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French Buttercream Recipe

This French buttercream recipe yields a luxurious, silken frosting, distinguished by its use of egg yolks which impart a rich flavor and a beautiful pale yellow hue. It's a stable, yet incredibly light and airy icing, perfect for filling cakes, piping decorations, or topping delicate pastries, offering a less sweet alternative to American buttercreams.
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Total Time 20 minutes
Servings: 10 people
Course: Snack
Cuisine: French
Calories: 2239.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup granulated sugar
  • 3 tablespoons water
  • 4 large egg yolks
  • 1 cup 2 sticks unsalted butter, cubed and softened at room temperature
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • 1 Stand Mixer With whisk attachment, essential for aeration and emulsification.
  • 1 Small Saucepan For preparing the sugar syrup.
  • 1 Heatproof Mixing Bowl For tempering egg yolks with the hot syrup.
  • 1 Candy Thermometer Crucial for precise sugar syrup temperature control.
  • 1 Rubber Spatula For scraping down the sides of the bowl.

Method
 

  1. Combine granulated sugar and water in a small saucepan; bring to a boil over medium-high heat, stirring until sugar dissolves.
  2. While the syrup boils, place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment.
  3. Continue boiling the sugar syrup, without stirring, until it reaches precisely 240°F (115°C) on a candy thermometer.
  4. With the mixer on medium-low speed, slowly and carefully stream the hot sugar syrup into the egg yolks, avoiding contact with the whisk.
  5. Increase mixer speed to high and whisk continuously until the mixture (pâte à bombe) is very thick, pale yellow, and has cooled to room temperature, about 5-8 minutes.
  6. Reduce mixer speed to medium-low and begin adding the softened butter, one cube at a time, allowing each addition to fully incorporate before adding the next.
  7. Once all the butter is added, increase speed to medium-high and whisk for several minutes until the buttercream is light, fluffy, and smooth.
  8. If the buttercream appears curdled or broken, continue whisking on high speed; it will often come together after a few more minutes.
  9. Add the vanilla extract and pinch of salt, whisking until just combined and evenly distributed.
  10. Use the French buttercream immediately for frosting or piping, or store it in an airtight container for later use, re-whipping to desired consistency before serving.

Notes

The success of French buttercream hinges on precise temperature control. Aim for your sugar syrup to reach 240°F (115°C) for optimal stability. Ensure your egg yolks are whipped vigorously as the hot syrup is streamed in to temper them effectively and create a robust pâte à bombe, which is the foundation of this rich buttercream. Your softened butter should be cool, not greasy, to prevent curdling. Add it gradually, a cube at a time, allowing for proper emulsification. If it appears curdled, keep whisking; often, it will come together. For a denser texture, chill briefly and re-whip. Enhance flavor with high-quality butter and pure vanilla extract.