Recipe calculator for Butter Cream

Butter Cream

Butter Cream
Cream suggested for filling and cover decorated cake

Category : Creams
Author : Marco Pisani
Cuisine : Europe
Preparation Time : 10
Tags: basi pasticceria, pastry fundamentals



  • • Butter : 0,357 kg
  • • Powdered sugar : 0,524 kg
  • • White Egg : 0,119 kg


  1. In the bowl of a stand mixer fitted with the paddle attachment the butter with the sugar powdered on medium speed until smooth.
  2. Once a creamy consistency has been reached, whisk until smooth and a light color are reached.
  3. Add the egg white, preferably pasteurized and any flavorings, slowly and without stopping the mixer
  4. Add flavours as needed

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The cost of recipe

cost : 4,05 €
weight :1,00 lb
unit cost : 4,05 €/lb

Food Cost

Unit cost of ingredients

Cost of ingredients per unit of weight

Butter 22,40 €/lb
Powdered sugar 3,63 €/lb
White Egg 14,28 €/lb

Incidence of costs chart

Chart of the incidence of the cost of each ingredient on the total recipe, or how much each ingredient contributes to the formation of the total cost. Incidence of costs chart

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Normalized recipe