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French Buttercream

frosting buttercream french cake pastry
img of French Buttercream

French Buttercream is a rich, custard-like frosting made with whole eggs, sugar syrup, and butter, resulting in a silky, luxurious texture that’s perfect for decorating and filling cakes.

Info

  • Prep Time: About 30–40 minutes
  • Cooking Time: N/A
  • Servings: Frosts 1 large cake or 16-18 cupcakes
  • Calories: Varies per serving

Ingredients

Main Ingredients

  • Whole eggs – 100g (2 large)
  • White granulated sugar – 200g (1 cup)
  • Unsalted butter – 301g (1 ⅓ cups), slightly softened
  • Powdered sugar – 45g (6 tablespoons), unsifted
  • Vanilla extract – 10g (2 teaspoons)
  • Salt – 1/8 teaspoon (start with a pinch)

Steps

Prepare the Egg Syrup

  1. Set up a double boiler (bain-marie): Place a large metal bowl over a pot of gently simmering water, ensuring the bowl doesn’t touch the water.
  2. In the bowl, combine whole eggs and granulated sugar. Stir with a spatula until well mixed.
  3. Place the bowl over the simmering water and heat the mixture, stirring occasionally, until it reaches 160°F (71°C).
  4. Optionally, transfer the heated egg mixture to a stand mixer and whip on high speed until it becomes slightly pale and voluminous. Then set aside to cool to room temperature.

Prepare the Butter Base

  1. In a stand mixer, beat the butter on high speed for about 2 minutes until light, smooth, and creamy.
  2. Add powdered sugar, vanilla extract, and salt, then whisk on medium-high speed for another 1–2 minutes.

Combine Syrup and Butter

  1. Ensure the egg syrup is at room temperature. Gradually add it to the butter mixture in 2–3 additions, whipping for about 1 minute after each.
  2. After all the egg syrup is added, mix on high speed for an additional minute.

Final Smoothing

  1. Switch to the paddle attachment and mix on low speed for a few minutes to smooth the frosting and remove air bubbles.
  2. Taste and adjust the vanilla and salt if needed.

Notes

  • Make sure the egg syrup is fully cooled before adding to the butter to prevent splitting.
  • French Buttercream is rich and custardy, best kept chilled if not using immediately.
  • Store in the refrigerator for up to 5 days; bring to room temperature and re-whip before use.

Based on

  • Classic French pastry buttercream methods and modern adaptations.