Butter cream filling

Butter cream filling

Crème au beurre

By
From
Baking
Makes
2 cups
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
2 egg yolks
55g caster sugar
1/2 cup milk
250g unsalted butter
1/2 teaspoon vanilla essence

Method

  1. Beat the egg yolks with half the sugar until light and creamy. Place the remaining sugar and the milk in a heavy saucepan and bring to the boil, stirring to dissolve the sugar. Pour the milk onto the yolks and blend well. Return to the pan and stir over gentle heat until the custard coats the back of the spoon. Do not allow to boil. Strain and cool. Cream the butter and when soft, add the cooled custard little by little. Flavour with vanilla.

Variations

  • Coffee butter cream filling

    Stir 2 teaspoons instant coffee powder into the hot custard. Omit vanilla.

    Chocolate butter cream filling

    Melt 60 g chopped dark chocolate over hot water. Beat into the creamed butter with the custard.

    Rum butter cream filling

    Beat 1–2 tablespoons dark rum into the creamed butter with the custard. Omit the vanilla essence.
Tags:
baking
bakery
margaret
fulton
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