French Buttercream Frosting Recipe

Creamy and custardy, this delicious French Buttercream is made using pasteurized egg yolks and sugar. Close in taste and texture to pastry cream, but stable for piping due to the addition of butter, this icing is great if you’re looking for decorations with sharp definition. Use it to top a rich chocolate cake for a delicious frosting that’s not too sweet, but oh so satisfying! Bon appetit!
Makes: About 4 cups
Skill Level: Beginner

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Step 1

In large bowl, whip egg yolks on medium speed with an electric mixer 6-8 minutes, or until thick and foamy.

Step 2

In medium saucepan, combine sugar, water and salt and heat over medium high heat, stirring until sugar dissolves. Bring mixture to a boil, and boil 2 minutes. Remove from heat. Immediately drizzle syrup into egg yolks with mixer running on medium speed. Continue whipping on high speed 10 minutes, or until bottom of bowl is cool to the touch, about 68˚F. Mixture will become soupy, but as it cools, it will become fluffy again.

Step 3

Add butter to yolk mixture, one piece at a time, allowing each to incorporate before adding the next, until all butter is added. Add vanilla and whip on medium high speed about 2 minutes or until buttercream is smooth and creamy.

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egg yolks

10 Pasteurized egg yolks

granulated sugar

1 cup granulated sugar


1 teaspoon salt


6 tablespoons water

butter, softened

2 cups butter, softened (4 sticks, cut into 1/2 inch pieces)

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