This Christmas buttercream made with whole eggs is a clever shortcut that pastry cooks use too. It is ready in about 25 minutes and you do not have to wait for anything to cool. Thanks to its stability, this buttercream is ideal for roulades, honey cake bars and decorating.
The trick is the “hot emulsion” method. Cold butter is beaten straight into a hot egg foam that was whipped over steam. The result is incredibly smooth and silky, and it holds its shape perfectly.
How do you make this Christmas buttercream?
Whip the whole eggs with the sugar over a hot water bath until you get a thick, hot foam (about 10 minutes). As soon as you take the bowl off the heat, beat in cold cubed butter.
At a Glance
- Prep time: 15 min
- Cooking time: 10 min (whisking over steam)
- Yield: about 400 g (14 oz), enough for 1 roulade or a small cake
- Difficulty: Medium
- Calories: about 590 kcal per 100 g (3.5 oz)
- Trend: Time-saver / Pastry techniques
Ingredients
(US cups and sticks, with grams in brackets)
- 2 large eggs, whole
- 1 1/4 cups (150 g) powdered sugar, sifted
- 2 sticks plus 2 tablespoons (250 g) butter, cold, straight from the fridge
Instructions
- Set up a water bath: bring a small amount of water to a simmer in a saucepan.
- Crack 2 whole eggs into a stainless steel (or glass) heatproof bowl and add the sifted powdered sugar.
- Set the bowl over the steam (the bottom must not touch the water). Immediately start whisking with a hand mixer on high speed.
- Whisk nonstop for 5 to 10 minutes. The mixture should heat up and thicken into a very thick, pale foam that holds soft peaks. For food safety, it should reach 160°F (71°C) on an instant-read thermometer.
- Take the bowl off the heat right away.
- Key step: While the foam is still hot, start beating in the butter on medium speed. The butter must be completely cold, cut into small cubes or shavings.
- Add it gradually. The cold butter quickly cools the hot foam, and the mixer brings the two together into a perfect emulsion.
- Keep beating until the buttercream is smooth, fluffy and fully combined. It is ready to use right away.
Video Recipe
Tips for Perfect Whole Egg Buttercream
- The cold butter trick: This is the biggest advantage of the recipe. You do not have to wait for the foam to cool. The hot foam and the cold butter meet at just the right temperature to form an emulsion.
- Storage: Because the eggs are heated over steam (to 160°F / 71°C), the buttercream is food-safe. Thanks to the butter, it keeps in a sealed container in the fridge for 5 to 7 days. Do not rely on any longer shelf life. Check the temperature with a thermometer rather than going by time alone, since 5 to 10 minutes can vary with your bowl and heat.
Easy Variations
- Chocolate buttercream: At the end, beat in 2 tablespoons of sifted unsweetened cocoa powder.
- Coffee buttercream: Beat in 1 teaspoon of instant coffee dissolved in 1 teaspoon of rum.
- Walnut buttercream: Beat in 1 cup (100 g) of finely ground walnuts.
Frequently Asked Questions (FAQ)
Why does the foam not need to cool before adding the butter? Because we use whole eggs (not just yolks) and the “hot emulsion” method. The hot foam (about 160–175°F / 70–80°C) and the cold butter (about 41°F / 5°C) meet and quickly form a stable buttercream.
My buttercream looks curdled! What now? Do not turn off the mixer. Just keep beating. The curdled look is only a temporary phase while the fat and water come together. Within 2 minutes it will be smooth again.
Is it suitable under fondant? Yes, it is one of the best buttercreams to use under fondant. It is firm, stable and does not contain as much water as pudding-based creams.
The buttercream is at its best at room temperature, when it spreads beautifully. It is ideal for honey cake bars, roulades or decorating Christmas cookies.
The recipe is based on a version by Jana C., adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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