I have this amazing book by Reader’s digest “Complete Guide To Cookery” written by Anne Willan . It’s an amazing, amazing book. A step-by step way to success for every cook. It’s got all the details from cutting the chicken to icing the cakes. In short, it’s got everything what one could wish for, in a cookery book that is hehe All the information, all the original recipes and all the How’s and the when’s. 🙂 So glad i have it.

In here, there’s an original Butter Cream Icing recipe. Normally what people do is just cream together butter and icing sugar and call it butter cream icing well FYI it’s called Butter Icing, not Butter Cream okay? okay. The one I’m about to post here is the original one. And in my opinion it’s a wee bit more stiff than the more commonly used one.

The butter Icing is way too buttery for me especially when it gets really hot in summers, Butter icing is not what you should be icing on your cakes. But, Butter Cream Icing will do just fine. Just pop it into the fridge after icing the cake and it’ll set in a short while 🙂

All you need>>>

Sugar——————- 100 g
Water——————- 90 ml
Egg yolks————— 4
Unsalted butter——- 250 g
Vanilla essence——- 1/2 tsp

How it’s made>>>

1. In a small saucepan heat sugar and water till sugar dissolves, then boil until the sugar reaches soft ball stage.
2. Beat the egg yolks until just mixed.
3. Gently pour in the hot syrup, beating constantly.
4. Beat on high speed until the mixtures cools down and forms a mousse like.
5. Cream the butter and pout the mousse into the butter gently, mix and add the vanilla essence.

Soft ball stage>>>

To check this. Dip a teaspoon into the sugar mixture then let the syrup drop into a glass of cold water. See if it forms a ball shape or not and if you press with your fingers, it would be soft. If it does, then the syrup is ready. If not, then heat a little more till it does. 🙂

But, please don’t burn it :p

I made this cake for my mom’s 50th birthday using this Icing 🙂 Wish i had a better camera back then 🙂