Classic Buttercream

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

This recipe begins by adding a hot sugar syrup to whipped egg yolks. That is also the first step for many other creams, fillings and parfaits, including Rum Cream.


  • 1 pound (4 sticks) unsalted butter
  • 8 egg yolks


Ingredient Preparation

Remove the butter from the refrigerator allowing enough time for it to reach room temperature. It should be pliable but not melting soft. (If butter is too firm, it’s difficult to create an emulsion.) If the butter weeps with droplets of water on its surface, wrap or pat it with a towel to remove or blot excess moisture.