Graceful rosettes for cakes, fancy “tops” for muffins and cupcakes, excellent filling for all kinds of desserts - butter cream has many magical properties, which is also used for products where mastic is present.
Its popularity is in no way inferior to custard recipes. With the help of cooled buttercream, housewives create elegant matte, expressive decorations for cakes; with warm buttercream, the decoration is glossy, although less embossed. The presence of oil in the ingredients enhances and reveals the taste of dry ingredients in desserts, be it caramel or various ground spices.
Preparing butter cream will not take much time, and its taste will fill the atmosphere with a festive mood.
Classic buttercream
This recipe is considered to be one of the sources of the huge variety of creams that fill the confectionery world. Its taste has been familiar since childhood, since butter cream serves as the main component in the preparation of the Medovik cake, eclairs, biscuit treats, straws and other desserts.
Ingredients:
- Butter – 200 gr
- Powdered sugar – 450 gr
- Milk – 2-3 tbsp. spoons
How to make buttercream:
Classic buttercream is a recipe that requires a bit of patience. Some housewives are often disappointed with the result because the mass turns out to be rough, heavy and unpleasant to the taste. Probable causes: mixing all ingredients in one step and beating at maximum speed without adjustment. In addition, it is better to prepare this butter cream with powdered sugar, due to which the mass becomes more tender than with regular sugar.
Swiss buttercream
Protein-butter cream is often used by professionals to create luxurious delicacies: it holds its shape perfectly and tastes fluffier and lighter than the previous one.
Ingredients:
- Egg white – 230-250 gr. (4-5 large eggs)
- Butter (unsalted) – 300 g
- Sugar – 200 gr
- Vanilla extract – 1 teaspoon
- A pinch of salt
How to prepare protein-butter cream:
By adding a drop of food coloring to the finished cream, you can diversify your sweet masterpieces with bright decorations.
Curd and butter cream
An excellent alternative to oil “classics”. The cottage cheese in the composition softens the taste, and the combination of cream with fruits or berries will bring fabulous pleasure.
Ingredients:
- Cottage cheese – 400 gr
- Butter – 250-300 g
- Powdered sugar – 250 gr
- Vanilla extract – 0.5 teaspoon
Preparation:
As you can see from the recipe, making butter cream with cottage cheese is simple, but it’s very difficult to tear yourself away from such deliciousness. It can be used both as a filling for cakes and as an independent dessert. Powdered sugar in the recipe is sometimes replaced with condensed milk for greater thickness and richness.
When making cakes and pastries, various oil creams, both as a filler and as a material for decoration using a pastry bag. This is due to the fact that oil creams easily take on voluminous and relief shapes, and perfectly maintain their stability. In this article we will look at several basic buttercream recipes: with condensed milk, sugar syrup, milk and eggs, with eggs, with different dosages of butter.
Any of the main creams can be given a particular taste and aroma by using certain flavoring and aromatic additives in the recipe as additional ingredients.
It must be taken into account that butter, which is the basis of any butter cream, must be of good quality, not salted, clean, without foreign odors and tastes.
Condensed milk buttercream recipe
Heat the oil in a saucepan to the consistency of thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy, elastic white mass is obtained. Then, without stopping whipping, pour condensed milk into the butter in small portions and beat for 10 - 15 minutes until a fluffy, homogeneous mass is obtained. If the condensed milk is saccharified, which is determined by the sensation of grains of sugar on the tongue when tasting the milk, first boil it and cool it to room temperature.
If the cream “cuts off” (becomes pockmarked), heat it slightly and beat. If this does not help, then cool the cream, mix, place in a fine sieve and, after separating the liquid, slightly heat and beat again or add a little heated oil.
Decorations made from warm cream have a beautiful, glossy surface, but designs made from such cream are not embossed; cold cream decorations are matte, the designs are embossed.
Recipe for buttercream with sugar syrup
Pour granulated sugar into the pan, add water, stir with a spoon, boil until the sugar is completely dissolved, skim off the foam. Cool the finished sugar syrup to room temperature. Heat the oil in a saucepan to the consistency of thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy, elastic white mass is obtained. Then, without stopping whipping, gradually pour in the cooled syrup in small portions and beat until a fluffy, homogeneous mass is obtained.
