Egg buttercream: a versatile cream for cakes, choux rings and pastries

Egg buttercream: a versatile cream for cakes, choux rings and pastries recept

Name: Egg buttercream: a versatile cream for cakes, choux rings and pastries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 3 medium eggs; 150 g granulated sugar; 10 g vanilla sugar; 150 g butter (82%, softened); 1 tablespoon good-quality cocoa (if you want part of the cream chocolate-flavored)

Easy to prepare
8 portions
45 minutes

Jan, 16. 12. 2025

Print recipe

This proven recipe for egg buttercream is among the most versatile pastry creams. It’s suitable for cakes, choux rings, slices and tartlets. Its consistency is smooth, delicate and it holds its shape beautifully. It’s prepared over steam, but the method is simple and with the right ingredient ratios it really can’t go wrong.

For 8 portions

Ingredients

Basic cream:

3 medium eggs
150 g granulated sugar
10 g vanilla sugar
150 g butter (82%, softened)

Optional – cocoa portion:

1 tablespoon good-quality cocoa (if you want part of the cream chocolate-flavored)

Preparation procedure

Basic mixture over a bain-marie Crack the eggs into a heatproof bowl, add both sugars and stir in a bain-marie (the bowl must not touch the water). Heat, whisking constantly, until the mixture thickens and gains a slightly creamy consistency. Typical time: 8–10 minutes.
Cooling Remove the finished hot mixture from the steam and let it cool to room temperature. It must not be hot, otherwise the butter would melt.
Beating in the butter Beat the softened butter until fluffy. Gradually add the cooled egg mixture to the butter, spoonful by spoonful. Whisk until smooth and silky.
Cocoa version If you want part of the cream dark, divide the finished cream into two portions and stir sifted cocoa into one.

Total preparation time

Preparation: 15 minutes
Cooling of the basic mixture: 20–30 minutes
Total: 35–45 minutes

How to rescue the cream if it splits

This method is proven and works every time:

Spoon out 2 tablespoons of the cream and warm them slightly (e.g. over steam or a short 5-second heating).
Stir the warm portion back into the cold cream.
Repeat the process until the texture is uniform.

Uses for the cream

filling cakes and slices
choux rings and choux pastry
sandwiched cookies
cream horns and tartlets
fillings for roulades

The cream holds its shape nicely after filling and firms up well in the refrigerator.

Conclusion

Egg buttercream is a timeless classic of pastry-making – simple, yet perfectly versatile. Thanks to a balanced ratio of ingredients it whips easily to a smooth finish, holds very well and beautifully complements all homemade sweets. If you’re looking for a universal, stable and tasty cream, you’ve just found it.