french buttercream

Move over, Swiss and Italian meringue buttercreams.  French buttercream is the most luxuriously silky smooth frosting you will ever put in your mouth!!

French Buttercream

(200 g) granulated sugar

(120 ml) water

(3 sticks

Place

Place the yolks in the bowl of a stand mixer and fit the mixer with the whisk attachment.  Set aside.

Boil

Add the sugar to a small 2-quart saucepan and carefully pour the water around the edges.  Don&#039;t stir it!  Turn the heat on to medium and allow the mixture to come to a boil WITHOUT stirring!

Whisk

As soon as the sugar syrup begins to boil, clip on a candy thermometer.  When the mixture reaches around 220° F, begin whisking the egg yolks on medium.

Pour

When the sugar syrup reaches 239° F, immediately remove from the heat.  With the mixer running at high speed, slowly and carefully pour hot sugar syrup into egg yolks, trying to reach the spot between the whip and the sides of the bowl, or right about the edge of where the yolks meet the sides.  

Whip

Continue to whip until the mixture is light, fluffy, and cool to the touch.

Beat

Gradually beat butter into the yolk mixture, a few tablespoons at a time, until all the butter is incorporated.  Mixture may look curdled during this stage.  Just keep mixing and it will smooth out.

Flavor

Flavor as desired.  Use immediately or refrigerate until ready to use.  Store in air tight container up to two weeks in the refrigerator or freeze for up to three months.  Recipe can be doubled or even tripled.

The classic French Opera Cake, doubled in layers to make six layers of almond sponge cake, three layers of coffee French buttercream, three layers of rich chocolate ganache and topped with a chocolate glaze!

French Opera Cake

(3 ounces) dark chocolate

Tbsp (15 milliliters) coconut oil

(200 grams) granulated sugar

(59 milliliters) water

unsalted butter

salt

espresso powder

vanilla bean paste (or vanilla extract)

(6 ounces) dark chocolate

(118 milliliters) heavy whipping cream

(177 milliliters) coffee

(50 grams) granulated sugar

almond flour

tsp salt

tsp vanilla extract

eggs, room temperature

(60 grams) all-purpose flour, spooned and leveled

Tbsp (28 grams) melted butter

Preheat the oven to 375F (190C) and grease...

Preheat the oven to 375F (190C) and grease a 6" square cake pan (or as many as you have since you’ll need six layers) .

In a large bowl, combine the almond flour,...

In a large bowl, combine the almond flour, the 1/2 cup of granulated sugar, salt and whole eggs. Beat the mixture for 2-3 minutes, at high speed, until the color lightens and the batter looks fluffy.

In a separate bowl, beat the 1/4 cup...

In a separate bowl, beat the 1/4 cup of granulated sugar with the egg whites, at medium high speed, just until stiff peaks form, 1-2 minutes. Don't over-whip (if you do, see the troubleshooting section).

With a clean spatula, gently fold 1/3rd of...

With a clean spatula, gently fold 1/3rd of the egg whites into the batter until it's fully incorporated. Fold in the second 1/3rd of the egg whites into the batter and then the last 1/3rd.

Sift half of the flour over the batter,...

Sift half of the flour over the batter, gently fold it in just until it's combined and then repeat with the second half. Pour the melted butter around the edge of the bowl and gently fold it in until it's fully incorporated.

Pour 1/6 of the batter into the prepared...

Pour 1/6 of the batter into the prepared pan (about 3.5oz) and use an offset spatula to spread it evenly. Bake the cake for 7 seven minutes, on the middle rack, just until it releases from the edge of the pan a little and the cake springs back when you press on it.

Invert the cakes onto a flat surface and...

Invert the cakes onto a flat surface and then repeat with the rest of the batter. You should get 6 thin layers total.

Brew the coffee and mix it with the...

Brew the coffee and mix it with the sugar until the sugar dissolves. Set it aside to cool completely.

Place the chocolate in a medium, heat safe...

Place the chocolate in a medium, heat safe bowl. Heat the cream in a small saucepan, over medium-low heat, just until it's simmering (not boiling).

Pour the hot cream over the chocolate, cover...