Powdered sugar buttercream recipe
Heat the oil in a saucepan to the consistency of thick sour cream and beat it until a fluffy, elastic white mass is obtained. Then, without stopping beating, add fine, carefully sifted powdered sugar in small portions. Towards the end it is necessary to speed up the beating process.
Recipe for buttercream with milk and eggs (Charlotte)
Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, add sugar and, stirring continuously, bring the mixture to a boil. In a separate container, lightly beat the eggs with a broom and, without interrupting the whisking, pour in the hot milk and sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature. While the syrup is cooling, beat the butter until a fluffy, elastic white mass is obtained, preheating it to the consistency of thick sour cream. Without stopping whipping the butter, gradually pour cooled milk syrup into it in small portions. Beat until you get a fluffy cream.
Recipe for butter cream on eggs (glazed)
Place granulated sugar and eggs in a container. Heating the mixture to 45 degrees, beat it with a broom until the volume increases by 2.5 - 3 times. Then, continuing to beat, cool the mixture to room temperature. In a separate container, heat the butter to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mixture of eggs and sugar. Beat the total mixture until a fluffy cream forms.
If you are an ardent lover of homemade sweets, then you probably know that the cake tastes best with delicate and airy cream. It can be made in different ways, using different ingredients. That is why today we decided to tell you how to prepare butter cream for a cake.
Classic buttercream recipe
To make a classic cake buttercream recipe, you don’t need to purchase expensive and rare products. After all, it is made from simple ingredients available to everyone.
Whisk the ingredients well. You should get a tender and airy mass, which should be slightly cooled at room temperature. After this, the butter cream for the cake can be safely used to grease sponge cakes or any other cakes.
It should be noted that with this filling, homemade dessert turns out very tasty, tender and literally melts in your mouth.
Making protein-butter cream for the cake
The presented recipe for a sweet delicacy is known to many. After all, such cream is very often used when preparing store-bought cakes. And if you don’t want to buy dessert in the supermarket, then we suggest making it yourself. For this we need:
Cooking method
Butter and protein cream for the cake is quite easy to make. To begin with, the softened cooking fat should be placed in a bowl and beaten until white using a mixer at the highest speed. In this case, you should get a mass with the consistency of thick sour cream. Next, you need to combine the egg whites with medium-sized sugar in a metal bowl, place them in a water bath, and then beat until a fluffy and fairly thick mass is obtained. After this, the components must be removed from the heat. Continuing to alter them, you should wait until the contents of the dishes have cooled completely.
Having received and cooled the fluffy protein mass, you need to gradually add (one large spoon at a time) the previously whipped oily mixture. Finally, add liqueur to the ingredients (optional) and continue stirring for about 4-8 minutes.
Once you have a homogeneous and fluffy cream, it should be immediately used to decorate a homemade cake or apply to cake layers.
The simplest and fastest cream
Sponge cake with butter cream turns out very tasty and high in calories. But if you don’t want to spend a long time fiddling with the filling for such a dessert, then we suggest using the recipe below, which requires the use of only two ingredients, namely:
Cooking process
To make this cream, you need to completely thaw the shortening in a warm place (but not on the stove), and then put it in a blender and beat until fluffy and fluffy. After the butter turns white, add uncooked condensed milk to it and continue the intensive mixing process for some more time.
As a result of such actions, you should get a very tasty and sweet cake cream, which will soak absolutely any cake well. If you decide to make a chocolate dessert, then to give the filling the appropriate shade, you should add a few tablespoons of cocoa powder to the butter and condensed milk.
You can use this cream to prepare a homemade cake immediately after vigorously mixing all the ingredients.
What kind of cream can you decorate a cake with?
Butter cream for decorating a cake is made as easily and simply as the filling used to coat the cakes. However, it should not be liquid, but thick and persistent. Otherwise, you will not be able to form decorations (roses, petals, etc.) that will be applied to the surface of the dessert using a culinary syringe.
So, to make buttercream for cake decoration, we will need:
- powdered sugar - a small glass;
- natural food dyes - use at your discretion and taste;
- high fat butter - a full pack or 185 g.
Cooking method
Even a culinary novice can make such a cream. To do this, the cooking fat should be thawed at room temperature (under no circumstances subjected to heat treatment), and then whipped until white using a mixer. Next, you need to gradually add powder to the butter and continue the process of intensive beating until you get a stable and airy mass.
