We are still posting out orders as usual, but orders will take longer than expected to arrive, due to the worldwide pandemic. Sorry but it is beyond our control. Thank you for your custom and patience

The Perfect French Buttercream Recipe

The Perfect French Buttercream Recipe

French buttercream is made with either whole eggs or egg yolks, butter, cooked sugar syrup and flavourings. It is similar to meringue-based Italian buttercream in technique, but the egg yolks make it richer and give it a yellow colour.

Makes 1.36kg


  • Whole Eggs - 230g
  • Egg Yolks - 230g
  • Sugar - 510g
  • Water - 110g
  • Butter, cut into medium chunks, soft - 680g
  • Vanilla Extract - 10ml


  1. Whip the eggs and yolks with the whisk attachment on high speed until light and fluffy, about 5 minutes.
  2. Combine the sugar and water in a heavy-bottomed saucepan and bring to a. Boi, stirring to dissolve the sugar. Continue cooking without stirring until the mixture reaches 116°C.
  3. Slowly pour the hot sugar syrup into the eggs while whipping on medium speed. Continue to whip until cool.
  4. Gradually add the butter, being each addition until incorporated and scraping down the sides of the bowl as necessary. Blend in the vanilla.
  5. Cover and store under refrigeration until ready to use.

Previous Post Next Post

  • Luke Quinton
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *

Please note: comments must be approved before they are published.

* Required Fields