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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Cream And Custard Buttercream Custard

https://www.cuisinedaubery.com/recipe/buttercream-herme/

Pierre Hermé’s French Buttercream

A recipe by Pierre Hermé Wednesday September 14, 2016
29 comments Share:
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A delightful and creamy buttercream, white in color and really delicious, a recipe of French pastry master Pierre Hermé

FX (François-xavier)

About this recipe

I tried a lot of buttercream recipes, and I have to say this one from Pierre Hermé is my favorite one, by far.

I use it for my wedding cakes (when the white color is not an option) as well as other recipes (Paris Brest, or Ispahan for instance).

I like the color (stays white, ideal for wedding cakes), its taste and its texture

Pierre Hermé’s French Buttercream

In fact, I am giving here Pierre Hermé's original recipe, along with a couple tricks I learned

Pierre Hermé’s French Buttercream
Pierre Hermé’s French Buttercream

Source of the recipe

This is a recipe I got in Pierre Hermé's book "Best Of Pierre Hermé"

The dog and myself, we just love reading Pierre's books

Pierre Hermé’s French Buttercream

This book is short and ... sweet.... All recipes are really fabulous. Among them : the famous Ispahan, macarons Mogador and the Vanilla tart

Pierre Hermé’s French Buttercream

To purchase online, see HERE

Pierre Hermé’s French Buttercream

Pierre Hermé’s French Buttercream

Print Recipe, with photos Print Recipe, no photos
Chef: Pierre Hermé Preparation Time: 30 Minutes Ready in: 1 H Yield: 880 grams (when using all the meringue) Skill: Intermediaire Level Cuisine: French Cuisine Courses: Base, Sweet Base, Cream And Custard, Buttercream, Custard, 
Italian meringue Eggs
 5
Ingredients
  • 880 g (2 lbs 15 oz ): With 4 eggs

  •   4 Eggs. ½ Cup or 200 grams
  • Cream base
  •   3 Tablespoons Sugar (45 grams)
  •   ½ Cup Milk (90 grams)
  • Butter
  •   2 Cups Butter (450 grams)
  • Syrup
  •   ⅓ Cup Water (75 grams)
  •   1 Cup Sugar (250 grams)
  • Flavor
  •   Any extract or liquor. Rose water, blossom water, almond extract, etc...


  • 600 g (1 lbs 5 oz ): With 3 eggs

  •   3 Eggs. ⅓ Cup or 150 grams
  • Cream base
  •   2 Tablespoons Sugar (33.7 grams)
  •   ⅓ Cup Milk (67.5 grams)
  • Butter
  •   1 ½ Cup Butter (337.5 grams)
  • Syrup
  •   4 Tablespoons Water (56.2 grams)
  •   ¾ Cup Sugar (187.5 grams)
  • Flavor
  •   Any extract or liquor. Rose water, blossom water, almond extract, etc...


  • 400 g (1 lbs 14 oz ): With 2 eggs

  •   2 Eggs. ¼ Cup or 100 grams
  • Cream base
  •   2 Tablespoons Sugar (22.5 grams)
  •   3 Tablespoons Milk (45 grams)
  • Butter
  •   1 Cup Butter (225 grams)
  • Syrup
  •   3 Tablespoons Water (37.5 grams)
  •   ½ Cup Sugar (125 grams)
  • Flavor
  •   Any extract or liquor. Rose water, blossom water, almond extract, etc...


  • 1.2 kg (2 lbs 10 oz ): With 6 eggs

  •   6 Eggs. ¾ Cup or 300 grams
  • Cream base
  •   ⅓ Cup Sugar (67.5 grams)
  •   ½ Cup Milk (135 grams)
  • Butter
  •   3 Cups Butter (675 grams)
  • Syrup
  •   ½ Cup Water (112.5 grams)
  •   1 ⅔ Cup Sugar (375 grams)
  • Flavor
  •   Any extract or liquor. Rose water, blossom water, almond extract, etc...

