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If you’re looking for the smoothest, most decadent frosting imaginable, French Buttercream is your golden ticket! Made with egg yolks and a glossy sugar syrup, this buttercream is ultra-rich, velvety, and not overly sweet—making it a favorite for pastry chefs and cake lovers alike.

Unlike its American counterpart, French Buttercream melts in your mouth and pairs beautifully with layer cakes, cupcakes, macarons, and even filled pastries. Let’s dive into this luxe frosting you’ll want to make on repeat!

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Ingredients

• 5 large egg yolks, room temperature
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1½ cups (340g) unsalted butter, room temperature, cut into cubes
• 1½ teaspoons vanilla extract (or flavoring of your choice: almond, espresso, etc.)
• Pinch of salt (optional, but balances the sweetness beautifully)

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Instructions

Step 1: Whip the Yolks
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed for about 5 minutes, or until they’re thick, pale, and ribbon-like.

Step 2: Make the Sugar Syrup
In a small saucepan, combine sugar and water over medium heat. Stir just until the sugar dissolves, then stop stirring and let the mixture boil until it reaches 238°F (114°C) on a candy thermometer (soft-ball stage). Be patient—this part is key!

Step 3: Temper the Yolks
With the mixer on medium speed, slowly pour the hot syrup into the yolks in a thin, steady stream. Aim to pour it between the whisk and the side of the bowl to avoid splattering.

Step 4: Whip Until Cool & Glossy
Once all the syrup is added, increase the mixer to high speed and continue to whip for 5–10 minutes, or until the mixture is thick, glossy, and cool to the touch.

Step 5: Add the Butter
Reduce the mixer to medium speed and begin adding the room temperature butter, one cube at a time. Allow each piece to fully incorporate before adding the next.
If the mixture curdles or looks soupy—don’t panic! Just keep whipping. It will come together beautifully.

Step 6: Flavor & Finish
Once all the butter is in and your buttercream is silky smooth, mix in the vanilla extract and a pinch of salt (if using). Give it a final whip to make it ultra-fluffy.

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Storage Tips

• Use Immediately: For best results, frost your cake or cupcakes right away.
• To Store: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
• To Use Later: Let the buttercream come to room temperature, then rewhip until fluffy and smooth again.

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Pro Tips for Success

• Temperature is everything: Make sure your syrup reaches the right stage and your butter is truly at room temp.
• Mix through the chaos: If your buttercream breaks or curdles, just keep mixing—it will fix itself.
• Flavor variations: Try espresso powder, fruit purees, chocolate ganache, or liqueurs to take your buttercream to the next level!

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Perfect Pairings

French Buttercream pairs beautifully with:

• Vanilla sponge cakes
• Chocolate layer cakes
• Almond cupcakes
• Macarons
• Eclairs or cream puffs

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Final Thoughts

If you’ve only ever made American-style frosting, this French Buttercream will be a game changer. It’s elegant, smooth, and just sweet enough—not to mention super versatile for any dessert you’re dreaming up.

Let me know how yours turns out—or tag @cookalltime so we can see your creamy masterpieces!

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