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 conent creators because of it's 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 colored versions.
Reasons to Love This French Buttercream
- Creamy Perfection: Picture this: a velvety, smooth buttercream that spreads like a dream and melts in your mouth. It’s pure, creamy bliss in every bite!
- Delicate Flavor: This buttercream has a subtle, buttery flavor that’s not overpowering. It enhances your cake without stealing the show—perfect balance!
- Decadent Texture: Its rich, silky texture is like a little slice of luxury. Each bite feels indulgent, making your desserts feel extra special.
- Easy to Work With: Whether you’re frosting a cake or piping delicate designs, this buttercream is a dream to work with. It holds its shape beautifully and is super easy to spread.
Tools and Equipment
- Stand Mixer: Your trusty sidekick for whipping up this buttercream to fluffy perfection. If you don’t have one, a hand mixer will do, but be prepared for a bit of arm workout!
- Candy Thermometer: Essential for hitting that sweet spot of 240°F (115°C) for your sugar syrup. This tool ensures your meringue turns out just right.
- Heatproof Bowl: This helps you mix your egg whites and syrup over simmering water. A glass or metal bowl works best for even heating.
- Spatula: The perfect tool for folding in the butter and getting that smooth, creamy texture. Plus, you’ll want to scrape every last bit of that buttercream goodness from the bowl!
- Piping Bags and Tips: Time to get creative! These are your go-to for adding beautiful finishing touches to your cakes and cupcakes.
Ingredients
- 1/2 cup (100 grams) granulated sugar
- 3 tbsp (45 ml) water
- 5 large egg yolks
- 1 cup (227 grams/ 2 sticks) unsalted butter, room temperature, and cubed
- 1 tsp vanilla extract
- pinch of salt, optional
Instructions
- 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.
- Meanwhile, put egg yolks in a stand mixer fitted with a whisk attachment and beat until thick and foamy, about 5 minutes..
- 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).
- 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).
- 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.
Tips for Success
- Clean Equipment: Make sure your mixing bowl and beaters are spotless. Even a hint of grease can mess with your meringue’s fluffiness.
- Syrup Precision: Use your candy thermometer to make sure the syrup reaches 240°F. This ensures your meringue will be perfectly stable and airy.
- Cool Meringue: Let the meringue cool to room temperature before adding the butter. This helps keep your buttercream light and airy.
- Butter Consistency: Your butter should be soft but not melted. This helps it blend smoothly into the meringue without turning into a buttery mess.
Troubleshooting Tips
- Buttercream Looks Curdled? No worries! Just keep mixing on high speed, and it will come together as it warms up and incorporates air.
- Too Runny? Pop it in the fridge for 10-15 minutes to firm up. Then give it a quick whip to get it back to that perfect, creamy consistency.
- Grainy Texture? This might mean your syrup wasn’t fully dissolved. Make sure the syrup is completely smooth before mixing it with the meringue.
Variations
- Chocolate Delight: Fold in some melted chocolate for a rich, indulgent twist. It’s like a chocolate lover’s dream come true!
- Vanilla Infusion: Add a splash of vanilla bean paste for a deeper, more luxurious vanilla flavor. Those little flecks of vanilla add a touch of elegance.
- Citrus Zest: Mix in some lemon or orange zest for a zesty, fresh flavor. It’s a bright and cheerful twist that’ll make your buttercream stand out!
Storing and Serving
- Storing: Keep any leftover buttercream in an airtight container in the fridge for up to a week. It also freezes beautifully for up to 3 months—just thaw and give it a good whip before using.
- Serving: Let your buttercream come to room temperature before spreading or piping. A quick whip after chilling will restore its dreamy, fluffy texture.
More Decorating Ideas
- Elegant Piping: Use a star tip to pipe out beautiful borders and rosettes. It’s like giving your cake a chic makeover!
- Smooth Finish: For a flawless look, use a bench scraper to smooth out the buttercream on your cakes. It’s the secret to a perfectly polished finish.
- Textured Touches: Get creative with different piping tips to add fun textures and patterns to your cakes. It’s all about making your cakes uniquely yours!
Pairing Suggestions
- Beverages: Enjoy your buttercream-frosted treats with a cup of espresso, a glass of dessert wine, or a refreshing iced tea. It’s a match made in dessert heaven!
- Desserts: This buttercream is fabulous on layered cakes, cupcakes, or even as a filling for macarons. The possibilities are endless!
- Fresh Fruit: Top with fresh fruit like berries or citrus slices. They add a burst of flavor that complements the rich, creamy buttercream beautifully.
Fun Trivia
- French Buttercream Origins: This luscious buttercream hails from France and has been a favorite in French patisserie for generations. It’s a true classic!
- Buttercream’s Elegant History: French buttercream became popular in the late 19th century for its rich texture and versatile use in cake decorating.
- Decorating Facts: Did you know that French buttercream is a top choice among professional bakers for its ability to create stunning, elegant cake designs? It’s perfect for those special occasions!
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 conent creators because of it's 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 colored versions.
Ingredients
- 1/2 cup (100 grams) granulated sugar
- 3 tbsp (45 ml) water
- 5 large egg yolks
- 1 cup (227 grams/ 2 sticks) unsalted butter, room temperature, and cubed
- 1 tsp vanilla extract
- pinch of salt, optional
Instructions
- 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.
- Meanwhile, put egg yolks in a stand mixer fitted with a whisk attachment and beat until thick and foamy, about 5 minutes..
- 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).
- 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).
- 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.