  • You will need...
    Scanpan Saucepan
    Calphalon Nonstick Sauce Pan
    Stainless Steel Mixing Bowl
    Large Mixing Bowls, Stainless Steel
    Digital Laser Infrared Thermometer
    Matfer Pocket Digital Thermometer
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Pastry Brush
    Silicone Brush, Heat Resistant for Pastry and Barbecue
    Steps


    Getting Ready

    1. Before you start the recipe, make sure the 4 egg whites are at room temperature (30 minutes to 1 hour)

    2. The Butter (2 Cups or 450 g) must be soft : Let the Butter warm to room temperature (30 minutes to 1 hour)

    3.  In this picture, the Butter (2 Cups or 450 g) is too hot and therefore too liquide ! The cream will fail. If your Butter (2 Cups or 450 g) is too liquid, wait that it cools down to become creamier

    Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream

    Cream base

    4. For the cream base, beat the 4 Egg Yolks and the Sugar (3 Tablespoons or 45 g)

    5.  Bring to a boil the Milk (½ Cup or 90 g)

    6. Pour the Milk onto the bowl with the Yolks/Sugar mix and stir

    7. Transfer the bowl to the saucepan

    Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream

    Scanpan SaucepanCalphalon Nonstick Sauce Pan Stainless Steel Mixing BowlLarge Mixing Bowls, Stainless Steel

    8.  Cook, while whisking fast to avoid the yolks to cook too fast

    9.  Boil to 185 °F / 84 °C, and remove from the heat

    10. Transfer to another bowl

    Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream

    Digital Laser Infrared ThermometerMatfer Pocket Digital Thermometer KitchenAid Silicone Spatula Set Le Creuset Silicone Spatula


    Whipping

    11. Transfer the cream to a mixing bowl, and whisk

    Pierre Hermé’s French Buttercream

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer


    Adding the butter

    12. While beating the mixture with the whisk, slowly add the Butter (2 Cups or 450 g) a couple tablespoons at a time

    13. Almost stops your heart seeing the quantity of Butter (2 Cups or 450 g), but that's what makes buttercream so tasty !

    Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream

    14. Just continue to add butter and the cream will smooth out, continue beating to get a light texture

    15. The cream holds to the whisk

    Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream

    Flavor

    Add in the flavor ( vanilla, rose extract, etc... ) and briefly give it another whisk

    Pierre Hermé’s French Buttercream

    The Italian Meringue

    16.  Place the Water (⅓ Cup or 75 g) in a small saucepan, add the Sugar (1 Cup or 250 g) and bring to a boil

    17. Wash down the sides of the pan with a brush dipped in cold water to prevent crystallization

    18. While the syrup is cooking, start beating the Egg Whites (4), on medium speed

    Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream

    Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

    19. After 5 minutes, increase the speed and wait another 5 minutes

    20. Wait until the syrup temperature reaches 225 °F / 110 °C

    21. When the syrup temperature reaches 225 °F / 110 °C, beat the egg whites on maximum speed

    22. Boil the syrup to 245 °F / 118 °C and remove from the heat

    Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream

    23. Pour the syrup in slowly

    24. Try to pour between the whisk and the side of the bowl, not on the whisk !

    25. Beat until completely cool : touch the bowl to make sure it is not hot anymore before proceeding

    Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream

    26. The meringue holds to the whisk, otherwise you must continue beating 5 minutes

    27. Here's your Italian meringue !

    Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream


    How much meringue?

    In the original recipe

    ● Pierre Hermé takes only 175 g ( 6 oz ) of this meringue

    My choice

    ● My choice is to use the whole amount of the meringue, the result will be a lighter cream, with a brighter color. Trust me, the result will be just great...


    Mixing

    Hermé mentions that the cream and the meringue should be mixed using a rubber spatula.

    I just combine them in the mixing bowl and whisk them together using the stand mixer

    Pierre Hermé’s French Buttercream

    28. Put the batter back to the mixing bowl

    29. Beat on high speed, not more than 8 seconds

    Pierre Hermé’s French Buttercream Pierre Hermé’s French Buttercream
    Result

    The result is a delightful, light cream, that can be used right away

    To use it later, keep refrigerated

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Italian meringue Eggs
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    29 comments Share:
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    Your photos

     

    The other recipes for Custards

    Bouillet’s Caramel Pastry Cream

    Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    Christophe Felder’s French Pastry Cream

    Recipes by chef Pierre Hermé

    Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)

    Pierre Hermé’s Fig, Raspberries and Port Tart

    Pierre Hermé’s Peach Apricot Macarons

    Pierre Hermé’s Pistachio Ice Cream

    Pierre Hermé’s Vanilla Crème Brûlée

    Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    Pierre Hermé’s Chocolate Sorbet