Pour the hot cream over the chocolate, cover the bowl and let it sit for 2 minutes. Stir the chocolate until the cream is fully incorporated. Cover the bowl and allow the chocolate ganache to cool completely to room temperature.

Make 1 batch of French buttercream. Add in...

Make 1 batch of French buttercream. Add in the coffee and vanilla, mixing just until they're fully combined.

To assemble the cake, place the first layer...

To assemble the cake, place the first layer on a flat surface and brush it generously with the coffee soak. Spread a layer of buttercream, about as thick as the cake layer itself, onto the cake.

Top with another layer of cake and coffee...

Top with another layer of cake and coffee soak and then spread a layer of chocolate ganache, about as thick as the cake. Repeat with the rest of the layers and then smooth out the edges as much as possible. Refrigerate the cake for 2-3 hours to let it set.

Slice the edges off the cake to make...

Slice the edges off the cake to make them smooth and then with the rest of the buttercream, frost the outside of the chilled cake until it's fully covered. Refrigerate it for about an hour, until the buttercream feels firm and then make the chocolate glaze.

Place the chocolate and oil in a small...

Place the chocolate and oil in a small aluminum bowl. Place the bowl of chocolate on top of a small simmering pot of water (about ¼ -½ cup of water), to create a double boiler.

Stir the chocolate frequently until it’s smooth and...

Stir the chocolate frequently until it’s smooth and silky. Allow it to cool for about 5 minutes before pouring it on top of the cake. 

Place the cake in the fridge for a...

Place the cake in the fridge for a few minutes so the chocolate sets.

To get clean slices, run a large serrated...

To get clean slices, run a large serrated knife under hot water and dab the water off. So the chocolate doesn't crack, slowly go back n forth to create grooves into the chocolate before you press down and slice.

This easy French buttercream is ultra-light, creamy and not overly sweet! It&#039;s truly a dream!! I&#039;m sharing my time-tested method without complicated sugar syrup or double boiler!

Easy French Buttercream

milk

(115 grams) unsalted butter

vanilla extract

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&#039;s best to use a bowl with high sides, so it doesn&#039;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&#039;d like, you can also whip it until fluffy with an electric mixer. Whipped buttercream is ideal for filling cakes and cupcakes.

Delicious chocolate macarons filled with chocolate French buttercream and topped with melted chocolate and a pinch of sea salt!

Chocolate Macarons Recipe

(100 grams) granulated sugar

(30 milliliters) water

(20 grams) cocoa powder, spooned and leveled

(90 grams) almond flour, spooned and leveled

(90 grams) powdered sugar, spooned and leveled

grams) egg whites, room temperature

(2 oz) chocolate, melted

sea salt flakes

Sift together the almond flour, powdered sugar, and...

Sift together the almond flour, powdered sugar, and cocoa powder and set them aside.

Heat up a small pot of water on...

Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and granulated sugar in the bowl of a stand mixer over the double boiler until the sugar is fully dissolved and the egg whites are frothy (about 120F/49C)

Remove the mixture from the heat and use...

Remove the mixture from the heat and use the whisk attachment, on high speed, to beat the egg whites and sugar just until stiff peaks form, about 2 minutes.

Use a firm spatula to fold the dry...

Use a firm spatula to fold the dry ingredients into the meringue. This may take a while, just keep folding and pressing the batter against the wall of the bowl until the mixture is able to ribbon off and form a complete figure '8' without breaking. Don't over-mix.

Using a piping bag with a small circle...

Using a piping bag with a small circle tip, pipe out 1 1/2 inch size circles onto a lined cookie sheet about 2 inches apart.

Rap tray on the counter a few times...

Rap tray on the counter a few times to remove any air bubbles from within the batter (use a toothpick to remove any air bubbles that are visible and won’t come out).

Allow the cookies to rest while preheating the...

Allow the cookies to rest while preheating the oven to 300F (149C) conventional (no fan). Bake one pan at a time in the center of the oven for 13 minutes.

Remove the pan from the oven and allow...

Remove the pan from the oven and allow the cookies to cool completely on the pan.

Place the sugar and water in a medium...

Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water.

Place the saucepan over medium heat until the...

Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer. Reduce the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes.

