Classic French Buttercream

Name: Classic French Buttercream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Cuisine: French
Ingredients: 1 1/2 cups unsalted butter (at room temperature); 5 large egg yolks (at room temperature); 1 cup granulated sugar; 1/4 cup water; 1 teaspoon vanilla extract

30 min 12 servings Medium

All Recipes

Classic French Buttercream

Indulge in this decadent and silky classic French buttercream, perfect for frosting cakes and pastries.

Prep

20 min

Cook

10 min

Total

30 min

Servings

Difficulty

Medium

French buttercream, or crème au beurre, is a luxurious frosting made with egg yolks, sugar syrup, and butter. Unlike its American counterpart, French buttercream is rich and silky, offering a melt-in-your-mouth experience that enhances any dessert. This buttercream is perfect for frosting cakes, cupcakes, or even used as a filling for pastries. Its smooth texture and rich flavour make it a favourite among pastry chefs and home bakers alike.

Ingredients

Servings

Buttercream

Instructions

Prepare the sugar syrup

In a saucepan over medium heat, combine the sugar and water. Stir until sugar is dissolved, then stop stirring and bring to a boil until the mixture reaches 240°F (115°C) on a candy thermometer.

Pro tip: Use a candy thermometer for accuracy.

Whisk the egg yolks

In a stand mixer, beat the egg yolks on medium-high speed until they become thick and pale.

Pro tip: Ensure the yolks are at room temperature for better volume.

Incorporate the sugar syrup

With the mixer on low, slowly pour the hot sugar syrup into the egg yolks. Increase the speed to high and beat until the mixture is cool and has doubled in volume.

Pro tip: Pour the syrup down the side of the bowl to prevent splattering.

Add the butter

Gradually add the butter to the egg yolk mixture, a few tablespoons at a time, beating well after each addition until fully incorporated and smooth.

Pro tip: The butter should be at room temperature to blend smoothly.

Flavour the buttercream

Add the vanilla extract and beat on medium-high speed until the buttercream is light and fluffy.

Pro tip: You can add other flavourings like almond or coffee extract.

Final adjustments

If the buttercream is too soft, chill it slightly and rewhip before using. Use immediately to frost your favourite dessert.

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Tips & Tricks

<ul><li>Ensure all ingredients are at room temperature for a smooth texture.</li><li>Use unsalted butter to control the saltiness of your buttercream.</li><li>Whip the buttercream sufficiently to incorporate air for a fluffy consistency.</li></ul>

Serving Suggestions

French buttercream can be stored in an airtight container in the refrigerator for up to a week. Before using, allow it to come to room temperature and rewhip if necessary to restore its fluffy texture. This versatile buttercream pairs beautifully with chocolate, vanilla, or fruit-flavoured cakes and can be flavoured with various extracts or liqueurs to complement your dessert.