French Butter Cream


  • 1 cup plus 2 tbs butter
  • 4 eggs
  • generous pinch of salt
  • 3/4 cup sugar
  • few drops of vanilla extract
This is the classical recipe for French butter cream.

  • In a large bowl, beat the butter until pale and fluffy.
  • Beat the eggs, salt and sugar in a medium bowl and set over a saucepan of hot water until quite warm.
  • Remove the egg mixture from the heat and beat until cool.
  • Gradually beat the cooled egg mixture into the butter using a wooden spoon
  • Beat in a few drops of vanilla.
Variation: Chocolate Butter Cream:
  • To make chocolate butter cream, stir 1/4 cup plus 1 tbs of sifted unsweetened cocoa powder and 3 tbs of powdered sugar into the butter cream.

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