French Buttercream Frosting
Indulge in the luxurious decadence of French Buttercream Frosting, a rich and velvety treat that elevates any baked creation. This timeless recipe combines whipped egg yolks with a silky hot sugar syrup, creating a lustrous, custard-like base that is then blended with softened butter for a flawlessly smooth texture. Infused with fragrant vanilla and a hint of salt, this frosting offers a perfect balance of sweetness and creaminess. Perfect for frosting cakes, piping onto cupcakes, or spreading over pastries, this classic French confection is as versatile as it is indulgent. Achieve professional bakery-level results with this step-by-step guide, and enjoy a frosting that’s not only elegant but also utterly irresistible.
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Recipe Information
Ingredients
- 6 large Egg yolks
- 200 grams Granulated sugar
- 60 milliliters Water
- 340 grams Unsalted butter, softened
- 2 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed until they are thick and pale, about 3-4 minutes.
In a small saucepan, combine the granulated sugar and water. Heat over medium heat while stirring until the sugar dissolves completely.
Once the sugar dissolves, stop stirring and increase the heat to medium-high. Allow the mixture to boil until it reaches 115°C (240°F) on a candy thermometer (soft-ball stage). This should take about 5-7 minutes.
With the stand mixer running on low speed, slowly pour the hot sugar syrup into the whipped egg yolks in a thin, steady stream. Be careful not to pour too quickly or directly onto the whisk.
After all the syrup is added, increase the mixer speed to high and continue whipping until the bowl feels cool to the touch, about 8-10 minutes. The mixture should be thick and glossy.
Reduce the mixer speed to medium and begin adding the softened butter, 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next.
Once all the butter is combined, add the vanilla extract and a pinch of salt. Mix until smooth and fluffy.
If the frosting looks curdled at any point, continue beating—it will come together as the butter incorporates.
Use immediately or store in an airtight container in the refrigerator for up to 5 days. Bring back to room temperature and re-whip before using.
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.3 g | 393% | |
| Saturated Fat | 184.5 g | 922% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1857 mg | 619% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.7 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 211 mg | 16% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 187 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.
