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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.

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)

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

Ensure butter is soft at room temperature to avoid grainy buttercream.

Don’t skip the cooling of the pâte à bombe before adding the butter for the best texture.

For best results, use a scale to measure ingredients.

Nutrition

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