Cream of butter and sugar for biscuit: recipe

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

Properly and deliciously prepared biscuit cream can turn your homemade cake into a whole confectionery masterpiece, making a sweet feast unforgettable for your household or guests. There are many different options for making butter and sugar cream. We will consider in this article the most delicious of them.

Cooking rules

Before you start making cream from butter and sugar, you need to familiarize yourself with the basic rules for preparing this mixture. First of all, you should take care of the availability of the necessary ingredients at home. You also need to follow all the instructions that are indicated in the recipe. Pay attention to the main points that need to be considered when making such a butter and sugar cream:

1. The consistency of the finished biscuit cream should be moderately thick so that it sticks well on the cake.
2. To make the texture of the mixture more airy and delicate, it must be whipped with a whisk or mixer.
3. Any oil cream andsugar can be supplemented with other ingredients and flavorings to your taste.

Custard classic

One of the lightest, most unobtrusive and gentle custard is considered. It is prepared on the basis of milk and soaks and moisturizes the cakes well, giving the biscuit cake with cream an amazing aroma and taste. Please note that this mixture can also be used to make eclairs.

Ingredients

So, what do you need to prepare this delicious treat? If you want to make a biscuit cake with a cream based on milk, sugar and butter, then for this you need to take care of the following products at home:

• 1L whole milk;
• 300g granulated sugar;
• four chicken eggs;
• 120 g wheat flour;
• 20g butter;
• 10 g vanillin.

Cooking

So, let's start the description of the preparation of a delicious cream. Milk must be heated to a boil, and then dissolved in a liquid of 300 g of granulated sugar. Eggs should be mixed with flour. Add about 2 ladles of whole milk to the egg mixture, then stir it and pour it into a common container. How to whip cream from butter? It is best to use a mixer for this purpose to make the mixture more airy.

Next, the contents should be heated with continuous stirring until the composition thickens. After that, you need to add butter, shiftcream in a bowl, add vanillin, mix everything well again and let cool under the film. Cream of butter and sugar with milk is ready. You can use the mixture to brush the cakes.

Curd cream

What other recipes are there for making butter and sugar biscuit cream? Many people prefer to use cottage cheese mixtures for making cakes. At the same time, their preparation will not be difficult. You can additionally decorate such an air cream with pieces of fruit, berries or dried fruits. In this case, cottage cheese will be used as the basis, which must first be ground with a fine sieve or chopped with a blender until small grains disappear and the composition acquires a delicate and soft texture.

Required products and preparation description

To make this delicious curd cream you will need:

• one cup of powdered sugar;
• 400 g cottage cheese;
• 200g butter;
• flavors to taste.

First of all, you need to prepare the cottage cheese, as described above. It is necessary to achieve uniformity of mass. After that, you need to beat the butter with sugar with a blender. This is done for 5 minutes, after which the flavor is added.

Then prepared cottage cheese is poured in portions. The delicious biscuit cream is whipped until the mixture has a smooth consistency.

Butter cream

If you want to soakbiscuit cakes, then you can use creamy as a cream. The yolks, which are used according to the recipe, make the structure of the delicacy more tender, and the syrup gives a pleasant sweetness and thickness. The decisive moment will be the preparation of syrup, the readiness of which can be determined with a thermometer or by testing in water on a soft ball.

Necessary products and cooking process

The recipe uses the following ingredients:

• 250g butter;
• three yolks;
• one packet of vanillin;
• 150g granulated sugar;
• 6 tablespoons of purified water.

First of all, you need to make syrup from granulated sugar and water. To do this, the mass is heated to a temperature of 120 degrees, after which the stove is turned off. Separately, it is necessary to beat the yolks, the finished hot caramel should continue to beat until cool, adding a bag of vanilla sugar. In conclusion, it is necessary to add soft butter to the ingredients. Beat with a mixer butter with sugar, as well as with yolks until a homogeneous consistency is obtained.

Banana cream

Very quickly you can make a delicious sponge cake using bananas. This mixture gives any pastry an incredible aroma, as well as an amazing taste.

In order for the mass to keep its shape perfectly, unripe bananas with denser pulp should be used to prepare the cream. And before preparing the cream, butter must be taken out of the refrigerator for a while so that itbecame soft, but did not melt.

To keep a pleasant light shade of the cream, it is better to sprinkle the banana pulp with lemon juice. It is also able to soften the sweetness of the cream, giving it the missing acidity.

Cream Ingredients

To prepare this delicacy, you do not need any products that will have to go to the end of the city. Just make sure you have the following ingredients:

• 2 cups mashed banana;
• 200g butter;
• 2 teaspoons vanilla sugar;
• 2 teaspoons lemon juice;
• 4 cups of powdered sugar.

How to cook?

As you already understood, it is necessary to make banana puree. This will require so many fruits to get 2 cups of softened bananas. Then the butter must be beaten with two glasses of powdered sugar. This should be done within 5 minutes. Next, lemon juice is added to the banana pulp, after which the ingredients are whipped with a blender.

Finally, the butter mixture is mixed with banana puree, and the remaining powdered sugar is added to them. All ingredients are thoroughly whipped again, after which the cream can be used for its intended purpose.

Strawberry cream with chocolate

This cream recipe uses white chocolate and strawberries. The mixture is very unusual, while very tasty. You can use it not only for lubricating cakes, but also as a separate dish, whichcan be served with pancakes, pancakes, pancakes. So let's get down to the recipe.

Indispensable products and preparation of strawberry cream

To make this Strawberry White Chocolate Cream you will need:

• 200g powdered sugar;
• 200g butter;
• 200g white chocolate;
• 100g fresh strawberries.

First of all, strawberries must be cut into small pieces, then put in a saucepan, stew. Keep on fire until all the liquid has completely evaporated. After that, the stewpan must be removed from the heat, cool the strawberries.

White chocolate must be broken into pieces, then melted in a water bath, while stirring occasionally. Next - remove from heat and set aside to cool.

Please note: while the chocolate is melting in a water bath, you can take the butter out of the refrigerator to make it softer. Beat softened butter with sugar with a mixer until fluffy. Do this for 5-10 minutes.

Then the cooled melted chocolate is added to the mixture, all the ingredients are thoroughly mixed again. In conclusion, it is necessary to add strawberries to the products, beat with a blender. The cream is ready to use.

Cream "Charlotte"

This cream can be called universal, it can be used both for biscuit and for other desserts. In addition, the mixture holds its shape well, so you can use it to create flowers and otherjewelry.

Cream ingredients

The main ingredients of this French cream are butter and milk-egg syrup. For this you will need:

• 300g butter, at least 73% fat;
• 180 ml milk;
• one chicken egg;
• 3 g vanillin;
• 240g granulated sugar;
• 20 ml cognac (optional).

Preparation of French cream

The oil must first be taken out of the refrigerator so that it is at room temperature. The egg is ground with granulated sugar and vanilla, after which milk is added to them. The container with the mixture must be put on fire and brought to a boil, stirring constantly. Cook the syrup for 5 minutes until it thickens.

Then the mixture is brought to room temperature. Periodically, the cream must be stirred so that a crust does not form on it. For convenience, you can cover the container with cling film.

Soft butter is beaten with a mixer to make it fluffy. During the process, cooled syrup is added in small portions. You can also add cognac. So, the French cream for the cake is ready.