Chocolate cupcakes topped with piped, rich and silky milk chocolate French buttercream

Milk Chocolate French Buttercream Recipe

There is nothing richer and more indulgent than a French buttercream. Made using egg yolks, this smooth and chocolatey buttercream is the perfect way to elevate your bakes. This is perfect sandwiched between two sponges, topped on a cupcake or eaten with a spoon.

Ingredients

  • 7 large egg yolks
  • 250g sugar
  • 100g water
  • 250g butter (room temp)
  • 160g milk chocolate (Melted)

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Method

  1. Place the sugar and water into a saucepan and heat on medium. Meanwhile, begin to whisk the egg yolks until thick, pale and increased in volume.
  2. Once the sugar hits 118 degrees C, slowly pour down the side of the bowl to incorporate into the egg yolks.
  3. When the syrup is fully incorporated, continue to whisk until the bowl is cool to touch. This part is boring and requires patience but crucial as the butter will melt if the mix is warm.
  4. Once cool, add the butter 1tbsp at a time, incorporating fully between each addition.
  5. Add the melted chocolate and whisk to combine. Once incorporated, increase the speed of the whisk to create a light, fluffy buttercream.
  6. Use to fill your cake or finish your cupcakes and see how they’re transformed! Enjoy!