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A bowl filled with perfectly whipped French buttercream sits on a white marble cooktop. A spatula lifts a smooth, silky swirl, showing its luscious texture, ready for frosting.

French Buttercream Recipe

This French buttercream is a rich, silky-smooth frosting with a buttery, melt-in-your-mouth texture. With just four ingredients, it’s the ultimate frosting for cakes, cupcakes, and pastries!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert, Frosting
Cuisine French
Servings 16
Calories 176 kcal

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.
    A close-up of a stainless steel saucepan on a white marble cooktop, with granulated sugar and water gently heating. The bubbling syrup reaches 240°F, as indicated by the candy thermometer clipped to the side.
  • Whisk the egg whites: While the syrup is heating, beat the egg whites in a clean bowl until soft peaks form.
    A stand mixer bowl on a white marble cooktop, filled with glossy egg whites being whipped to soft peaks. The whisk attachment is coated with the airy, smooth meringue.
  • 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.
    Hot sugar syrup is being slowly drizzled into the whipped egg whites inside a stand mixer bowl on a white marble cooktop. The mixer runs on low speed while steam rises from the syrup.
  • Add butter: Gradually add softened butter, one piece at a time, beating continuously until fully incorporated.
    A stand mixer bowl on a white marble cooktop with glossy, voluminous meringue being whipped to stiff peaks. The bowl is cool to the touch, ensuring the perfect texture.
  • 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.
    A bowl filled with perfectly whipped French buttercream sits on a white marble cooktop. A spatula lifts a smooth, silky swirl, showing its luscious texture, ready for frosting.