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  • 2 egg yolks
  • 2/3 cup sifted powdered sugar
  • 1 teaspoon instant coffee powder
  • 6 ounces (1 1/2 sticks) softened butter
  • An electric beater


  1. Rinse a 2 1/2 quart bowl in hot water, dry well, and combine all ingredients. Beat at a moderate speed for about 5 minutes to obtain a smooth cream. Chill until cream is cold, but still malleable, then fill and ice your cake. Use with Le Marquis (Chocolate Spongecake)
From Julia Child's Mastering the Art of French Cooking.

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The recipe was originally published as Creme au Beurre, Menagere (Butter Cream) on

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