I’m here to walk you through the process of making flawless French buttercream from scratch with easy-to-follow steps and troubleshooting tips. This indulgent, silky-smooth frosting is perfect for adding a touch of luxury to any dessert, including macarons, cupcakes, and cakes!
EQUIPMENT
Stand mixer with a whisk attachment or hand mixer – Make sure it’s powerful enough to whip at high speeds.
Small saucepan – Use a small saucepan to avoid rapid evaporation when making the syrup.
Pastry brush
Digital thermometer
Silicone spatula
INGREDIENTS
120 g Egg yolks
80 g Water
200 g Granulated sugar
450 g Unsalted butter (softened)
⅛ teaspoon Salt (optional)
INSTRUCTIONS
- Make the pâte à bombe: Add egg yolks to the bowl of a stand mixer and whip them at high speed until they become fluffy and pale.
- Prepare the syrup: In a small saucepan, combine the water and granulated sugar. Make sure all the sugar is wet to prevent crystallization. Use a pastry brush to wash off any sugar stuck to the sides of the pan with a little water.
Heat the syrup over medium heat. Avoid stirring the syrup to prevent crystallization—just let it heat up until it reaches 244ºF (118ºC). Occasionally wash the sides of the saucepan with water.
Once the syrup reaches 244ºF, immediately remove it from the heat. Be vigilant, as the temperature rises quickly towards the end. I recommend lowering the heat to ensure accuracy. - Add the syrup to the egg yolks: Once the syrup reaches the correct temperature, slowly pour it into the whipped egg yolks while continuing to whip at high speed. Pour the syrup down the side of the bowl, not directly onto the whisk, to avoid scattering it. Make sure to add the syrup gradually and consistently to ensure even mixing.
Continue whipping until the mixture is smooth, shiny, and warm, then reduce the speed to medium-low as it cools. Stop once it has cooled to room temperature. - Add the butter and whip:
Once the pâte à bombe has cooled, add the softened butter and optional salt. Whip on medium speed for 5–10 minutes until the buttercream becomes light and fluffy.
It’s important to use softened butter that is at room temperature, not melted or too firm, for a smooth, airy texture.
If the pâte à bombe is still warm when adding the butter, it could cause the buttercream to become loose, so ensure it has cooled completely before adding the butter.
- Finish the buttercream: Scrape down the sides and bottom of the bowl to incorporate any butter that may have been left behind. Continue mixing to achieve a smooth and fluffy consistency.
Enjoy your rich, silky French buttercream!
