Basic Butter Cream
Put sugar with the water into a clean saucepan.
Bring to boil, stirring several times until it begins to boil.
Now take a cupful of cold water and a clean brush and with the wet brush wash off grains of sugar from sides of dish, into boiling sugar.
Repeat this operation a number of times and keep removing the scum from top with the brush.
This is necessary to dissolve all grains of sugar because sugar crystals may turn the whole cream gritty.
After cooking for about 5-10 mins. (depending on the heat), test, dipping the handle of the brush or of a clean wooden spoon into cup of water, then into the boiling sugar, and then again into cold water.
Mould the sample of sugar sticking to the handle between fingers.
It is of the proper consistency when you can shape a soft ball of it.
Remove from heat and let it cool thoroughly.
In the meantime cream butter in a bowl with egg beater.
Now pour the completely cold thick syrup into the butter gradually, stirring all the time, and mix well.
A simpler way to make this cream is to add castor sugar to the butter, and cream the butter with the sugar.
In this way, however, tiny grains of sugar are left undissolved and you get a heavy, mudlike cream.
Made with boiled sugar, the cream will be light and fluffy.
If you want a light and fluffy cream, be sure to cream the butter well.
Serving size: Complete recipe
Calories 5007 Calories from Fat 3234
% Daily Value*
Total Fat 368 g566%
Saturated Fat 233 g1165%
Trans Fat 0 g
Cholesterol 975.3 mg325.1%
Sodium 49.9 mg2.1%
Total Carbohydrates 454 g151.3%
Dietary Fiber 0 g
Sugars 453.5 g
Protein 4 g7.7%
Vitamin A 226.7% Vitamin C
Calcium 11.3% Iron 0.76%
*Based on a 2000 Calorie diet