If you’re looking for a buttercream that’s less sweet than American frosting but just as dreamy, this Easy French Buttercream is your new go-to. Made with just a handful of simple ingredients—egg yolks, sugar, milk, and butter—it’s rich, velvety, and incredibly smooth. Perfect for filling macarons, icing cakes, or piping onto cupcakes.
And the best part? No need to fuss with boiling sugar syrup like Italian buttercream. This version is quick, approachable, and totally delicious.
What is French Buttercream?
Unlike its American or Swiss counterparts, French buttercream is made with egg yolks instead of egg whites, giving it a custard-like base that’s silky and indulgent without being overly sweet. It’s stable, easy to color or flavor, and a dream to pipe or spread.
Ingredients for French Buttercream
- Egg Yolks: Use two large, fresh egg yolks. These add richness and give the buttercream its signature custard base.
- Granulated Sugar: Just enough to sweeten without going overboard.
- Milk: Whole milk is best, but any kind of milk works here in a pinch.
- Unsalted Butter: Make sure it’s softened to room temperature for a smooth finish.
- Pure Vanilla Extract: For that classic, warm background flavor.
How to Make Easy French Buttercream
Step 1: Whisk the Yolks
In a medium bowl, use a hand mixer to beat the egg yolks and sugar together until the mixture is pale and fluffy. The sugar should be mostly dissolved at this point.
Step 2: Heat the Custard
Stir in the milk, then pour the entire mixture into a small saucepan. Cook over low heat, stirring constantly, until it thickens to a pudding-like consistency—about 5 minutes. Don’t walk away! Let the custard cool completely before continuing.
Step 3: Mix in the Butter
Transfer the cooled custard to a mixing bowl. Add the softened butter in three additions, stirring well each time with a spatula until fully incorporated. The mixture might look a little split at first—just keep mixing!
Step 4: Add Vanilla and Whip
Stir in the vanilla extract. At this point, your buttercream is ready to use as-is, especially for macarons or sandwich cookies. Want a fluffier, pipeable texture? Give it a quick whip with a mixer and watch it turn beautifully airy.
Tips for Success
- Use room temperature ingredients for smooth blending and fewer lumps.
- Cool the custard fully before adding butter—if it’s warm, the butter will melt and ruin the texture.
- Customize it! Add espresso, citrus zest, melted chocolate, or food coloring to fit your dessert theme.
How to Use French Buttercream
This buttercream is ideal for:
- Piping into macarons
- Spreading over sponge cakes
- Filling layered birthday cakes
- Swirling on top of cupcakes
Because of its smooth texture, it’s also great for crumb coats or as a base under fondant.
Tools You’ll Need
- Electric Hand Mixer: For whipping up the yolks and sugar quickly.
- Saucepan: A small non-stick pan works best for the custard base.
- Spatula: Essential for mixing in the butter smoothly.
- Mixing Bowls: One for the yolk mixture, and one for cooling and combining.
Final Thoughts
This French Buttercream is the kind of frosting that makes desserts taste fancy—even if they’re made in your home kitchen. Less sweet, more luxurious, and endlessly versatile, it’s a small upgrade that makes a big difference.
Whether you’re piping onto dainty cookies or slathering a layer cake, this buttercream delivers every time.