    Pierre Hermé’s Pistachio Crème Brûlée

    Pierre Hermé’s Pistachio Paste

    Pierre Hermé’s Orange and Grand Marnier Crepes

    Pierre Hermé’s French Buttercream


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    29 comments

    DeeDee Saturday November 5, 2016

    I just took a petits fours class from S Treand . His butter cream is good but a bit yellow for frosting cake. I will try it.
    Like all recipes you posted. Thanks!
    Just wonder if you have a recipe to glaze a cake. I saw some of them in pink or orange and
    very shiny. It looks stunning.
    DeeDee

    FX (François-xavier) Saturday November 5, 2016

    There are several recipes for buttercream.
    I think this one is the best, as it stays white, ideal for wedding cakes.

    Most pastry chefs in france use Yolks which makes the buttercream more "yellow", the reason being that the recipe starts with a "Crème Anglaise" which always calls for Egg Yolks, then the butter is added. I think this version is better because you add the remaining whites, whipped, which gives a better cream (white) that is fluffier

    And you are right, Stéphane Tréand's pastries are just exceptional !

    FX (François-xavier) Saturday November 5, 2016

    For the glazing, I have several recipes for those glazings, including one from Christophe Felder and another one from Bachour, that I will post soon online

    DeeDee Saturday November 5, 2016

    Thanks so much Francois.
    Looking forward to your new post for colour glazings

    DeeDee

    Marielle Friday October 20, 2017

    Thank you so much for this recipe, Francois! Is this more stable than the Swiss Meringue? I tried making the buttercream with only egg yolks, and while I was mixing it, it looked super stable. But as I piped it, it slowly melted. I hope this recipe will fix the problem as I really love how it tastes!

    FX (François-xavier) Friday October 20, 2017

    Hi Marielle. Depends on what you are trying to do :

    For frosting and decorations, the [k[24478*Swiss Meringue Buttercream]k] (recipe in French [k[k[24478*HERE]k]k]) is better and holds at room temperature

    For a cream used inside desserts (like the [k[15155*Ispahan]k]), this Hermés recipe is great in taste ! However it is too soft to be used at room temperature, It is piped inside desserts, and then placed in the fridge where it will harden.

    Looks like for what you need, the [k[24478*Swiss Meringue Buttercream]k] would be better, I will translate the recipe in English soon.

    Marielle Monday October 23, 2017

    Thank you for replying, Francois! Yes, I actually have been using Swiss Meringue Buttercream, buy when I tried French buttercream, I was hooked! Taste wise, it was much better! Do you think there is a way to make the French buttercream stable? I really think it is possible if we keep experimenting. Coz it’s such a great buttercream just to be used as filling!

    FX (François-xavier) Monday October 23, 2017

    Yes I agree the taste is superior, though not as easy to use as the [k[24478*Swiss Meringue Buttercream]k].

    So if you really want to use it for frosting, it's possible ! My teacher (a MOF) was using it as well. To stabilize it, just place it in the fridge after making it, and stir it every 5 minutes until it is "firm enough". Of course, if you wait too long, it will harden. So check it every 5 minutes in the fridge and take it out of the fridge once it has the right consistency.

    Zak Friday March 30, 2018

    Hi Francois, thanks for the tasty recipe! I tried to fill macarons with this buttercream, and though it was very tasty, it didn't hold much in room temperature. And that's in relatively cold weather... I wonder whether I did something wrong, or is there a better buttercream you recommend to use for macarons in room temperature in cold weather? Thanks!

    FX (François-xavier) Saturday March 31, 2018

    Hey Zak, this buttercream doesn't hold long at room temperature I agree. That's why I almost never use buttercream to fill my macarons.

    I am still behind translating my macarons recipes in English, but you can have a look HERE at the fillings and creams that I use, they hold at room temperature longer

    Zak Saturday March 31, 2018

    Thank you for your quick response! Thanks to good Google Translate I was able to read the macarons recipes, and found out that the ganache recipes are different between flavours. What I like in the buttercream recipe is that it is a good base and I can easily change its flavour to whatever I want. Do you have any idea what good base I can use with macarons that is very flexible in terms of flavours? Thanks again..

