American butter cream

Ingredients 5
Servings 0


  • 2
    egg whites
  • 30
    castor sugar
  • 100
    granulated sugar
  • 40
  • 225
    unsalted butter, beaten till soft but not warm


Beat egg whites until stiff and whisk in castor sugar to make a meringue. Boil sugar and water together to make a syrup, then boil until a sugar thermometer inserted in mixture reads 116 ºC (softball stage). Continue whisking meringue while pouring on hot sugar syrup. Whisk until meringue is cool, then whisk in butter spoonful by spoonful (at a low speed with a hand beater), to make a soft, light butter cream. (This butter cream can stand at room temperature for a couple of days. Beat again before using. If you refrigerate it, bring it to room temperature again before beating or it will separate.) To colour butter cream naturally, beat in a concentrated fruit purée (by boiling away some of the liquid, in the case of stewed or canned berries). Strain purée or drain canned fruit then purée and strain it. Choose the appropriate fruit, depending on the colour wanted: Deep pink: raspberries. Medium pink: strawberries. Purplish pink: youngberries. Mauve: blueberries. Light apricot: apricots. Use up to 80 ml (5 1/2 tbsp) concentrated fruit purée.

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