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Perfect French Buttercream

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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.

Ingredients

Units 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 running on medium speed, carefully pour the hot sugar syrup into the yolks in a thin stream. Avoid hitting the whisk directly.
  4. Increase mixer speed to high and beat until the mixture has cooled to room temperature, about 8–10 minutes.
  5. Reduce speed to medium and add the softened butter a few tablespoons at a time, waiting for each addition to incorporate before adding more.
  6. Once all the butter is in, continue beating until the buttercream is smooth and silky. If it curdles, keep mixing—it will come together.
  7. 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

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