Buttercream Recipes

Ingredients :

4

125g

100ml

250g

200g

2-4 tsp

2 tbsp

2 tsp

egg yolks

sugar

water

unsalted butter

chocolate, melted and cooled

instant coffee dissolved in 2 tbsp hot water and cooled

liqueur

vanilla essence

1. In a bowl beat the egg yolks lightly until mixed.

2. Heat sugar with water in a pan until dissolved.

3. Bring to the boil and boil until syrup reaches 115C on a sugar thermometer.

4. Gradually pour hot syrup onto egg yolks, beating constantly, and continue beating until mixture is cool and thick.

5. Cream butter until light and fluffy, and gradually beat into egg mixture.

6. Beat in your choice of flavoring.

Makes for 2x20cm cakes

This is a very rich, velvety-textured butter cream, ideal for filling and frosting. Any remaining butter cream may be frozen for up to three months.

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