French Buttercream Frosting is the epitome of luxury in the world of frostings—smooth, rich, and irresistibly silky. Made with egg yolks and a delicate sugar syrup, it offers a golden hue and velvety texture that outshines its sweeter American counterpart. With its balanced sweetness and buttery depth, this is the frosting Parisian pâtisseries rely on to elevate their most elegant cakes and pastries.
In the 17th century, French pastry chefs began perfecting buttercream recipes, using techniques that remain almost unchanged today. Unlike meringue-based buttercreams, the French version delivers a more custard-like richness thanks to egg yolks, creating an indulgence that pairs beautifully with chocolate, fruit, or nut-based cakes.
This recipe blends tradition with ease, ensuring home bakers can achieve that same luxurious result without fuss. Once you taste it, you’ll understand why it’s the go-to choice for refined, bakery-quality desserts. Smooth, silky, and decadent—this frosting transforms every bite into a moment worth savoring.
Recipe Yield: Frosts one 8-inch, 3-layer cake or 24 cupcakes
INGREDIENTS
1 ½ cups unsalted butter, room temperature, cut into tablespoons
5 large egg yolks, room temperature
1 cup granulated sugar
½ cup water
1 tsp pure vanilla extract
⅛ tsp fine sea salt
INSTRUCTIONS
1. Prepare sugar syrup:
In a small saucepan, combine water and sugar. Heat over medium, stirring until sugar dissolves. Continue cooking without stirring until syrup reaches 240°F (soft-ball stage) on a candy thermometer.
2. Whip egg yolks:
While syrup cooks, beat egg yolks in a stand mixer on medium-high until thick, pale, and doubled in volume—about 5 minutes.
3. Stream in syrup:
With mixer on low, slowly pour the hot syrup down the side of the bowl (avoid hitting the whisk). Increase speed to high and whip until mixture is cool to the touch—about 8 minutes.
4. Add butter:
Reduce speed to medium-low and add butter, 1 tablespoon at a time, letting each piece incorporate before adding the next.
5. Finish flavoring:
Once butter is fully incorporated, add vanilla extract and salt. Beat until smooth, silky, and glossy.
6. Chill or use:
Use immediately for frosting cakes or cupcakes, or refrigerate up to 5 days. Re-whip before using if chilled.
Helpful Tips to Perfect This Recipe
- Temperature Precision: Use a candy thermometer for accuracy—240°F is the key to a stable French buttercream.
- Room Temperature Butter: Soft, pliable butter blends smoothly without curdling the frosting.
- Fixing Curdled Frosting: If frosting looks split, keep whipping—it will come together. If too warm, chill 10 minutes, then whip again.
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