Meanwhile, place the egg yolks in the bowl...

Meanwhile, place the egg yolks in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is done cooking.

Use a candy thermometer to see when the...

Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy egg yolks, while they are whipping.

Turn the mixer back up to high speed...

Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the yolk mixture is very pale and fluffy and is no longer warm.

Turn the mixer back down to medium speed...

Turn the mixer back down to medium speed and add in the butter, 2 Tbsp of butter at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy.

Scrape the sides and bottom of the bowl,...

Scrape the sides and bottom of the bowl, add in the vanilla, cocoa powder and salt and turn the mixer up to high speed for 1-2 minutes.

Pipe the buttercream on half of the cookies,...

Pipe the buttercream on half of the cookies, leaving some room on the edge.

Sandwich with the top cookies and drizzle the...

Sandwich with the top cookies and drizzle the melted chocolate on top.

Add a pinch of sea salt flakes and...

Add a pinch of sea salt flakes and allow them to set in the refrigerator for a couple hours before serving. Enjoy!

I&#039;m guiding you through how to make rich &amp; smooth perfect French buttercream at home with step-by-step instructions and troubleshooting tips! 

Perfect French Buttercream

120 g Egg yolks

Water

sugar

450 g Unsalted butter (softened)

Salt (optional)

Whip egg yolks.

Add egg yolks to a bowl of a stand mixer and whip them at very high speed until they get very fluffy and pale.

Add water and sugar in a pot.

Meanwhile, add water and sugar to a small saucepan. Ensure that all the sugar is wet to prevent it from getting crystallized while heating the syrup. Wash off any sugar attached to the side with water using a pastry brush.Ensure to use a clean pot and tools. Any residue could lead to problems, such as sugar crystalization.

Heat water and sugar.

Start heating it at medium heat. Do not shake the pot a lot or mix the syrup while heating it to prevent the sugar from getting crystallized. Just leave it there until the temperature gets closer to 244ºF. Wash off the side with water once or twice while heating.

Continue heating it until it reaches 244F.

Remove from the heat once it reaches 244ºF | 118ºC. Pay close attention to the syrup toward the end because the temperature goes up pretty quickly. I like to turn it down to low heat toward the end so that I&#39;m not going to miss the temperature. Swirl the pot and make the temperature even to get the accurate temperature.Once the syrup reaches the temperature, immediately add that to the whipped egg yolks because the syrup gets a lot thicker as it cools down.

Add the hot syrup to the whipped yolks.

Slowly add the hot syrup from the side of the bowl as you continue whipping the egg yolks at high speed. Flip the pot upside down at the end to add all the syrup left in the pot.Whipping the yolks at high speed while adding the hot syrup is very important for the whisk to pick up the syrup evenly. Also, letting the hot syrup slide down from the side is key - Do not drop the hot syrup on top of a whisk because it can scatter everywhere. Do not add it too quickly because it can sink to the bottom of the bowl. See the image or video tutorial to check the movement. 

Continue whipping it until it cools down to room temperature.

Touch the bowl and check - Continue whipping it at high speed while it&#39;s hot or very warm. Turn it down to medium-low speed once it cools down to gently warm. Finally, stop whipping it when it cools down to room temperature. The finished pate a bombe should look smooth and shiny!

Make pâte à bombe.

Add butter and whip.

Add softened butter and salt and whip as the last step. I like to whip a lot here usually for about 5 - 10 minutes at medium speed until it gets very fluffy for a lighter, more airy texture. It is very important to use soft butter left at room temperature to create smooth and fluffy buttercream. Do not use partially melted or firmer butter.Ensure that the pate a bombe is not warm at all when adding butter to prevent the butter from melting partially, which leads to loose buttercream.

Clean a bowl and whip.

Scrape off the bottom and the sides of the bowl to pick up any butter that might left out. And mix. 

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French Buttercream

French Opera Cake

Easy French Buttercream

Chocolate Macarons Recipe

Perfect French Buttercream

Top 5 french buttercream recipes from across the web

The most viewed french buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Buttercream

French Opera Cake

Easy French Buttercream

Chocolate Macarons Recipe

Perfect French Buttercream

The most viewed french buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine