Frosting Recipe With Egg Yolks

1. French Buttercream Frosting (video + Step By Step Photos!)
1. Great Leftover Egg Yolk Recipes
   1. Easy French Buttercream ~sweet & Savory

French buttercream is literally the creamiest frosting you will ever have! Made with egg yolks, this recipe is super rich, not too sweet and is great for frosting and filling cakes, cupcakes and macarons!

French buttercream is made using egg yolks, hot sugar that is boiled to the ‘soft ball stage’, and butter as it’s main ingredients. The use of egg yolks results in an incredibly creamy, custard like buttercream that your taste buds are going to love!

Although egg yolks are the star of this buttercream, you’ll be happy to know that it does not taste like eggs at all! 🙂

Egg Yolk Lemon Curd

Because French buttercream is made using sugar syrup that is heated to the soft ball stage, this adds a fair bit of stability to the frosting. However, because this frosting uses egg yolks as opposed to egg whites, it isn’t as stable as an Italian meringue buttercream which utilizes a similar method. This makes French buttercream more sensitive to hot weather.

Next add your egg yolks to the bowl of a stand mixer, and using the whisk attachment, mix on a medium-high speed until the yolks are a pale yellow colour. This should take about 5 minutes.

While your egg yolks are mixing, you can start working on your sugar mixture. Add your sugar and water to a saucepan and mix it together so that the water coats all the sugar granules.

French Buttercream Recipe

Place your saucepan on a low-medium heat and without stirring, heat the sugar until it reaches 115°C. This is known as the ‘soft ball stage’ when heating up sugar.

Once the sugar has reached 115°C, take if off the heat immediately and begin slowly pouring it into the egg yolks while the mixer is on a low-medium speed.

Once all the sugar is added in, turn up the speed to medium-high, and mix for 5-8 minutes until the mixture has cooled down. Next, add in your unsalted butter a tablespoon at a time.

The Very Best Sugar Free Vanilla Frosting

Once all your butter is added in, the last step is to add in your vanilla and salt, and then continue to mix for a few minutes until the frosting is smooth.

IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Note 1. Once the sugar has reached 115°C, you need to start pouring it into the egg yolks immediately while it's still bubbling, otherwise your sugar will start to crystallize as it cools. This will result in little specks of gritty sugar throughout your frosting, which isn't a HUGE deal, it still tastes great, BUT it's better when the frosting is smooth so just keep this in mind 🙂

Types Of Buttercream Frosting

Note 2. It's important that your egg yolk/sugar mixture is cool before you start adding in your butter, otherwise your butter will melt and you'll end up with soupy buttercream. If this does happen, then pop your buttercream into the fridge for 30 minutes, and then rewhip it. 

Calories: 1258 kcal | Carbohydrates: 58 g | Protein: 7 g | Fat: 113 g | Saturated Fat: 69 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 31 g | Trans Fat: 4 g | Cholesterol: 664 mg | Sodium: 49 mg | Potassium: 75 mg | Sugar: 57 g | Vitamin A: 3716 IU | Calcium: 79 mg | Iron: 1 mg

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

How To Make A Sexy, Silky French Buttercream Frosting

Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!This creamy, custardy French buttercream made with egg yolks pipes beautifully and is so delicious you'll be making it over and over!

This buttercream uses egg yolks to make a custard-like frosting that’s so good you’ll hardly believe it! The closest thing I might compare it to is pastry cream, but because of the butter, it’s stable and you can use it to pipe with very sharp definition.

French buttercream uses egg yolks, butter and sugar heated to the softball stage to create a creamy, not too sweet frosting that compared to custard in taste. Basically it’s amazing.

French Buttercream Frosting (video + Step By Step Photos!)

Italian and Swiss buttercreams are meringue-based. They use whipped egg whites, sugar and butter to create very light, creamy and smooth frostings. They are both great for decorating and truly delicious. French buttercream on the other hand uses the egg yolks to create a creamy confection that pipes beautifully and is a gorgeous shade of pale yellow.

You can freeze French buttercream for up to 3 months. Make sure it’s in a airtight container and when you’re ready to use it, place it in the fridge overnight to thaw. Make sure to whip before using to restore the buttercream’s consistency.

It really goes with any cake or cupcake. II love using this frosting to fill macarons since I always have some left over yolks when I make a batch. You can use the yolks to make a batch to fill a cake then use the whites for a batch of Swiss or Italian Meringue buttercream to coat the outside.

Moist Butter Cake With Chocolate Frosting

While it’s definitely preferable to use a thermometer when making French meringue you can do it without. The sugar needs to reach the softball stage 235-240F before it gets drizzled in. You van use a Glass of cold water and an attentive eye to make to this.

When the sugar is approaching the softball stage you’ll notice the bubbles will start getting bigger and bubbling more slowly. Use a soon to drop some of the how sugar into the glass of cold water.

2. While the yolks are getting beaten combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil, cooking until it reaches 240 degrees F

Great Leftover Egg Yolk Recipes

4. Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.

6. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5 minutes.) Transfer to a piping bag and use as desired!

If you’ve tried this buttercream then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Egg Yolk Chocolate Chip Cookies

Serving: 35 grams | Calories: 170 kcal | Carbohydrates: 17 g | Fat: 11 g | Saturated Fat: 116 g | Cholesterol: 9 mg | Sodium: 9 mg | Potassium: 4 mg | Sugar: 10 g | Vitamin A: 200 IU | Calcium: 10 mgThis easy French buttercream is ultra-light, creamy and not overly sweet! It’s truly a dream!! I’m sharing my time-tested method without a complicated sugar syrup or a double boiler!

If you know anything about me, you know, I have a little obsession with macarons. So naturally, I have a thing about fillings. And this French buttercream is a perfect filling for macarons.

Typically, French buttercream is made by cooking sugar syrup until softball stage and stirred into the egg yolks. Then you whip in butter until buttercream becomes ultra-light and creamy.

Easy French Buttercream ~sweet & Savory

This buttercream recipe makes a very small batch, but it’s enough to fill one batch of macarons. If you’re planning on filling cakes, or cupcakes, you can easily double, triple, or even quadruple this recipe!

Using an electric hand mixer, lightly whisk the egg yolks and then add sugar. Whisk the mixture until it’s thick and pale and sugar is mostly dissolved. Stir in the milk.

Transfer the egg yolk mixture into a small saucepan and heat it over low heat, stirring frequently. Continue to cook until it’s thick like a pudding, about 5 minutes.

Lemon Ice Cream

It’s entirely up to you whether to whip or not whip French buttercream. It also depends on how you’re planning to use it.

Most likely, your buttercream is too warm. You either didn’t cool the egg yolk mixture well before adding butter. Or you butter was too soft.

To fix this issue, simply place the buttercream into a fridge for 15-30 minutes and stir it again. It should thicken up as butter hardens in cool temperature.

Recipes For Using Up Egg Yolks

To fix this issue, let the mixture sit at room temperature and soften. And then stir it again. If you’re in a hurry, you may carefully warm it up over a double boiler. But be very careful as to not melt the butter too much. In that case, see the issue above.

French buttercream freezes well too. Place it in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight, then bring it to room temperature. Whip it, if needed.

This easy French buttercream is ultra-light, creamy and not overly sweet! It's truly a dream!! I'm sharing my time-tested method without complicated sugar syrup or double boiler!

Easy Swiss Meringue Buttercream (cheat's Recipe)

Freezing Instructions: French buttercream freezes well. Place it in an airtight container and freeze for