French Buttercream Is Better Than German Butter?

Hey everyone! Today, we're going to dive into the art of creating something truly spectacular in the kitchen - French buttercream. This isn’t just any buttercream; it’s the kind that dreams are made of. Smooth, rich, and luxurious, it might just make you feel like a pastry chef in a posh Parisian bakery.

French buttercream is like the sophisticated cousin in the buttercream family, notorious for its silky texture and the way it perfectly complements any dessert. We’re going to break it down step by step, making it super approachable even if you’ve never ventured into the fancy world of French desserts. So, tie on that apron, and let's create some magic!


  • 1 glass of water
  • 2 cups of sugar
  • 2 tablespoons of corn syrup
  • 1/4 teaspoon of cream of tartar
  • 5 egg yolks
  • 1 whole egg
  • 1/8 teaspoon of xanthan gum (it's our secret weapon)
  • 1 1/2 pounds of cold butter (European preferred for an extra luxurious taste)


  1. Sugar Syrup Time: Grab a heavy, non-reactive pan. Pour in the water first (to prevent the sugar from sticking), then add your sugar, corn syrup, and cream of tartar. These last two are your sugar’s bodyguards against crystallizing.

  2. Heat Things Up: Put that pan on high heat. It’ll feel like an eternity, but keep those eyes glued to it. No distractions!

  3. Egg Magic: While the syrup's getting hot, throw your egg yolks and whole egg into a stand mixer with a whisk attachment. Whip them on high until they triple in volume and reach the “ribbon stage”. It’s gonna look gorgeous.

  4. Sugar Watch: Your sugar needs to hit 230°F, or the “soft ball” stage. When it does, switch the mixer to medium, quick add the xanthan gum, then get ready for the next step with ninja-like speed.

  5. Combine With Care: Remove your sugar thermometer and carefully, ever so carefully, tilt and pour the sugar into the mixer in a slow, steady stream. Too fast and you’re making scrambled eggs, not buttercream.

  6. Cool Down: Once all the sugar’s in, crank the mixer up and beat until the mixture feels cool to the touch (use the inside of your wrist for a better gauge).

  7. Butter Time: Swap to the paddle attachment. Now, slice that cold butter into thin pieces. Add them one slice at a time into the mixer. Yes, it’s a bit laborious, but we’re creating an emulsion here.

  8. Fixing Faux Pas: If it looks like a buttery disaster, don’t panic. Increase the speed to medium, add a bit more butter slice by slice until it emulsifies. If all else fails, a pinch of guar gum can be your hero.

  9. Final Fluff: After all the butter is incorporated, give it another whirl on medium-high for 10 to 20 seconds to add some fluff.

  10. Flavor It: Now that you’ve got the base, go wild with flavors! Coffee, vanilla, cocoa, peanut butter...sky’s the limit. Maybe not ham, though. Let’s keep it sweet.

And voilĂ ! You’ve just made French buttercream! Give yourself a round of applause. This buttercream is not just a frosting; it's a statement. Perfect for cakes, macarons, or, if no one's watching, a treat straight from the spatula. Enjoy your culinary masterpiece!