How to make buttercream for a cake: popular options and recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

At first glance it seems that the answer to the question "how to make butter cream for cake" is very simple. But it's not. Indeed, depending on how you are going to use this cream - for decorating a cake or for a layer of cakes - it needs to be made in different consistency. And besides, in addition to the main recipe, there are many more of its variations.

So, oil cream can be cottage cheese, protein, custard, with condensed milk, syrup, sour cream, milk … What recipe to choose so that the result is guaranteed to please? What do the culinary experts say about this in the reviews? In this article you will find the most complete selection of recipes for various oil creams.

Elemental Buttercream

This simple recipe can be implemented even by a five-year-old child. Unless, of course, you are not afraid to give him a mixer. The resulting mass comes out very dense. Therefore, with the help of a pastry bag, you can plantvarious roses, flounces or create inscriptions. This mass is also good for leveling the surface of the culinary product. How to make buttercream for cake decoration? To do this, the main ingredient should be brought to room temperature in advance, and the further algorithm is as follows:

1. Begin to beat a pack of soft butter, gradually increasing the speed of the beaters.
2. From time to time we set the mixer aside to sift the powdered sugar over the mass. It should take as much as oil.
3. But don't add too much powdered sugar. It can form a lump that will dilute the entire cream. And we need to achieve a uniform, glossy structure.
4. Cookers call this cream the simplest. Cooking it is a matter of 5-10 minutes. You can add a few drops of vanilla, cognac or other extract to the cream, as well as use food coloring.

Chocolate cream

Now let's make things a little more difficult. Although, as confectioners assure, the question of how to make butter cream for a cake with chocolate notes is also very easy to solve. The only thing that is required of you is to sift the powdered sugar and cocoa powder in advance. Ingredient proportions? Powdered sugar will need the same amount as butter. But add cocoa powder to your own taste, depending on whether you want the cream to resemble dark or milk chocolate.

1. Start with whippingoils.
2. When it turns white and turns into a lush foam, add powdered sugar with cocoa in a spoon.
3. This cream will not be cloying, as in the previous recipe, thanks to the light bitterness of chocolate. This dense mass is also good for decorating a cake or leveling the surface of the product.

Cream like Nutella

Some cakes need a mass that cements them, holds them together. And in this case, chocolate-nut butter cream for a layer of cake will come in handy. Preparing it is also quite easy:

1. Boil half a liter of milk and cool to 50 degrees.
2. Dissolve a bag of vanilla sugar and two tablespoons of regular sugar in it.
3. The sweet component must be mixed in advance with 2 tbsp. l. cocoa powder and 3 tbsp. l. wheat flour.
4. Put this chocolate milk back on low heat and cook until it thickens.
5. Cool to room temperature.
6. We roast a handful of any nuts in a dry frying pan, after which we crush with a rolling pin not very finely.
7. Beat soft butter (250 grams) with a mixer until it turns white.
8. Add nuts.
9. Pour chocolate milk in a thin stream.
10. The resulting cream has a smooth and viscous texture.

They are good at gluing homemade cookies and cakes "Nuts". And for cakes, such a cream is universal. He is good at layering cakes in Napoleon. But they can also decorate culinary items.

With condensed milk

Judgingaccording to culinary experts, this is the most banal, but also the most win-win version of butter cream for cake. How to make this sweet mass? For one can of condensed milk, you should take a pack (200 g) of butter. Since the first ingredient is already very sweet, no powdered sugar is needed.

Algorithm of actions:

1. Start by beating soft butter.
2. Add condensed milk without turning off the mixer.
3. That's it, the cream is ready. Only before using it for decoration, it is necessary to cool the mass well.
4. Do you think cream with regular condensed milk is too banal? The food industry gives you the opportunity to dream up. For example, you can use boiled condensed milk for an expressive caramel flavor. You can dissolve a tablespoon of cocoa powder in this jar and make chocolate cream. And even buy a jar of condensed coffee with milk. Then you will get an original cream with the taste and aroma of Arabica.

Marshmallow cream

Butter with sugar or condensed milk is good for everyone: it keeps its shape perfectly and coats cakes well. But not everyone loves this cream because of its rich, heavy texture. Connoisseurs of light French desserts have worked hard to invent an air mass formula that would not fall off like foam, but retain its shape well. There are many recipes for a buttercream cake that is as light as a cloud of whipped cream. Here is one of them:

1. We take the usual store-bought marshmallows.
2. Wrap it in cling film and put it in the microwave to fullpower for 50 seconds.
3. Marshmallow will become soft, like melted ice cream.
4. Mix it with butter at room temperature in proportions one to one.
5. Beat the two ingredients until fluffy.

As those who tried to prepare such a marshmallow cream assure, it is perfectly squeezed out through a culinary bag, so it can be used to decorate cakes. But in the heat, the mass can leak. Keep the cake in the refrigerator until you bring it to the holiday table.

With cream cheese

Mascarpone, philadelphia, almette, and any other product that is characterized as "cream cheese" will lighten buttercream and give it a little sourness. With this mass, you can both layer cakes and decorate the product. How to make buttercream for cream cheese cake? The recipe belongs to the category of the simplest:

1. Put 500 grams of cream cheese into a bowl and start beating.
2. With the mixer running, add 250 g of butter.
3. When the mixture becomes homogeneous, add 200 g of powdered sugar and a bag of vanillin.
4. At first it may seem that the cream has exfoliated. But it's not. The powdered sugar just melted.
5. Continue beating for about 10 minutes until the mixture becomes smooth, dense, with a matte sheen.

