Butter cream


Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
275K 44 3.8
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Last modified on: October 13th 2010

Keywords for this recipe:ButterCreamPralinePastryFurnishingClassical
For 700 g, you will need:

Change these quantities to make: 350 g 700 g 1 kg 400 g 2 kg 100 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
48 min.10 min.58 min.
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Step by step recipe


Stage 1 - 10 min.
Butter cream : Photo of step #1
Take 180 g butter out of the refrigerator at least 1 hour before using.

Heat 150 g caster sugar and 3 tablespoons water in a small pan over high heat, and bring up to 120°C (250°F), using an electronic thermometer if possible to check.

Stage 2 - 3 min.
Butter cream : Photo of step #2
Meanwhile, tip 6 egg yolks into a bowl and beat on high speed.

Stage 3 - 5 min.
Butter cream : Photo of step #3
When the sugar syrup has reached 120°C (250°F), reduce the mixer speed and pour the syrup fairly quickly (30 seconds maximum) onto the egg yolks.

Try to avoid the syrup landing on the beaters or it will splash everywhere.

Stage 4 - 10 min.
Butter cream : Photo of step #4
Leave the mixer beating for a further 10 minutes or so to cool the mixture.

Stage 5 - 10 min.
Butter cream : Photo of step #5
After this time add 180 g butter a little at a time while still beating on slow speed, until the butter is completely incorporated.

Stage 6
Butter cream : Photo of step #6
The butter cream is ready.

Stage 7 - 5 min.
Butter cream : Photo of step #7
If you would like a lighter butter cream, beat 3 egg whites and add 100 g caster sugar at the end.

Stage 8 - 10 min.
Butter cream : Photo of step #8
Fold the beaten egg whites into the cream to lighten the texture while keeping the original flavour.

Stage 9 - 5 min.
Butter cream : Photo of step #9
You can then add the flavouring of your choice like praline, a liqueur, or chocolate chips.
Remarks
The cream should be stored in the fridge in a sealed container. Take it out 1 hour before using to allow it to soften.

Butter cream is out of favour in modern patisseries, for one thing it's full of calories, and these days the taste is for less rich foods. But also, I fear, beacause it is so easy for a poor baker (whether industrial or not) to make a bad butter cream by mixing margarine with sugar and artifical flavouring. This awful cream eventually put customers off all the good butter creams, which is a shame, as I know people who would give anything for a decent real butter cream with praline for example.
Keeping
Several days in the fridge, in a closed jar.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,804 Kcal or 11,740 Kj26 gr250 gr189 gr
140 %10 %24 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
409 Kcal or 1,712 Kj4 gr36 gr28 gr
20 %1 %3 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 700 g : 2.07 €

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Note : These prices are only approximate.

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Source
Home made.
This recipe uses (among others)
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