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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.
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.
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.
There is another world of buttercream outside of the simple American buttercream recipe that combines butter and powdered sugar. Check out the list below to see what sets them all apart from one another.
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!
Make sure you follow these helpful tips to ensure your buttercream turns out just right!
If you are lucky enough to have some leftover French buttercream, here is how to store it properly.
Re-fluff instructions: To re-fluff chilled buttercream, let it sit at room temperature for an hour, then whip. You can also half-melt it in a double boiler before whipping.
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.
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Add the sugar and water to a small saucepan or skillet and heat over medium-low heat until boiling. Reduce the heat and cook the sugar while preparing the eggs.
Add the egg yolks to the bowl of a stand mixer and whip medium-high with the whisk attachment until the yolks are thick and foamy.
When the sugar reaches 240 degrees Fahrenheit, remove the pan from the heat and turn the mixer on low speed. Slowly and carefully drizzle the sugar syrup into the egg yolks as they whip.
Once all the sugar has been incorporated into the eggs, continue to whip at medium speed until the bowl feels cool to the touch.
Add the butter one tablespoon at a time, waiting for each tablespoon to be absorbed into the eggs before adding the next.
Add the vanilla extract and a pinch of salt. Continue to whip on medium speed until the buttercream is smooth and glossy.
Calories: 1361kcalCarbohydrates: 102gProtein: 9gFat: 105gSaturated Fat: 63gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 4gCholesterol: 762mgSodium: 52mgPotassium: 86mgSugar: 100gVitamin A: 3529IUCalcium: 92mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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