Subscribe to get new recipes straight to your inbox!

    Chocolate French Buttercream

    This chocolate French buttercream is literally the creamiest chocolate frosting you will ever have! Made with egg yolks, this recipe is super rich, not too sweet and is great for frosting and filling cakes, cupcakes and macarons!

    Chocolate french buttercream

     

    What is French buttercream?

    French buttercream is made using egg yolks, hot sugar that is boiled to the ‘soft ball stage’, and butter as it’s main ingredients. The use of egg yolks results in an incredibly creamy, custard like buttercream that your taste buds are going to love!

    Much like Swiss meringue buttercream, it’s not too sweet and has a super smooth texture.

    Does French buttercream taste like eggs?!

    Although egg yolks are the star of this buttercream, you’ll be happy to know that it does not taste like eggs at all! 🙂

    How stable is this frosting?

    Because French buttercream is made using sugar syrup that is heated to the soft ball stage, this adds a fair bit of stability to the frosting. However, because this frosting uses egg yolks as opposed to egg whites, it isn’t as stable as an Italian meringue buttercream which utilizes a similar method. This makes French buttercream more sensitive to hot weather.

    How to make Chocolate French buttercream

    Start by separating your egg yolks from your egg whites.

    French buttercream

    Next add your egg yolks to the bowl of a stand mixer, and using the whisk attachment, mix on a medium-high speed until the yolks are a pale yellow colour. This should take about 5 minutes.

    French buttercream

    While your egg yolks are mixing, you can start working on your sugar mixture. Add your sugar and water to a saucepan and mix it together so that the water coats all the sugar granules.

    Place your saucepan on a low-medium heat and without stirring, heat the sugar until it reaches 115°C. This is known as the ‘soft ball stage’ when heating up sugar.

    French Buttercream

    Once the sugar has reached 115°C, take if off the heat immediately and begin slowly pouring it into the egg yolks while the mixer is on a low-medium speed.

    French Buttercream

    Once all the sugar is added in, turn up the speed to medium-high, and mix for 5-8 minutes until the mixture has cooled down. Next, add in your unsalted butter a tablespoon at a time.

    French Buttercream

    Once all your butter is added in, the next step is to add in your vanilla and salt, and then continue to mix for a few minutes until the frosting is smooth.

    French Buttercream

    Now what you end up with is a vanilla French buttercream which is amazing just like that! But to turn this into a chocolate French buttercream, the last step is to cut up some 50% dark chocolate into small pieces, and then place the chocolate into a microwave safe bowl and melt it in the microwave for 20 second bursts at a time, mixing in between each burst until fully melted.

    Chocolate French buttercream

    Once melted, allow it to cool for about 10 minutes or so, and then slowly stream the chocolate into the buttercream with the mixer on a low to medium speed. Once all the chocolate is added in, scrape down the bowl and then turn the mixer on to a medium-high speed until the chocolate is fully mixed into the buttercream.

    Once finished, if it feels like the buttercream is too soft (this may happen because the chocolate hasn’t had time to set yet), then pop it into the fridge for 30 minutes and then rewhip it until silky smooth!

    Chocolate French buttercream

     

    Chocolate french buttercream

    Chocolate French Buttercream

    This chocolate French buttercream is literally the creamiest chocolate frosting you will ever have! Made with egg yolks, this recipe is super rich, not too sweet and is great for frosting and filling cakes, cupcakes and macarons!
    5 from 8 votes
    Print Pin Rate Watch Video
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 2.5 cups

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    • 5 (90 g) egg yolks
    • cup (140 g) white granulated sugar
    • 3 tbsp (45 g) water
    • 1⅓ cups (302 g) unsalted butter - room temperature, not too soft
    • tsp vanilla essence/extract
    • 1 pinch (1 pinch) salt
    • ¾ cup (135 g) dark chocolate - I recommend 50% dark chocolate, semi-sweet okay too

