This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
342 K 3.7/5 (48 reviews)
60 min.
Easy
2.10 €
700 g
6 IngredientsLast 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
Times for this recipe
Preparation: 50 min.
Cooking: 10 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
How much will it cost?
- For 700 g : 2.10 €
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 other recipes using 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...
387 K 34.1 4 hours 20 min.
This recipe uses (among others)
Butter
Like these other recipes: Snow peas sautéed in butter, Moist cereal bars, Breton sablé biscuit dough, Scallops with sorrel and Noilly Prat, Cabbage and cheddar quiche, ... See them all 480
Caster sugar
Like these other recipes: Liège waffles, Strawberry, kiwi and mascarpone verrines, Mini palmiers, Four quarters, Melon with port sorbet, ... See them all 363
Egg yolk
Like these other recipes: Mousse with two chocolates, Asparagus "en petit pois", Crusty cockle tart, Chocolate mousse, Blackcurrant, vanilla and lime verrine , ... See them all 75
Egg white
Like these other recipes: Italian Meringue, Two-coloured chocolate-orange tart, Eton mess, Almond macaroon cake, Croute à thé, ... See them all 52
Other recipes you may also like
Gratin-style spinach and chicken omelette
A simple omelette treated more like a gratin: the omelette forms the bottom layer in the dish, topped with chicken and spinach in a cream sauce and browned in the oven. August 16th 202051 K 45 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons. May 30th 2020312 K 24.3 2 hours 1 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017778 K 313.8 40 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method. February 21th 2011220 K3.7 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 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.