Basic Butter Cream for Macaron

Basic Butter Cream for Macaron

Published on 02/09/2016 | In By
    • Prep Time
    • Minutes
    • Yield
    • 300
    • 300g

This is a very basic butter cream. You can add your favourite colouring or flavouring to this cream.

Ingredients

  • 200g non salted butter (softened at room temperature)
  • 3 egg yolk
  • 50g sugar
  • 20ml water

Instructions

  1. Gently whisk the egg yolks until the colour turns little bit white. Set a side.
  2. Make sirup. Put the sugar and water into a small pan, then bring to the boil. Pour the sirup little by little into the egg yolk mixture and mix it together. Let to cool down.
  3. Whisk the softened butter, and make it a pomade consistency.
  4. Pour the egg mixture into the butter, mix well. If you don't use it immediately, it can be kept in a freezer for about a month.