Cake butter cream - 8 home-made recipes

Butter cream for cake due to its stability and ease of preparation is considered a classic of confectionery art. He is able to cope with various tasks: whether it is rosette flowers in the Malaysian technique or giving clear forms of dessert before coating with mastic. A large number of different recipes for its preparation can radically change the taste of the cake, even if the usual classic biscuit will be used as cakes.

Cake Butter Cream - Classic

Classic butter cream is easy to prepare and suitable for those who are just starting the path of the confectioner. It perfectly holds its shape and is easy to deposit with various relief patterns through pastry nozzles. The fatter the butter, the tastier the cream.

For the classic version is used:

• 200 gram pack of cream. oils;
• 160-180 g of powdered sugar;
• 30-45 ml of cow's milk.

Cooking in steps:

1. At room temperature, bring the butter to softness when it can be easily pushed with a finger. Sift the icing sugar. If you use home-made, not store-bought pasteurized milk, then it is better to boil and cool it. Ideal for operation is considered the oil temperature at 25 degrees. So that there are no sugar grains in the cream, you should take only powdered sugar and not sugar, and be sure to sift it.
2. First, whisk the butter with a mixer with white and splendor, and then in small parts we introduce the rest of the ingredients into it: first the powder, and then the milk.
3. The finished cream will be lush, shiny and smooth.If desired, it can be given a berry, coffee or chocolate flavor by adding a little berry syrup, coffee or cocoa.

Sweet layer with condensed milk

Butter cream with condensed milk is perfect not only for layering cakes, but also as a mass for leveling the cake under the mastic. The taste of this layer can be dairy, if you take whole condensed milk, or caramel when using boiled condensed milk. The ingredients for its preparation should be the same temperature - room temperature.

What is needed for the cream:

• 300 g cream. oils;
• 400 g of condensed milk (can be boiled).

Cooking method:

1. Whisk the mixer, operating at maximum speed, beat the butter into a white lush mass.
2. After this, continuing the process, gradually introduce condensed milk, whipping the cream until a lush and dense mixture is obtained.

It often happens that the butter cream on condensed milk exfoliates. This may be due to differences in the temperature of the butter and milk, or if the butter is refilled and buttermilk is separated. To correct the situation, the cream can be slightly heated in a steam bath until smooth and beat again.

Custard Recipe with Butter

This custard cream turns out to be quite light and tender, despite the sufficient amount of butter in its composition. If most other oil fillings fully reveal their taste at room temperature, then it has an incomparable taste of coolness melting in the tongue and immediately from the refrigerator.

Product List:

• 200 g cream. oils;
• 200 ml of water;
• 200 g granulated sugar;
• 50 g of flour.

Cooking Algorithm:

1. Mix half the prescription amount of water with sugar and bring to a complete dissolution of all sugar grains over medium heat.
2. Mix the remaining water with flour and pour in a thin stream into the hot, starting to boil syrup. With constant stirring, boil the mixture until thick.
3. In a non-hot, but warm custard base, put the butter at room temperature, cut into small arbitrary pieces.
4. Beat the cream components with a mixer. At first, the mass will have a yellow color and a rare consistency, but gradually it will turn white and thicken.
5. The cream will be ready when there are clear marks from the whisk on its surface. Before using the mass, it is recommended to keep a quarter of an hour in the cold.

Cream Sour Cream

The filling of whipped cream will inevitably settle under the weight of the cakes, so it is better in this case to use butter cream for sponge cake with the addition of sour cream. It comes out lighter than the classic butter filling, but more stable than whipped cream or sour cream.

For a layer of one middle cake you will need:

• 200 g cream. oils;
• 200 g of powdered sugar;
• 350 g sour cream with a fat content of 20-30%;
• vanillin to taste.

We prepare as follows:

1. All ingredients must be brought to room temperature before starting cooking, especially oil. Otherwise, it will not work to beat, and if the sour cream is cold, then the cream may delaminate.
2. Beat soft butter with powdered sugar. The mass should acquire a lighter shade, and increase in volume. The whipping time will be 4-6 minutes.
3. Then, in small portions, introduce sour cream. If it is too liquid, then its amount can be reduced when the desired cream consistency is achieved. At the end of cooking, add a little vanilla and beat everything together for just one minute.

