Buttercream- Great Chefs

* Exported from MasterCook *

BUTTERCREAM - GREAT CHEFS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Basics Masterchefs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Egg yolks
1 3/4 c Sugar
1/2 c Water
1/2 lb Butter, sweet

Combine the sugar and water in a small saucepan
over medium heat, stirring to dissolve. Wash down the
sides of the pan with a damp brush and cook the syrup
to 238 F without stirring.

Begin to beat the egg yolks in a mixer. When the
syrup reaches the correct temperature, turn the mixer
to high and add the syrup slowly to the eggs.
Continue to beat until the mixture has cooled.

Add the butter, bit by bit, to the yolk-sugar
mixture and beat until fluffy. (The butter should be
at a creamy consistency before adding to the mixture.
If necessary, beat the butter to soften it first.)

Source: Great Chefs of San Francisco, Avon
Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St.
Helena,
: Napa Valley, California

Pastry Chef: Ann McKay



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