Classic Buttercream Recipes

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

How to make buttercream? What does he represent? You will find answers to these and other questions in the article. Rumor has it that oil cream is the most important cream. And indeed it is. After all, it is not only used in the creation of many desserts, but is the basis for the manufacture of other creams. There are many variations of buttercream. Consider his typical recipes below.

Classic recipe

To create an oil cream, you need a lot of patience and some time. To make this dish, you need to divide the manufacturing process into several phases, without trying to speed them up or combine them. So take:

• 200g cow butter;
• 1 tsp vanilla;
• 3 tbsp. l. milk;
• 450 g powdered sugar.

This butter cream for the cake cook like this:

1. Put the softened cow butter in a bowl and beat for three minutes at medium speed so that it transforms intolush mass.
2. Pour a third of the powdered sugar into the butter, beat for 2 minutes at minimum speed. Then gradually increase the speed to the maximum, beat for a couple more minutes.
3. In small portions, add the remaining powdered sugar to the cream, beat for another 4 minutes.
4. Reduce the mixer speed to the lowest speed, pour in the vanilla extract (or add a bag of vanilla sugar) and milk into the cream. Slowly increase speed to high, beat for 3 more minutes until soft peaks form. Ready cream should be airy.

This cream can be used immediately or stored in the refrigerator. It is not worth saving for more than three days.

Easiest cream

Now let's find out how to concoct the simplest buttercream. It is basic. If you add various additives to it, you will get chocolate or raspberry buttercream and others. Take:

• 300 g powdered sugar;
• 300 g plums. oils.

This buttercream recipe calls for the following steps:

1. Send softened cow butter and sifted icing sugar into a bowl. Stir and beat with a mixer at maximum speed until a fluffy white mass is obtained.
2. You can add a few drops of vanilla extract and coloring to the cream if desired.

The finished cream can be used to decorate and fill pastries and cakes.

How to choose components?

In order for the cream we are considering to turn out to be lush and thick, it is important to choose the ultimate oilfat content 82.5%. It is important to use powdered sugar instead of sugar, as sugar grains do not dissolve well in oil and you risk making a cream that is crunchy on your teeth.

What cakes are used in?

Older people can tell you that in Soviet times a lot of cakes and rolls with butter cream (most often chocolate or white) were sold in our stores. These products mainly had biscuit cakes with various impregnations.

At that time, roasted nuts, various food dyes (blue, pink, light green, yellow) were added to the butter cream. Such desserts are still very popular among many today. In addition to cakes, you could buy amazing cakes with this cream - baskets, eclairs, stumps, and so on. Our mothers and grandmothers knew how to cook butter cream for a cake in order to please family and guests with delicious sweets. But it's easy to cook it at home.

Options

Various components can be added to the main butter cream, as we talked about above. So, if you add cocoa, you get chocolate cream, and if you add raspberries (frozen or fresh) or raspberry syrup, you get raspberry cream.

If you add lemon juice or lemon zest, you will have lemon cream. If you use blueberries or currants as an additive, you will get a delicious purple cream with the smell of these berries. Are you making coffee cake? Add strong brewed coffee in small portions to the cream while whipping.

By combining the base cream with whipped egg whites, you get a great protein-butter cream. It is good to pour a couple of large spoons of any alcohol (cognac, rum, liquor, herbal tincture) into it. Butter cream with white or boiled condensed milk is very good.

Recommendations

If you can't make or buy powdered sugar, don't despair. You can use sugar lightly soaked in milk to create the cream. This technique will help the sugar crystals dissolve into the oil.

How to decorate a cake?

The above butter cream cake decorating recipes are the best. With this cream, you can draw leaves, different lines, flowers, patterns, write words.

To do this, use cooking bags (polyethylene, fabric, silicone) with different nozzles or a cornet folded from parchment, the tip of which is cut out figured. To prevent the patterns from blurring and turning out to be clear, the buttercream should be placed in the refrigerator for 20 minutes before decorating.

Protein Cream

So how do you concoct a protein-butter cream? It is often used by craftsmen to make beautiful and bright decorations on pastries, cakes and other desserts that can decorate any holiday table. The cream turns out to be very tender, appetizing and airy, it tastes like vanilla cream ice cream. It is much lighter than butter, since its base is egg white, whipped to stable peaks. Take:

• three chicken eggs;
• 150 g plums. oil;
• 150 g powdered sugar;
• lemon juice freshly squeezed;
• vanilla sugar (to taste).

