Recipes | Basics

Whole Egg French Buttercream 2.0

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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.

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.

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
4.41 from 5 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 4 cups (960 ml); keep serving size to about 1/4 to 1/2 cup (60 ml to 120 ml); 8 to 16 servings

Makes: 16 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Dédé Wilson

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 1/2 sticks) unsalted butter, at room temperature, cut into pieces
  • 1 teaspoon vanilla extract

Preparation:

  1. 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. 

  2. 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.

  3. 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.

  4. 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.

 

 

Course: Basic, Dessert
Cuisine: French

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