Butter cream for cake: ingredients and recipes

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

Cakes have their roots in the distant past. There are several theories about the origin of this dessert, but the name of the person who first prepared the delicacy is unknown. Cake butter cream was very popular in Italy, but honey sweets are common in Eastern countries.

Facts from the past

In the Middle Ages, cake was called round fried bread, and the first cupcakes were made in America. Hence they got their name ("cap" in English - a cup).

In France, a cake is a meat pie. And the most expensive cake cost $30 million.

It is known that in ancient times athletes were fed cheesecakes before competitions.

Cherry Cream Cheese

In order to make buttercream for a cake with fresh cherries, you need to prepare 50-70 grams of butter, a glass of fresh cherries, 200 grams of cream cheese and 4 tablespoons of powdered sugar. Cherries must be prepared (washed and pulled out the bones). If you need to use frozen berries, then they are thawed andjuice is drained.

For the recipe, you need to take only the juice of berries, but you can also use cherry puree. In a separate container with a blender, beat butter (softened), cheese and sugar (powder). Then the juice is added and everything is mixed.

Mistresses speak well of this recipe. It is very original and useful. With this cream, you can layer any cakes and decorate cakes.

Buttercream

This delicate cream is quick and easy to prepare. It needs the following ingredients: a pack of butter, 3 eggs (proteins), a glass of powdered sugar (a little less), 50 grams of water.

The process of making this pasta requires attention, but it takes a little time. Leave the butter to soften at room temperature.

At this time, you need to boil the syrup from water and powdered sugar.

Proteins should be whipped until foamy and gradually pour into syrup. In this case, it is necessary to constantly beat the mass. This process is carried out until a beautiful glossy paste is formed.

Softened butter is mixed with the protein mass to form a cream. Some add vanillin to it for flavor.

This mixture is recommended to layer biscuit and puff cakes. They can fill cakes and decorate any goodies. This buttercream for cake or other desserts is easy to make and doesn't require much time or effort.

With condensed milk

Perhaps butter and condensed milk are one ofthe most common combinations in cooking. These ingredients complement each other and enhance the flavors. To make butter cream for a cake, you need to take the following products: a can of condensed milk and a pack of butter. Vanillin is added to taste.

Also, in the process of cooking, a tablespoon, a mixer or a blender and a deep container for whipping will come in handy. All this must be prepared in advance.

In order to get an airy and fluffy cream of butter and condensed milk for the cake, the butter must be softened at room temperature. Then all the components should be beaten in a container one by one.

First butter, and then gradually pour condensed milk into it. If the resulting paste is too runny, add a little more oil and beat again.

Condensed milk must be at least 8.5% fat, otherwise the cream will not work. It is also worth paying attention to the whipping process, it should not be too long. Otherwise, the mass will delaminate.

This cream is suitable for shortbread or biscuit cake, as well as for muffins and eclairs. They can decorate any confectionery. In order for the cream to become unusual, you can add food coloring. Roses, patterns and even inscriptions will turn out beautiful and delicious.

Classic Buttercream

This recipe appeared among the chefs one of the first. Butter and milk cake cream does not contain dyes or additives. That is why its taste is natural and bright.

To prepare pasta, you should take a packhigh-fat butter, a glass of sugar (150-180 grams of powdered sugar) and 30-50 ml of cow's milk. The fatness of the latter does not matter.

For cooking, it is better to take powder instead of sugar crystals. It dissolves more easily, which means the mass will turn out to be more homogeneous. The butter must be softened at room temperature (ideally up to 25 degrees). Then it should be beaten with powdered sugar until fluffy. It is recommended to pour in the milk last.

To give a certain taste to the cream, you can add a little coffee, syrup or cocoa to it. However, this will no longer be a classic cream.

Such an impregnation could often be found in pastries and cakes from the times of the USSR. Today, in industrial confectionery, such a cream butter cake recipe is rarely used (significantly increases the cost of the treat). However, at home, housewives often make such a dessert. This buttercream for cakes and other pastries is he althy, delicious, and easy to make.

With boiled condensed milk

This original cake impregnation goes well with shortcrust pastry and honey cakes. In order to make a cream of butter and condensed milk for a cake, you need a can of boiled condensed milk, a pack of butter, half a lemon and prunes to taste.

Cooking begins with the preparation of all components. The oil should be at room temperature. Pitted prunes should be poured with boiling water and rinsed well. Then the dried fruitsdry on a towel or colander.

