Recipes | Basics

Whole Egg French Buttercream

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 Difference Between Whole, Yolk or Whites

This is similar to Italian Meringue Buttercream, which uses egg whites exclusively and is very light and fluffy, and Egg Yolk French Buttercream, which uses only egg yolks and is very rich. This recipe for Whole Egg French Buttercream uses whole eggs and is in the middle in terms of color and richness.

whole egg French buttercream in mixing bowl with flat paddle

Keep it Cool

It will not hold up as well outside of refrigeration as Italian Meringue Buttercream, so in my wedding cake baking days I would never use this for the exterior – but it is fabulous for fillings and also for smaller, less grand cakes that do not need the buttercream to help with holding the cake’s shape and structure (as in aforementioned wedding cakes). And since these last issues are hardly ever encountered by the home cook, no worries! I have used this buttercream as a component in our Chocolate Chestnut Bûche de Noël.

NOTE: This recipe has been updated to use a Swiss Buttercream cooking method, so if the information and directions below look different – they are! You are not going crazy. I have made the process easier to follow, and the results are also more foolproof.

Rely on Your Equipment

I do recommend a candy thermometer for this recipe, as you will be cooking the mixture to a specified temperature. I love my Maverick CT-03 Digital Oil & Candy Thermometer, which we use in the Test Kitchen. It came in handy when making our Hanukkah Jelly Doughnuts (Sufganiyot), too!

 

whole egg buttercream in mixing bowl with flat paddle
4.34 from 3 votes

Whole Egg French Buttercream

This is similar to Italian Meringue Buttercream, which uses egg whites exclusively and is very light and fluffy, and Egg Yolk French Buttercream, which uses only egg yolks and is very rich. This recipe for Whole Egg French Buttercream uses whole eggs and is in the middle in terms of color and richness.

Low FODMAP Serving Size Info: Makes about 3 cups (720 ml); keep serving size to about 1/4 to 1/2 cup (60 ml to 120 ml); 6 to 12 servings

Makes: 12 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Dédé Wilson

Ingredients:

  • 1 cup (198 g) sugar
  • 4 large eggs, at room temperature
  • Pinch of salt
  • 1 cup (226 g; 2 sticks) unsalted butter, at room temperature, cut into pieces
  • 3/4 teaspoon vanilla extract

Preparation:

  1. Whisk sugar, eggs and salt together in the bowl of a stand mixer. Place stand mixer over a pot containing water that does not touch the bottom of the bowl. Bring water to a simmer, whisking egg mixture almost constantly, until it comes to 160°F/71°C, which will take several minutes. It will expand in volume, look opaque and thicken slightly. 
  2. Remove from heat and place bowl on stand mixer fitted with balloon whip. Beat on medium-high speed until completely cool to the touch, which will take several minutes. The mixture should almost triple in volume as well. Once it is cool, add the butter, a piece at a time, beating on a medium-high speed all the while. Keep beating until all of the butter is added and the buttercream is smooth and creamy. Beat in vanilla. Buttercream is ready to use. Buttercream is best if used immediately. It can also be refrigerated in an airtight container in refrigerator or freezer. It MUST be brought back to a warm room temperature and re-beaten before using. If re-beating after chilling, use the flat paddle attachment.

 

 

Course: Basic, Dessert
Cuisine: French