An Introduction to Crème au Beurre

Crème au beurre, or buttercream, is a smooth, light icing that is used over and over again in the pastry kitchen. It is an essential element, not only as an icing but also as a filling or decoration for all types of cakes and pastries. Generally made from a mixture of fat and sugar, buttercreams may also contain eggs, which will further increase their lightness. They can be easily varied with the addition of many different flavorings and colorings, which are always added last. The flavoring is usually done according to the personal preference of the pastry chef.