French Buttercream Frosting

"A very rich, light icing. Once you use this style of buttercream icing, you will never go back to the old standard."
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Ready In:
1 1/2 lb


  • 8 ounces sugar
  • 2 ounces water
  • 3 ounces egg yolks
  • 10 ounces butter, softened
  • 34 teaspoon vanilla
  • 3 ounces sweet chocolate or 1 1/2 ounces unsweetened chocolate (optional)


  • Combine the sugar and water in a saucepan.
  • Bring to a boil while stirring to dissolve the sugar.
  • Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
  • As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
  • Continue to beat until the mixture is completely cool and the yolks are very thick and light.
  • Whip in the butter a little at a time.
  • Add it just as fast as it can be absorbed by the mixture.
  • Beat in the vanilla.
  • If the icing is too soft, refrigerate it until it is firm enough to spread.
  • Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
  • Blend with about one quarter of the buttercream, then blend this mixture into the rest.
  • For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.

Questions & Replies

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  1. This tastes exactly like what I wanted! I beat the mixture an extra 5 minutes after I was done to make it really fluffy. If you like creamy, buttery, but not too sweet , this recipe is for you!
  2. For the amount of work this recipe entails, I was disappointed with the result. The frosting was smooth and a nice consistency, but very sweet. I won't make it again.
  3. WOW!! I didn't have a thermometer for the syrup, so I was a little worried, but the recipe turned out great. I was also a bit concerned that the icing might br too runny, but the refrigerator took care of that. After about 1/2 hour, the icing was much thicker. I frosted a chocolate zucchini cake (#20658), with this icing. Very gourmet!! THANKS!!!!!
  4. Absolutely fabulous and buttery, just the way I love it. Very much worth the effort. Thank you!
  5. absolutely delicious! really light, not as sweet as i thought i would be. i over boiled my sugar, like ,50 degrees or so, so it's gonna be a pain cleaning that pan, but this frosting is really good. put it on white cake w/peanut butter and strawberry jelly filling.


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