With chocolate

Since the buttery versions of the cream for decorating cakes are not afraid of fat like protein, you can quickly turn any of these recipes into chocolate by adding a couple of tablespoons of cocoa powder. But there is a more chocolate version of the filling, which is also often used by confectioners to align cakes with mastic - this is chocolate cream ganache.

To prepare it, you need to take:

• 105 g cream.oils (82% fat);
• 180 g of dark chocolate;
• 75 g of fat cream (from 30%).

Cooking:

1. Finely chop the chocolate with a knife, put in a container of a suitable displacement and pour cream. Send these products to a steam bath and warm until chocolate is completely dissolved.
2. When the cream and chocolate become a smooth and shiny uniform liquid, they will need to be removed from the heat and cool to 40 degrees. Then put in it and mix very soft butter.
3. Cover the warm ganache with cling film and put in the refrigerator for an hour or two. After the cream hardens and becomes dense, you can start decorating the cake.

Protein Oil Cream

The basis of this cream is a protein-custard cream, which is called the Swiss meringue. Oil gives such stability that allows you to use it to create flowers and other baking decorations, leveling cakes, including mastic.

The proportions of oil and ingredients for the Swiss meringue will be as follows:

• 90 g of raw protein of chicken eggs (approximately 3 protein of category C1 eggs);
• 200 g granulated sugar;
• 250 g cream. oils.

How to cook:

1. To build a steam bath on the stove. Pour the squirrels into a dry and clean dish of an appropriate size and pour out all the sugar. Then install the container in the bath so that its bottom does not touch the water.
2. Proteins with sugar with continuous stirring (do not beat!) Warm up to 60 degrees and completely dissolve all sugar crystals.
3. Then mix the syrup into a lush and smooth airy meringue at medium mixer speed. Remove the finished protein mass from the steam bath and beat until it cools completely.
4. The next cooking step is to add butter. It must first be softened and brought to 23-25 ​​degrees. Continuing the whipping, the oil is introduced into the proteins in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, the protein-oil cream will be ready.

Cottage Cheese Option

A stable butter cream with cottage cheese is ideal not only for the layer or decoration of cakes and cupcakes, but also for filling eclairs, profiteroles and puff tubes. It is important that the curd is not dry and not sour. The fatter this dairy product is, the better the result.

For a serving of butter-curd cream you need to take:

• 300 g cream. oils;
• 300 g of powdered sugar;
• 500 g of tender fatty cottage cheese;
• vanilla or lemon peel for flavor.

Stages of preparation:

1. Squash cottage cheese through a fine-mesh sieve. You can also kill him with a hand blender. The task is to achieve the most uniform consistency so that the finished cream is smooth.
2. Beat soft butter with powdered sugar, using a mixer at maximum speed. During whipping, you can add the selected flavor (zest or vanilla).
3. Next, without turning off the mixer, you need to connect both masses. Cottage cheese is added in small portions to whipped butter.

French recipe Charlotte

“Charlotte” can be safely called a universal cream, they can lay a biscuit cake, it is beautiful in the “Kiev” cake. And the way this cream holds its shape makes it an ideal mass for creating cream flowers and leveling the cake before covering with mastic.

The main components of Charlotte cream are milk and egg syrup and whipped butter, the proportions of ingredients for these components will be as follows:

• 300 g cream. oils with a fat content of 73.0%;
• 180 ml of milk;
• 1 selected egg of category C0 or C1;
• 240 g of granulated sugar;
• 3 g vanilla powder;
• 20-25 ml of brandy at will.

Working process:

1. Remove the oil from the refrigerator, so that by the time the syrup is added to it, it has approximately the same temperature as the room temperature - room temperature.
2. Grind the egg with sugar and vanilla, pour milk into the mixture. Transfer the container with the mixture to a fire and bring to a boil with constant stirring. Then boil the syrup for 4-5 minutes until thickened.
3. Boiled syrup should be brought to room temperature. So that during this time a dense crust does not appear on the surface, it should be periodically mixed, or covered with cling film in contact.
4. Beat soft butter with a mixer. The mass should become whiter and more magnificent. Then, continuing to beat in small portions (no more than a tablespoon), introduce into the slightly cooled syrup. At the same stage, you can pour cognac. Cream for decorating the cake (and not only "Kiev") is ready.