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.
242,5973.9/5 for 36 ratings
Last modified on: October 13th 2010
For 1 kg 400 g, you will need:
- 1
360 g butter - 2
300 g caster sugar - 3
6 tablespoons water - 4
12 egg yolks - 5
6 egg whites - 6 200 g caster sugar
- Total weight: 1,370 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 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
How much will it cost?
- For 1 kg 400 g : 4.14 €
Recipes that use this recipe: 1
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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: Yeast-based flaky dough (for croissants), Purée of Jerusalem artichokes with foie gras, Rillettes stuffed mushrooms, Cabbage julienne with ham, French toast "cordon bleu", ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Nougat, Naan, Valay-Brest, Lemon and lime custard tart, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Hazelnut and orange cake, Apple confectioner's custard, Crème brulée, Peach and verbena feuilleté, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Praline, Aperitif rolls, Papadums, Provençal braised carrots, ... All |
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