You can use this kind of cream to decorate or stuff a lot of cakes. The doses are enough for a 24-26 cm (about 10in) cake.
Let butter become soft at room temperature; then cut into little pieces, put them in a bowl and add icing sugar. Beat the two ingredients with an electric whisk for a long time; the mixture must become foamy.
Put egg yolks together with sugar in another little bowl and beat them with the electric whisk until you have a cream.
At this point add the egg cream to the butter one with delicacy and slowly. Stir with circular movements from the bottom upwards, using a wooden spoon. Your butter cream must be smooth and soft.
Preserve it in the refrigerator until you have to use it.

Note

• - You can add some drops of liqueurs to your butter cream or colour it. All the drops must be added very slowly, stirring continuously.