French Buttercream

This is made like an Italian meringue with hot syrup, but over egg yolks only (pate a bombe), plus butter.

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Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    0

  • Servings:

    24 cupcakes or 1 layer cake

Preparation

  • Materials

    Mixer (Stand Mixer or Hand Mixer)
    Mixing Bowls
    Prep Bowls
    Melting Cup or Saucepan for Syrup
    Saucepan for Pate a Bombe
    Spatulas
    Hand whisk
    Thermometers for Syrup,  Butter and a Bombe

  • Prep

    Get the butter very cold. Cut it into cubes cold, then set the butter out to bring it to room temperature

    Boil water and put into the melting pot or saucepan with the sugar. Stir to dissolve the sugar to dissolve it and let it set until you are ready for it.

  • Oven/Stove

  • Shopping List

    Granulated Sugar
    Eggs
    Butter
    Vanilla
    Gelatin

Ingredients

  • Hot Sugar Syrup

    Granulated Sugar 150g
    Boiling Water 50ml

  • Pate a Bombe

    Egg Yolks 100g ( large 5)
    Hot Sugar Syrup

  • French Buttercream

    Butter 227g (1 cup)
    Vanilla 5ml (1 tsp)
    Gelatin (optional) to strengthen and stabilize

Steps

  • Hot Sugar Syrup

    STEP 1:
    Heat the metling pot of water and sugar on high and bring to a low boil - just as it starts to boil.

    STEP 2: Simmer over medium low heat without stirring until the syrup thickens. When the syrup reaches soft ball stage at 230F then remove from heat.

  • Pate a Bombe

    STEP 1: Cream the egg yolks with 2 tbsp of granulated sugar on high until pale, light, and fluffy.

    NOTE: Do not use powdered sugar - it won't create the consistency we need.

    STEP 2: Drizzle the hot sugar syrup slowly while whisking in the mixer on -medium low- to medium speed.

    STEP 3: Gradually increase the speed to medium then high and whip until the mixture and the bowl are cool or room temperature to touch. (about 10 minutes and 80F-90F)

  • French Buttercream

    STEP 1: Make sure the room temp butter is around 65-70 °F (15-21 °C)

    STEP 2: Whisk the butter, powdered sugar, vanilla extract, and a small pinch of salt in the mixer on high speed for about 3-5 minutes, scraping down the sides. Whip until the butter is light and fluffy and increases 2-3 times the volume. It will ball up in the whisk.

    STEP 3: Check the temperature on the butter and the pate a bombe. Make sure they are both 65-70 °F (15-21 °C) and about the same temperature. Adjust them as necessary.

    STEP 4: Whisk the creamed butter into the pate a bombe gradually, a spoonful at a time. Make sure each piece is fully incorporated before adding the next.

    Note: Use a cool spoon to add the butter, not your hands

    STEP 5: Add vanilla and any flavors and whip to smooth and slightly stiff

Notes

FLAVORING
Brandy, espresso, chocolate, berry juice (fresh or extract)Chocolate: melt 1C semisweet in 2 tbsp espresso or brandy.  Cool to room temp and mix in.

COLORING
French buttercream will naturally have a creamy color from the eggs. Keep in mind this will affect the tint of any food color you add. This is usually left natural or a bit of white gel color added to take out the yellow creaminess. Citrus Zest

DECORATING
This buttercream is more creamy and less “frosty”. It is best for large swirls on cakes and cupcakes rather than intricate designs, though it will pipe stars and dollops on top of a cake, around the edges and such. I would not try to pipe shapes on the sides.

PAIRING
Due to the eggy creaminess this pairs well with rich flavors like chocolate, carmel, duce de leche, espresso, butterscotch, and mocha.

SERVING
The frosting is best used immediately when it is most soft and spreadable.

STORING
Store in an airtight container in the fridge for 1 week or freeze for up to 3 months. Allow chilled buttercream frosting to come to room temperature and whip it just enough to loosen it up before use.

TIPS
Wrap frozen towels around mixing bowl when you put it on high.
Keep the butter, pate, and the finished frosting at 68F-70F - Do not let it set out and get too warm. Add a bit of gelatin to make it more durable. Use cool utensils to handle the butter. The warmth from your hands affects the butter immediately.
Try 8-10 egg yolks if this is not rich enough for you. If they are not creaming enough, add more sugar. Try half & half butter and shortening- a good combination. If you want grocery store frosting use all shortening.


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