Butter Cream

Buttercream was invented in the mid-19th century by the renowned chef of the time, Marie-Antoine Carême. Originally, buttercream was a simple preparation made from softened, flavored butter with sugar added to it. Later, the equally famous French chef Auguste Escoffier, after extensive experimentation, refined the recipe, giving buttercream a lighter texture and an improved flavor.

Buttercream is a light, delicate, and flavorful cream that requires great care during preparation, as it can be made in many different ways. Its main ingredients, as its name suggests, are butter, sugar, and eggs. Flavorings and colorings can also be added optionally, depending on its intended use and the flavor combinations we wish to achieve. The butter should be softened to a smooth, creamy consistency (*beurre pommade*) so that it can be properly incorporated and fully blended with the other ingredients.