(Butter cream - Traditional recipe)

Time: preparation: 30 minutes 200 g (7 oz) unsalted butter 40 g (1 1/3 oz) icing sugar 2 egg yolks 75 g (3 oz) sugar Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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.

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