Painting the cream for the cake
After the buttercream is ready, you should start coloring it. To do this, the whipped mass must be divided into several parts, and then add food coloring to them and mix thoroughly with a spoon until a uniform color is obtained (red for flowers, green for petals, etc.).
Having carried out all the described steps, the butter cream must be placed in a culinary syringe and squeezed onto the surface of the cake in the form of some kind of pattern. After decorating the entire dessert, it should be placed in the refrigerator so that the formed roses and petals harden a little and take a stable shape.
If for some reason you were unable to purchase food coloring, then instead you can use natural ingredients such as beet juice, carrot juice, brilliant greens, cocoa powder, etc.
Butter cream for cake is perfect for layering any cake layers. It makes excellent decorations on confectionery products. At the same time, preparing it is not at all difficult, you just need to have a good recipe and quality ingredients on hand.
Buttercream, the classic recipe for which is very simple, can be prepared even by those who are just learning the basics of confectionery art. It is suitable not only for cakes, but also for filling custard pies, straws and eclairs. This cream is also best suited for sponge rolls.
Ingredients:
- butter – 200 g;
- powdered sugar – 8 tbsp. spoon;
- milk – 2 tbsp. spoons.
Preparation
- Beat the softened butter at low speed and gradually add powdered sugar.
- Then pour in the milk and beat again, but increase the speed.
- The finished simple buttercream should be smooth, fluffy and shiny.
Butter cream with condensed milk is the basis of many cakes and pastries. It is easy to prepare, but there are still some nuances. If the cream separates, you need to warm it up a little and beat it. If this does not help, cool the cream, mix it, put it on a sieve and, after separating the liquid, heat it up and beat it again.
Ingredients:
- butter – 200 g;
- condensed milk – 8 tbsp. spoons
Preparation
- Beat the softened butter until fluffy, about 3 minutes.
- Without stopping whisking, pour in condensed milk in parts.
- Beat the buttercream for the cake for about 15 minutes until fluffy and homogeneous.
Protein-butter cream for cake
Protein-butter cream has a soft structure and a pleasant delicate taste. Its calorie content is lower than in regular butter cream, which cannot but please those who are watching their figure. The finished product can be stored in the refrigerator in a closed container for up to 4 days, and then used for its intended purpose.
Ingredients:
- eggs – 3 pcs.;
- powdered sugar – 150 g;
- butter – 150 g;
- vanilla sugar;
- freshly squeezed lemon juice.
Preparation
- Carefully separate the whites from the yolks.
- Beat the whites at low speed for about 4 minutes, and to improve the process and result, add half a teaspoon of lemon juice to the whites.
- Add powdered sugar and vanilla sugar in small portions, increase speed and beat for another 3 minutes.
- Without stopping the beating process, add softened butter in parts and beat until smooth.
The cream from this recipe is suitable for making various pastries, cakes and buns with cream. Thanks to the addition of butter, this butter cream for a cake turns out to be more fluffy than just custard, and it also holds its shape much better. For this reason, it is suitable not only for layering cakes, but also for decorating confectionery products.
Ingredients:
- sugar – 1.5 cups;
- eggs – 4 pcs.;
- flour - 3 tbsp. spoons;
- milk – 500 ml;
- butter – 400 g;
- liqueur – 3 tbsp. spoons;
- vanillin.
Preparation
- The eggs are cooled.
- Fry the flour until lightly browned.
- Chilled eggs are ground with sugar.
- Cool the flour and add the egg-sugar mixture to it, stir well.
- Boil the milk and pour it in small portions into the prepared mixture.
- Bring to a boil over low heat, stirring, and then cool to 35 degrees.
- Beat the butter until fluffy, and then add the custard mixture in small portions.
- Before use, cool the oil cream for Napoleon.
The sour cream and butter cream for the cake turns out very tasty and tender. Due to the oil component, it turns out thick and fluffy. It is perfect for layering cakes. Honey cake with such cream turns out incredibly tasty. Butter and sour cream for the original product should be selected with the highest possible fat content.
Ingredients:
- butter – 150 g;
- powdered sugar – 150 g;
- sour cream – 300 g.
