Butter spread

This creamy spread is delicate and tasty. It can be used as a cake filling or to decorate any dessert.

Cook’s tip: Once the spread has been used, the cake or dessert must be refrigerated. Otherwise, the butter would melt and the spread would lose shape. To prepare it, you have to use butter. Do not replace it with margarine.

4 egg yolks
1 cup (200g) sugar
1/2 cup (125ml) water
300g butter, at room temperature
2 teaspoons vanilla essence

Beat egg yolks slightly, inside a mixing bowl. Reserve.
In another bowl, beat butter until creamy.

Heat water and sugar in a saucepan and boil until syrup reaches the stage of thin thread.
(See “How to recognize different stages of syrup”.

Click on Articles in our main page Sweetsndesserts. com)
Remove from heat and pour syrup into egg yolks, in a thin stream, beating vigorously with electric mixer until all syrup is used.

Beat this mixture into the creamy butter until well blended.
Stir in vanilla essence and cool completely outside the fridge until mixture thickens enough to be used.

If you refrigerate the mixture before using it, it may harden too much to be spread.