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    French Buttercream

    French buttercream is literally the creamiest 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!

    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 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 last 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

    Your frosting is now ready to use! 🙂

     

    French buttercream

    French Buttercream

    French buttercream is literally the creamiest 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 3 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

    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.

    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: 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 🙂

     

     

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    13 Comments

    • Wendy

      Made this buttercream today to use in a “swiss roll” for Christmas giving. I thought the flavor was pretty good; not too sweet, which is what I like. But the color of the buttercream was very off putting. It reminded me of an overcooked hard boiled egg yolk (think yellowish gray). Fortunately, I’m using it with something where the color isn’t going to be a problem. I’m glad I tried this, but I have to be honest and say I probably would not make it again. I will stick to my tried and true Italian buttercream that I have been making for years.

      • Cakes by MK

        Hi Wendy! Ahh yes due to the egg yolks French buttercream does have a yellow color 🙂 and that’s okay, French buttercream isn’t for everyone – I personally prefer Italian buttercream too 😀

    • heather

      Your recipes are so amazing. The best cake I have ever eaten. Can you please make a WHITE CAKE recipe pleeeasssseeee!

    • Denise Sensenig

      I end up with a lot of hard sugar splashed inside my mixing bowl even when on low. The majority gets mixed in. Is that typical or what am I doing wrong?

      • Cakes by MK

        Hi Denise! This is common and happens to me sometimes as well 🙂 what helps is making sure the sugar is being poured on the side of the bowl as opposed onto the moving whisk. This will help reduce some of the splatter, but as long as most of it is mixed in it’s fine 🙂

    • 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 🙂

    • Seham

      Can we replace butter with coconut oil?
      do you have a lactose-free cream recipe?

      • Cakes by MK

        Hi Seham! Unfortunately I don’t think coconut oil will work as it’s too soft and won’t hold it’s shape it warm weather. Unfortunately I don’t have a lactose free buttercream recipe yet but will keep this in mind for future videos 🙂

    • Sandra

      Hi Mk
      It’s me Sandra yes I’ve done several bâche from your French buttercream really taste like ice cream as will say my daughter, now I know what to do with all my left over after a Swiss meringue buttercream
      Thanks again for all your sharing and your smile I’ve learn so much from you hope you will do another video with your niece she is so cute
      Sorry I forgot to take pictures promise next time
      Big kiss from Belgium

      • Cakes by MK

        Hello Sandra! So happy to hear you and your daughter are loving this recipe 😀 and haha yes I need to do another video with her again soon it was so much fun! I am so happy you’re finding the content helpful Sandra 🙂 much love from NZ to Belgium!

    • Rosemary

      Thanks I will give it a try

      • Cakes by MK

        You’re most welcome! Hope you enjoy it 🙂

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    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!

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      Single Layer Cakes
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