The Recipe Critic · by Alyssa Rivers
French Buttercream
NUTRITION · PER SERVING30M COOK
CAL 67%·PRO 17%
CARBS 95G28% OF CAL
0G FIBER94G ADDED0G INTRINSIC0G OTHER94G TOTAL SUGAR
FAT 105G71% OF CAL
61G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A luxurious French buttercream made with egg, sugar, butter, and vanilla. It's used to frost cakes and cupcakes.
componentfrench🥣 mixer🥄 saucepan🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 3- 8 large egg yolks
- 1 ½ cup granulated sugar
- ½ cup water
- 1 ½ cups unsalted butter, (room temperature)
- 1 pinch salt
- 2 teaspoons vanilla extract, (or vanilla bean paste)
At a glance
PER SERVING · TIME 30M
CAL 67%·PRO 17%
CARBS 95G28% OF CAL
0G FIBER94G ADDED0G INTRINSIC0G OTHER94G TOTAL SUGAR
FAT 105G71% OF CAL
61G SAT44G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 97mg
- Total sugar
- 94g
- Added sugar
- 94g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 33mg
- Calcium
- 30mg
- Iron
- 0.07mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 97MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.