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Perfect French Buttercream

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Perfectly smooth and rich French buttercream made by whipping egg yolks and slowly incorporating hot sugar syrup, then emulsifying with butter for a silky, luxurious frosting ideal for cakes and pastries.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. With the mixer on medium speed, carefully pour the hot syrup into the yolks in a thin stream, avoiding direct contact with the whisk.
  4. Increase the mixer speed to high and continue beating until the mixture has cooled to room temperature, about 8–10 minutes.
  5. Reduce mixer speed to medium and add the softened butter a few tablespoons at a time, waiting for each addition to fully incorporate before adding more.
  6. Once all the butter is incorporated, continue mixing until the buttercream is smooth and silky. If it curdles, keep whipping—it will come together.
  7. Use immediately or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using.

Notes

  • Ensure the butter is soft but not melted to achieve proper emulsion.
  • Using a candy thermometer is crucial for accurate syrup temperature.
  • If the mixture looks broken or curdled during mixing, continue whipping—it will usually come back together.

Nutrition

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