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🧈 French Buttercream

French Buttercream

⏲ Total Time
20 minutes

🧂 Ingredients

  • 🥚 8 large egg yolks
  • 🍬 160 g granulated sugar
  • 🧊 5 Tbsp cold water
  • 🧈 380 g soft unsalted butter

🍳 Cookware

  • 1 stand mixer
  • 1 large heavy saucepan
  • 1 candy thermometer

📝 Instructions

Step 1

Add egg yolks to a stand mixer and whisk on high until nice and pale and fluffy. Consistency should be super thick and glossy and shiny.

Step 2

Make sugar syrup by adding granulated sugar and cold water to a large heavy saucepan and give the pan a swirl so that that are no bits of sugar around the edge of the pan and turn on medium-high heat.

Step 3

Use a candy thermometer to monitor the temperature until it gets to 237°F (114°C).

Step 4

Set the mixer to high-medium speed and pour in the sugar syrup on the inside wall of the bowl in a small steady stream, being careful not to have the syrup make contact with the whisk.

Step 5

Set mixer to highest speed.

Step 6

Whip for 5 minutes until the mixture is nice and cool. This is referred to as a pâte à bombe.

Step 7

Mix soft unsalted butter a little bit at a time to the mixer while on slow speed. Turn up speed until incorporated. Repeat until all butter has been used.


Salt and vanilla may be added later to add flavor.

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