In a blender, beat the butter until soft and fluffy. Then add prunes to it (it can be chopped beforehand) and boiled condensed milk. At the very end, the juice of half a lemon is added, squeezed through a sieve so that the bones do not fall.

You can make a cream without dried fruits, and while spreading the cakes, put banana slices on it. Dessert will turn out unusual and useful. Fruit also adds juiciness to baked goods.

Mistresses like this version of the cream. It can be easily prepared if you buy ready-made boiled condensed milk. Also, the impregnation goes well with fruits and nuts, which makes it he althy and original.

Custard

Many custard recipes contain butter. For some, this is disturbing. Housewives think that such a butter and sugar cake cream will lose its taste. These fears are unfounded.

Cream is being prepared from butter (200 grams), a glass of water and sugar, and 50 grams of flour. The process begins by making syrup from half a glass of water and sugar. The rest of the water is needed to dilute the flour. After the syrup boils, pour the flour mass into it in a thin stream, stirring constantly.

After the mixture thickens, you need to let it cool down. The softened butter, divided into pieces, is mixed with the custard base and whipped. The cream will be ready when you see a homogeneous lush mass.

Creamy Butter Cream

Buttercream for cake may also contain sour cream. This is a very unusual combination, but often found.

The composition of the paste includes: a pack of butter and 350 grams of fat sour cream (ideally 25-30%), as well as a glass of sugar and vanillin to taste. All components must be at room temperature. Butter and sour cream cake cream will not be airy enough if the ingredients are cold.

Butter is whipped with sugar until smooth. Usually it takes 5-7 minutes. Then sour cream is added to this mixture and the manipulation is repeated. Please note that if the dairy product is too thin, then add less of it.

This butter and sour cream cake cream is moderately sweet. It is best used for biscuit cakes. With such a layer, they will become juicy and tender.

With chocolate

Chocolate is becoming more and more popular in cooking. Many use it not only as a decoration, but also as a baking ingredient. In order to prepare buttercream for chocolate cake, you should take care of the following products: 180 grams of dark chocolate, 100-110 grams of butter and 75 ml of heavy cream. This recipe does not contain any sugar, so it is perfect as a diet dessert.

Crushed chocolate is poured with cream and placed in a water bath. You should get a homogeneous milk-chocolate mixture. It must be cooled to almost room temperature. Then whip heralong with softened butter. The finished cream should be covered with cling film and allowed to stand for several hours in the refrigerator.

This paste is most often used not for layering cakes, but for decorating pastries. The cake can be completely covered with chocolate cream. This will make an excellent surface for writing or decorating.

Cream butter for cake: recipe with cottage cheese

Diet cream with butter and cottage cheese is the best option of the season. It is very popular in the modern world, as it makes it possible to enjoy dessert even for those who are on a diet.

In order to make cream for a butter cake you will need: 300 grams of powdered sugar and a similar amount of butter, 500 grams of cottage cheese and vanillin (you can use lemon zest for taste). Cottage cheese must be taken soft or beat it with a blender. Previously, it was passed through a fine sieve to obtain a homogeneous mass.

Room temperature butter is whipped with powdered sugar and vanillin (zest). Further, cottage cheese is added to this mass and the process continues. The finished cream looks thick and airy. It pairs well with nuts, fruits and jams. It is used as a filling for eclairs, as well as for biscuit cakes. You should pay attention to the fact that the cottage cheese was not dry and not sour. The maximum fat content of this dairy product will help to make a delicious and delicate cream.

How to choose oil

Many housewives often wonder how to make buttercream cake to make it tasty and he althy. For this it is importantchoose all ingredients correctly, especially oil.

The most important thing in buying butter is to carefully examine the packaging. Some manufacturers visually try to direct the buyer towards the purchase of their product. At the same time, they indicate the word "oil" in large letters, and then add other words in smaller print. As a result, you can actually buy margarine.

The composition should contain only natural ingredients. The fat content of real butter should be at least 80%.

It is worth paying attention to the cost of the product and its packaging. Too cheap oil should alert. Most likely, it has a lot of plant components. The packaging must be intact and sealed. It must clearly indicate both the production date and the expiration date.

It is worth paying attention to the manufacturer. It often happens that suppliers buy oil in large packages and then package it under their own brand. During transportation and packaging, storage conditions are violated, which means that the taste, quality and usefulness also suffer. Therefore, it is better to take a product from one manufacturer.