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.
250,9303.9/5 for 36 ratings
Grade this recipe: Last modified on: October 13th 2010
For 1 kg 400 g, you will need:
- 0
360 g butter - 1
300 g caster sugar - 2
6 tablespoons water - 3
12 egg yolks - 4
6 egg whites - 5 200 g caster sugar
- Total weight: 1,370 grams
How long does it take?
Time required for this recipe:
| 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?
Keeping:
Several days in the fridge, in a closed jar.Step by step recipe
Stage 1 - 10 min.
Take 360 g butter out of the refrigerator at least 1 hour before using.
Heat 300 g caster sugar and 6 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 300 g caster sugar and 6 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 12 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 360 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 |
| 5,608 Kcal or 23,480 Kj | 51 gr | 500 gr | 378 gr |
| 280 % | 20 % | 47 % | 57 % |
| 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 1 kg 400 g : 4.14 €
Note : These prices are only approximate.
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...
267,921 34.9/5 for 7 ratings 4 hours 16 min.
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: Pear, grapefruit and pistachio tart, Almond macaroon cake, Chocolate eclairs, Buckwheat almond biscuits, Spinach and Comté Loaf, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Checkerboard biscuits, Crusty pistachio, almond and apricot flan, Comtoise apple charlotte, Cherry clafoutis, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Leek and fresh tuna tart, Gâteau Breton (Brittany butter cake), Quiche Lorraine, Deep leek and potato quiche, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Valay-Brest, Pistachio powder or paste, Special small breads, Fillet of beef in a rosemary crust, ... All |
Other recipes you may also like
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.80,2913.9/5 for 18 ratings 46 min.
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.47,932 14.5/5 for 4 ratings 15 min.
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.73,477 14/5 for 1 ratings 40 min.
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...187,418 74.3/5 for 7 ratings 4 hours 38 min.
Tiramisu
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.110,9345/5 for 1 ratings 49 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-05-31)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question