clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Icing a cake with French buttercream icing

French Buttercream Icing Recipe from The French Pastry School


French Buttercream Icing, from the French Pastry School.


  • 500 g Butter, unsalted
  • 1 g Sea salt
  • 5 g Bourbon vanilla extract
  • 10 g Freshly squeezed lemon juice
  • 100 g Whole eggs
  • 40 g Egg yolks
  • 50 g Water
  • 160 g Granulated sugar
  • 30 g Corn syrup

Ingredients for French buttercream icing


  • Bring all ingredients to room temperature. Verify the temperature with Thermapen® ONE.
  • Whip the butter, salt, and vanilla in a stand mixer using the paddle attachment on medium speed for 3 minutes until light and fluffy.
  • Add the lemon juice. Transfer to a medium bowl.
  • Wash the stand mixer bowl and start whipping the whole egg and egg yolks using the whisk attachment on medium speed for 2 minutes.
  • In the meantime, cook the water, sugar, and corn syrup to 250°F (121°C) in a small saucepan. (subtract 1°F for each 500ft elevation above sea level.)
  • While whipping the egg mixture on medium speed, slowly pour in the sugar syrup near the side of the bowl.
  • Then, whip on high speed for 3 minutes until the egg mixture is cooled to 104°F (40°C).
  • While on low speed, add the butter mixture to the egg mixture and whisk until light and fluffy.
  • Use immediately to fill and frost your cakes.

Gorgeous cake


  • Buttercream can also be stored in a refrigerator for up to three days or the freezer for up to one month.