French Buttercream

Batch Size:
Yield:

Main

AmountIngredient
Granulated Sugar
Water
Egg Yolks
Whole Eggs
Unsalted Buttersoftened
Salt⅛ tsp
Scaled ingredient total1,693.6 g

Prep Method 8

  1. 1.In a saucepan, combine the sugar and water.
  2. 2.Using a wet pastry brush, clean all of the sugar crystals from the sides of the pan to prevent crystallization.
  3. 3.Place the saucepan over medium-high heat and cook to soft-ball stage, 235-240°F (113-116°C).
  4. 4.Meanwhile, in a mixer fitted with a whisk attachment, whisk the egg yolks and whole egg until light and thick.
  5. 5.As soon as the syrup reaches soft-ball stage, slowly pour the hot syrup down the sides of the bowl into the whipped eggs with the mixer running. Do not let the syrup hit the whisk attachment.
  6. 6.Whisk until the pâte a bombe is cool.
  7. 7.Incrementally add the softened butter and salt into the pâte a bombe, scraping down the bowl as necessary.
  8. 8.Flavor as desired.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Granulated Sugar$0.5803
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
WaterThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$6.1255
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Salt$0.0005
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Total Yield1,518 g
Total Cost$6.7063
Cost Per G:$0.0044

Partial estimate; unpriced ingredients are excluded. 77% of ingredient weight is priced.

3 costing issues
  • Water: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size
  • Whole Eggs: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data5 of 6 connected
✓Unsalted ButterButter, stick, unsalted908 g›✓Granulated SugarSugars, granulated400 g›!WaterAdd nutritional data175 g›✓Egg YolksEgg, yolk, raw, fresh160 g›✓Whole EggsEgg, whole, raw, fresh50 g›✓SaltSalt, table0.6 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories140

% Daily Value*

Total Fat 52g
67%
Saturated Fat 1g
6%
Cholesterol 265mg
89%
Sodium 30mg
1%
Total Carbohydrate 27g
10%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 2g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 90% mapped. Scaled batch: 2127 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details