French Buttercream

French Buttercream Recipe

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Natasha Cannon


This is from my pastry book from college one of my favorite icing's to make!

The yolk of a large egg is about 2/3 of an oz

★★★★★ 1 vote
15 Min
Stove Top


8 oz
2 oz
3 oz
egg yolks
10 oz
butter, softened cut in chunks
1 tsp
vanilla extract

How to Make French Buttercream


  • 1Bring the sugar and water to a boil, and continue to boil until 115°C-239 F
  • 2While the sugar is boiling, whip the yolks in a stand up mixer until they are thick and very light
  • 3When the sugar comes to temperature, remove from heat and slowly add in a stream to the whipping yolks, on a medium-low speed.
  • 4Continue to whip until yolks are completely cooled.Mixture will be light and thick.
  • 5While machine is running, add in the butter
  • 6Last, add in the vanilla

Printable Recipe Card

About French Buttercream

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: French