Each housewife uses her own recipes for various butter creams for decorating cakes in her culinary arsenal. Are they familiar to you too? We invite you to familiarize yourself with the most delicious recipes for butter-based creams. Choose what you will use to decorate your next confectionery masterpiece!
Protein-butter cream recipe
Product set:
Powdered sugar – 300 g
Eggs – 5 pcs.
Vanilla sugar – 1 packet
Oil – 300 g
Lemon juice – 1 tsp.
Tackle the oil first. It needs to be cut into small pieces. Make sure the butter is not softened. Transfer to a high-sided container and set aside to soften.
Separate the egg whites (we won't need the yolks) into a mixer bowl. It is important that it is dry and clean, otherwise the whites will not be whipped.
Squeeze lemon juice and pour into egg whites. This will help to properly and thoroughly whip up a dense foam.
Beat at low speed at first. The process will take about 4 minutes. The result is a mass that is increased in size and has bubbles.
Now you can add vanilla sugar and powder. Beat for another 3 minutes at increased speed. The result should be a fluffy white consistency. To check the readiness, you need to turn the bowl over; if the mass does not flow out, then you have succeeded.
Reduce speed and add oil to mixture in small portions. Do not pause mixing to ensure an even mixture.
Chocolate cream
Take:
200 g butter
150 g sugar
½ glass of water
2 tbsp. l. cocoa powder.
Add sugar to water to make sugar syrup. It is more suitable for making chocolate cream from butter, since the sugar will dissolve without any residue.
Beat the butter with a blender, without stopping, add the cooled syrup.
Tip: in this recipe there is no need for vanilla or other flavorings, since cocoa has a special aroma that is better not to overpower.
Sift the cocoa powder, add it to the mixture and beat thoroughly with a mixer. You should get a thick, uniform consistency.
Advice: it is better to first dilute cocoa in milk or water at a rate of 2 tablespoons of liquid per 1 spoon of cocoa. This will avoid lumps and give an even color.
Instead of cocoa, you can add chocolate (100 g). Melt it first, cool to room temperature, but do not let it thicken too much. Pour into the mixture and beat with a mixer.
The chocolate buttercream according to our recipe is ready.
With condensed milk
Prepare:
Butter – 200 g
Powdered sugar – 200 g
Condensed milk – 50 g.
Soften the butter, beat it with a mixer, add powdered sugar little by little, and don’t stop whipping.
Butter cream with condensed milk for decorating the cake can be flavored with vanillin, rum and any other flavoring as desired.
Swiss cooking method
Products:
Egg whites – 3 pcs.
Butter – 250 g
Sugar – 100 g
Vanillin – 1 sachet
Food coloring (as needed).
Without defrosting, cut the butter into slices and leave to melt to room temperature.
Beat the egg whites into a saucepan, add sugar, mix well and place in a water bath. Using a whisk, stir the mixture. Egg whites need to be heated to 75 degrees. Remove from the bath and start beating with a mixer until the mass becomes shiny and cool. This will take about 10 minutes.
Now set the mixer speed to low and add the butter cubes a few tablespoons at a time. Whisk well after each serving. Now it's time for vanilla. Keep whisking until you have a mixture that is free of air bubbles, about 2-3 minutes. Add your chosen food coloring. This will help you get the shade you want. If you want to leave the color as is, then you don't have to add dye.
Custard with butter
Required ingredients:
Milk – 350 ml
Sugar – 150 g
Powdered sugar – 50 g
Butter – 250 g
Vanilla sugar – 2 tsp.
Salt - a pinch
Flour – 30 g
Eggs – 2 pcs.
Place flour in a large bowl. It can be replaced with starch if desired. Next, add 100 g of sugar, salt, mix everything. Pour in 100 ml of milk, beat in the eggs and mix again.
Pour the remaining milk into another pan, add sugar, bring to a boil, stirring occasionally.