    Instructions

    • Begin by separating your egg yolks from your egg whites. Once separated, add your egg yolks to the bowl of a stand mixer, and using the whisk attachment, mix on a medium high speed for 5 minutes until the yolks are a pale yellow colour.
    • While your egg yolks are mixing, begin working on your sugar mixture. Add your sugar and water to a saucepan, and mix until the sugar granules are coated in the water. Place your saucepan on a low-medium heat, and without mixing, let the sugar heat to a temperature of 115 °C.
    • Once the sugar reaches 115 °C, take it off the heat immediately and with your mixer on a low-medium speed, begin slowly pouring the bubbling mixture into your egg yolks (see note 1).
    • Once all the sugar is added in, turn your mixer up to medium-high speed and mix for 5-8 minutes, or until your bowl is cool to the touch (see note 2).
    • Once the egg yolk/sugar mixture is at room temperature, begin to add in your unsalted butter a tablespoon at a time, letting each tablespoon mix in well before adding the next.
    • Once all the butter is mixed in, add in your vanilla and salt, and then continue to mix for a few minutes until your buttercream is smooth.
    • Lastly, chop up your chocolate into small pieces and then place in a microwave safe bowl. Melt in the microwave for 20 second bursts at a time, mixing in between each burst until fully melted. Allow to cool for 10 minutes.
    • Turn your mixer onto a low-medium speed, and slowly stream in the melted chocolate. Once all the chocolate has been added in, turn your mixer up to a medium high speed and mix until the chocolate is fully mixed in. Once complete, if you frosting feels a little too soft, then pop it into the fridge for 30 minutes, and then rewhip it until smooth.

    Video

    YouTube video

    Notes

    Note 1. Once the sugar has reached 115°C, you need to start pouring it into the egg yolks immediately while it's still bubbling, otherwise your sugar will start to crystallize as it cools. This will result in little specks of gritty sugar throughout your frosting, which isn't a HUGE deal, it still tastes great, BUT it's better when the frosting is smooth so just keep this in mind 🙂
    Note 2. It's important that your egg yolk/sugar mixture is cool before you start adding in your butter, otherwise your butter will melt and you'll end up with soupy buttercream. If this does happen, then pop your buttercream into the fridge for 30 minutes, and then rewhip it. 
     

    Nutrition

    Calories: 1258kcal | Carbohydrates: 58g | Protein: 7g | Fat: 113g | Saturated Fat: 69g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Trans Fat: 4g | Cholesterol: 664mg | Sodium: 49mg | Potassium: 75mg | Sugar: 57g | Vitamin A: 3716IU | Calcium: 79mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: chocolate buttercream, chocolate french buttercream, egg yolk buttercream, french buttercream, french frosting
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

     

    More Recipes

    6 Comments

    • Nancy Lowe

      Lovely! I made this today as macaron filling, using Ghiradelli Bittersweet Chocolate Chips. Your instructions were very clear and helpful, and it came out amazing. Thank you, thank you!

      • Cakes by MK

        You’re so welcome Nancy! So happy to hear you enjoyed the buttercream 😀

    • Emily

      5 stars
      Okay so I haven’t made this yet, so being up front about that…but I absolutely love this blog and I have watched some of your YouTube videos multiple times to learn about cake decorating and frostings. I saw the video for this first and just came across the recipe! Huge thank you for the the amazing content!

    • Ati Jaz

      5 stars
      As someone who recently got into baking and decorating cakes , i am SO grateful for cakesbymk recipes. The most precise and incredible free content out there. I LOVE her YouTube videos , Instagram page and website- I am a complete fan of hers. You have to try her red velvet cake, vanilla cake and French buttercream recipes. The best out there. I feel compelled to rate and review her page because it’s helped me SO much!! I am based in london , uk. I am surrounded by amazing bakers and vloggers but no doubt this page is One of THE best baking pages. Please support her business and follow her social media, leave a review under one of her recipes and also LIKE her videos regularly so that she can continue to give us free and beautiful recipes. Thank you Maryam for your incredible content. May god bless your work and continue to make your business thrive.

      • Cakes by MK

        Thank you so so much for your wonderful comment and review Atiqa! I really appreciate all the love and support and I’m so happy to hear you’re enjoying the recipes :D. Your comment made my heart melt! Much love from NZ to the UK 🙂

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

      Categories
      Tips & Tricks
      Single Layer Cakes
      Quick Desserts
      Muffins
      Loaf Cakes
      Frostings
      Welcome to Cakes by MK!

      Subscribe to get new recipes straight to your inbox.

      Thanks for subscribing!

      Oops something went wrong! Try again