classic butter creams for cakes and tortes

Directions

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   Classic Butter Creams for Cakes and Tortes Posted by Olga at recipegoldmine.com 3/21/2002 10:57 am Classic Egg Yolk Butter Cream 2/3 cup sug

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   Stir over low heat until sugar is completely dissolved

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   Raise the heat and boil syrup without stirring until candy thermometer reads 238 degrees F, or a few drops form a soft ball in cold water

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   While syrup is cooking, beat egg yolks until they are fluffy

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   Pour hot syrup in a thin stream into yolks, beating constantly

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   As the mixture cools, it will become thick and light

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   Continue to beat for a few minutes and then set aside until entirely cooled

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   If the syrup has not been cooked sufficiently, no amount of beating will make the mixture thick enough