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french buttercream frosting

(1 rating)
Recipe by
Aurora McBee
Great Falls, MT

This is the buttercream recipe I made for my wedding cake. It is so silky smooth and delicious!

(1 rating)
yield 4 cups
prep time 50 Min
method Stove Top

Ingredients For french buttercream frosting

  • 6
    large egg yolks
  • 1/2 c
    light corn syrup
  • 3/4 c
  • 2 c
  • 1 tsp
    vanilla (or any other flavoring)

How To Make french buttercream frosting

  • 1
    Begin by setting out all ingredients several hours before beginning, so everything is at room temperature.
  • 2
    Have ready a greased 1-cup heat-proof glass measuring cup near your stove.
  • 3
    In a bowl, beat the yolks with an electric mixer until light in color.
  • 4
    Meanwhile, combine the sugar and corn syrup in a small saucepan (do not use a non-stick sauce pan). Heat, stirring constantly, until the sugar dissolves and the syrup comes to a roiling boil. Immediately transfer the syrup to the prepared glass measuring cup to stop the cooking.
  • 5
    If using a hand-held mixer, beat the syrup into the yolks in a thin, steady stream. Don't allow syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the yolks with the mixer turned off. IMMEDIATELY beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measuring cup. Continue beating until completely cool.
  • 6
    Gradually beat in the butter and flavoring. Place in an airtight bowl.
  • 7
    Will keep for 6 hours at room temperature, 1 week refridgerated, or 8 months frozen. Be sure to bring to room temperature completely before rebeating to restore texture, or the frosting may curdle.

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