French Buttercream

based on 8 ratings

This French buttercream is probably the most decadent buttercream of all. No surprise, as it consists solely of butter, egg yolk, and sugar. It melts in your mouth, is not too sweet, and has an unbelievably creamy texture. Use as filing or topping with all sorts of pastries or with fruit. Depending on how much butter you use, the cream will be very soft or relatively firm. So adjust the amount of butter, depending on whether you want to use the buttercream as filling or as icing. I particularly like using it as filling for Macarons, because that way you can easily use up the leftover egg yolks from the meringue. In this recipe, the egg yolks are being whisked with hot sugar syrup. The heat of the syrup makes the egg yolks more durable. So it's really important to use hot syrup. I highly recommend using a thermometer. If you are unsure about the egg yolks, you should consider buying pasteurized egg yolks. This recipe is for a soft buttercream, suitable for filling. For a firmer cream use 500 g butter, instead of 300 g. User generated recipes have not been retested by Kenwood.

recipe updated Jan 6, 2025