The Perfect French Buttercream Recipe

by Luke Quinton

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

Ingredients

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

Method

  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.