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Rich Butter CreamNext time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Rich Butter-cream.


serves totaltime preptime cookingtime
 1 cake  20 minutes  10 minutes  10 minutes



{tab Ingredients}

  • 75 grams Caster Sugar
  • 4 tablespoons Water
  • 2 medium Egg Yolks
  • 175 grams Unsalted Butter

{tab Instructions}

  1. Put the sugar and water in a heavy-based pan and dissolve over low heat without boiling.
  2. When dissolved, bring the syrup to the boil and boil steadily for 3 minutes until 107˚C is reached.
  3. Beat the egg yolks in a deep bowl and pour over the syrup in a thin a thin steady stream, whisking all the time.
  4. Continue to whisk until the mixture is thick and cool (the bowl may be stood in iced water).
  5. Cream the butter with a wooden spoon.
  6. Gradually beat the egg syrup into the butter, a little at a time.
  7. For additional flavour, add 50 grams plain chocolate, melted and cool but still liquid, 2 tablespoons coffee essence, or grated orange or lemon rind.


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