Butter Cream

Preparation info
  • Makes

    2 cups

    butter cream
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About


  • ½ cup/100 g sugar
  • 6 tbsp/90 ml


  1. In a small saucepan, heat the sugar with the water until dissolved, then boil until the syrup reaches the soft ball stage, 239°F/115°C on a candy thermometer.
  2. Meanwhile, beat the egg yolks just until mixed. Gradually pour in the hot syrup, beating constantly. Beat as fast as possible until the mixture is cool and forms a thick mousse, about 5 minutes.