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French Buttercream

French Buttercream is a smooth, velvety pastry cream made by whipping egg yolks and sugar, then incorporating butter and vanilla. The final texture is luscious and creamy, with a glossy appearance suitable for decorating cakes and pastries.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cups
Course: Dessert, Frosting
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Egg yolks beaten lightly
  • 1 cup Granulated sugar
  • 1 tablespoon Vanilla extract
  • 1 cup Unsalted butter softened

Equipment

  • Medium heatproof bowl
  • Whisk
  • Saucepan
  • Candy thermometer
  • Electric mixer or hand whisk
  • Rubber spatula

Method
 

  1. Measure out sugar and egg yolks, and prepare vanilla extract. Set aside.
    4 large Egg yolks
  2. Combine egg yolks and sugar in a heatproof bowl, whisking until smooth and slightly pale.
    4 large Egg yolks
  3. Place the bowl over a saucepan of simmering water, ensuring the bottom doesn't touch water.
  4. Heat the mixture, whisking constantly, until it thickens and reaches 160°F (71°C). Look for steam and a slight gloss.
  5. Remove from heat and whisk until the mixture cools slightly and becomes shiny.
  6. Gradually add softened butter, one tablespoon at a time, whisking until fully incorporated and smooth.
    4 large Egg yolks
  7. Add vanilla extract and whisk until the buttercream is silky, glossy, and spreadable.
    4 large Egg yolks

Notes

Ensure the sugar mixture reaches at least 160°F to properly cook the egg yolks. The final buttercream should be smooth, shiny, and hold its shape.