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French Buttercream Recipe

Have you wondered what most insta-worthy, perfectly smooth sharp-edged cakes are frosted and decorated with? Chances are, with French Buttercream! This buttercream is a to-go-to decorating medium for most content creators because of its silkiest texture. It is not the whitest buttercream, therefore best considered for either naturally off-white decorative touches and canvases of the cakes, or consider using this french buttercream as beautifully coloured versions.

2 minutes
16 minutes
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Ingredients checklist
100 Gram
45 ml
5 --empty--
227 Gram
1 Teaspoon
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  1. Combine sugar and water in a medium saucepan. Heat over the lowest heat while stirring until sugar dissolves. Increase heat to medium-high and bring to a boil. 
  2. Meanwhile, put egg yolks in a stand mixer fitted with a whisk attachment and beat until thick and foamy, about 5 minutes.
  3. Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With the mixer running, slowly drizzle the hot syrup into the bowl with yolks (be careful not to drizzle the sugar syrup on the whisker or side of the bowl).
  4. Continue mixing at high speed until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature (approximately 6-8 minutes).
  5. Add in butter one cube at a time allowing each piece to incorporate before adding the next while still mixing at low speed. Add vanilla and salt. Increase mixer's speed to highest and continue mixing until buttercream is smooth and creamy (about 5-6 minutes). Decrease speed to lowest and mix for additional 2 minutes to remove access air.