Name: Perfect French Buttercream Recipe
Prep time: 20 min
Cook time: PT-487256H26M46S
Total time: 20 min
Cuisine: French
Ingredients: **For the Pâte à Bombe:**; 120 g (from about 7 large eggs) egg yolks; 80 g (⅓ cup) water; 200 g (1 cup) granulated sugar; **For the Buttercream:**; 450 g (2 cups) unsalted butter, softened; ⅛ teaspoon salt (optional)

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Why You’ll Love This Recipe

French buttercream is often considered the “best” buttercream because of its silky texture and rich flavor. It’s less sweet than traditional buttercream and has a smooth, custard-like finish. The process of making pâte à bombe (whipped egg yolks combined with sugar syrup) gives this buttercream its unique texture and flavor. Perfect for any cake or pastry, this buttercream will elevate your baking to the next level.

Ingredients

For the Pâte à Bombe:
- 120 g (from about 7 large eggs) egg yolks
- 80 g (⅓ cup) water
- 200 g (1 cup) granulated sugar
For the Buttercream:
- 450 g (2 cups) unsalted butter, softened
- ⅛ teaspoon salt (optional)

(Tip: For best results, weigh the ingredients using a scale for accuracy.)

Perfect French Buttercream Recipe

Directions

Step 1: Make the Pâte à Bombe

Whip the Egg Yolks: Add egg yolks to the bowl of a stand mixer and whisk at high speed until they are very fluffy and pale.
Make the Sugar Syrup: In a small saucepan, combine water and granulated sugar. Stir to make sure the sugar is wet, then heat over medium heat without stirring. If any sugar is stuck to the sides of the pan, wash it off with a pastry brush dipped in water to prevent crystallization.
Heat the Syrup: Continue heating until the syrup reaches 244ºF (118ºC). As the temperature nears 244ºF, be extra cautious because the temperature increases quickly. If necessary, reduce the heat toward the end to avoid overshooting the temperature. Once the syrup reaches 244ºF, remove from heat immediately.
Add the Syrup to the Yolks: Carefully pour the hot syrup into the whipped egg yolks, but do so slowly and from the side of the bowl. This is crucial because the syrup needs to be incorporated evenly, and you don’t want it splashing. Whisk at high speed while adding the syrup. Flip the pot upside down to make sure you get all of the syrup.
Whip the Pâte à Bombe: Continue whipping at high speed until the mixture cools down to a warm, slightly cool temperature. Once it’s cool to the touch and has reached room temperature, the pâte à bombe should look smooth and shiny.

Step 2: Add the Butter

Prepare the Butter: Add softened butter (room temperature) and salt (if using) to the pâte à bombe. It’s important that the pâte à bombe is completely cool before adding the butter, or the butter will melt partially, leading to loose buttercream.
Whip the Buttercream: Whip the mixture at medium speed for about 5-10 minutes until the buttercream becomes fluffy and light. This step is key to getting a lighter, airy texture for the buttercream.
Finish and Scrape the Bowl: Once the buttercream is light and fluffy, scrape down the sides and bottom of the bowl to ensure everything is fully incorporated. Continue mixing for another minute to make sure the buttercream is perfectly smooth.

Step 3: Store or Use

Storage: If you’re not using the buttercream immediately, store it in an airtight container. It can be kept in the fridge for up to a week or frozen for a few months. Remember, buttercream firms up when chilled, so allow it to come to room temperature and rewhip if needed before using it for piping or spreading.

Servings and Timing

Servings: 1 simple 8-inch cake
Prep Time: 20 minutes
Total Time: 20 minutes

Notes

Butter Consistency: Make sure your butter is soft and at room temperature. If it’s too hard or partially melted, it can lead to a grainy texture in the buttercream.
Whisking Time: Don’t skip whipping the pâte à bombe until it reaches room temperature. This step ensures a smooth, stable buttercream.
Storage: When storing buttercream in the fridge, allow it to come back to room temperature and then rewhip to restore its smooth, fluffy texture.

Troubleshooting Tips

Buttercream is too loose: This could happen if the butter is too soft or the pâte à bombe wasn’t cool enough when the butter was added. Make sure both the butter and the pâte à bombe are at the right temperatures before combining.
Grainy buttercream: If the syrup wasn’t incorporated evenly or the temperature fluctuated during the process, the sugar may not dissolve fully. Make sure to pay close attention to the sugar syrup temperature and add it gradually to the egg yolks.

Conclusion

French buttercream is the epitome of richness and smoothness, making it perfect for cakes, cupcakes, and other desserts. By following these easy steps, you’ll achieve a perfectly smooth, silky buttercream every time. Whether you’re an experienced baker or a beginner, this technique will elevate your baking and bring a luxurious finish to your cakes and pastries. Enjoy!

Perfect French Buttercream Recipe

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French buttercream is a rich and velvety frosting made with whipped egg yolks, sugar syrup, and butter. It has a luxurious texture and is perfect for cakes, cupcakes, or other desserts.

Author: Amy
Prep Time: 20 minutes
Cook Time: undefined
Total Time: 20 minutes
Yield: 1 simple 8-inch cake
Category: Dessert
Method: Mixing
Cuisine: French
Diet: Vegetarian

Ingredients

**For the Pâte à Bombe:**

120 g (from about 7 large eggs) egg yolks

80 g (⅓ cup) water

200 g (1 cup) granulated sugar

**For the Buttercream:**

450 g (2 cups) unsalted butter, softened

⅛ teaspoon salt (optional)

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Instructions

Make the Pâte à Bombe:
1. Whisk egg yolks in a stand mixer at high speed until fluffy and pale.
2. In a saucepan, heat water and sugar to 244ºF (118ºC), avoiding crystallization on the pan’s sides.
3. Slowly pour the hot syrup into the egg yolks while whisking at high speed. Continue to whip until the mixture cools to room temperature and becomes smooth and shiny.
Add the Butter:
1. Ensure pâte à bombe is fully cooled, then add softened butter and salt (if using).
2. Whip the mixture at medium speed for 5-10 minutes until light, fluffy, and smooth.
3. Scrape down the bowl and continue mixing for another minute to ensure full incorporation.
Store or Use:
1. If not using immediately, store buttercream in an airtight container in the fridge for up to a week, or freeze for longer storage. Allow to come to room temperature and rewhip before using.