French buttercream is pure magic. It’s luxuriously smooth, rich with real butter, and melts on your tongue like the most indulgent frosting you’ve ever had. Unlike its sweeter American counterpart, this buttercream is less sugary, perfectly balanced, and incredibly versatile—ideal for frosting delicate cakes, piping onto cupcakes, or even sneaking a spoonful straight from the bowl (no judgment here!).
If you’ve ever struggled with buttercream that’s too grainy, too stiff, or just too sweet, you’re going to love this recipe. Made with just four simple ingredients, it transforms ordinary butter and sugar into a silky, cloud-like frosting that’s worth every bit of effort. And trust me, once you make it, there’s no going back.
It’s also a secret weapon for professional-looking desserts. Try spreading it over these Gluten-Free Red Velvet Waffles for an elegant brunch treat, or swirl it onto Browned Butter Sugar Cookie Bars With White Chocolate Frosting for a bakery-worthy finish.
The key to getting it right? Temperature control. This buttercream starts with a cooked sugar syrup, so if you’ve ever worried about scrambling your eggs or ending up with soupy frosting, don’t worry—I’ll walk you through every step to guarantee success.
It’s no surprise French buttercream is trending. With more bakers leaning into less sugary, more balanced frosting options, this one is stealing the spotlight. And with just four ingredients, it’s an easy win for both beginners and seasoned bakers alike.
Why I Love This Recipe (And You Will Too!)
- It’s a game-changer for cakes. Unlike traditional buttercreams, this one is impossibly silky and smooth, making every bite feel like a melt-in-your-mouth moment.
- Not too sweet, just right. If you’ve ever thought frosting was too sugary, this buttercream is for you. It’s rich, buttery, and perfectly balanced.
- Works for any occasion. From birthday cakes to holiday cookies, this buttercream is a must-have in your baking arsenal.
- Four ingredients, endless possibilities. You won’t believe how something this simple can be so delicious. Plus, it pipes beautifully!
- It makes everything look bakery-perfect. Whether you’re frosting a wedding cake or cupcakes for a weekend treat, this buttercream gives desserts a professional finish.
French Buttercream Recipe
Equipment
- Stand mixer or hand mixer
- Small saucepan
- Candy thermometer
- Whisk
- Heatproof Bowl
Ingredients
- 5 large egg whites at room temperature
- 1 cup plus 2 tablespoon granulated sugar
- 2 cups unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Heat the sugar syrup: In a saucepan, heat sugar and a little water over medium heat until it reaches 240°F (soft ball stage) on a candy thermometer.
- Whisk the egg whites: While the syrup is heating, beat the egg whites in a clean bowl until soft peaks form.
- Pour the syrup: Slowly drizzle the hot syrup into the egg whites while beating on low speed, then increase speed and whip until the bowl is cool to the touch.
- Add butter: Gradually add softened butter, one piece at a time, beating continuously until fully incorporated.
- Mix in vanilla: Add vanilla extract and beat until smooth, silky, and fluffy.
- Troubleshoot if needed: If the buttercream looks curdled, keep beating—it will come together! If too soft, chill for a few minutes before whipping again.
- Use immediately or store: Use right away or refrigerate for up to a week. Rewhip before using.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 176kcal |
| Carbohydrates | 14g |
| Protein | 1g |
| Fat | 10g |
| Sugar | 13g |
| Sodium | 105 mg |
Creative Variations for French Buttercream!
- Mocha French Buttercream – Dissolve 1 teaspoon of espresso powder in a teaspoon of vanilla extract before adding it to the buttercream. This gives it a deep, café-like richness that pairs beautifully with chocolate cakes.
- Salted Caramel Buttercream – Replace half the sugar with homemade caramel for a deeper, more complex sweetness. Add a pinch of flaky sea salt at the end to balance the flavors.
- Fruit-Infused Buttercream – Instead of extracts, whip in freeze-dried fruit powder (like raspberry, strawberry, or passion fruit) for a vibrant, naturally flavored buttercream without extra moisture.
- Brown Butter French Buttercream – Swap out regular butter for browned butter (let it cool before adding) to create a toasted, nutty, ultra-rich flavor. This pairs beautifully with fall-inspired cakes.
- Boozy Buttercream – Add 1-2 tablespoons of liqueur like Grand Marnier, Baileys, or Amaretto at the end for an adult twist. Keep the buttercream slightly chilled for the best consistency.
- Spiced Buttercream – Blend in a dash of chai spice, cinnamon, or cardamom for a warm, cozy flavor. This works especially well with honey cakes or spiced cupcakes.
- Chocolate Lover’s Buttercream – Instead of just adding melted chocolate, whip in Dutch-process cocoa powder for a more intense, bittersweet chocolate flavor without altering the buttercream’s silky texture.
- Yuzu or Citrus Buttercream – Instead of vanilla, mix in a teaspoon of yuzu juice, lemon zest, or blood orange zest for a bright, tangy contrast to the buttery richness.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
