Crème au Beurre
Butter-cream made with meringue italienne is a simple, easy to make cream, which can be used in many recipes, including all sorts of biscuit and sponge based desserts. Its great advantage is that it is neither too rich nor too sickly.
Overview
Crème au beurre is an elegant butter-based cream that combines the lightness of Italian meringue with rich, creamy butter. This sophisticated filling is versatile enough for both classic and contemporary desserts, offering a perfect balance of richness and delicacy. The velvety texture and subtle sweetness make it ideal for layering between cake layers or piping into decorative borders.
Ingredients
Meringue Italienne
- 250 ml water
- 700 grams sugar
- 50 grams glucose
- 9 egg whites
For the Crème au beurre
- 1 kilogram butter (at room temperature)
Method
- Using the ingredients, make one quantity of Meringue Italienne.
- When the meringue is almost cold, set the mixer on low speed and beat in the butter, a little at a time.
- Beat for about 5 minutes until the mixture is very smooth and homogeneous.
Notes
- The meringue must be almost completely cooled before adding butter; warm meringue will cause the butter to separate and the cream to become greasy
- Add butter gradually while mixing at low speed to ensure smooth, homogeneous incorporation
- Beating for the full 5 minutes is essential for achieving the light, creamy texture that distinguishes quality crème au beurre
- If the mixture appears separated or grainy, gently warm it (not above 35°C) and re-beat until smooth
Serving
Use crème au beurre as a filling between cake layers, as a frosting for desserts, or piped into decorative borders and rosettes. Flavor variations can be created by adding vanilla, chocolate, coffee, praline, or liqueurs to the finished cream. The cream's smooth texture makes it ideal for creating elegant, professionally-finished desserts.
Storage
Refrigerate in an airtight container for up to 5 days, or freeze for up to 1 month. Before using refrigerated cream, bring it to room temperature and gently re-beat for 1-2 minutes to restore the light, fluffy texture. The cream may be softer than desired at room temperature; chill briefly if needed before piping.
More like this
Crème d'Amande
Crème d'amande is a smooth, nutty cream that showcases the natural flavors of ground almonds combined with butter and eggs. This versatile cream provides richness and subtle almond undertones to pastries and tarts. Its straightforward preparation and elegant flavor make it a valued component in both classic and contemporary pastry work.
Crème Anglaise
The classic French pouring custard, silky, delicate, and versatile. This foundational cream sauce can be served warm alongside soufflés and fruit-based desserts, or chilled for trifles and pavlovas. With a palette of flavoring variations from classics like coffee and chocolate to creative options like pistachio, this sauce is endlessly adaptable.
Crème Chiboust
Crème chiboust is a sophisticated cream that marries the velvety texture of custard with the airy lightness of Italian meringue. The addition of Grand Marnier introduces a subtle floral note that elevates desserts. This cream is best used immediately after preparation to preserve its delicate, mousse-like consistency.
Crème Mousseline
Crème Mousseline is an elevated variation of crème au beurre, incorporating cooked custard with butter to create a lighter, more delicate texture. The flavoring options make it endlessly adaptable, allowing pastry chefs to craft custom creams for specific dessert applications. Its velvety smoothness and rich flavor profile make it ideal for festive and sophisticated presentations.