French Buttercream

French buttercream is a rich and silky frosting made with egg yolks, sugar syrup, and butter. This professional bakery-style recipe creates a smooth, stable icing that’s perfect for piping onto cakes, cupcakes, and macarons. Includes tips for making it light, fluffy, and perfectly balanced.

Rich, silky, and less sweet than traditional buttercream, French Buttercream is made with whipped egg yolks and hot sugar syrup, creating a luxurious frosting perfect for cakes, cupcakes, and pastries.

---

Ingredients

• 8 egg yolks (about 145 g)
• ¾ cup (150 g) superfine sugar
• 5 tbsp (75 ml) water
• 2½ sticks (280 g) unsalted butter, softened
• 1 tsp vanilla extract
• 1 pinch salt

---

Instructions

1. Whip the Egg Yolks

Place the egg yolks in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until they become thick, pale, and creamy—about 5 minutes.

2. Make the Sugar Syrup

While the yolks are whipping, combine the sugar and water in a small saucepan over medium heat. Bring to a boil and heat until it reaches 240°F (115°C) using a candy thermometer.

3. Combine Syrup and Yolks

Once the syrup is at temperature, reduce the mixer speed to low and carefully pour the hot syrup into the whipped yolks in a slow, steady stream. Avoid hitting the whisk or the sides of the bowl.
Increase the mixer to high speed and continue whipping until the bowl feels cool to the touch—this takes about 10 minutes.

4. Add the Butter

Once the mixture has cooled, begin adding softened butter one piece at a time. Let each piece fully incorporate before adding the next. The mixture may appear runny at first—this is normal. Continue beating and it will thicken into a smooth, glossy buttercream.

5. Add Flavorings

Once the butter is fully incorporated, add the vanilla extract and salt. Mix on medium-high speed for one final minute. If desired, this is the time to add additional flavorings such as fruit purées or nut pastes.

---

Tips

• Use a candy thermometer for precision—240°F (115°C) is crucial for structure.
• Ensure the egg yolk mixture has cooled completely before adding butter or the butter may melt.
• If your buttercream breaks or looks curdled, keep whipping—it usually comes together.
• Butter should be soft but still cool; too warm and it won’t whip properly.

---

Variations and Substitutions

• Flavored Buttercream: Add strawberry purée, pistachio paste, espresso powder, or melted chocolate with the vanilla.
• No Vanilla: Replace with almond, lemon, or orange extract for a different profile.
• Dairy-Free: Try vegan butter alternatives, but results may vary in texture.

---

FAQs

Why does my buttercream look soupy or broken?
That’s normal during the butter addition stage. Just keep whipping—it usually emulsifies after a few minutes.

Can I use regular granulated sugar?
Yes, but superfine sugar dissolves more easily in the syrup and gives a smoother finish.

Can this be made in advance?
Yes. Refrigerate in an airtight container for up to 5 days. Bring to room temperature and re-whip before using.

---

Serving Suggestions

• Ideal for frosting layer cakes, piping onto cupcakes, or filling macarons.
• Pairs well with sponge cakes, genoise, or choux pastry.
• Add liqueur or citrus zest to match the flavors of your baked goods.

---

Why You’ll Love This Recipe

This classic French buttercream delivers a creamy, smooth texture with a rich, buttery flavor that’s not overly sweet. It’s a versatile, elegant frosting that elevates both simple and sophisticated desserts.