Butter Cream Recipe
Butter Cream has a fine taste. Butter Cream gets its taste from eggs mixed with cream and flavored with vanilla, and topped with sugar icing. Butter Cream is inspired by many other food joints worldwide.
Summary
CourseDessert
Ingredients
1 cup unsalted butter
4 cups icing sugar
3 egg yolks
1/4 cup heavy cream
2 tsp vanilla extract
Directions
In a large bowl, cream butter around 8 minutes or until light and fluffy.
While beating, sift in icing sugar a little at a time.
Add eggs one by one, whipping vigorously between additions.
Fold in cream and vanilla.
Continue beating until smooth.
CHOCOLATE BUTTER CREAM In a double boiler, melt 5 oz (140 g) unsweetened chocolate.
Let cool until lukewarm.
Add to butter cream.
Beat until smooth.
PEANUT AND CHOCOLATE BUTTER CREAM In a double boiler, melt 4 oz (115 g) unsweetened chocolate.
Let cool until lukewarm.
Fold into butter cream.
Add 1/3 cup (80 mL) peanut butter.
Beat until smooth.
MOCHA BUTTER CREAM In a double boiler, melt 2 oz (60 g) unsweetened chocolate.
Let cool until lukewarm.
Dissolve 3 tbsp (45 mL) instant coffee in 3 tbsp (45 mL) hot water.
Let cool until lukewarm.
Replace cream and vanilla in basic recipe with these ingredients.
ORANGE BUTTER CREAM In basic recipe for butter cream, replace heavy cream with 1 tbsp (15 mL) orange peel, 2 tbsp (30 mL) Grand Marnier and 2 tbsp (30 mL) orange juice.
RASPBERRY BUTTER CREAM In basic recipe for butter cream, replace heavy cream with 5 tbsp (75 mL) raspberries and 1 tbsp (15 mL) lemon juice.
While beating, sift in icing sugar a little at a time.
Add eggs one by one, whipping vigorously between additions.
Fold in cream and vanilla.
Continue beating until smooth.
CHOCOLATE BUTTER CREAM In a double boiler, melt 5 oz (140 g) unsweetened chocolate.
Let cool until lukewarm.
Add to butter cream.
Beat until smooth.
PEANUT AND CHOCOLATE BUTTER CREAM In a double boiler, melt 4 oz (115 g) unsweetened chocolate.
Let cool until lukewarm.
Fold into butter cream.
Add 1/3 cup (80 mL) peanut butter.
Beat until smooth.
MOCHA BUTTER CREAM In a double boiler, melt 2 oz (60 g) unsweetened chocolate.
Let cool until lukewarm.
Dissolve 3 tbsp (45 mL) instant coffee in 3 tbsp (45 mL) hot water.
Let cool until lukewarm.
Replace cream and vanilla in basic recipe with these ingredients.
ORANGE BUTTER CREAM In basic recipe for butter cream, replace heavy cream with 1 tbsp (15 mL) orange peel, 2 tbsp (30 mL) Grand Marnier and 2 tbsp (30 mL) orange juice.
RASPBERRY BUTTER CREAM In basic recipe for butter cream, replace heavy cream with 5 tbsp (75 mL) raspberries and 1 tbsp (15 mL) lemon juice.
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Chef