    FX (François-xavier) Sunday April 1, 2018

    Depends on the ganache used. For fruit, we used a pectin based ganache called confit'. In a nutshell, a sugar/pectin mix is added to boiling fruit puree, brought to a boil, and then cooled down.

    For other ganaches, we use a cream/white or black chocolate mix

    There are other ways to come up with a thick paste (pistachio paste, gelatin, butter, etc... ”.

    Each are different and depend on the flavor. Browse them all

    Sofia Tuesday May 29, 2018

    Hello, I want to make a opera cake with this recipe of butter cream, It is posble to frizzed the cake? for how long??

    FX (François-xavier) Tuesday May 29, 2018

    Yes, I've seen professionals freezing their cakes.

    Not more than 2 weeks probably ?

    David Tuesday June 12, 2018

    Hi and thank you for this recipe! I made and it tastes amazing, but I think it seems it may have curdled a little bit and looked a bit more on the yellow side, did I make a mistake somewhere?

    FX (François-xavier) Thursday June 14, 2018

    Never had this issue, honestly.

    Unless anything a bit acid was in your saucepan or ingredients. It's also possible that you beat your cream too long. The cream must be whipped but not too long, otherwise it will curdle and will become butter-y.

    You just want to whip them lightly, not stiff !

    Daria (http://Cooktocelebrate%20on%20Instagram) Wednesday October 31, 2018

    HI! I was wondering whether you would be so kind as to give me a piece of advice?

    I am looking for a recipe for a buttercream (lemon preferably) that I can use for macarons that can be frozen and when defrosted would still hold shape. Many thanks for your help!

    FX (François-xavier) Wednesday October 31, 2018

    This one should work as Hermé uses it for his Vanilla buttercream macarons

    Bee Saturday April 6, 2019

    Helllo Francois, thank you so much for sharing your baking talent and knowledge. In your second recipe for Italian meringue, Im a bit confused. At the very end you state to but the batter back and whip it with the meringue? I see there are two different mixtures in the bowl, but no additional recipe of ingredients. I’m assuming it is a pastry cream? Can you please clarify. Thank you, Bee.

    FX (François-xavier) Saturday April 6, 2019

    Yes, there are 2 different mixtures to be folded together.

    We start with the "cream" (a 'crème anglaise" with the soft butter)

    Then we make an "italian meringue" separately

    and then we fold them together, which becomes the buttercream

    makes sense ?

    Shane Tuesday April 16, 2019

    Hi -i see the Swiss meringue buttercream recommended for room temp-i am making a naked wedding cake for niece-but how do i get recipe in English please -thanks so much

    Melinda Ann Valencia Thursday May 16, 2019

    I’d like to make a not too sweet icing including pistachio paste that will hold and last well outside of the fridge. Can you help???!!

    FX (François-xavier) Friday May 17, 2019

    I have a recipe, HERE.

    Basically you add the pistachio paste at the end, folding it into the buttercream

    Jane Thursday August 15, 2019

    Hi Francois,

    Thanks for the recipe! I am thinking making a wedding cake with raspberry butter cream cake filling and covering with white color butter cream. Can you give me some advice which butter cream I should use and how long can they stay at room temperature regarding to the safety issue. I have been searching on internet but little is found. Do you have any book you can recommend for me to go to? Thanks a lot!!!

    FX (François-xavier) Thursday August 15, 2019

    At room temperature, this buttercream may not hold too long... Its main quality is the solidity in the cake, but not at room temperature.

    I recommended instead a Whipped Ganache, please consider these recipes : HERE

    Génesis Saturday June 20, 2020

    Hi Francois! thank you so much for this recipe, i’m trying to make a coffee filling cake, seminaked cake, is this cream gonna work on room temperature? thank you!

    FX (François-xavier) Sunday June 21, 2020

    Well you can use it to pipe at room temperature, but it needs to be stored in the fridge for safety reasons

    Terri Sunday October 31, 2021

    This is a great new technique for me- love this! How much of the FLAVOR can I add? Can I add up to 3 TBS/46g of cooled espresso? Spritis, like Gran marnier?

    FX (François-xavier) Tuesday November 2, 2021

    You may add any flavor. The only thing to recommend is to add a small quantity, and something not liquidy, a gel texture -or- a powder is the best way to not modify the texture

     

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    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    An extraordinary experience that you can watch on French broadcast M6



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