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Butter Cream


5 egg yolks
1 cup sugar
1/8 tsp cream of tartar
1/3 cup water
1 cup softened butter

Beat egg yolks until thick and fluffy in a mixing bowl. Set aside. Combine sugar, cream of tartar, and water in a saucepan. Stir over low heat ntil sugar is completely dissolved. Bring to a boil and boil without stirring until candy thermometer reads 240 degrees (soft ball in cold water). Add syrup to the egg yolks in a thin stream, stirring constantly. Beat until cool. The mixture will become thick and light. Cool completely. Beat in the butter. Flavor as desired.

Makes about 2 cups




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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