French Buttercream Macarons
This guide helps you make French buttercream easily without using hot sugar syrup or a double boiler. The method is safe, fast, and gives a light, creamy result that is not too sweet. It’s ideal for macarons, cakes, and cupcakes.
French buttercream uses egg yolks and butter for a rich, soft texture. Unlike other buttercreams, it tastes like custard and has a yellow color. This version avoids complex cooking steps and works with simple tools.
What is French Buttercream?
French buttercream is a soft, smooth frosting made with egg yolks, sugar, and butter. It’s less sweet than other frostings and has a rich flavor. The color can be pale or bright yellow depending on the egg yolks used.
How It Differs from Italian and Swiss Buttercream
- Italian Buttercream: Uses egg whites with hot sugar syrup.
- Swiss Buttercream: Cooks egg whites and sugar over steam.
- French Buttercream: Made with egg yolks, has a custard-like taste, and is richer.
Ingredients for French Buttercream
- 2 egg yolks
- ¼ cup sugar
- 2 tablespoons milk
- ½ cup unsalted butter, soft
- 1 teaspoon vanilla extract
Tip: Use farm eggs for a brighter color.
Tools You Need
- Small saucepan
- Electric hand mixer or immersion blender
- Mixing bowls (high sides)
- Silicone spatula
Easy Steps to Make French Buttercream
- Whisk Egg Yolks
Beat egg yolks with sugar until thick and pale. Add milk and mix. - Cook the Mixture
Heat on low heat, stir until pudding-like. Cool fully. - Add Butter
Mix butter in small parts. Add vanilla extract. Stir until smooth. - Optional Whipping
- For macarons: Use as is.
- For cakes: Whip to make it light and fluffy.
Common Problems and Fixes
Soupy Texture
- Cause: Mixture too warm.
- Fix: Chill for 15-30 minutes. Stir again.
Lumpy Buttercream
- Cause: Butter too cold.
- Fix: Let it sit at room temperature. Stir well.
Flavor Ideas
You can change the flavor with these options:
- Melted chocolate or caramel
- Peanut butter
- Different extracts or liquors
- Add food coloring
Storage Tips
- Fridge: Keep in airtight container for 3 days.
- Freezer: Store for 3 months. Thaw in fridge, then bring to room temperature. Whip if needed.
Quick Facts
| Feature | French Buttercream Details |
|---|---|
| Main Ingredient | Egg Yolks |
| Texture | Light, Creamy |
| Flavor | Rich, Custard-like |
| Color | Pale/Yellow |
| Storage (Fridge) | 3 Days |
| Storage (Freezer) | 3 Months |
Why Try French Buttercream?
- Simple and no special tools needed
- Tastes better than store-bought frosting
- Can be flavored and colored easily
- Works well for cakes, cupcakes, and macarons
This easy French buttercream is great for those learning to bake. It’s not too sweet, soft, and full of flavor. The steps are simple, and the buttercream is perfect for many desserts. Try different flavors and colors to match any event.
French Buttercream Macarons
Cuisine: Dessert, FrenchDifficulty: Difficult10
servings45
minutes40
minutes400
kcalIngredients
- Buttercream Filling
2 Cups confectioners’ sugar
6 oz Raspberries
1 Tsp. vanilla extract
1/2 Tsp. coconut extract (optional)
2 Tablespoons coconut milk
2 sticks salted butter, softened
1 vanilla bean, seeds scraped out
- Macarons
1 3/4 Cups confectioners’ sugar
1 1/4 Cups almond flour
1/4 Cup coconut flour
2/3 Cup egg whites
3 T granulated sugar
1-3 drops red or pink food coloring (optional)
Directions
- For the Macarons
- Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners’ sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
- Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it
- Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
- Bake the first batch until the cookies are shiny and rise 1/8 inch to form a “foot,” about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
- For the Filling
- Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you’ll need about 3/4 cup).
- Use a clean piping bag to pipe the filling on top of the bottom cookie. Now place another cookie on top. Repeat with the remaining cookies and filling.
