Creme au Beurre, Menagere (Butter Cream)

Butter Cream
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 cups
  • Prep: 6 mins
  • Cook: 0 mins

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
2/3cup sifted powdered sugar
1teaspoon instant coffee powder
6ounces (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.

Nutritional Info *per serving

  • Calories 210
  • Fat 18
  • Saturated Fat 11g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 90mg
  • Sodium 150mg
  • Potassium 15mg
  • Carbohydrate 10g
  • Fiber 0g
  • Sugars 10g
  • Protein 1g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 0%