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Thursday, July 17, 2014

French Buttercream

I thought... French Buttercream will taste heavy. Maybe heavier than Swiss Meringue Buttercream.

Not really. I actually enjoyed this more than SMBC. But too bad it's far less stable in our tropical room temperature. Light and smooth.....almost like ice cream. Melts quickly like ice cream too.. if the room is too warm.

The major difference of French Buttercream with Meringue Buttercreams is that the French method uses egg yolks and the meringue method uses egg whites. Hmm.... maybe that's why. Ice cream is made with egg yolks as well :-)

creamy creamy..... yummy!

To get a nice yellow hue, use beautifully golden yolks. Some butter are also more yellow than others. So, what colour it turns out to be, depends on what you used.

This recipe isn't as sweet as some other recipes, and I don't recommend you reduce the sugar any further.
And again... yellow is the colour I hate shooting.

French Buttercream

Reference: LtDan

100gm sugar
75ml water
4 large egg yolks (100gm), room temp
250gm unsalted butter, cold (Use SCS butter for a more yellow result)
1/2 tsp vanilla extract (optional)

1. Cook water and sugar in a heavy based saucepan on medium heat. Gently stir the sugar until it melts and stop stirring. Lower the heat to medium low.
2. While the sugar syrup is simmering, cube the unsalted butter into about +/-10 pieces.
3. Place egg yolks into a heatproof bowl (not plastic) and wait until the syrup reaches around 108C. Beat the egg yolks with a handmixer at high speed
4. Cook the syrup until it reaches soft ball stage at 118C/235F. (I turn off the heat at 115C-116C and it will still rise)
5. Immediately pour the hot syrup into the egg yolks, beating it as you pour. (Use both hands efficiently)
6. Whisk the egg yolks until it is thick and pale, and forms ribbons as you lift up the beaters. If eggs are still warm, let it sit in a cool water bath.
7. Add in the butter (it should be 'dentable' and yet 'liftable' by now), gradually, beating well after each piece. Beat the buttercream until it is light and fluffy in texture. Add in vanilla extract if preferred.

*If the buttercream turns soupy after the first few cubes of butter, stop adding butter and stop beating. Let the yolk sit in a cool water bath (water with a few ice cubes, not cold, but cool), scrape the base with a silicon spatula once every 10 seconds.. Check the yolks and feel with your fingers and see if it's still warm. Continue adding butter and beat.

yolks beaten to the ribbon stage
it's more yellow in real life

I used the french buttercream to fill up my Sans Rival.


  1. u know how long it can last in fridge?

    1. I wouldn't keep it more than a week.

  2. Thank you for sharing with us Wendy!

  3. Wendy frankly, I really don't know how to differentiate between Swiss Meringue Buttercream or French buttercream...I really adore those bakers that can really swirl a bowl of pretty buttercream... Yours are so glossy and smooth.

    1. I believe the differences is, Swiss buttercream uses beaten egg whites, and French butter cream uses egg yolk.

  4. My buttercream recipe will be always the simple one . I just need butter, sugar and hot water. that's all. hehehe

  5. so this is the secret to yummy buttercream!thanks for the recipe!:-)

  6. so what is the best frosting for hot in the Philippines.

  7. Can I have the measurements for the water, sugar, and the unsalted butter please?

  8. thank you for this recipe, wendy. i tried to pin it directly from this page, but you have been incorrectly flagged by pinterest as pushing a spam page. to solve my end of the problem, i went and found a pin that reflected this page and repinned same. just letting you know so you can contact pinterest to tell them they made a mistake. again, thank you for this invaluable buttercream share with the most beautiful photos of the process i have ever seen. cheers~

  9. oops... i was drooling so much i forgot to ask... which camera and lens do you use to get these images i am loving so much?

  10. wendy, i just went to post a question i forgot to ask (which camera and lens are you using to get such stunning images) and i accidentally realized more of what you might need to know... your old blog (.nl) has not been flagged. your new blog (.com) has been flagged. i hope that helps you sort it out. happy holidays :-)

  11. Food Geek Graze,
    I am not sure about the flagging thingy. It's the same old blog for 8 years.
    I am using a Canon 700D

  12. canon 700d. got it :-)

    yes, the flagging thingy is still effective. it is impossible to pin from your site. i just re-tried. there is nothing wrong on your end. pinterest screwed up and think you are pushing spam; they have blocked all pins from this site. sending them a note about this being a legitimate recipe sharing site will-should clear things up. good luck. i am a fan. happy holidays. see you in january.

  13. Your photography is absolutely beautiful. Great instructions.

  14. Would you please pay your receipe.

  15. I used this recipe for son-in-law's birthday. It was creamy, not ultra sweet, and frosted beautifully. Photos are wonderful.

  16. Do you have to refrigerate a cake with this frosting?

  17. Thanks for the recipe. It seems so much easier using the Italian method than the Swiss meringue which I have tried & it took ages to heat the yolks while continually whisking!


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