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FOR THE CLASSIC EGG YOLK BUTTER CREAM: Combine sugar, cream of tartar, and water in a saucepan.
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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, 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.
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If the syrup has been cooked too long, it will not beat smoothly into the egg yolks but will form little lumps of sugar.
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BEAT in softened butter.
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It will then become thick and creamy.
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Flavor as desired.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MERINGUE BUTTER CREAM: Light and yummy!
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Combine 2/3 cup of sugar with water and corn syrup in a saucepan.
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Stir over low heat until sugar is completely dissolved.
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Raise heat and boil syrup without stirring until a candy thermometer reads 238 degrees, or a few drops of syrup form a soft ball in cold water.
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While syrup is cooking, beat egg whites until they form soft peaks.
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Gradually beat in remaining sugar, a little at a time, until whites are firm.
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Pour boiling syrup in a fine stream over whites, beating constantly.
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If beating by hand, use a wire whisk while adding syrup.
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Continue beating until completely smooth and stiff.
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COOL.
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Cream butter until soft and fluffy.
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Beat meringue mixture into butter.
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Flavor as desired.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ VARIATIONS: CHOCOLATE BUTTER CREAM: Beat melted chocolate or cocoa into butter cream, adding cognac at the same time.
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WALNUT RUM BUTTER CREAM: Moisten finely ground walnuts with rum.
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Beat in the butter cream.
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MOCHA BUTTER CREAM: COFFEE BUTTER CREAM: Beat coffee into butter cream, adding cognac at the same time.
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If you don't have cognac use brandy.
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The Art of Fine Baking
