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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.

221,8564.1/5 for 34 ratings

Last modified on: October 13^th 2010

For 700 g, you will need:

1 180 g butter
2 150 g caster sugar
3 3 tablespoons water
4 6 egg yolks
5 3 egg whites
6 100 g caster sugar
Total weight: 685 grams

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
48 min.	10 min.	58 min.

Keeping:

Several days in the fridge, in a closed jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

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.

Meanwhile, tip 6 egg yolks into a bowl and beat on high speed.

Stage 3 - 5 min.

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.

Leave the mixer beating for a further 10 minutes or so to cool the mixture.

Stage 5 - 10 min.

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

The butter cream is ready.

Stage 7 - 5 min.

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.

Fold the beaten egg whites into the cream to lighten the texture while keeping the original flavour.

Stage 9 - 5 min.

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.

Nutritional information

% 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 : 7.04 €

Note : These prices are only approximate

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Recipes which use this 1

Source

Home made.

More recipes?

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Lime (or lemon) curd, Crispy rolls with chicken and leek, Breton Sandwich, Spinach Croque-monsieur , ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Creamy plum and pear clafoutis, Tart Tatin, Chocolate and vanilla crème brûlée, Coconut-vanilla cream for Elsa , ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Spaghetti Carbonara, Ramekins of duchess potatoes, Chocolate mousse with hazelnuts, Crème brulée, Leek and fresh tuna tart, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Couscous, Ciabatta, Nougat, "Buttonhole" quail eggs, Hazelnut and orange cake, ... All

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