Description
French buttercream is a luxurious, smooth frosting made with egg yolks, sugar syrup, and butter, giving it a rich, custard-like texture. Unlike other buttercream varieties, French buttercream is less sweet and has a silky finish, making it perfect for elevating cakes, cupcakes, and pastries. Follow this easy, step-by-step guide to master the art of French buttercream and take your desserts to a new level.
Ingredients
Scale
- 4 large egg yolks 🥚: Provides a custard base for a creamy texture.
- 1 cup granulated sugar 🍬: Sweetens and stabilizes the buttercream.
- 1/4 cup water 💧: Combines with sugar to create the syrup.
- 1 cup unsalted butter, softened and cubed 🧈: Adds richness and smoothness.
- 1 teaspoon vanilla extract 🌸: Adds a subtle, aromatic flavor.
- Pinch of salt 🧂: Balances the sweetness.
Instructions
- Prepare the Sugar Syrup
In a small saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves completely. Once dissolved, increase the heat to medium-high and let it come to a boil. Use a candy thermometer to monitor the syrup temperature and heat it to 238°F (114°C), reaching the soft-ball stage. - Whip the Egg Yolks
Place the egg yolks in a stand mixer bowl. Whisk the yolks on medium speed until they become thick, pale, and fluffy. - Add the Syrup to Yolks
Once the syrup reaches 238°F, pour it in a slow, steady stream into the whipped yolks while the mixer is on low. Increase the mixer speed gradually and continue mixing until the yolk and syrup mixture cools to room temperature, creating a creamy base. - Incorporate the Butter
With the mixer on medium speed, add the softened butter, one piece at a time, allowing each piece to fully blend before adding the next. Continue until all butter is incorporated and the mixture becomes smooth and fluffy. - Finish with Flavoring
Add the vanilla extract and salt to the buttercream and mix briefly to blend. Your French buttercream is now ready to use!
Notes
- For a softer consistency, use room-temperature butter. If your buttercream becomes too soft, chill it in the fridge for 10-15 minutes before re-whipping.
- Flavor Variations: Add lemon zest, berry purée, or melted chocolate for unique flavors.
- Storage: Store French buttercream in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Frosting
- Cuisine: French
Nutrition
- Calories: 110 kcal
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Protein: 0.3g
- Cholesterol: 40mg