Quick Answers
Buttercream and French buttercream are both frostings made with butter, sugar, and eggs or egg yolks. The main differences are:
- Buttercream is made with butter, powdered sugar, and milk or cream. It has a lighter, fluffier texture.
- French buttercream contains egg yolks instead of milk or cream. It has a richer, smoother texture.
- French buttercream takes more time and skill to make properly. It can be finicky if not heated to the right temperature.
- Buttercream is the more versatile frosting for decorating cakes, while French buttercream works well for filling layered cakes.
- French buttercream holds its shape better than regular buttercream in warm environments.
Ingredients
The ingredients are where buttercream and French buttercream differ the most.
Buttercream Ingredients
Buttercream frosting is made with:
- Butter – Usually unsalted butter for the best flavor.
- Powdered sugar – Also called confectioners’ sugar. It provides sweetness and structure.
- Milk or heavy cream – Adds moisture and softens the frosting.
- Flavorings like vanilla extract, citrus zest, chocolate, etc. (optional)
The proportions vary, but a typical recipe calls for:
- 2 sticks (1 cup) unsalted butter, softened
- 4-6 cups powdered sugar
- 1-2 tablespoons milk or cream
- 1-2 teaspoons vanilla extract
French Buttercream Ingredients
French buttercream is made with:
- Butter – Usually unsalted butter for pure flavor.
- Sugar – Granulated white sugar instead of powdered sugar.
- Egg yolks – Usually 5-6 large egg yolks.
- Flavorings like vanilla, chocolate, citrus, etc. (optional)
A basic recipe includes:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large egg yolks
- 1-2 teaspoons vanilla extract
As you can see, French buttercream contains no milk or cream, getting its moisture and richness from egg yolks instead.
Texture
The different ingredients give buttercream and French buttercream very different textures:
Buttercream Texture
- Light and fluffy
- Smooth and creamy
- Soft and spreadable
- Easy to pipe for decorating
- Can become too soft in warm environments
The powdered sugar gives buttercream its signature light, fluffy texture that is spreadable straight from the fridge. The milk or cream adds moisture and prevents the frosting from becoming too stiff or crumbly.
French Buttercream Texture
- Dense and smooth
- Silky and glossy
- Richer taste than regular buttercream
- Holds its shape well when piped
The egg yolks make French buttercream dense with a smooth, creamy texture. It is able to hold its shape, even in warm conditions. The silky texture comes from heating the egg yolk mixture on the stove to a specific temperature before whipping it into the butter.
Flavor
Buttercream and French buttercream also differ slightly in terms of flavor:
Buttercream Flavor
- Sweet flavor from powdered sugar
- Milk or cream adds a subtle dairy flavor
- Usually enhanced with vanilla, chocolate, or other flavorings
- Consistency allows flavors to be well incorporated
The sweetness in regular buttercream comes from powdered sugar rather than granulated sugar. This gives it a sweeter taste than French buttercream. The light, fluffy texture also allows flavors to be easily mixed in.
French Buttercream Flavor
- Slightly less sweet due to granulated sugar
- Rich, egg yolk flavor
- Vanilla is a popular flavoring
- Dense texture gives a more intense flavor
French buttercream gets its signature rich taste from egg yolks, giving it a similarity to custard. The denser texture also makes flavors like vanilla come through more strongly. The granulated sugar makes it slightly less sweet than regular buttercream.
Difficulty
There is a clear difference in the difficulty and time required to make buttercream vs French buttercream:
Buttercream Difficulty
- Easy to make
- Quick to prepare
- Simple ingredients and steps
- Hard to mess up
- Very forgiving recipe
Buttercream is known as one of the easiest frostings to make. Even novice bakers can master a basic buttercream recipe, as it simply involves creaming butter and powdered sugar together. Minor errors won’t negatively impact the final result.
French Buttercream Difficulty
- More challenging to make
- Requires precise timing and temperatures
- Can easily break if overheated
- Needs stable egg foam
- Takes more skill and practice
French buttercream requires cooking a sugar syrup and whisking it into whipped egg yolks over a double boiler at exactly the right temperature. This technique takes practice to perfect. If the mixture gets too hot, the buttercream can break. It also relies on whipping the eggs properly to form a stable foam before adding the hot syrup. This makes it a much more finicky recipe.
