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Classic Buttercream
Preparation info
- Makes approximately
450 g
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
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 100 g 3½
Method
- Mix the water and sugar in a pan and bring to the boil.
- While the sugar is boiling, cut the butter up into cubes and put to one side, then add the egg yolks into the mixer.
- 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
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