Creme au Beurre, Menagere (Butter Cream)

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/19/2020

A classic baking basic, butter cream frosting, gets flavored with coffee.

This should be made with an electric beater; it is heavy work by hand. Use pasteurized shell eggs, if desired. And, for a smoother look, dissolve the coffee in a few drops of hot water before adding to other ingredients.

6 min Prep: 6 min
Serves: 16 Save

Ingredients (5)

  • 2 egg yolks
  • 2/3 cup sifted powdered sugar
  • 1 teaspoon instant coffee powder
  • 6 ounce (1 1/2 sticks) softened butter
  • An electric beater

Directions

  1. Rinse a 2 1/2 quart bowl in hot water, dry well, and combine all ingredients. Beat at a moderate speed for about 5 minutes to obtain a smooth cream. Chill until cream is cold, but still malleable, then fill and ice your cake. Use with Le Marquis (Chocolate Spongecake)

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