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.
341 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: Nonettes, Green beans "Napoléon", Flamiche, Tournedos Rossini, Clementine Creamy, ... See them all 480
Caster sugar
Like these other recipes: Caramelised apple pie, Blackberry and almond fondant tart, Caramelised apple custards, Mouna, Chestnut cake, ... See them all 363
Egg yolk
Like these other recipes: Baked potatoes with poached egg and tuna sauce , Smoked eggs, Panettone, Galette berrichone, Panettone, ... See them all 75
Egg white
Like these other recipes: Stuffed prunes, Chocolate mousse, Peach and verbena feuilleté, Chocolate madeleines, Cigarettes Russes (Piroulines), ... See them all 52
Other recipes you may also like
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013877 K 44.7 55 min.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways. February 21th 2011365 K4.3 1 hour
Fish fillet in express cooking envelope
Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave. June 11th 2011359 K 23.8 1 hour 20 min.
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious! July 20th 2011180 K3.8 40 min.
Galette Charentaise
This is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious. August 26th 201864 K5 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.