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French Buttercream Recipe

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4 from 71 reviews

  • Author: Sophia
  • Total Time: 30 minutes
  • Yield: About 3 cups (enough to frost a 9-inch cake)
  • Diet: Vegetarian

Description

French Buttercream is a rich, smooth, and fluffy buttercream made by whipping egg yolks and hot sugar syrup into a pâte à bombe, then incorporating softened unsalted butter for a silky, airy texture. Perfect for cake decorating and dessert frosting, this classic French technique yields a luxurious and stable buttercream with balanced sweetness and a melt-in-your-mouth feel.

Ingredients

Egg Yolks

  • 120 g (from 7 large eggs) egg yolks

Syrup

  • 80 g (⅓ cup) water
  • 200 g (1 cup) granulated sugar

Buttercream

  • 450 g (2 cups) unsalted butter, softened
  • ⅛ teaspoon salt (optional)

Instructions

  1. Make Pâte à Bombe: Add egg yolks to the bowl of a stand mixer and whip at very high speed until the yolks become very fluffy and pale in color, approximately 3-5 minutes.
  2. Prepare Sugar Syrup: In a small clean saucepan, combine water and granulated sugar. Ensure all sugar is moistened by the water to prevent crystallization. Use a pastry brush dipped in water to wash down any sugar crystals on the sides of the pan.
  3. Heat the Syrup: Heat the mixture over medium heat without stirring or shaking the pot excessively, to avoid sugar crystallization. Monitor the temperature carefully using a candy thermometer, aiming for 244ºF (118ºC). Towards the end, reduce heat to low to closely watch the temperature rise.
  4. Combine Syrup and Egg Yolks: As soon as the syrup reaches 244ºF, remove it from heat and immediately pour it slowly down the side of the bowl with the whipped egg yolks while mixing continuously at high speed. Avoid pouring on the whisk to prevent splattering, and add the syrup in a controlled, steady stream.
  5. Whip Pâte à Bombe to Cool: Continue whipping the mixture at high speed while it is hot or warm, then reduce speed to medium-low as it cools to a gentle warmth. Stop whipping when it reaches room temperature; the mixture should look smooth, shiny, and thick.
  6. Add Butter and Salt: Incorporate the softened unsalted butter and optional salt into the pâte à bombe mixture. Whip at medium speed for 5 to 10 minutes until the buttercream achieves a very fluffy and light texture. Use butter softened to room temperature (not melted or too firm) for best results.
  7. Combine Thoroughly: Scrape down the sides and bottom of the bowl to ensure all butter is incorporated. Continue mixing briefly to ensure a smooth, even buttercream without lumps or separation.

Notes

  • Use a kitchen scale to measure ingredients precisely for best results.
  • Ensure the saucepan and tools are completely clean to prevent sugar crystallization.
  • Softened butter is key to a smooth and airy buttercream; avoid melted or hard butter.
  • Do not pour hot syrup directly onto the whisk to avoid splattering.
  • The pâte à bombe must be cooled to room temperature before adding butter to prevent melting and loose texture.
  • This buttercream keeps well refrigerated and can be brought back to room temperature before use.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert Frosting
  • Method: Stovetop
  • Cuisine: French

Find it online: https://sophiasrecipe.com/french-buttercream-recipe/