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• Butter cream:
• 'crème au beurre'

INGREDIENTS:

1. 300gr unsalted butter
2. 3 egg yolks
3. 225gr icing sugar

• Take the bowl from the mixer and add the butter (room temperature).
• On slow speed slowly add the sifted icing sugar.
• Add one egg and let it mix together, repeat untill all eggs are used.

Ready for use.

Put in a piping bag or use in your recipe.

Add some Cognac or Whisky for additional flavour.

Add some scrapings from a vanilla pod!

Be creative!

 

• Can be kept for a few days in the fridge but cover it, the butter absorbs a refrigerator taste very easily!

TOOLS NEEDED:

1. Large bowl
2. Beater or kenwood (or kitchenaid)

TIPS & TRICKS:

1. Butter and NO margarine.