This is the buttercream of my dreams. Silky, not too sweet, and packed with real coffee flavor, it’s the perfect filling and frosting for any sophisticated cake. Unlike American buttercream, the French version uses an Italian meringue base, which makes it incredibly stable and light. It pipes like a dream and holds up beautifully between layers. It’s the heart of a classic Opéra Cake and so much more.
Quick Look
| Prep | Cook | Total | Yield | Level |
|---|---|---|---|---|
| 30 min | 10 min | 1+ hours | ~4 cups | A project worth mastering |
Why You’ll Love This Recipe
- Not overly sweet: The coffee flavor shines through without being cloying.
- Incredibly silky texture: The Italian meringue base is unbeatable.
- Stable and versatile: Perfect for piping, filling, and frosting.
- A true French classic: This is the buttercream used in professional patisseries.
Grab These
- 200g granulated sugar
- 60ml water
- 100g egg whites (from about 3-4 eggs), at room temperature
- 300g unsalted butter, softened but cool, cubed
- 2 tbsp high-quality instant espresso powder dissolved in 1 tbsp hot water (cooled)
- 1 tsp vanilla extract
Let’s Make It
Combine the sugar and water in a small saucepan. Heat over medium heat, without stirring, until it reaches 240°F (115°C) on a candy thermometer.
While the sugar is heating, begin whipping the egg whites in a stand mixer on medium speed. When the sugar syrup reaches 240°F (115°C) and the egg whites are at soft peaks, with the mixer running, slowly and carefully pour the hot syrup down the side of the bowl in a thin stream.
Once all the syrup is added, increase the speed to high and whip until the bowl feels cool to the touch and the meringue is thick and glossy. This can take 10-15 minutes.
With the mixer on medium speed, begin adding the cubed butter, one piece at a time, waiting until each is incorporated before adding the next. The mixture may look curdled at some point—keep going! It will become smooth and creamy.
Once all the butter is incorporated and the buttercream is smooth, switch to the paddle attachment and beat on low for a minute to remove air bubbles. Mix in the cooled coffee extract and vanilla until fully combined.
Nutritional Facts (Per 2 Tablespoons)
| Nutrient | Amount |
|---|---|
| Calories | ~ 140 kcal |
| Fat | 12g |
| Carbohydrates | 8g |
| Sugar | 8g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Mocha: Add 2 tablespoons of sifted cocoa powder with the coffee.
- Coffee Liqueur: Replace the vanilla with 1 tablespoon of coffee liqueur.
- Salted Caramel Coffee: Swirl in ¼ cup of cooled salted caramel sauce at the end.
Serving Ideas
- The classic filling for an Opéra Cake or any layered almond cake.
- Pipe elegant rosettes on cupcakes or a sheet cake.
- Use to fill macarons or cream puffs.
Storage & Reheating
- Storage: Keep in an airtight container in the fridge for 1 week, or freeze for 3 months.
- Reheating: Bring to room temperature and re-whip with a paddle attachment to restore its silky texture.
My Two Cents
- Pro-Tip: The key to a successful French buttercream is temperature. The meringue must be cool before adding the butter, and the butter must be cool but pliable. If it becomes soupy, chill it for 15 minutes and re-whip.
You Asked, I’m Answering
Q: My buttercream is soupy and won’t thicken!
A: Your meringue was likely still too warm when you added the butter. Pop the whole bowl in the fridge for 15-20 minutes, then re-whip. It will come together.
Q: Can I use brewed coffee instead of espresso powder?
A: I don’t recommend it. The water content can break your buttercream. The concentrated paste from espresso powder gives the strongest flavor without adding liquid.