French Buttercream Recipe
Calories: 37
Adjust Servings Here: 5 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.
Ingredients
Makes 5 cups enough to cover 2 x 8 / 9-inch cakes or 24 cupcakes
- 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
Instructions
- 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.
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
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