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In this video, I’m sharing how to make French buttercream step by step with troubleshooting tips. Follow the steps to make rich, creamy, airy, & stiff French buttercream even if this is your first time making it!
📌 Ingredients to make French buttercream
(Enough amount to frost a simple 8” cake)
Heat the hot sugar syrup to 244ºF | 118ºC.
📌 More Frosting Recipes
Lemon Buttercream Frosting
Cream Cheese Frosting
Swiss Meringue Buttercream
Italian Meringue Buttercream
📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Stand mixer:
מצרכים
- Egg yolks: 120 g | 4.2 oz (about 7 large eggs or 8 small eggs)
- Water: 80 g | 2.8 oz ( 1/3 US cup)
- Granulated sugar: 200 g | 7 oz (1 US cup)
- Unsalted butter (softened): 450 g | 15.8 oz (4 US sticks)
- Salt: 1/8 tsp
- * For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
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