Instructions:

Classic Butter Creams for Cakes and Tortes

Classic Egg Yolk Butter Cream
2/3 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
5 egg yolks
1 cup soft butter

Combine sugar, cream of tartar, and water in a saucepan. Stir over low heat until sugar is completely dissolved. Raise the heat and boil syrup without stirring until candy thermometer reads 238 degrees F, or a few drops form a soft ball in cold water.

While syrup is cooking, beat egg yolks until they are fluffy. Pour hot syrup in a thin stream into yolks, beating constantly.

As the mixture cools, it will become thick and light. Continue to beat for a few minutes and then set aside until entirely cooled. If the syrup has not been cooked sufficiently, no amount of beating will make the mixture thick enough. If the syrup has been cooked too long, it will not beat smoothly into the egg yolks but will form little lumps of sugar.

Beat in softened butter. It will then become thick and creamy. Flavor as desired. Makes about 2 cups butter cream.

Meringue Butter Cream (Light and yummy!)
1 cup granulated sugar
1/2 cup water
1 tablespoon corn syrup
3 egg whites
1 cup sweet soft butter

Combine 2/3 cup of sugar with water and corn syrup in a saucepan. Stir over low heat until sugar is completely dissolved. Raise heat and boil syrup without stirring until a candy thermometer reads 238 degrees F, or a few drops of syrup form a soft ball in cold water.

While syrup is cooking, beat egg whites until they form soft peaks. Gradually beat in remaining sugar, a little at a time, until whites are firm. Pour boiling syrup in a fine stream over whites, beating constantly. If beating by hand, use a wire whisk while adding syrup. Continue beating until completely smooth and stiff. COOL.

Cream butter until soft and fluffy. Beat meringue mixture into butter. Flavor as desired. Makes 2 cups butter cream.

Chocolate Butter Cream
2 cups butter cream
2 to 3 ounces unsweetened chocolate, melted, or
    4 tablespoons dark, unsweetened cocoa.
3 tablespoons cognac

Beat melted chocolate or cocoa into butter cream, adding cognac at the same time.

Walnut Rum Butter Cream
2 cups butter cream
1 1/4 cups finely ground walnuts
3 tablespoons rum

Moisten finely ground walnuts with rum. Beat in the butter cream.

Mocha Butter Cream
2 cups butter cream
5 ounces semisweet chocolate, melted
4 tablespoon extra-strong coffee
3 tablespoons cognac

Coffee Butter Cream
2 cups butter cream
1 tablespoon instant coffee dissolved in a little water
    (or 3 tablespoons extra-strong coffee)
3 tablespoons cognac

Beat coffee into butter cream, adding cognac at the same time. If you don't have cognacm use brandy.