Creme au Beurre, Menagere (Butter Cream)

Kitchen Tested
  • Yield 2 cups
  • Prep 6 mins
  • Cook 0 mins

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

Butter Cream
Mark Boughton Photography / styling by Teresa Blackburn

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.


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


  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)

From Julia Child’s Mastering the Art of French Cooking.



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