How to make buttercream cake without gelatin

Here is another super simple recipe. The cream made according to it has a light texture and a pleasant sour taste. It doesn't hold its shape very well.but it coats the cakes well. This cream can be used as an independent dessert (with raisins or topping). It is also good as a filling for eclairs.

Procedure:

1. First we make a regular buttercream. That is, beat soft butter with powdered sugar in equal proportions.
2. In the resulting lush homogeneous mass, you can also add a bag of vanillin or a coffee spoon of grated lemon zest.
3. Now wipe the cottage cheese through a sieve. It should be uns alted, as fat as possible. 250 grams of butter will require 800 grams of cottage cheese.
4. Introduce it in portions into the finished cream and beat.
5. The resulting mass should be kept in the refrigerator for a while.

Curd Butter Cream with Gelatin

Light, delicate texture and amazing taste - so everyone who has tried this dessert unanimously assures. Eating it, you can not particularly worry about the acquired kilograms, because this cream is less high-calorie than its other oil counterparts. But preparing it will be somewhat more difficult than curd mass without gelatin. However, the effort will be justified. Let's see how to make buttercream cake. The step by step recipe is:

1. First of all, pour 10 g of edible gelatin into a glass and fill it with 60 milliliters of cold water.
2. Leave it for half an hour.
3. In the meantime, let's do the cottage cheese. Rub 250 grams of homemade cheese through a sieve to break up all the lumps.
4. Beat a pack of butter at room temperature with 50 g of powdered sugar.
5. Gelatin drown inmicrowave. If there is none, bring the swollen crystals to complete dissolution by heating in a water bath.
6. You need to make sure that the gelatin does not boil, otherwise it will lose its properties.
7. Pour jelly into cottage cheese. Add another 50 g of powdered sugar to it.
8. Beat the butter again.
9. With the mixer still on, add curd mass in portions.
10. Apply the cream on the cakes. Put the cake in the refrigerator for at least 4 hours.

Cream "Glace"

This is a more complicated recipe. According to reviews, the oil cream for the Glace cake is suitable both for impregnation of oil and biscuit cakes, and for decoration.

Algorithm:

1. Drive six eggs into an enamel bowl.
2. We fill them with 300 grams of granulated sugar.
3. Stir. We put the container in a water bath.
4. Stirring constantly, bring to 60 degrees. If there is no kitchen thermometer, we focus on the sensitivity of the finger: it should be hot, but not burn.
5. Beat the egg mass with a mixer into a dense foam. This will cool it down to room temperature.
6. Set the bowl aside. In another bowl put 600 grams of soft butter.
7. Beat it until white.
8. In the process, add three teaspoons of vanilla sugar and half a glass of rum or liquor.
9. With the mixer running, add the egg mass.
10. Continue beating until smooth, slightly yellow, firm texture.

On syrup

If you make a cream according to the simplest recipe, with powdered sugar, then there is a risk that the finished mass will crunch when it hardens. This will not happen if we reliably dissolve all the smallest crystals in water. Judging by the reviews, making syrup is very simple:

1. Pour 225 grams of sugar into a heavy-bottomed ladle and pour 150 milliliters of water.
2. Stirring constantly, bring the syrup to a boil and cook for another minute.
3. Then we lower the ladle into a large container with ice water. Stir until the syrup cools evenly.
4. And then everything, as in the simplest recipe. Beat 300 grams of softened butter until white.
5. Add the syrup in a thin stream. At the same time, we do not stop working with a mixer.
6. A lush white mass will come out that can be used universally.

Cooking experts say that butter cream with syrup perfectly soaks biscuits. They can also decorate cakes and smooth surfaces. Decor elements made from such an airy mass retain their shape well.

Protein Custard Butter Cake

In recipes it is called either muslin or meringue, but the essence of this does not change. The basis of the cream is the most delicate protein foam, stabilized with oil. How to make such a tender, lush mass, which, according to reviews, is good for decorating cakes and pastries? Very simple:

1. Drive two squirrels into a small saucepan.
2. Sprinkle them with 120 grams of sugar. mix, don'twhipping.
3. Put the saucepan in a water bath. Constantly stirring, we warm the proteins to 60 degrees.
4. Remove from the bath and start beating at low speed, and after 30 seconds go to medium.
5. Lower the saucepan in an ice bath to cool the proteins.
6. Beat them for another 3 minutes at high speed.
7. When the proteins have turned into a stable foam, we begin to add 150 grams of oil with a spoon.
8. Continue to work with the mixer at high speed.

With sour cream

Yoghurt sourness neutralizes cloying oil cream. With sour cream, the mass will turn out more tender, a little thinner, and it will be good to layer cakes with it. This cream is especially good for various honey cakes and shortcrust pastry.

Procedure:

1. First, beat 150 grams of butter at room temperature.
2. Gradually add the same amount of powdered sugar.
3. When the crystals are completely dissolved and the mass becomes smooth and elastic again, pour in 300 grams of 15% fat sour cream.
4. Continue beating until smooth.

There are many more options for such creams, but the main ones are described above.