Creamy French Buttercream Frosting Recipe

Creamy and custardy, this delicious french buttercream recipe is made using pasteurized egg yolks and sugar. It’s close in taste and texture to pastry cream or swiss buttercreams, but is stable enough for piping thanks to the addition of butter to the mix. This distinction makes French Buttercream Frosting an option if you’re looking to decorate. Use it to top a rich chocolate cake or cupcakes for a delicious frosting that’s not too sweet, and oh so satisfying! Bon appétit!

Skill LevelBeginner

Amount4 cups

Ingredients & Tools
Instructions

Ingredients

10 pasteurized egg yolks
1 cup granulated sugar
1 teaspoon salt
6 tablespoons water
2 cups (4 sticks) butter, softened and cut into 1/2 inch pieces
2 teaspoons vanilla extract

Tools
Large bowl
Medium saucepan
Electric stand mixer
Thermometer

Instructions

Click to mark complete

In a large bowl, whip egg yolks on medium speed with an electric stand mixer for 6-8 minutes, or until the mixture is thick and foamy. Once complete, set the mixture aside.
Next in a medium saucepan, combine the 1 cup of granulated sugar, 6 tablespoons of water and 1 teaspoon of salt.
Heat the combined mixture over medium-high heat, stirring until the sugar dissolves into a hot sugar syrup. Then, bring the mixture to a boil, and maintain at a boil for 2 minutes. before removing from heat.
Immediately after removing from heat, slowly drizzle the hot syrup into the egg yolks with the mixer running on medium speed.
When fully mixed, continue whipping on high speed for 10 minutes, or until the bottom of the bowl is cool to the touch and the mixture is registering a temperature of about 68°F (20°C) with a thermometer. The mixture will become soupy, but as it cools, it will become fluffy again.
Next, add butter to the yolk mixture, one piece of butter at a time, allowing each to incorporate before adding the next, until all the butter is added.
Finally, add the vanilla extract and whip on medium-high speed for about 2 minutes or until the French buttercream frosting is smooth and creamy.

Notes

- Be sure to use the final frosting mixture immediately. If not all the buttercream is used, it can be stored for about 2-weeks in the refrigerator or for a few months in the freezer. To use the stored mixture, it must be rewarmed to 72°F (22°C) and rewhipped thoroughly.
- A probe thermometer is recommended to use with this recipe.

How To

Buttercream Frosting Consistency
Whether you’re frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Thankfully, it’s easy to take your buttercream from stiff to soft consistency, and the other way around!
How to Hold a Piping Bag
The way your decorations curl and point and lie depends not only on the frosting's consistency but also on the way you hold the bag and the way you move it. Bag positions are described in terms of both angle and direction.
Buttercream Frosting Tips and Tricks
Did your homemade buttercream come out runny or too dry? Are your buttercream flowers drooping or is your frosting filled with air bubbles? We’re here to help!