(Butter cream - Authentic Italian recipes)
- 200 g (7 oz) unsalted butter
- 40 g (1 1/3 oz) icing sugar
- 2 egg yolks
- 75 g (3 oz) sugar
- Time:
preparation: 30 minutes - Difficulty:
medium - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
You can use this kind of cream to decorate or stuff a lot of cakes. The doses are enough for a 24-26 cm (about 10in) cake.
Let butter become soft at room temperature; then cut into little pieces, put them in a bowl and add icing sugar. Beat the two
ingredients with an electric whisk for a long time; the mixture must become foamy.
Put egg yolks together with sugar in another little bowl and beat them with the electric whisk until you have a cream.
At this point add the egg cream to the butter one with delicacy and slowly. Stir with circular movements from the bottom
upwards, using a wooden spoon. Your butter cream must be smooth and soft.
Preserve it in the refrigerator until you have to use it.
Note
- - You can add some drops of liqueurs to your butter cream or colour it. All the drops must be added very slowly, stirring continuously.
Rate this recipe!
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
Last update
02/01/2010
Counting since
