Recipe: French Buttercream

 I've made American buttercream, I've made Swiss meringue buttercream, I've made Italian meringue buttercream and I've made German buttercream. Today, I'm making French buttercream. The difference here is that French buttercream is made from egg yolks instead of egg whites, like the Swiss and Italian buttercreams. So, it makes it have a richer flavor and isn't quite as light, but it's also less sweet than American and more stable than German.

The recipe I got from my fellow YouTuber friend, Lorelie. Her channel is Cakes with Lorelie and she's amazing. Here's the link to her video on this recipe: https://youtu.be/kNO645YFB5A

French Buttercream:
2 cups (500g) butter
1 generous cup (220g) sugar
1/4 tsp cream of tartar (optional)
1/2 cup (110mL) water
8 egg yolks
1 tsp vanilla extract or 1 tbsp vanilla sugar
pinch of salt


Similar to Italian meringue buttercream, start out by making sugar syrup by combining water, sugar and cream of tartar in a saucepan and heat over medium heat. 


Bring to a full rolling boil and boil for 5 minutes. 


While the syrup is boiling, put egg yolks in a stand mixer and beat until the yolks lighten to very pale yellow. 



Yes, you need a stand mixer for this recipe. Since we will be pouring boiling sugar syrup into it, using a hand mixer would be dangerous and would be very easy to burn yourself. 

Once the syrup has been boiling 5 minutes, remove from heat and pour into the mixer on low in a slow, steady stream. Allow to beat until mixture cools back to room temperature. 



Add your butter a little at a time until completely incorporated. Beat until it comes to buttercream consistency. 



Add vanilla and salt at the end.

This buttercream is even less sweet than Swiss meringue buttercream and is very smooth and silky.


Watch us make this smooth buttercream on our YouTube channel here: https://youtu.be/66rbt5QNPHk
Schaut zu wie wir diese wunderschöne Buttercreme auf unserem YouTube Kanal machen hier: https://youtu.be/Xk8P9-WmpDY

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