I’ve never been a great fan of butter cream; I thought it was heavy and much too buttery and fatty. I came to England and noticed that the british style butter cream was basically sweet butter mix.
I didn’t like butter cream until I tried a recipe seen in one of my supergreat book. I promise you, It will change your birthday cakes into something really amazing.
The texture is light, fluffy, and you have a really delicate taste of butter… Heaven!
For a dose of butter cream, you’ll need:
– 3 egg yolks
– 75g of sugar
– 30ml of water
– 150g of soft butter
– A vanilla pod, or any flavor you want to give (melted chocolate, raspberry coulis,…)
Heat the sugar and water together, leave it to boil for about 3 min, my original recipe says 5 min but if you overdo it, the sugar is going to ruin your mix, so it’s better to underdo it a tiny bit.
Meanwhile, whisk the egg yolks until they’re nearly white.
When the sugar’s ready, pour it slowly on the egg yolks, still whisking. Keep whisking until the mixture cools down. Put the soft butter in the mixture and whisk until you end up with a lovely buttery texture.
Add your flavor and mix!
It takes a tiny bit more time than British butter cream but it is totally worth it. My sister always hated butter cream until she tried mine so trust me and try that wonderful recipe as soon as you can.
I’m maybe a bit too passionate about it but if you want to change your (baking) life, French butter cream will do it for sure!!!!!!!