Classic French buttercream is a decadent frosting with a rich and creamy texture that sets it apart from other types of buttercream. Its origins can be traced back to France, where it is highly regarded for its luxurious taste and smooth consistency. What sets French buttercream apart is its use of egg yolks, which are cooked with a sugar syrup and then whipped with butter to create a velvety frosting. This process gives the buttercream a rich flavor and silky texture that is perfect for spreading or piping onto cakes and pastries. One of the reasons why French buttercream is so popular is its versatility. It can be flavored in a variety of ways, from classic vanilla to chocolate, coffee, or fruit flavors, making it a favorite among bakers looking to add a touch of sophistication to their creations. Additionally, French buttercream has a stable consistency that holds up well at room temperature, making it ideal for decorating cakes and desserts. Its luxurious taste and smooth texture have earned it a reputation as a must-have frosting for any baker looking to elevate their creations to the next level.
How to make French Buttercream Recipe
Prepare the Egg Yolk Mixture: In a heatproof bowl, whisk the egg yolks until smooth. Make the Sugar Syrup: Combine the sugar and water in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat to medium-high and bring the sugar syrup to a boil. Continue boiling until it reaches 240°F (115°C) on a candy thermometer.Pro tip– It is essential to cook on medium-low heat until the sugar dissolves evenly. Otherwise, the edges will start to carmelize. Also, any sugar crystals left on the sides can cause crystallization.
Temper the Egg Yolks: While whisking the egg yolks, slowly pour the hot sugar syrup into the bowl in a steady stream. Be careful not to pour the syrup onto the beaters or it will splatter. Continue Whisking: Continue whisking the egg yolk mixture until it has cooled to room temperature and has thickened slightly about 5-7 minutes. Add the Butter: Gradually add the softened butter, one cube at a time, while whisking constantly. The mixture may look curdled initially, but keep whisking until it becomes smooth and creamy.Pro tip – THE WHIPPED EGGS must be COLD, not warm or lukewarm; otherwise, it will melt the butter. Make sure the butter is at room temperature before adding it to the egg yolk mixture.
Add Flavorings (Optional): Stir in the vanilla extract or other flavorings, if using, until well combined.Pro tip – To customize the flavor, you can add various flavorings to the buttercream, such as melted chocolate, espresso powder, or fruit puree. Use or Store: Use the French buttercream immediately, or store it in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and rewhip it until smooth.Pro tip – If the buttercream is too soft, refrigerate it for a few minutes to firm up before using.
Tips for Success
Room Temperature Ingredients: Ensure your butter is at room temperature for smooth incorporation into the egg yolk mixture. Steady Stream: When adding the hot sugar syrup to the egg yolks, pour it in a steady stream while whisking constantly to avoid scrambling the eggs. Cooling Time: Allow the egg yolk mixture to cool to room temperature before adding the butter. This prevents the butter from melting and ensures a smooth buttercream. Whipping: Whip the buttercream for several minutes after adding all the butter to achieve a light and fluffy texture. Flavoring: Add flavorings, such as vanilla extract or other extracts, gradually and taste as you go to achieve the desired flavor intensity. Consistency: If the buttercream is too soft, refrigerate it for a short time to firm up before piping or spreading. Storage: Store leftover buttercream in an airtight container in the refrigerator for up to one week. Let it come to room temperature and rewhip before using. Troubleshooting: If your buttercream looks curdled after adding the butter, continue to whip it until smooth. If it is too stiff, you can gently warm the bowl with your hands while whipping to soften it slightly.
How much buttercream do I need?
This is a general guide I use for my cakes. Note, I have given you the filling and frosting separately so you can choose to use another filling with your buttercream. And, if you choose to fill and frost the cake with this – you can use the last column/total. Also, the amount is in cups – 1 kg frosting makes about 8 cups.
Creative ways to use French Buttercream
Cake Frosting: Use French buttercream to frost layer cakes, sheet cakes, and cupcakes. Its smooth and creamy texture makes it perfect for creating beautifully decorated cakes. Filling for Macarons: Sandwich French buttercream between two macaron shells to create a decadent and flavorful filling. The buttercream adds richness and complements the delicate texture of the macarons. Filling for Eclairs and Cream Puffs: Pipe French buttercream into eclairs and cream puffs for a delicious and creamy filling. You can also dip them in chocolate for an extra indulgent treat. Topping for Tarts: Use French buttercream as a topping for fruit tarts or tartlets. Its rich flavor pairs well with a variety of fruits, such as berries, peaches, and citrus fruits. Layer in Trifles: Layer French buttercream with cake cubes, fruit, and whipped cream to create a decadent trifle. The buttercream adds a rich and creamy element to the dessert. Dipping Sauce for Fruit: Melt French buttercream slightly and use it as a dipping sauce for fresh fruit. The buttercream adds a creamy and indulgent touch to the fruit. Filling for Crepes: Spread French buttercream onto warm crepes and roll them up for a delicious and indulgent breakfast or dessert. You can also add fruit or chocolate sauce for extra flavor.
Frequently asked questions
Thank you for sharing - Save for later
