Description
Perfect French Buttercream is a rich, silky, and smooth buttercream made by combining a hot sugar syrup with whipped egg yolks and softened unsalted butter. This classic buttercream provides an indulgent texture and luxurious taste, ideal for frosting cakes and cupcakes with a delicate yet velvety sweetness.
Ingredients
Scale
For the Sugar Syrup
- 200 g granulated sugar
- 80 g water
For the Egg Yolk Mixture
- 120 g egg yolks (about 6 large yolks)
- 1/8 tsp salt
For the Buttercream
- 450 g unsalted butter, softened
Instructions
- Prepare the Sugar Syrup: 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. This ensures the correct sugar concentration for the buttercream.
- Whip Egg Yolks: While the syrup is heating, place the egg yolks and salt in a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture becomes thick, pale, and ribbon-like, about 4 to 5 minutes. This aerates the yolks preparing them for the syrup.
- Incorporate Syrup into Yolks: With the mixer running on medium speed, carefully pour the hot sugar syrup into the yolks in a thin, steady stream. Avoid pouring directly onto the whisk to prevent splattering and ensure even mixing.
- Beat Until Cool: Increase the mixer speed to high and continue beating the mixture until it cools to room temperature. This process takes about 8 to 10 minutes and results in a thick, glossy base.
- Add Butter Gradually: Reduce mixer speed to medium and add softened butter a few tablespoons at a time. Wait until each addition is fully incorporated before adding more. This gradual incorporation prevents the buttercream from becoming greasy or separated.
- Finish Buttercream: Once all butter is added, beat the mixture continuously until it is smooth, silky, and light. If the buttercream appears curdled, keep mixing—it will come together with continued effort.
- Storage and Use: Use the French buttercream immediately for best texture and flavor. Alternatively, store it in an airtight container in the refrigerator for up to 5 days. Bring it back to room temperature and re-whip before use to restore its creamy consistency.
Notes
- Ensure the sugar syrup temperature is precise at 238°F (114°C) for optimal texture.
- Use fresh, high-quality eggs for safety and taste.
- Butter should be softened but still cool; too warm and the buttercream can become too soft.
- If the buttercream curdles, don’t panic—keep beating, and it will emulsify.
- Adjust the salt slightly depending on your taste preference.
- French buttercream is richer and less sweet than American buttercream, making it ideal for delicate desserts.
- Always re-whip refrigerated buttercream to regain the desired smoothness before using.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Frosting / Buttercream
- Method: Whisking and candy syrup preparation
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons (about 40 g)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 1.5 g
- Cholesterol: 105 mg
Keywords: French buttercream, classic buttercream, egg yolk frosting, cake frosting, silky buttercream, rich buttercream
