Method :
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In a bowl beat the egg yolks lightly until mixed.
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Heat sugar with water in a pan until dissolved.
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Bring to the boil and boil until syrup reaches 115C on a sugar thermometer.
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Gradually pour hot syrup onto egg yolks, beating constantly, and continue beating until mixture is cool and thick.
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Cream butter until light and fluffy, and gradually beat into egg mixture.
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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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