French Butter Creams
Elevate your baking creations with the luxurious decadence of French Butter Creams! This silky-smooth frosting is a must-try for serious bakers, made with egg yolks, softened butter, and a luscious sugar syrup for an unrivaled creamy texture. Unlike traditional buttercream, this recipe uses a whipped egg yolk base, giving it a rich, velvety finish perfect for cakes, cupcakes, or macarons. Infused with a hint of vanilla and a pinch of salt for balance, French Butter Cream delivers a delicate sweetness without overpowering your desserts. With just 20 minutes of prep and simple techniques like candy thermometer monitoring, this elegant frosting is surprisingly approachable for home bakers. Use it immediately or store it in your fridge for up to a week—either way, it's bound to be the star of any dessert table!
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Recipe Information
Ingredients
- 6 pieces Egg yolks (large)
- 200 grams Granulated sugar
- 60 ml Water
- 340 grams Unsalted butter (softened)
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
Separate the egg yolks from the whites and place the yolks into the bowl of a stand mixer fitted with the whisk attachment. Set aside.
In a small saucepan, combine the granulated sugar and water. Stir gently to dissolve the sugar, then heat the mixture over medium heat without stirring further. Use a candy thermometer to monitor the temperature.
When the sugar syrup reaches 118°C (245°F), remove it from the heat immediately.
Start whisking the egg yolks on medium speed in the stand mixer. Slowly and carefully pour the hot sugar syrup down the side of the bowl in a thin, steady stream while the mixer is running to avoid splashing.
Increase the mixer speed to high and continue beating until the mixture has cooled down to room temperature. This will take about 6-8 minutes, and the mixture will become pale and fluffy.
Once the egg yolk mixture is cool, add the softened butter a tablespoon at a time, beating well after each addition to ensure it fully incorporates. Scrape down the sides of the bowl as needed.
After all the butter is added, continue beating the mixture until it becomes smooth and silky. This process may take a few minutes. If the buttercream curdles, don't panic—just keep beating, and it will come together.
Mix in the vanilla extract and a pinch of salt. Beat for another 1-2 minutes to fully incorporate the flavoring.
Once the French Butter Cream is smooth and creamy, it is ready to use. Spread or pipe it onto your baked goods, or store it in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 184.2 g | 921% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1846 mg | 615% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.4 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
