A classic French buttercream frosting for cakes and cupcakes. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 3 cups; frosts 24 cupcakes.
French Buttercream Frosting
Baking
Frostings fillings toppings
Origin: Madagascar
Vanilla: Extract
Advanced
A classic French buttercream frosting for cakes and cupcakes. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 3 cups; frosts 24 cupcakes.
Prep
30 min
Cook
10 min
Total
40 min
Yield
24 cupcakes
Diet
—
Ingredients
Adjust yield
cupcakes
Ingredient amounts change with yield. Follow the recipe instructions for times, temperatures, and equipment.
- 6.0 (108.0 g)large egg yolks, room temperature
- ¾ cup (150.0 g)granulated sugar
- ¼ cup (60.0 ml)water
- 1 ½ cups (340.0 g)unsalted butter, 3 sticks, softened but cool, cut into tablespoons
- ⅛ tspfine sea salt
- 2.0 tsp (10.0 ml)VanillaGoods pure vanilla extract
Make it at home
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Instructions
- Whip the yolks in a stand mixer with the whisk on medium-high until pale and thick, about 5 minutes.
- Meanwhile, bring the sugar and water to a boil, stirring until dissolved, then cook without stirring to 240°F on a candy thermometer.
- With the mixer running, pour the hot syrup in a thin stream down the side of the bowl. Whip on high until the bowl feels cool, 8 to 10 minutes.
- Beat in the butter 1 tablespoon at a time, then the salt and vanilla, until silky.
Tips
- For anyone who should avoid undercooked eggs, use pasteurized egg yolks.
- Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
- Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
- Storage: Refrigerate for up to 5 days; bring to room temperature and rewhip before using.
Recipe FAQ
How long does it take to make french buttercream frosting?
Plan on 30 minutes of prep and 10 minutes of cooking. It makes about 3 cups; frosts 24 cupcakes.
How should I store french buttercream frosting?
Refrigerate for up to 5 days; bring to room temperature and rewhip before using.
Can I use a different form of vanilla?
use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
141
Calories / serving
12.7g
Fat
6.5g
Carbs
0.8g
Protein
6.3g
Sugar
Whole recipe (24 servings): ~3384 cal · 305g fat · 156g carbs · 19g protein · 151g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 141 calories
What it takes to burn one serving
- Brisk walking 27 min·1.6 mi·~3150 steps
- Walking uphill or incline treadmill 19 min·1.0 mi·~1900 steps
- Moderate cycling 14 min·2.8 mi
- Swimming laps 20 min
- Jogging 14 min·1.2 mi·~2250 steps
- Stair climbing 13 min·~1150 steps
- Dancing 23 min
- Bodyweight circuit training 14 min
- Cleaning, errands, or playing with the dog 33 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
Made with VanillaGoods
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