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.
297K 47 3.8
Grade this recipe:

Last modified on: October 13th 2010

Keywords for this recipe:
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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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.
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.
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).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 700 g : 2.07 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Succès praliné (praline meringue)
Succès praliné (praline meringue)

The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
338K 34.4 4 hours 16 min.
See all recipes that use it
Home made.
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sliced veal with leeks and mushrooms, Tarte à l'coloche, Fruit crumble, Caramelized apple and walnut cake, Liège waffles, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Fruit crémeux, Nougatine, Quince jelly, Pears in red wine with blackcurrant , ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Apple confectioner's custard, Smoked salmon sacristains, Spaghetti with smoked salmon, Clementine Creamy, Dauphinoise potatoes with Serano ham, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Croute à thé, Peach and verbena feuilleté, Clafoutis "Marie-Antoinette", Swiss meringues, Walnut paste, ... All
Other recipes you may also like
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
249K3.9 46 min. February 21th 2011
Chocolate ganache
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
305K 13.7 15 min. January 25th 2022
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
300K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
469K5 49 min. July 27th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2023-03-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page