Recipe For Cooking Classic Butter Creams For Cakes And Tortes

Toaster Oven Cakes :: Cake Frosting

Classic Butter Creams for Cakes and Tortes

Posted by Olga at recipegoldmine.com 3/21/2002 10:57 am

Classic Egg Yolk Butter Cream
2/3 c. sugar
1/8 tea. cream of tartar
1/3 c. water
5 egg yolks
1 c. soft butter

Combine sugar, cream of tartar, and water in a saucepan. Stir over low heat until sugar is completely dissolved. Raise the heat and boil syrup without stirring until candy thermometer reads 238 degrees F, or a few drops form a soft ball in cold water.

While syrup is cooking, beat egg yolks until they are fluffy. Pour hot syrup in a thin stream into yolks, beating constantly.

As the mixture cools, it will become thick and light. Continue to beat for a few min. and then set aside until entirely cooled. If the syrup has not been cooked sufficiently, no amount of beating will make the mixture thick enough. If the syrup has been cooked too long, it will not beat smoothly into the egg yolks but will form little lumps of sugar.

Beat in softened butter. It will then become thick and creamy. Flavor as desired. Makes about 2 c. butter cream.

Meringue Butter Cream (Light and yummy!)
1 c. sugar
1/2 c. water
1 Tbsp. corn syrup
3 egg whites
1 c. sweet soft butter

Combine 2/3 c. of sugar with water and corn syrup in a saucepan. Stir over low heat until sugar is completely dissolved. Raise heat and boil syrup without stirring until a candy thermometer reads 238 degrees F, or a few drops of syrup form a soft ball in cold water.

While syrup is cooking, beat egg whites until they form soft peaks. Gradually beat in remaining sugar, a little at a time, until whites are firm. Pour boiling syrup in a fine stream over whites, beating constantly. If beating by hand, use a wire whisk while adding syrup. Continue beating until completely smooth and stiff. COOL.

Cream butter until soft and fluffy. Beat meringue mixture into butter. Flavor as desired. Makes 2 c. butter cream.

Chocolate Butter Cream
2 c. butter cream
2 to 3 oz. unsweetened chocolate, melted, or
    4 Tbsp. dark, unsweetened cocoa.
3 Tbsp. cognac

Beat melted chocolate or cocoa into butter cream, adding cognac at the same time.

Walnut Rum Butter Cream
2 c. butter cream
1 1/4 c. finely ground walnuts
3 Tbsp. rum

Moisten finely ground walnuts with rum. Beat in the butter cream.

Mocha Butter Cream
2 c. butter cream
5 oz. semisweet chocolate, melted
4 Tbsp. extra-strong coffee
3 Tbsp. cognac

Coffee Butter Cream
2 c. butter cream
1 Tbsp. instant coffee dissolved in a little water
    (or 3 Tbsp. extra-strong coffee)
3 Tbsp. cognac

Beat coffee into butter cream, adding cognac at the same time. If you don\t have cognacm use brandy.