Crème au Beurre au Sirop

Butter-cream Frosting

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

This delicious frosting is made just like Meringues à l’Italienne au Beurre, except yolks are used in place of the whites. It is rich and creamy and you will want to eat it by the spoonfuls.


  • 1 cup Granulated sugar
  • ½ cup cold water
  • ½ teaspo


  1. Cook sugar, water, and syrup to 242 degrees or until a few drops in water make a firm-soft ball.
  2. While this boils, add salt to yolks in small mixer bowl. Start beating when syrup reaches 230 degrees. Beat until light and fluffy. It is not possible to overwhip yolk