Roger Pizey

Classic Buttercream

Preparation info
  • Makes approximately

    450 g

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

Rich, creamy and silky smooth, this simple but highly versatile combination of sugar and butter can be used as a filling or as an icing to decorate cakes.

Ingredients

  • 65 ml (2½ fl oz) water
  • 100 g (3½

Method

  1. Mix the water and sugar in a pan and bring to the boil.
  2. While the sugar is boiling, cut the butter up into cubes and put to one side, then add the egg yolks into the mixer.
  3. Using a thermometer check the temperature of the sugar. When it reaches about 116–117°C/241–242°F, start whisking the egg yolks in the mixer until they become pale by which time yo