Rich Butter Cream Recipe


Difficulty LevelEasyCourse
MethodMain Ingredient


 Dried egg powder30 Milliliter
 Water90 Milliliter
 Caster sugar75 Gram
 Unsalted butter150 Gram, softened

Nutrition Facts

Serving size: Complete recipe

Calories 1559 Calories from Fat 1180

% Daily Value*

Total Fat 134 g206.1%

Saturated Fat 80.9 g404.3%

Trans Fat 0 g

Cholesterol 837.1 mg

Sodium 173.4 mg7.2%

Total Carbohydrates 77 g25.5%

Dietary Fiber 0 g

Sugars 76 g

Protein 15 g31%

Vitamin A 81% Vitamin C

Calcium 10.5% Iron 11.5%

*Based on a 2000 Calorie diet


1. Blend the dried egg and 30 ml/2 tbls of the water to a smooth cream.
2. Place the remaining water and sugar in a small heavy-based pan and dissolve over a low heat. Do not stir. When the sugar has dissolved, increase the temperature and boil steadily until the syrup forms a thin thread between 2 teaspoons dipped in the syrup (110°C/225°F on a sugar thermometer).
3. Pour the sugar syrup on to the egg mixture in a thin steady stream, whisking all the time. Continue whisking until the mixture is cool.
4. Gradually whisk the butter into the egg mixture, a little at a time, whisking well between each addition. Flavour as desired.