French Buttercream

Recipe by David Turner
Not Yet Reviewed

Silky, creamy, and unapologetically luxurious, French buttercream is the frosting to choose when you want something truly celebratory to finish a cake or fill delicate macarons. Whereas Swiss and Italian buttercreams are made exclusively with egg whites, French buttercream is made with egg yolks, yielding a richer frosting with a golden hue. To make it, whipped egg yolks are gently cooked by streaming in a hot sugar syrup to create an exceptionally smooth, sturdy buttercream. We like to flavor it with a splash of vanilla bean paste (those lovely specks!), but you can also use this French buttercream recipe as a base and make chocolate, citrus, or other fruit-flavored variations; see “tips,” below for details.  

Prep
30 mins
Total
30 mins
Yield
4 cups, enough for a 2-layer cake or 2 dozen cupcakes
Swirled French Buttercream atop a cupcake - select to zoom
Swirled French Buttercream atop a cupcake - select to zoom
Cupcakes seen from above with French Buttercream as the frosting. One cupcake is sliced in half and laying on its side. - select to zoom
Detailed view of French Buttercream from above. - select to zoom
Piping French Buttercream onto cupcakes - select to zoom
Cupcakes that are frosted with French Buttercream on a baking rack - select to zoom
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Instructions

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  1. In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, swirling occasionally to encourage the sugar to dissolve, about 5 minutes. Reduce the heat to medium-low and let the sugar mixture continue to boil gently, without stirring, while you prepare the egg yolks. 

  2. In the bowl of a stand mixer fitted with the whisk, beat the egg yolks on medium-high speed until thick and pale yellow in color, about 5 minutes, pausing halfway to scrape the bowl. 

  3. Add the salt and whisk on medium speed to distribute, another 30 seconds. 

  4. Use a digital thermometer to test the temperature of the sugar mixture; once it's between 240°F and 250°F, remove it from the heat.  

  5. With the mixer running on medium speed, carefully and slowly start to pour the sugar mixture down the side of the mixing bowl (avoid pouring it directly onto the whisk) — once about half the sugar mixture has been added, you can increase the stream slightly and pour a bit faster. 

  6. Once all the sugar mixture has been added, increase the mixer speed to high and whisk until the mixture is pale, fluffy, and cooled to 80°F to 90°F, about 5 minutes. 

  7. Reduce the mixer speed to medium and add the butter 1 to 2 tablespoons at a time, allowing each addition to incorporate fully before adding the next.  

  8. Once all the butter has been added, stop the mixer, scrape the bowl, and add the vanilla. Whisk on medium speed to distribute, another 30 seconds. The mixture should be thick, creamy, shiny, and pale yellow at this stage.

    A bowl of freshly made French Buttercream

  9. Use the French buttercream as desired, to fill macarons, frost cake or cupcakes, etc. 

  10. Store any leftover French buttercream in the refrigerator for up to 1 week or in the freezer for longer storage. Bring refrigerated or frozen buttercream to room temperature before using. If needed, rewhip until smooth and pipeable.  

Tips from our Bakers

  • To make chocolate French buttercream: In a small bowl, melt 3/4 cup (128g) bittersweet wafers (around 72% cocoa content). Stir 1/2 cup (42g) unsweetened cocoa and 1/8 teaspoon espresso powder into the melted chocolate until well incorporated. Fold this mixture into the French buttercream after the butter and vanilla have been added (step 8). 

  • French buttercream is great at taking on other flavors and colors, which can be added after the butter has been incorporated (step 8). For oil- and alcohol-based extracts (like lemon, maple, peppermint, or Fiori di Sicilia), start with 1 to 3 drops and increase from there based on personal preference. Take the same approach for gel and water-based natural food coloring to dye the buttercream to your preferred color and shade. For powdered flavorings (like blueberry powder or lemon juice powder) start with 1 tablespoon of the dry powder, increasing from there based on preference. For fruit concentrates or purées (like cherry concentrate), start with 1 tablespoon and add more to taste.  

  • While it's possible to make French buttercream with a hand mixer, using a stand mixer is strongly recommended. You'll need your hands free to pour the syrup and add the butter. 

  • Save leftover egg whites for your next batch of Flourless Fudge Cookies, Meringue Kisses, or Macarons! 

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