French Buttercream Frosting

Rich, velvety, and utterly decadent, French buttercream frosting is the ultimate indulgence for any celebration cake.

This classic frosting recipe is a masterclass in texture and flavor, with a velvety smooth consistency and a deep, caramel-like sweetness that’s simply irresistible.

Ready Time

20 mins

Yields

5 servings

Ingredients

1 cup (200g) granulated sugar
1/2 cup (120ml) whole milk
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
3 large egg yolks
1/2 cup (115g) unsalted butter, softened

Instructions

Combine the sugar, salt, and 1/4 cup (60ml) of the milk in a medium saucepan and whisk until the sugar has dissolved. Place the saucepan over medium heat and cook, stirring occasionally, until the mixture reaches 235°F (118°C) on a candy thermometer.

Remove the saucepan from the heat and slowly pour in the remaining 1/4 cup (60ml) of milk.

The mixture will bubble up and steam vigorously, so be careful! In a small bowl, whisk together the egg yolks and vanilla extract. Gradually pour the warm sugar mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.

Transfer the mixture to a stand mixer fitted with the whisk attachment.

Beat the mixture on medium-high speed until it has doubled in volume and has a thick, creamy consistency. Reduce the mixer speed to medium and gradually add the softened butter, a tablespoon at a time, until fully incorporated.

Beat the frosting for an additional 2-3 minutes, until it’s smooth and creamy.

Use the frosting immediately, or store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Allow the frosting to come to room temperature before using.

Notes

Don’t overheat the sugar mixture, as it can easily go from perfect to burnt. If you don’t have a candy thermometer, test the mixture by dropping a small amount of it into a cup of cold water.

If it forms a soft ball that flattens when removed from the water, it’s ready.

If it doesn’t form a ball, continue cooking the mixture and testing it until it reaches the correct consistency. Make sure to whisk constantly when adding the warm sugar mixture to the egg yolks, as this will help prevent the eggs from scrambling.

If you’re not using the frosting immediately, press plastic wrap directly onto the surface of the frosting before refrigerating or freezing to prevent a skin from forming.

French buttercream can be flavored with different extracts like almond or coconut for unique flavor profiles. This frosting is best used on cakes and pastries that will be served within a day or two, as it’s best when fresh.