Luxuriously smooth and richly flavorful, Perfect French Buttercream is a classic frosting made by whipping hot sugar syrup into egg yolks, then blending in butter until it reaches silky perfection. Unlike Swiss or American buttercreams, it’s less sweet and supremely decadent—ideal for elegant cakes, tarts, or filling delicate pastries.
Why You’ll Love This Recipe
French buttercream has an unparalleled richness thanks to its egg yolk base and high butter content. It’s incredibly smooth, less sugary than traditional frostings, and holds its shape beautifully when piped. It’s perfect for professional-looking desserts and sophisticated flavor profiles, pairing well with chocolate, coffee, fruit curds, or liqueurs.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- egg yolks
- granulated sugar
- salt
- unsalted butter
- water
directions
- In a saucepan, combine the sugar and water. Heat over medium without stirring, brushing down the sides with water if needed to prevent crystallization.
- Meanwhile, in a stand mixer fitted with the whisk attachment, beat the egg yolks until thick and pale.
- Once the sugar syrup reaches 240°F (115°C), slowly and carefully pour it into the whipped yolks while the mixer is running on medium speed.
- Increase the speed and continue beating until the mixture is cool to the touch and thickened (about 8–10 minutes).
- Gradually add the butter, one piece at a time, mixing well between each addition.
- Once all the butter is incorporated, add the salt and beat until smooth and glossy.
- Use immediately to frost or fill cakes, or chill for later use (bring to room temperature and rewhip before using).
Servings and timing
- Yields: Enough to frost one 8-inch layer cake or 24 cupcakes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Chocolate French Buttercream: Add 100 g of melted and cooled dark chocolate at the end of mixing.
- Coffee Variation: Dissolve 1–2 tsp of instant espresso in a teaspoon of water and mix in for a mocha twist.
- Citrus Infusion: Add zest or a spoonful of citrus curd for a bright flavor profile.
- Liqueur-Enhanced: Fold in a tablespoon of Grand Marnier, Amaretto, or Frangelico for depth.
storage/reheating
Store in an airtight container in the refrigerator for up to 5 days. To use, bring to room temperature and rewhip until smooth. It can also be frozen for up to 1 month. Thaw in the fridge overnight, then let sit at room temperature and rewhip before using.
FAQs
Is French buttercream safe to eat with raw egg yolks?
Yes, the hot sugar syrup cooks the yolks during mixing, making it safe to consume.
Why is my buttercream too soft or runny?
The mixture may be too warm—refrigerate for 15–20 minutes and rewhip.
Can I make this buttercream in advance?
Yes, store it chilled and rewhip before use. It pipes and spreads best at room temperature.
Can I use salted butter?
Use unsalted for better control over flavor. You can add salt to taste afterward.
Why did my buttercream curdle?
It may look curdled as the butter emulsifies—keep beating and it will smooth out.
How does French buttercream differ from Swiss or Italian?
French buttercream uses egg yolks and has a richer, custard-like flavor, while Swiss and Italian use egg whites.
Can I color or flavor it?
Yes, gel food coloring and extracts work well. Add at the end of mixing.
Will it hold up in warm weather?
Not well—French buttercream is delicate and best stored in a cool place until serving.
Is it suitable for under fondant?
It can be used under fondant if well chilled, but Swiss buttercream holds up better structurally.
Can I make it without a thermometer?
A thermometer is recommended for precision, but you can test syrup readiness by dropping it in cold water—it should form a soft ball.
Conclusion
Perfect French Buttercream is an indulgent, ultra-smooth frosting ideal for elegant cakes and special occasions. Its velvety texture and luxurious taste set it apart from other buttercreams, making it a go-to choice for refined desserts. With a little technique and care, you’ll master this classic and impress with every swirl.
PrintPerfect French Buttercream
Perfectly smooth and rich French buttercream made with whipped egg yolks and hot sugar syrup, emulsified with creamy butter for a luxurious, silky finish ideal for frosting cakes and pastries.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 5 cups 1x
- Category: Frosting
- Method: Whipping
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 120 g egg yolks (about 6 large yolks)
- 200 g granulated sugar
- 1/8 tsp salt
- 450 g unsalted butter, softened
- 80 g water
Instructions
- In a saucepan, combine the granulated sugar and water. Heat over medium heat without stirring until the syrup reaches 238°F (114°C) on a candy thermometer.
- While the syrup is heating, beat the egg yolks and salt in a stand mixer on high speed until thick, pale, and ribbon-like, about 4–5 minutes.
- With the mixer running on medium speed, carefully pour the hot sugar syrup into the yolks in a thin stream. Avoid hitting the whisk directly.
- Increase mixer speed to high and beat until the mixture has cooled to room temperature, about 8–10 minutes.
- Reduce speed to medium and add the softened butter a few tablespoons at a time, waiting for each addition to incorporate before adding more.
- Once all the butter is in, continue beating until the buttercream is smooth and silky. If it curdles, keep mixing—it will come together.
- Use immediately or store in an airtight container in the fridge for up to 5 days. Bring to room temperature and re-whip before using.
Notes
- Make sure butter is soft but not melted to achieve proper emulsion.
- Use a candy thermometer for accurate syrup temperature.
- If the buttercream appears broken, keep whipping—it usually comes together.
Nutrition
- Serving Size: 2 tbsp
- Calories: 210 kcal
- Sugar: 10g
- Sodium: 15mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 100mg