https://www.sugarologie.com/recipes/french-buttercream
My French buttercream uses whole eggs and is extremely versatile. Want to use only yolks or make it chocolate flavored? (I cover all this in my guide) Generally, French buttercream is a luxuriously decadent frosting made primarily from eggs, sugar, and butter. Flavor-wise, it’s a bit more complex than the meringue buttercreams, as the added yolks impart a rich, creamy, pastry-cream-like flavor. I also have an even easier modification if you have access to pasteurized whole eggs – just microwave eggs and sugar and then add that to whipped butter. I have both these recipes on my website and in the Calculator – just look the post titled “French Buttercream Guide” There’s also a 1 cup tester if you want to give this frosting a test drive before completing a whole recipe.
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21 Comments
This is the first time I'm this early so I'm just letting you know that I absolutely adore everything you do! Hope you can keep making this amazingly informative content for many maaany years❤
Really cool! I'm saving this and will try it be dry time in baking
This sounds so much safer than French Meringue Buttercream.
Thank you for making this and all your other recipes. After years of trying pumpkin pie recipes I've finally found the ultimate combination for me; the pie recipe from you, with the spices from King Arthur Baking's recipe. It's the perfect balance between the spices, caramel flavor and texture for me and I'm SO HAPPY! I spend a full evening teaching the recipe to my bonus mom and siblings and we had a great time. Thank you so much for sharing your recipes with us! 😊
I don't even bake but I'm obsessed with your vids, the science is so cool🥰
does this mean i could actually add my egg whites and sugar mixture into the whipped butter if i want to make smbc? bc i always almost give up w my smbc bfr it emulsifies tgt 😖 esp since i live in tropical country its a bit hard to handle it
Six months ago, I made and ate SMB for the first time. It was so much richer than I am used to that I couldn't get halfway through a small piece. Normally, the only thing that stops my cake-eating is adult's self-control or the size of my stomach. 😂 If this is richer than SMB…?? I may just die. 😵
I always thought French butter cream was based on crème Anglaise?
Exceptional, as always! I'm curious about how other fats or oils, like coconut oil, would work for this 🤔
Will this harden nicely if I want to use it for piping flowers?
Why is the Cakeulater not working right? I’ve been trying all week
This is how what I use my yolks for when I make macarons and fill them with it. I hate throwing them out
This is the video I’ve been waiting for! 👩🍳
I made French Buttercream about 2 weeks ago! And as much as it was DELICIOUS it melted super easily in my tropical climate! Gonna have to stick to the more stable Italian Meringue
I wonder, could we use pate a bomb to make French butter cream?
Great short!❤
I love your videos! I’ve learned so much from you!! You’re brilliant!! Thank you!!
Have you ever done a video on German butter cream? It's a flavour I LOVE but I always have trouble with the emulsification. Do you think it would be possible to try this technique of pre whipping the butter for a better outcome?
Could you please make a video with Mascarpone Buttercream? 🥰
I used this method for a cake this weekend and it turned out great. Really simple and incredible results
I love this! I imagine the eggs also cut down on that ‘overly sweet’ taste a lot of buttercreams tend to have for me (I know, I’m weird for preferring ermine frosting or a lightly sweetened whipped cream). Thanks for the info!