Move over, Swiss and Italian meringue buttercream. French buttercream is one of the most luxuriously silky-smooth frostings you will ever taste.
I love a good buttercream frosting. The frosting really is the icing on the cake — without it, cake is just cake. That’s fine, but add a rich homemade buttercream and the whole dessert transforms.
I’ve made frostings from scratch for as long as I can remember. I grew up baking and decorating cakes. For my high school graduation, I once made a teddy bear-shaped cake for my grandmother’s birthday — it was the only pan I had, and decorating meant piping thousands of little stars to fill in every area. My mom also shaped and decorated cakes at home before specialty pans were common, and she always made homemade frosting. I prefer making frostings from scratch rather than using pre-made tubs — scratch baking just tastes better to me.
Since my children’s first birthdays, I’ve made their cakes from scratch, with homemade buttercream and sometimes fondant. Those character cakes were always iced with French buttercream — it’s the frosting I reach for time and again.
What is French Buttercream?
French buttercream is made from egg yolks, a hot sugar syrup, and butter. It uses a technique similar to Italian meringue buttercream, but swaps the egg whites for egg yolks. That switch gives the frosting a richer, silkier texture and a naturally lower sweetness than many American-style buttercreams.
Because it relies on yolks and butter, French buttercream develops a creamy, slightly yellow tint and a lush mouthfeel. It’s my personal favorite — many friends and family members tell me it could be sold by the jar.
Before You Begin
French buttercream is easier than it looks, but one tool is essential: a candy thermometer. You must cook the sugar syrup to the right temperature before slowly streaming it into the egg yolks.
- Butter — This recipe requires real butter. Do not substitute vegetable shortening or vegan spreads. Cube the butter into roughly 2-tablespoon pieces and let it come to cool room temperature.
- Egg yolks — Use only yolks for this buttercream. Place them in the bowl of a stand mixer before you begin.
- Sugar — This recipe uses just one cup of granulated sugar, far less than many American powdered sugar-based frostings.
- Water — Needed to make the sugar syrup.
- Flavoring — French buttercream takes flavors beautifully. Prepare any extracts, zests, purees, or melted chocolate and add after the butter is incorporated.
Making the Sugar Syrup
Put the sugar into a small saucepan and carefully pour the water around the edges of the pan rather than over the sugar. This helps reduce the chance of sugar crystals forming on the sides. Do not stir the mixture as it heats; stirring can encourage crystal formation. Clip on a candy thermometer and bring the syrup to 239°F (soft-ball stage).
Adding the Sugar Syrup to the Yolks
Begin whipping the egg yolks a few minutes before the syrup reaches temperature. With the mixer running, slowly pour the hot syrup in a thin, steady stream into the yolks, aiming between the whisk and the bowl’s side so the syrup incorporates without splashing. Once all the syrup is added, increase the mixer speed and whisk until the mixture lightens in color and becomes fluffy. The bowl should feel lukewarm to the touch; this typically takes 5–10 minutes depending on room temperature.
The Best Part — the Butter
Add the butter a few pieces at a time, beating well after each addition so it fully incorporates. The mixture may look curdled during this stage; that’s normal. Keep beating and it will become smooth and glossy. Once all the butter is in, add your chosen flavorings.
In the images and video, I added lemon zest and fresh lemon juice, which give the buttercream a bright, fresh flavor. Because of the yolks and butter, the frosting will retain a pale yellow tint; some bakers add a touch of violet gel color to neutralize that tint, though I don’t usually bother.
Flavoring Suggestions
This buttercream adapts to many flavors. Adjust quantities to taste, but here are a few ideas to get you started:
- Fruit purees or liqueurs — strawberry or raspberry purees (½ to 1 cup) or ¼ cup liqueur
- Citrus — finely grated zest of 2 lemons or 3 limes plus their juice
- Chocolate — melted dark, milk, or white chocolate (about 8 oz)
- Coffee or tea — dissolved instant espresso or concentrated brew (1½–2 tbsp)
- Spices — cinnamon, cardamom, chai blend, or pumpkin spice (1–2 tsp to taste)
- Liquors — amaretto, Irish cream, Kahlúa (about 2 tbsp)
- Nuts — finely ground toasted nuts (about ¼ cup)
- Praline — finely ground praline (½ cup)
- Vanilla — extract, paste, or seeds (1 tbsp extract or 1 vanilla pod)
- Almond extract — ½ to 1 tsp
If you want a silky, luxurious buttercream that isn’t overly sweet, try French buttercream. It may become your new favorite.
French Buttercream
Ingredients
- 6 large egg yolks
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) water
- 1½ cups (3 sticks or 339 g) butter, cut into cubes and at cool room temperature
Instructions
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Place the yolks in the bowl of a stand mixer fitted with the whisk attachment. Set aside.
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Add the sugar to a small saucepan and carefully pour the water around the edges. Do not stir. Heat over medium until the mixture comes to a boil.
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Clip on a candy thermometer. When the syrup reaches about 220°F, begin whisking the egg yolks on medium speed.
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When the syrup reaches 239°F, remove it from the heat. With the mixer running on high, slowly and carefully pour the hot syrup into the egg yolks, aiming between the whisk and the bowl’s side.
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Continue to whip until the mixture is light, fluffy, and cool to the touch.
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Gradually beat in the butter, a few tablespoons at a time, until fully incorporated. The mixture may appear curdled during this stage; keep mixing and it will smooth out.
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Flavor as desired. Use immediately or refrigerate in an airtight container for up to two weeks, or freeze for up to three months. The recipe can be doubled or tripled.
This recipe was originally posted on November 7, 2018 and has been updated with new pictures and a new video.