Butter Cream

Source : Aunty Yochana

Ingredients : (with modification)
50 gr Sugar
15 gr Water

1 Egg white (approx. 35-50 gr)

150 gr Chilled Butter

Method :
- Boil sugar and water till thick but flowy.
- Whisk egg white till fluffy, then pour in the hot syrup.
- Continue whisking the egg white till well corporated with syrup.
- Whisk the chilled butter separately for a while (no need until too soft or fluffy). 
- Slowly add in the whisked chilled butter to the egg white mixture and let it beat till thick and fluffy.
- Ready to be used.

Other pictures :

1 comment: