Silky French Buttercream—Rich Custard Base
JojoM
Ultra-silky French buttercream made with crème anglaise, Italian meringue and plenty of butter—a rich, pipeable frosting for elegant cakes and pastries.
Silky, Custard-Based French Buttercream 💛
French buttercream is the queen of all buttercreams—luxuriously smooth, rich from egg yolks, and beautifully pipeable. This version blends crème anglaise, Italian meringue, and a generous amount of butter to create a frosting that’s velvety, stable, and worthy of elegant celebration cakes 🎂✨
If you love frostings that aren’t overly sweet and melt seamlessly on the palate, this silky custard-based style is the one to master. Its balanced texture makes it perfect for layer cakes, entremets, cupcakes, and even refined macaron fillings.
What Makes This French Buttercream Special? 😍
This recipe layers three essential French techniques for maximum smoothness and stability:
- Crème anglaise adds a soft, custard-like richness.
- Italian meringue contributes volume and a light, airy finish.
- High butter content keeps it ultra-smooth and pipeable while remaining pleasantly rich.
The end result is a frosting that feels patisserie-level—creamy, satiny, and versatile.
How It Works 🥣
You’ll begin by preparing a classic crème anglaise, carefully cooking the yolks and milk until just thickened. Once cooled, it gets emulsified into whipped butter. Meanwhile, a hot sugar syrup transforms egg whites into a glossy Italian meringue, which is then folded into the custard-butter base.
The combination creates a buttercream that:
- Pipes beautifully
- Holds structure
- Adapts well to flavour infusions
- Stays smooth and silky even when chilled
Perfect Uses for This Buttercream ✨
This frosting is ideal for:
- Layer cakes
- Wedding cakes
- Cupcakes
- Parisian-style pastries
- Macaron fillings
- Entremet garnishes
Its stability and flavour adaptability make it a favourite for decorators who prefer something more refined than American buttercream.
Flavour Variations You Can Try 🎨
Once you master the base, customise it with:
- Espresso
- Melted dark or milk chocolate
- Fruit purées
- Caramel
- Nut pastes (hazelnut, pistachio, almond)
- Citrus zest or extracts
Because the sweetness is balanced, added flavours shine through beautifully.
Expert Tips for Ultra-Silky Results 🧈
- Keep the butter and crème anglaise at similar cool room temperatures before combining.
- Cook the Italian meringue’s syrup to 120°C / 250°F for perfect stability.
- If the mixture curdles, keep whipping—it usually re-emulsifies as temperatures equalise.
- Chill briefly for firmer piping or warm the bowl gently with your hands if too stiff.
Serving & Storage 🥡
French buttercream keeps well, making it perfect for advance cake prep:
- Fridge: Up to 5 days
- Freezer: Up to 1 month
- To revive: Bring to cool room temp and re-whip until smooth and glossy again
FAQ ❓
How should I store French buttercream and how long does it keep?
Store it airtight in the fridge for up to 5 days, or freeze for 1 month. Let it come back to cool room temperature and briefly re-whip to restore its silky texture.
Why You’ll Love This Recipe 💫
This buttercream strikes the perfect balance between richness and elegance—far less sweet than American buttercream, but more stable and flavour-friendly than Swiss or Italian styles alone. Whether you’re frosting a wedding cake or filling delicate macarons, this is the kind of recipe that elevates a bake from homemade to haute-pâtisserie.
Enjoy crafting your most luxurious buttercream yet! 💛
Silky French Buttercream—Rich Custard Base
JojoMUltra-silky French buttercream made with crème anglaise, Italian meringue and plenty of butter—a rich, pipeable frosting for elegant cakes and pastries.
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
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
French Buttercream
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.
Comments & Reviews
Daniel
10/21/2025
Great base recipe. Follow the temperatures and you’re good!
Aya
8/3/2025
Flavoured with espresso—so light and not too sweet.
Liam
6/18/2025
Held up perfectly for my semi-naked wedding cake.
Marie
4/10/2025
The smoothest buttercream I’ve ever made—patisserie level!
Save, Plan & Shop Smarter
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Nutrition Facts
Serving Size: 30 g (2 tbsp)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Create your own recipe
Add your personal creations and build your own recipe collection.