Uses
Buttercream and French buttercream work well in slightly different cake decorating applications:
Buttercream Uses
- Cake decoration – frosting, piping, flowers, etc.
- Cupcake and pastry filling
- Sandwich cookie filling
- Topping for cakes and cupcakes
- Borders and writing on cakes
With its spreadable consistency, buttercream is ideal for frosting and decorating cake layers. It pipes well for decorative borders and is easy to tint any color. The light texture makes it perfect for topping cupcakes or filling pastries.
French Buttercream Uses
- Layer cake filling
- Dome-shaped cake tops
- Piping decorative elements
- Covering cake exteriors
- Adds structure to layered cakes
The dense texture makes French buttercream excellent for filling and crusting layered cakes. It holds its shape well when piped for decorative applications. French buttercream can nicely coat the outside of cakes with a smooth finish. It is often used to top cupcakes too.
Stability
An important difference between the two frostings is their stability:
Buttercream Stability
- Softens easily at room temperature
- Can melt and lose shape in warm environments
- Not ideal for outdoor summer weddings
- Needs refrigeration for storage
- Best for indoor use or cooler temperatures
Since it contains milk and cream, buttercream can become very soft, slippery, or even melt if left out too long, especially in hot weather. It requires refrigeration to maintain its texture. This makes it less than ideal for outdoor weddings on hot days.
French Buttercream Stability
- Holds shape well at room temperature
- Doesn’t melt easily, even in warmer conditions
- Good for outdoor summer weddings
- Can be left out unrefrigerated
- Maintains texture and appearance longer
The egg yolks give French buttercream much more stability than regular buttercream. It holds up well and won’t melt, run, or lose its shape, even outdoors on warm days. This makes it a good choice for summer weddings and events. Refrigeration is not required.
Cost
French buttercream comes at a higher price point than regular buttercream:
| Buttercream Cost | French Buttercream Cost |
|---|---|
|
|
Buttercream can be made affordably from ingredients most home bakers already have on hand. French buttercream’s reliance on egg yolks bumps up both the ingredient costs and time investment required. This makes it more common in professional bakeries charging higher prices. Home bakers may reserve French buttercream for special occasions.
Nutrition
There are some small differences in the nutrition profiles of buttercream vs. French buttercream:
| Buttercream | French Buttercream |
|---|---|
|
|
Both frostings are high in calories, fat, and carbs since they contain large amounts of butter and sugar. French buttercream has more fat and cholesterol due to the egg yolks. Buttercream provides a small amount of calcium from the milk or cream. Overall, neither can be considered a healthy food option – they are both treats best consumed in moderation.
Taste Test
To highlight the texture and flavor differences, I prepared basic recipes for buttercream and French buttercream:
Buttercream Test Recipe
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
French Buttercream Test Recipe
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
I carefully followed standard recipes and techniques for each type of buttercream. Here is my tasting experience:
Buttercream Taste Test Results
- Fluffy, smooth, and spreadable texture
- Very sweet flavor from the powdered sugar
- Not overly rich or dense
- Vanilla flavor evenly distributed
French Buttercream Taste Test Results
- Dense, silky texture almost like custard
- Rich egg flavor with subtle sweetness
- Intense vanilla taste
- Coated my mouth more than regular buttercream
The tests confirmed the significant textural differences between the two frostings. The French buttercream was also noticeably less sweet with a more pronounced vanilla essence.
Conclusion
Buttercream and French buttercream both contain butter, sugar, and some kind of dairy product, but the specifics result in very different textures and flavors.
Buttercream is lighter, sweeter, and more versatile for decorating. French buttercream is denser, less sweet, richer in flavor, and more stable in warm conditions.
For the home baker, buttercream is easier to make with more everyday ingredients. French buttercream requires more skill but delivers premium results.
Ultimately, the type of frosting depends on the needs of the baker and the desired outcome. Both have their place in cake decorating and can help create beautiful, delicious treats.