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
• 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 (soften): 450 g | 15.8 oz (4 US sticks)
• Salt: 1/8 tsp
(Enough amount to frost a simple 8” cake)

** 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. **

Heat the hot sugar syrup to 244ºF | 118ºC.

📌 More Frosting Recipes
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Swiss Meringue Buttercream
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Italian Meringue Buttercream
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📌 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:
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