French Buttercream | The Recipe Critic

French buttercream is a luxurious frosting made with egg yolks as the base and simple syrup for sweetness. This gives the frosting a smooth custard-like texture. This frosting is great for piping because it holds its shape well!

For most recipes, you can use French buttercream in place of American buttercream. You could try French buttercream with my white, Lemon blueberry, or lavender cupcakes.

What is French Buttercream?

French buttercream is a rich and creamy frosting made with egg yolks. The egg yolk base lends to its decadent texture and yellow color. Unlike American buttercream, which uses powdered sugar for texture and sweetness, French buttercream uses cooked sugar syrup.

What Ingredients Do I Need to Make French Buttercream?

Take your dessert game to the next level with this silky-smooth French buttercream! Using just a few simple ingredients, you can create a fancy, gourmet twist on the classic buttercream. For exact measurements, scroll to the recipe card at the bottom of the post.

• Egg yolks: Egg yolks stabilize the frosting. They also add a rich, creamy, custard-like flavor.
• Granulated Sugar: When cooked into a syrup, sugar helps emulsify the butter, so it blends perfectly with the egg yolk, creating a rich texture.
• Water: Used with sugar to cook into syrup.
• Unsalted Butter: Adds depth of flavor and stability to keep its shape.
• Salt: Enhances all of the flavors and perfectly balances the sweetness.
• Vanilla Extract: Provides a warm, inviting flavor. You can substitute for different flavors and extracts.

Steps to Make French Buttercream

Follow these instructions step by step to ensure your buttercream turns out perfect. There is also a tips section below that you can reference if you have any questions!

Sugar Syrup

1. Boil Sugar & Water: Add the sugar and water to a small saucepan or skillet and heat over medium-low heat until boiling.
2. Reduce Heat: Reduce the heat and continue to cook the sugar while you prepare the eggs.

Make the Whipped Cream

3. Whip Egg Yolks: Pour the egg yolks into the bowl of a stand mixer. Whip at medium-high speed with the whisk attachment until the yolks are thick and foamy.
4. DO NOT overheat the sugar: I recommend using a candy thermometer to know when the sugar reaches 240 degrees Fahrenheit. Once it has, you can remove the pan from the heat and turn the mixer on to low speed. Slowly and carefully drizzle the hot sugar syrup in a steady stream into the egg yolks as they whip.
5. Whip Sugar & Egg Yolks: Once all the sugar has been incorporated into the eggs, continue to whip at medium speed until the bowl feels cool to the touch.
6. Add Butter: Add the butter one tablespoon at a time. Allow the eggs to absorb each tablespoon before you add the next.
7. Vanilla: Add the vanilla extract and a pinch of salt. Continue to whip on medium speed until the buttercream is smooth and glossy.

More Fun Frosting Variations to Try

This French buttercream will impress your guests with its taste and texture! It’s a must-have in your frosting collection. If you want to try something new and expand your frosting skills, here are some frosting options to explore.