on the sides of your pan will fall into the syrup and crystallize the syrup.
- Buttercream is greasy - When whipping the warm eggs, start on medium and move to high speed. Let the meringue beat to stiff peaks. If not, they will lose volume when you add butter, giving you a greasy buttercream.
- Pour the syrup carefully - Try to pour the sugar syrup between the bowl and the whisk if you run the mixer on medium-low that is easily achievable. And if you run the mixer on high, you must be very very careful not to scald yourself. DO NOT MAKE HASTE. It is not necessary to run the mixture on high while you pour the syrup. I have always done it on medium and have had no accidents or disasters.
- Buttercream is soupy - If you add the butter too early, the warm whipped eggs will melt the butter. And the mixture will turn into a soupy mess. DON'T PANIC. Just place the whole mixer bowl in the fridge for 15 to 30 minutes. Then whip it again. And if necessary, put it back in the refrigerator to cool.
- Curdled buttercream - 99% of FAIL of all WHIPPED BUTTERCREAMS ARE A RESULT OF ADDING BUTTER TOO EARLY!! If necessary walk away. And if you are not sure, give it five more minutes. And add butter only when the egg mixture is cooled.
- Buttercream is too buttery - Yes, unlike American buttercreams, all whipped buttercreams (IMBC, SMBC, German, and French) are buttery. It's mainly sweet beaten eggs with butter. Light and fluffy in texture but yes, it is buttery, and it's ok if you don't like it.
- Coloring buttercream -Always use food gel colors or powdered food colors for any buttercream. However, the food colors available at the grocery store are liquid-based and not suitable for cake decorating purposes. Hence, they will alter the consistency of your buttercream giving you runny icing, or sometimes even breaking the buttercream when you add too much.
- Separated buttercream - Do not beat buttercream while it is very chilled. The cold fat in the butter separates from the liquid and the emulsion you 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.
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 tablespoon of rock salt, and combine well.
- Butterscotch - Add 1 cup of butterscotch sauce to 4 (to 6) cups of GBC.
- Lemon - Add ¼ teaspoon lemon juice to 4 (or 6) cups buttercream. You can also add up to ½ if you want a very lemony buttercream. And, 1 teaspoon of zest can also be added if you don't mind the zest in the buttercream. Also, ¼ teaspoon lemon extract will enhance the flavor even more.
- Orange - Add ½ cup orange juice, and ¼ teaspoon orange extract to 4 (or 6) cups buttercream. Also, 1 teaspoon 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 tablespoon coffee in ¼ cup hot water, or use ¼ 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
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 |
More buttercream recipes
- 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
Why does buttercream separate? Can I prevent it from separating?
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.
What is the difference between Italian and French buttercream?
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.
What is the difference between French and German buttercream?
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.
What is the difference between meringue buttercream and American 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.
Printable Recipe
French Buttercream Recipe
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Calories: 734kcal
Adjust Servings Here: 6 Cups
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes enough to cover 2 x 8-inch cakes or 24 cupcakes
Sugar syrup
- 1 cup (200 g) White sugar
- ⅓ cup (80 ml) Water
Meringue
- 4 large Egg yolks (Large)
- 2 large Whole eggs ((or 2 egg yolks) )
- ⅛ teaspoon Salt
Meringue buttercream
- 1 lb (450 g) Unsalted butter ((room temperature) )
- 2 teaspoon Vanilla extract
- ¼ teaspoon Flavoring (almond, strawberry, peppermint (optional))
Instructions
Hot sugar syrup
- In a small saucepan over medium-low heat combine the sugar and water. Place a candy thermometer inside. Pro tip- It is important 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 , ⅓ cup Water
- Continue to boil on medium high heat until the sugar syrup reaches about 238°F / 114°C or the soft boil stage.Pro tip - This takes about 5 to 7 minutes on medium heat. Shake the pan to ensure even heat.
Meanwhile, Whip the eggs
- In the mixing bowl of a stand mixer with the whisk attachment on medium-high speed, whip the egg yolks and whole eggs along with the salt.4 large Egg yolks, 2 large Whole eggs, ⅛ teaspoon Salt
- Continue to whip for 2 minutes on medium speed until you have soft peak consistency. Turn the mixer on low while you wait for the syrup to reach temperature. Pro tip - The meringue should hold peaks but still shiny not dry. Do not increase speed too much.
Pour hot syrup
- Turn the mixer with the meringue to medium speed and gradually pour the hot syrup into the whipping egg mixture. The sugar should stream between the whisk and the side of the bowl.Pro tip - DO NOT MAKE HASTE. Pour gradually and into the gap between the whisk and sides of the bowl otherwise the syrup that touches the cold sides will crystallize.
- Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes. The outside of the bowl will be hot at first and then be barely warm. Pro tip- Your meringue should look shiny with soft peaks and the color will become more pale closer to white.
Buttercream
- Continue to run the mixer on low until the bottom of the bowl feels cold to touch. Then start adding the butter one cube at a time. Followed by the vanilla extract and any other flavoring you want. Pro tip - IT IS VERY IMPORTANT THAT THE WHIPPED EGGS ARE COLD, not warm or lukewarm otherwise it will melt the butter.1 lb Unsalted butter , 2 teaspoon Vanilla extract, ¼ teaspoon Flavoring
- Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that light and fluffy.Pro tip - if the buttercream becomes warm or looks soupy, place the buttercream bowl in the fridge for 10 minutes, then whip with the paddle attachment until light and fluffy.
Recipe Notes & Tips
- Use a candy thermometer. It is essential to get the sugar temperature right, so you do need a thermometer. If you do not own a candy thermometer, I highly recommend making German Buttercream. It is also a custard-based buttercream with a more forgiving method.
- Prevent sugar crystallization - Once the sugar syrup comes to a boil - don't shake the pot too much and work with caution. Any sugar crystal that may have formed on the sides of your pan will fall into the syrup and crystallize the syrup.
- Buttercream is greasy - When whipping the warm eggs, start on medium and move to high speed. Let the meringue beat to stiff peaks. If not, they will lose volume when you add butter, giving you a greasy buttercream.
- Pour the syrup carefully - Try to pour the sugar syrup between the bowl and the whisk if you run the mixer on medium-low that is easily achievable. And if you run the mixer on high, you must be very very careful not to scald yourself. DO NOT MAKE HASTE. It is not necessary to run the mixture on high while you pour the syrup. I have always done it on medium and have had no accidents or disasters.
- Buttercream is soupy - If you add the butter too early, the warm whipped eggs will melt the butter. And the mixture will turn into a soupy mess. DON'T PANIC. Just place the whole mixer bowl in the fridge for 15 to 30 minutes. Then whip it again. And if necessary, put it back in the refrigerator to cool.
- Curdled buttercream - 99% of FAIL of all WHIPPED BUTTERCREAMS ARE A RESULT OF ADDING BUTTER TOO EARLY!! If necessary walk away. And if you not sure, give it five more minutes. And add butter only when the egg mixture is cooled.
- Buttercream is too buttery - Yes, unlike American buttercreams, all whipped buttercreams (IMBC, SMBC, German, and French) are buttery. It's mainly sweet beaten eggs with butter. Light and fluffy in texture but yes, it is buttery, and it's ok if you don't like it.
- Coloring buttercream -Always use food gel colors or powdered food colors for any buttercream. However, the food colors available at the grocery store are liquid-based and not suitable for cake decorating purposes. Hence, they will alter the consistency of your buttercream giving you runny icing, or sometimes even breaking the buttercream when you add too much.
- Separated buttercream - Do not beat buttercream while it is very chilled. The cold fat in the butter separates from the liquid and the emulsion you 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.
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 tablespoon of rock salt, and combine well.
- Butterscotch - Add 1 cup of butterscotch sauce to 4 (to 6) cups of GBC.
- Lemon - Add ¼ teaspoon lemon juice to 4 (or 6) cups buttercream. You can also add up to ½ if you want a very lemony buttercream. And, 1 teaspoon of zest can also be added if you don't mind the zest in the buttercream. Also, ¼ teaspoon lemon extract will enhance the flavor even more.
- Orange - Add ½ cup orange juice, and ¼ teaspoon orange extract to 4 (or 6) cups buttercream. Also, 1 teaspoon 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 tablespoon coffee in ¼ cup hot water, or use ¼ 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, you can keep a cake frosted with FBC for a few hours (3 or 4 hrs) in good weather.
- 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.
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| 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 |
Nutrition Information
Calories: 734- kcalCarbohydrates: 34- gProtein: 4- gFat: 65- gSaturated Fat: 40- gCholesterol: 354- mgSodium: 90- mgPotassium: 56- mgSugar: 33- gVitamin A: 2140- IUCalcium: 43- mgIron: 0.6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
A
Pastry day 12 done
Opal
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!
Veena Azmanov
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.
Opal
Thank you, I made this to use with cupcakes and macarons and it turned out very well!
Des
I’ve made this multiple times, and is so incredibly delicious! Would forever recommend 100/10!
Veena Azmanov
Thank you, for the lovely feedback, Des.
Cindy Alger
Cindy
Amrita
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?
Veena Azmanov
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.