French Buttercream Recipe: Luxurious Egg-Yolk Frosting with Silky Texture
Forget overly sweet frostings—this French Buttercream is a game-changer! Made with egg yolks instead of egg whites, it delivers a rich, custard-like flavor and ultra-smooth texture that pipes beautifully for cakes, cupcakes, and macarons. Unlike powdered-sugar-laden American buttercream, this version uses a hot sugar syrup for a glossy, less-sweet finish that pairs perfectly with delicate desserts like vanilla sponge cake or pistachio dacquoise.
Prep Time:
20 minutes
Cook Time:
30 minutes
Calories:
~220 kcal per cup
ingredients
8 egg yolks (145g)
¾ cup superfine sugar (150g)
5 tbsp water (75ml)
2½ sticks unsalted butter (280g), softened
1 tsp vanilla extract
1 pinch salt
Directions
1. Whip Egg Yolks
In a stand mixer with a whisk attachment, whip egg yolks on medium-high speed for 5 minutes until pale and thick (the color of butter).
2. Cook Sugar Syrup
In a small saucepan, combine sugar and water. Heat over medium heat until the syrup reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
3. Temper Egg Yolks
With the mixer on low speed, slowly drizzle the hot syrup into the yolks, avoiding the bowl’s sides. Once added, whip on high speed for 10 minutes until the bowl feels room temperature.
4. Incorporate Butter
Gradually add softened butter, 1–2 tbsp at a time, whipping until fully incorporated after each addition. The mixture will look runny at first but will thicken into a glossy buttercream.
5. Flavor & Finish
Add vanilla and salt, then whip for 1 more minute. For variations, fold in melted chocolate, fruit purées, or nut pastes at this stage.
Frequently Asked Questions
1. Why is my buttercream curdled?
If the butter was too cold, the mixture may split. Fix it by gently warming the bowl over a double boiler while whisking, then rechilling and rewhiping .
2. Can I make it without a stand mixer?
Yes, but a hand mixer will require more time and effort .
3. How do I store leftovers?
Refrigerate for up to 3 days or freeze for 3 months. Rewhip before using .
4. Can I color it?
Use gel food coloring (not liquid) to avoid altering consistency .
5. Why use egg yolks instead of whites?
Yolks create a richer, custard-like flavor and silkier texture compared to meringue-based buttercreams.
Tools You'll Need
Stand mixer (or hand mixer)
Candy thermometer
Small saucepan
Piping bags/tips (optional)
Tips
Butter temperature is key—soft but not melty (take it out of the fridge 1 hour ahead).
Whip yolks thoroughly—they should be pale and thick before adding syrup.
Add syrup slowly to avoid cooking the yolks 1.
For white frosting, use Swiss or Italian meringue buttercream instead.
Allergy Information
Contains: Dairy (butter), Eggs.
Substitutions: Use dairy-free butter for a lactose-free version.
Conclusion
Once you try this French Buttercream, you’ll never go back to cloyingly sweet frostings! Its velvety texture and custard-like depth elevate everything from birthday cakes to macaron fillings.
Give it a try and share your creations! Did you flavor it with espresso, swirl in raspberry purée, or pipe it onto a showstopping layer cake? Tag your bakes—we’d love to see your twist on this classic. Happy frosting!
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