You will also need:

• plate;
• kitchen knife;
• two bowls;
• teaspoon;
• mixer.

Protein-oil cream for decorating the cake as follows:

1. Take the cow butter out of the refrigerator, put it on a plate and, without defrosting it, cut it into small pieces with a knife. Then set aside to warm to room temperature. Do not melt butter in the microwave or on fire.
2. Next, separate the egg whites from the yolks into a clean and dry mixer bowl. Place the yolks in a separate bowl and set aside. You can use them to create other dishes.
3. Add 0.5 tsp to proteins. lemon juice, which will help them thicken better. Beat the whites with a mixer at low speed for 4 minutes until a substance with large bubbles forms.
4. Pour powdered sugar and vanilla sugar into the protein mass in small portions, increase the mixer speed to medium, beat for another 3 minutes. The protein should become fluffy and turn white.
5. Turn on the maximum speed and beat the protein until smooth. It will be ready when the protein mass does not flow out of the dish turned upside down.
6. Now reduce speed and while adding pieces of soft cow's butter, continue to beat the mass. You should have a fluffy smooth cream. Refill itinto a free bowl.

The airy texture of this cream is perfect for decorating pastries and cakes.

Experienced cooks advise the following:

• Use only good quality cow's oil, because the properties of the cream depend on it.
• You can add a variety of food colorings.
• Calorie butter cream with proteins is lower than the energy value of regular butter cream.
• In addition to vanilla sugar, you can add various seasonings for baking and food components here.
• The finished cream can be stored in a closed container in the refrigerator for up to 6 days.

With condensed milk

Butter cream with condensed milk is great for decorating and lining cakes, as well as filling eclairs, tubes and waffles. Just two components and a couple of minutes of free time - and a smooth, glossy, delicate, homogeneous cream is ready!

By the way, for him you need to buy real condensed milk, which contains only sugar and milk. Cow butter should be taken with a fat content of 82%, in extreme cases - 72.5%. So, you will need:

• 200 g cow butter;
• 300g condensed milk.

This delicious cream is prepared like this:

1. Pour the soft butter into a bowl and beat with a mixer for 3 minutes on high speed until it becomes fluffy.
2. Continuing whisking, pour in the condensed milk in a thin stream.
3. Beat cream until smooth, glossy and fluffy 4minutes.

The finished cream keeps its shape perfectly and is well deposited with a pastry bag. You can work with him right away. You can flavor it if you wish. To do this, during cooking, simply add a pinch of vanillin (a teaspoon of vanilla sugar) or aromatic alcohol (cognac, rum) to the mass.

French cream

Consider another wonderful recipe for buttercream cake. French custard with butter can be used not only to decorate cakes, but also to soak cakes. That is why it is considered a universal filler. Take:

• 100ml water;
• 360g cow butter;
• six egg yolks;
• 150g sugar;
• one package of vanillin.

Cook this dish like this:

1. Make the syrup first. To do this, separate the yolks from the proteins and mix them with a pinch of s alt. You should end up with a creamy white mixture.
2. Send water and sugar to a heavy-bottomed pan, turn on moderate heat and wait for the sugar to dissolve completely. Remove any bubbles with a silicone brush. Do not stir the syrup.
3. Next increase the heat and continue to remove the bubbles with a brush. Boil the mixture for 4 minutes, then remove from heat. Place the saucepan in a pot of cold water.
4. While pouring the prepared syrup into the egg mixture in a thin stream, beat it with a mixer at moderate speed until completely cooled. If the mixture is runny, don't worry.
5. In a separate bowl, beat soft butter with vanilla.
6. Enter into a container with syrup and yolkssmall portions of all the whipped butter. Then beat the mass until thick.

Use the finished cream for its intended purpose.

Subtleties of creation

If you are impregnating cakes, do not add dye. If you are going to decorate the top of the cake with roses or make an inscription, then separately prepare a small part of the cream and, at the end, add a little dye while whipping. After all, too bright a color will look artificial.

If you do not have a mixer, you can whip the cream with a whisk. However, you will need much more time and effort. The result will be identical to the work of the mixer, if you try hard. After all, many cream recipes were invented before the creation of this device.

In order for the cream to retain the desired texture after applying to the cake, store the dessert in the refrigerator. Only a couple of minutes before serving the dish on the table, remove it from there. Good luck in the kitchen!