Frosting, Buttercream, French

French buttercream is a cubed butter frosting and the richest of the buttercreams. Unlike Swiss and Italian buttercreams, it is not a true meringue because it uses egg yolks rather than egg whites.

While their names are similar, French buttercream and French meringue buttercream are not the same kind of frosting. French meringue buttercream is made with uncooked egg whites, sugar, and butter. Because the egg whites do not get cooked in the process, it is considered unsafe to consume unless you are planning to cook the final product or use pasteurized eggs. The details below are for French buttercream and not French meringue buttercream.

Flavor of French Buttercream:

Rich and buttery; similar in flavor to custard, but mildly sweet

Color of French Buttercream:

Yellow

Texture of French Buttercream:

Creamy, thick, and silky

Stiffness of French Buttercream:

Soft, does not hold its shape very well, and will melt in warm conditions

Uses of French Buttercream:

Because of its soft consistency, this frosting is mainly used for fillings, cupcake frosting, and the base for fruit tarts

French Buttercream Recipe Difficulty:

Hard; sugar temperature needs to be monitored so it doesn’t get too hot and crystalize

Ingredients

1/2 cup granulated sugar 100g
3 tbsp water 45mL
5 large egg yolks
1 cup unsalted butter 227g, room temperature and cubed
1 tsp vanilla extract 5mL
pinch of salt optional

Directions

Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.)

Notes

THE BUTTER!! It has to be soft but not super soft about to melt. When you press into it the butter should yield but only after you apply a bit of pressure.

Don’t let the sugar go past 240F, if you do things will get chunky.

When you add the sugar syrup in run the mixer on LOW, you don’t want hot sugar splattering all over the place.

The recipe doesn’t make a huge batch so if you’re trying to ice a small naked cake make a double batch.

Nutrition