Making Whole Egg French Buttercream
EDITOR’S NOTE: Due to the finicky nature of this buttercream, I have updated the recipe as of March 8, 2019. It was always a very temperamental buttercream, and while the original recipe did work (and the images are of the original), too many of you were not having an easy time. I want you to have an easy, delicious and low FODMAP experience! So, the recipe has slightly altered ingredients and a very different preparation technique that I think you will all find yields more reliable results. Enjoy!
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.
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.
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 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 4 cups (960 ml); keep serving size to about ¼ to ½ cup (60 ml to 120 ml); 8 to 16 servings
Ingredients:
- 1 1/2 cups (297 g) sugar
- 1/2 cup (120 ml) water
- 4 large eggs, at room temperature
- Pinch of salt
- 1 3/4 cups (395 g; 3 ½ sticks) unsalted butter, at room temperature, cut into pieces
- 1 teaspoon vanilla extract
Preparation:
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Whisk together the sugar and water in a deep heavy saucepan and bring to a boil over medium-high heat. Cook this sugar syrup, undisturbed, until it reaches 240°F/116°C.
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Meanwhile, while the sugar syrup is boiling, whip the eggs and salt in the bowl of a stand mixer with a balloon whisk/whip attachment on medium speed until well beaten.
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Once the sugar syrup is ready, and with the mixer running, very slowly pour the hot syrup onto the egg mixture, avoiding the beater and the sides of the bowl. Continue to beat on high until buttercream is completely cool, which could take several minutes.
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Once the buttercream is cool to the touch, 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.
Notes:
Tips
- Please take care in following the directions as stated for best results. This is a very particular recipe.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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I tried the recipe twice. Both times it went through the typical meringue buttercream stages, but stayed between soupy/curdled….even a after beating for 30 minutes. It looked like it was going to come together, but then stayed too soft to even spread. It tasted great though.
Oh no! I would say check the calibration of your thermometer. The temperature does have to come up to the recommended temperature and yes, it can take a lot of beating. I have never even tried to make this with a hand held mixer (not sure if you did) as that would be another possible issue.
Thank you for your reply! I used a 5 quart stand mixer and the Thermopop instant read thermometer. But I will try again this week. I’ve heard it makes the best chocolate buttercream. I will not be defeated by buttercream. Happy New Year!
Kiesha! This is so funny. When I teach people how to make Italian meringue or Swiss technique I actually use these same words and tell people to take control of the buttercream and not let it be in charge! There is no getting around the fact that these buttercreams are not like confectioners’ sugar based, as it sounds like you know. I tell people do not let it defeat them! LOL. Sounds like you have the right attitude. Check out this video. It is for Italian meringue but does show how it can go from clumpy to smooth. You will persevere! And write me if you need help.
Can this be used as a filling for macarons? Your “keep it cool” makes me think not.
Hi Peggy, this is not the most stable buttercream. I would use a Swiss or Italian meringue. We have those coming up in a Low FODMAP Baking ebook. For now I would use my Italian Meringue recipe from our sister site, Bakepedia.
I think there was an error with this recipe. It was soupy and not stable with 1 cup or 2 sticks of butter and too sweet. So i doubled the butter amount and now it is stable and not so sweet.
Thank you for the note. Adding butter will not create a FODMAP issue, so in that regard, you are fine!
EDITOR’S NOTE: Due to the finicky nature of this buttercream, I have updated the recipe as of March 8, 2019. It was always a very temperamental buttercream, and while the original recipe did work (and the images are of the original), too many of you were not having an easy time. I want you to have an easy, delicious and low FODMAP experience! So, the recipe has slightly altered ingredients and a very different preparation technique that I think you will all find yields more reliable results. Enjoy!
Do you need the meringue to be in stiff peak before adding the butter? Thank you
Hi Sheena, it will not become as stiff as a meringue, as in our Swiss and Italian buttercream versions. It will have body and not be soupy, but it will not hold stiff peaks. In this instance the butter truly adds body, whereas with the other two, the meringue actually deflates a bit.
At what altitude is this recipe developed? Perhaps part of some people’s issue. I have to keep in mind that I’m above sea level and must modify recipes to account for that.
We are sea level in New England. When I have baked at high altitude I have to say that each and every recipe had to be tweaked individually and I cannot profess to be an expert by any means when it comes to that. Good guess!