epicurious4.1
French Buttercream
French buttercream eschews meringue in favor of pâte à bombe, a combination of whipped egg yolks and sugar, for the ultimate lush frosting.
👥 24 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Allison Robicelli 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Pour 1 cup water into a heavy nonreactive saucepan. Add 2 cups granulated sugar, 2 Tbsp. corn syrup, and ¼ tsp. cream of tartar. (The last two prevent the sugar from crystallizing.) Bring to a boil over high heat; continue to cook (you can swirl the pan occasionally, but do not stir!) until sugar dissolves and mixture reaches 230°F, a.k.a. “soft ball stage.” (Be patient and keep your eye on it. Don’t go walking away and watching TV or something.)
(400 g) granulated sugar2 cups. corn syrup2 Tbsp
2
Meanwhile, combine 1 large egg plus 5 large egg yolks in the bowl of a stand mixer with the whisk attachment and turn mixer to high speed. Yolk mixture will triple in volume, turn pale yellow, and go to “ribbon stage.” (You can’t overwhip!)
(400 g) granulated sugar2 cupslarge egg plus 5 large egg yolks1
3
When the sugar is ready, move quickly: Turn off the mixer and add ⅛ tsp. xanthan gum, turn back up to medium-low speed.
4
Remove thermometer from (very hot!) sugar mixture. Lift with two hands. Rest the lip of the saucepan on the edge of the mixer bowl. With the mixer running, pour the hot sugar syrup in a slow, steady stream down the side of the bowl into the egg mixture. (Don’t go too fast, which may result in chunks of scrambled eggs in your buttercream.)
5
Once sugar syrup is incorporated, turn the mixer to high speed and whip until cool. (Gauge this by putting the inside of your wrist to the outside bottom of the bowl. It’s more accurate than your hands.)
6
Switch out the whisk for the paddle attachment. Cut 6 sticks (1½ lb.) unsalted butter, cold, preferably European, into thin pieces (you could shave it with a cheese slicer if you’d like). Add butter to the egg yolk mixture piece by piece to make an emulsion. Once your butter is added, turn the mixer to medium-high to add some air until fluffy, 10–⏱️ 20 seconds at most. Do Ahead: French buttercream frosting can be made 1 week in advance; refrigerate in an airtight container or freeze for up to 3 months. To use, thaw buttercream at room temperature for ⏱️ 30 minutes and rewhip on medium speed. Editor’s note: This French buttercream recipe first appeared on Epicurious in September 2013 alongside Allison and Matt Robicelli’s Tarte Bourdaloue and Chocolate Peanut Butter Pretzel Cupcakes. Explore the wide world of buttercream with our recipes for American-style buttercream frosting, Swiss meringue buttercream, Italian meringue buttercream, and German buttercream →
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