This easy French buttercream is ultra-light, creamy and not overly sweet! It’s truly a dream!! I’m sharing my time-tested method without complicated sugar syrup or double boiler!
If you know anything about me, you know, I have a little obsession with macarons. So naturally, I have a thing about fillings. And this French buttercream is a perfect filling for macarons.
Today, I’m going to teach you super simple method to make French buttercream. No candy thermometer required!
What is French buttercream?
French buttercream is a light and creamy buttercream with cooked egg yolks. Typically, French buttercream is made by cooking sugar syrup until softball stage and stirred into the egg yolks. Then you stir in butter until buttercream is ultra-light and creamy.
However, we’re not messing with hot sugar syrup or anything. My French buttercream method is way more simplified, but it yields amazing result nonetheless!
What’s the difference between Italian, Swiss and French buttercream?
- Italian buttercream is a meringue-based buttercream, where hot sugar syrup is poured into whipped egg whites.
- Swiss buttercream is also a meringue-based buttercream, but unlike Italian buttercream, egg whites are cooked with sugar over a double-boiler and then it’s whipped into a meringue.
- French buttercream, on other hand, is egg-yolk based buttercream. It has richer, more custard-like taste. And due to yolks, it tends to have pale yellow shade. In my case though, it’s bright yellow color, because I’m using farm eggs from my mother-in-law.
How to make French buttercream:
This recipe makes a very small batch of buttercream, but it’s enough to fill one batch of macarons. If you’re planning on filling cakes, or cupcakes, you can easily double, triple, or even quadruple this recipe!
With this small batch, I use my immersion blender with a whisk attachment.
Tip
When whisking the yolks and sugar, use a bowl with high sides, so it doesn’t spray out everywhere.
- Using an electric hand mixer, whisk yolks lightly and then add sugar. Whisk the mixture until it’s thick and pale and sugar is mostly dissolved. Stir in the milk.
- Transfer the egg yolk mixture into a small saucepan and heat over low heat, stirring frequently. Continue to cook until it’s thick like a pudding, about 5 minutes. Pour the mixture into a clean bowl and bring it to room temperature.
- Stir in butter in three batches, mixing well after each addition. I use a silicone spatula for this step.
- Add vanilla extract and continue to mix until smooth. For filling macarons, I prefer this consistency of the buttercream. But you can also whip it for even more light and airy buttercream.
Troubleshooting French buttercream
Why my buttercream is soupy?
Most likely, your buttercream is too warm. You either didn’t cool the egg yolk mixture well before adding butter. Or you butter was too soft.
To fix this issue, simply place the buttercream into a fridge for 15-30 minutes and stir it again. It should thicken up as butter hardens in cool temperature.
Why my buttercream is lumpy and hard to stir?
Butter is not soft enough.
To fix this issue, let the mixture sit at room temperature and soften. And then stir it again. If you’re in a hurry, you may carefully warm it up over a double boiler. But be very careful as to not melt the butter too much. In that case, see the issue above.
French buttercream recipe variations
You can customize this basic recipe and add any kind of flavoring and coloring you want.
- Just like regular American buttercream, you can add melted chocolate, caramel sauce, peanut butter.
- Or you can add different extracts, liquors and emulsions.
- Feel free to use food coloring to make different colored buttercream too!
Easy French Buttercream
Ingredients
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- 3 ½ tablespoons milk
- 1/2 cup (115g) unsalted butter softened
- 1 teaspoon pure vanilla extract
Instructions
- Using an electric hand mixer, whisk yolks and sugar until the mixture is pale and sugar is mostly dissolved. Stir in the milk. (TIP: It's best to use a bowl with high sides, so it doesn't spray out everywhere.)
- Transfer the egg yolk mixture into a small saucepan and heat over low heat, stirring frequently. Continue to cook until it’s thick like a pudding, about 5 minutes. Pour the mixture into a clean bowl and bring it to room temperature.
- Stir in butter in three batches, mixing well after each addition. I use a silicone spatula for this step.
- Add vanilla extract and continue to mix until smooth. For filling macarons, I prefer this consistency of the buttercream.
- However, if you'd like, you can also whip it until fluffy with an electric mixer. Whipped buttercream is ideal for filling cakes and cupcakes.
Tips & Notes:
Nutrition Facts:
Denette says
Turned out perfect! I love your recipe feature that allowed me to do a batch and a half so easily. That adjustable scale feature is great. I have previously tried a more traditional recipe with the cooked sugar syrup. The first batch I had to throw out because of hard bits of sugar. The second batch was edible and tasty but it seemed quite a bit of the sugar was spun out along the bowl and edge of bowl. I suspected the sugar to butter ratio was off a bit because of the sugar stuck to the bowl. This recipe was easy, didn’t need the stand mixer and no hot sugar spinning around in the bowl. I felt like all the ingredients were will mixed and not stuck somewhere they shouldn’t be. Thank you. The buttercream is the filling in my latest batch of macarons, attempt # 4. A single batch would have probably been adequate for the 35 pairs of macarons but I didn’t want to run out. And who doesn’t want some extra French buttercream?!
Marilia Cipolloni says
Is my first time, the color was little darker, and I must watch the sizes. But I’m happy with my first attempt.
Mari says
How many does this recipe make?
Shinee says
About 3/4 cup of frosting.
Kim Ji Hyung says
Can I add food colouring into the filling? I’m trying this recipe tomorrow for my boyfriend’s birthday
Kate says
When I made this my butter was very lumpy and super hard to stir in. What do you think caused this?
Shinee says
Hi, Kate. Did you soften the butter at room temperature before making the frosting? The butter should be soft.
David says
I found that running a hand mixer at low speed through the mixture slowly and thoroughly will smooth the mixture nicely…low speed only as higher speeds will add too much air to the mixture and cause voids when spreading…a minute or two should do it
Shinee says
Great tip, David. I just made couple batches of this over the weekend to reshoot the photos, and I did try using a mixer. It makes it fluffier and I loved it too! Thanks for sharing!
Denette says
I did the same. It gave it a better consistency and I didn’t whip enough to add a lot of air.
Chris says
Absolutely awesome recipe!! Very detailed and easy to follow. Most of all came out tasting amazing 👍
Shinee says
Awesome, Chris. So glad you liked the recipe. Thank you for your feedback!