Preparation
- Beat the soft butter with a mixer for about 3 minutes.
- Add powdered sugar, sour cream and mix thoroughly at high speed with a mixer.
- The finished butter sour cream for the cake will turn slightly white and increase in volume.
Chocolate butter cream for the cake can also be used for Rosette, and other decorations made from this product also turn out excellent. The thickness can be adjusted independently by the amount of added powdered sugar. If the cream is needed for decoration, it should be thicker. To layer the cake you need a more liquid mass.
Ingredients:
- butter – 120 g;
- powdered sugar – 500 g;
- vanilla extract – 2 teaspoons;
- salt – ¼ teaspoon;
- dark chocolate – 100 g.
Preparation
- Beat the butter and half the powdered sugar for about 5 minutes.
- Add salt, vanilla extract, and melted chocolate.
- Stir at low speed until smooth.
- Add powdered sugar little by little and knead thoroughly each time until the buttercream reaches the desired consistency.
It is better to prepare curd and butter cream for the cake using homemade cottage cheese. In this case, you can be absolutely sure of a successful outcome of the matter. Instead of vanilla essence, you can add vanilla sugar to the cream. Or you can do without using flavorings altogether. This will not affect the taste of the finished product.
Ingredients:
- butter – 300 g;
- powdered sugar – 300 g;
- cottage cheese – 500 g;
- vanilla essence – ½ teaspoon.
Preparation
- The cottage cheese is rubbed through a sieve.
- Beat soft butter at high speed, add vanilla essence and powdered sugar.
- Continuing the beating process, gradually add 500 g of pureed cottage cheese.
- After this, the oil pump will be ready for further work.
Butter cake with the addition of cream allows you to prepare a delicious cake that will not be embarrassing to serve at the holiday table. If you want to make the cream colored, gel food coloring is added to it. If you suddenly used liquid dye and the consistency of the product was damaged, this can be corrected by adding powdered sugar to it.
Ingredients:
- butter – 200 g;
- vanilla sugar – 1 sachet;
- powdered sugar – 500 g;
- heavy cream – 2 tbsp. spoons.
Preparation
- Beat soft butter for about 5 minutes until fluffy.
- Add vanilla sugar and beat again.
- Add powdered sugar in parts without stopping the beating process.
- At the end, add cream and continue to beat the delicious buttercream for another 3 minutes.
Butter cream charlotte
French buttercream charlotte is incredibly delicate. And for it to turn out that way, you need to follow some rules. Do not whip cream at high speed. In this case, the butter may curdle, and instead of a silky soft mass, a curdled mixture will come out. If the cream is intended for decorating products, then you need to add a little less milk syrup.
Ingredients:
- butter – 250 g;
- milk – 150 ml;
- eggs – 1 pc.;
- sugar – 200 g.
Preparation
- Pour the milk into the saucepan, beat in the egg and stir well with a whisk.
- Add sugar and heat over low heat, stirring.
- Bring the mixture to a boil and cool to room temperature.
- Beat the soft butter at low speed with a mixer and gradually add the cooled syrup.
When planning a cake, you need its surface to be perfectly smooth. But it’s not always possible to bake an even cake. In such cases, butter cream will come to the rescue to level the cake. A spatula is dipped in boiling water and the cream is spread over the surface of the product using a hot tool. After the product has acquired the ideal shape, it is put into the cold for a couple of hours.
It is quite possible that summer will come someday in the middle zone. This means that it still makes sense to supply bread kvass. It will take at least a week to prepare a good starter, and as forecasters promise, by that time the air temperature should rise above 20 C (daytime).
How to prepare sourdough for
homemade bread kvass
Ingredients:
- 2 liters of cold water;
- 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
- 4 tablespoons granulated sugar;
- 3 grams of yeast.
- Preparation time - 5-6 days
How to put kvass:
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with crackers) and sugar. And fill it with fresh water again.
During this time, the sourdough will lose its insolent yeasty taste and unpleasant bitterness and it will be possible to use it for drinking kvass. To do this, once every 1.5-2 days, you will need to add water, sugar to taste and a large handful of fresh rye crackers to a three-liter jar with the prepared starter, first removing some of the old soggy ones that have sunk to the bottom. For taste you can add raisins, mint, ginger, honey...
