Recipe Code : TPK/CRS/01/12

BUTTER CREAM
Category : Cream & Sauce
Yield : 1900 g
Standard Recipe
Page : 1 of 2
NO METHOD QUANTITY INGREDIENTS EXPLANATION
1 Prepare The SET UP
2 Keep The Butter at room temperature for
one hour
3 Result The BUTTER CREAM
4 Whisk 5 Eggs With
50 g Sugar To a light foam in a machine
mixing bowl. (when sugar boiling
has reached 110 C)
5 Boil 500 g Sugar With
400 gr Water And
½ pod of Vanilla Or use essence only
Remove The vanilla pod (if used)

Cut & The pod once lengthwise in order

Scrape to get the vanillin

Place Again in the sugar water mixture

(the pod is mixed with sugar and
kept in a airtight tin)
(This is called VANILLA SUGAR
and used in many ways in the
pastry to flavor some types of
pastries or fritters)

Wash Down the sides of the pan from

time to time with a brush dipped in
hot water (don’t touch the sugar
mixture with the brush)

Place A sugar thermometer into the pan

and boil to the medium stage
(Degree of 96 R or 120 C or 248
F)
6 Remove From the fire.
7 Pour The sugar immediately over the
beaten eggs in a thin but steady
flow under continuous whisking.
Until cool
Mix 500 g Butter Mixed in equal parts
Add 250 g Croma cream And
250 g Shortening In small quantity to the eggs-sugar
mixture
 Recipe Code : TPK/CRS/01/12
BUTTER CREAM
Category : Cream & Sauce
Yield : 1900 g
Standard Recipe
Page : 2 of 2
NO METHOD QUANTITY INGREDIENTS EXPLANATION
8 Beat Until the mixture becomes
smooth and shiny
Recapitulation BUTTERCREAM is used for
layer cakes and French pastries

SPECIFIC EQUIPMENT USED EXPLANATION

Sugar boiling thermometer:

Is use to measure the boiling
sugar