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.
248,9283.9/5 for 36 ratings
Grade this recipe: Last modified on: October 13th 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
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, in a closed jar.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 48 min. | 10 min. | 58 min. |
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?
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.
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.
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.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,804 Kcal or 11,740 Kj | 26 gr | 250 gr | 189 gr |
| 140 % | 10 % | 24 % | 29 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 409 Kcal or 1,712 Kj | 4 gr | 36 gr | 28 gr |
| 20 % | 1 % | 3 % | 4 % |
How much will it cost?
- For 700 g : 2.07 €
Some recipes that use this recipe
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...
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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: Galette Charentaise, Nicholas's fish, Breton galettes (pancakes), Salmon rillettes, Fried bread with leek and poached egg , ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, How to cook caramelized puff pastry well, Pitta bread, Eton mess, Sushi, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Apple and almond gratin, Paris-Brest, Lemon Confectioner's Custard, Key Lime Pie for Jeremy, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Strawberry sorbet, Two-coloured chocolate-orange tart, Yvetot Douillons, How to add beaten eggs whites to a mixture, Pavlova, ... All |
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