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Butter Cream
Ingredients
2 oz granulated sugar
4 tablespoons water
2 egg yolks
6 oz unsalted butter
Method
Dissolve the sugar in water in a saucepan over gentle heat, then boil it steadily until the cooled syrup forms a 'thread' between the finger and thumb (216-218°F on a sugar thermometer).
Watchpoint: To test between the finger and thumb, remove a little syrup from the pan, off the heat, with the handle of a teaspoon, then test.
When bubbles subside pour the syrup on to the egg yolks and whisk until mixture is thick and mousselike. Cream the butter until soft and add the egg mousse gradually. Flavour to taste with melted sweetened chocolate, or coffee essence, or the zest of orange or lemon rind and use as required.
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