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How To Make French Buttercream

French Buttercream is a rich, silky-smooth frosting made by emulsifying hot sugar syrup into whipped egg yolks and finishing with butter, chocolate, and coffee extract.

Ingredients

Scale
  • 5 large egg yolks
  • 1/3 cup water
  • 1 cup white granulated sugar
  • 2 cups unsalted butter, softened
  • 1/8 tsp salt
  • 1 tsp coffee emulsion or extract
  • 1 cup semi-sweet chocolate chips, melted

Instructions

  1. Place the egg yolks into a stand mixer bowl and whisk on medium-high speed for a few minutes until thick and pale.
  2. Meanwhile, combine the water and sugar in a small saucepan. Heat the sugar without stirring over medium-high heat until it reaches 238°F (115°C), about 5 minutes.
  3. Keep the mixer running on medium speed and slowly pour the hot syrup into the egg yolks in a steady stream.
  4. Once all the syrup is added, increase the mixer to high speed and whisk for 5 to 7 minutes until the mixture is thick, pale, and lukewarm to the touch.
  5. Add the butter, 1 to 2 tablespoons at a time, mixing for 15 to 20 seconds after each addition. Scrape down the bowl often.
  6. As the butter is added, the mixture may look separated, but continue mixing and it will come together into a thick buttercream.
  7. Add the melted chocolate, salt, and coffee extract. Mix for a few more minutes until a uniform and fluffy frosting forms.

Notes

  • The butter must be softened for smooth incorporation.
  • Do not stir the sugar while it’s cooking to prevent crystallization.
  • Ensure the syrup is added slowly to avoid scrambling the egg yolks.
  • The buttercream may look broken before it comes together—keep mixing!

Nutrition

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