26 March 2025

French Buttercream Rich Custard Base

Name: French Buttercream Rich Custard Base
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Ingredients: 180 g Whole milk; 140 g Egg yolks (about 8 large yolks); 180 g Superfine sugar (for the crème anglaise base (sugar 1)); 800 g Unsalted butter (soft but cool, cubed); 112 g Egg whites (about 3 large whites); 233 g Superfine sugar (for the Italian meringue (sugar 2)); 78 g Water (for sugar syrup)

RecipeShare Test Kitchen

French buttercream made with crème anglaise, Italian meringue, and butter for frosting and filling cakes or pastries.

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French Buttercream Rich Custard Base

This French buttercream combines crème anglaise, Italian meringue, and butter for a smooth frosting that can be used for cakes, pastries, and fillings. It is richer than many other buttercreams and benefits from careful temperature control during mixing.

Main Components

The custard base brings egg yolk richness, the Italian meringue adds volume, and the butter provides the final structure. When all three components are at compatible temperatures, the mixture emulsifies into a smooth frosting.

Mixing Process

Cook the crème anglaise to 80°C (175°F), then cool it.
Beat the butter until smooth before streaming in the cooled custard.
Prepare the Italian meringue with syrup cooked to 120°C (250°F).
Add the meringue in portions and mix until the buttercream is fully combined.

Uses

Frost layer cakes
Fill macarons
Pipe onto cupcakes
Use in pastry assembly where a richer butter-based filling is needed

Storage

Store the buttercream in the refrigerator for up to 5 days or freeze it for up to 1 month. Bring it back to cool room temperature and re-whip before using if the texture has stiffened.

French Buttercream Rich Custard Base

RecipeShare Test Kitchen

French buttercream made with crème anglaise, Italian meringue, and butter for frosting and filling cakes or pastries.

French Buttercream Rich Custard Base image

Low Carb

Low Calorie

Baking

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

Servings

Chef's Tips

Bring the crème anglaise and butter to a similar cool room temperature before emulsifying to avoid splitting.
Cook the sugar syrup to 120°C (250°F) for a stable Italian meringue.
If the buttercream looks curdled, keep whipping; it usually comes together.
Chill for firm piping, or warm the bowl slightly if too stiff.

Tools Used

Saucepan Heatproof Bowl Whisk Stand Mixer Candy Thermometer Silicone Spatula

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Ingredients

Scale

USMetric

Scale

French Buttercream

180 g Whole milk
140 g Egg yolks - about 8 large yolks
180 g Superfine sugar - for the crème anglaise base (sugar 1)
800 g Unsalted butter - soft but cool, cubed
112 g Egg whites - about 3 large whites
233 g Superfine sugar - for the Italian meringue (sugar 2)
78 g Water - for sugar syrup

Instructions

Make the Crème Anglaise Base

1
Heat milk until steaming.
2
Whisk yolks with sugar (1) until slightly thickened.
3
Temper with hot milk, return to heat, cook to 80°C (175°F).
4
Strain and cool to room temperature.

Emulsify the Buttercream Base

1
Beat butter until pale and fluffy.
2
Slowly stream in cooled crème anglaise.
3
Mix until smooth and emulsified.

Make the Italian Meringue

1
Combine sugar (2) and water; cook to 120°C (250°F).
2
Whip whites to soft peaks.
3
Stream in the hot syrup while whipping.
4
Whip until glossy and bowl is slightly warm.

Finish the French Buttercream

1
Fold butter–crème anglaise base to loosen.
2
Add Italian meringue in portions while mixing.
3
Beat briefly until fully unified and silky.

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Nutrition Facts

Serving Size: 30 g (2 tbsp)

Calories 120

% Daily Value*

Total Fat 13g17%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 65mg22%

Sodium 15mg1%

Total Carbohydrates 8g3%

Dietary Fiber 0g0%

Sugars 7g

Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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French Buttercream Rich Custard Base

Main Components

Mixing Process

Cook the crème anglaise to 80°C (175°F), then cool it.
Beat the butter until smooth before streaming in the cooled custard.
Prepare the Italian meringue with syrup cooked to 120°C (250°F).
Add the meringue in portions and mix until the buttercream is fully combined.

Uses

Frost layer cakes
Fill macarons
Pipe onto cupcakes
Use in pastry assembly where a richer butter-based filling is needed

Storage

Store the buttercream in the refrigerator for up to 5 days or freeze it for up to 1 month. Bring it back to cool room temperature and re-whip before using if the texture has stiffened.