Butter cream is a type of cream used exclusively for the filling and covering of cakes and small desserts. It is easy to prepare, especially if done with an electric whisk. Let's see the recipe:

1. To fill a cake of 24 cm in diameter, you need 200 g of fresh butter, 40 g of icing sugar, 2 egg yolks and 75 g of granulated sugar. Cut the butter into small pieces, put it in a bowl and add the sifted icing sugar.
2. In another container, whisk the egg yolks with the granulated sugar, until they are swollen and almost white. Add the butter cream, in spoonfuls, mixing with a wooden spoon until the two mixtures are perfectly blended.