About Quatre-Quarts

The creamed-butter method of making cakes is used in a wide variety of both French and American cakes. Because of its high fat and sugar content, a creamed-butter cake is usually served “as is,” without a filling or icing, although it may be given a light glaze. Variations to the flavor and texture may include the addition of citrus zests, extracts, and liquids such as milk, fruit juices, and liquors or liqueurs.