Without removing from the heat, slowly pour the mixture of eggs and sugar into the hot milk, whisking constantly until the mixture begins to thicken. Remove from heat.
Add 50 grams of butter, vanilla sugar and, stirring, leave in the pan until it cools.
Place the rest of the butter in a mixer bowl, add powdered sugar, and beat. Don't stop adding. Blend until smooth and fluffy.
Sour cream and butter
Required:
600 ml sour cream
200 g butter
250 g sugar
1 packet vanilla sugar.
Remove the butter from the cold and let it melt a little. Now beat with a mixer until fluffy.
With the mixer running, add powder little by little to get an even mixture. Next add sour cream and beat for 3 minutes. Once all the components become a homogeneous mass, the sour cream and butter cream can be used for its intended purpose. For example, soak and decorate a homemade recipe. The creamy mass turns out really tasty.
These buttercream recipes will perfectly decorate your cakes, pastries, biscuits and other sweets that will delight the whole family with their taste!
When making cakes and pastries, various oil creams, both as a filler and as a material for decoration using a pastry bag. This is due to the fact that oil creams easily take on voluminous and relief shapes, and perfectly maintain their stability. In this article we will look at several basic buttercream recipes: with condensed milk, sugar syrup, milk and eggs, with eggs, with different dosages of butter.
Any of the main creams can be given a particular taste and aroma by using certain flavoring and aromatic additives in the recipe as additional ingredients.
It must be taken into account that butter, which is the basis of any butter cream, must be of good quality, not salted, clean, without foreign odors and tastes.
Condensed milk buttercream recipe
Heat the oil in a saucepan to the consistency of thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy, elastic white mass is obtained. Then, without stopping whipping, pour condensed milk into the butter in small portions and beat for 10 - 15 minutes until a fluffy, homogeneous mass is obtained. If the condensed milk is saccharified, which is determined by the sensation of grains of sugar on the tongue when tasting the milk, first boil it and cool it to room temperature.
If the cream “cuts off” (becomes pockmarked), heat it slightly and beat. If this does not help, then cool the cream, mix, place in a fine sieve and, after separating the liquid, slightly heat and beat again or add a little heated oil.
Decorations made from warm cream have a beautiful, glossy surface, but designs made from such cream are not embossed; cold cream decorations are matte, the designs are embossed.
Recipe for buttercream with sugar syrup
Pour granulated sugar into the pan, add water, stir with a spoon, boil until the sugar is completely dissolved, skim off the foam. Cool the finished sugar syrup to room temperature. Heat the oil in a saucepan to the consistency of thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy, elastic white mass is obtained. Then, without stopping whipping, gradually pour in the cooled syrup in small portions and beat until a fluffy, homogeneous mass is obtained.
Powdered sugar buttercream recipe
Heat the oil in a saucepan to the consistency of thick sour cream and beat it until a fluffy, elastic white mass is obtained. Then, without stopping beating, add fine, carefully sifted powdered sugar in small portions. Towards the end it is necessary to speed up the beating process.
Recipe for buttercream with milk and eggs (Charlotte)
Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, add sugar and, stirring continuously, bring the mixture to a boil. In a separate container, lightly beat the eggs with a broom and, without interrupting the whisking, pour in the hot milk and sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature. While the syrup is cooling, beat the butter until a fluffy, elastic white mass is obtained, preheating it to the consistency of thick sour cream. Without stopping whipping the butter, gradually pour cooled milk syrup into it in small portions. Beat until you get a fluffy cream.
Recipe for butter cream on eggs (glazed)
Place granulated sugar and eggs in a container. Heating the mixture to 45 degrees, beat it with a broom until the volume increases by 2.5 - 3 times. Then, continuing to beat, cool the mixture to room temperature. In a separate container, heat the butter to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mixture of eggs and sugar. Beat the total mixture until a fluffy cream forms.
Butter-based creams are widely used in the manufacture of confectionery products. Such creams have a stable substance, do not spread and allow you to create decorations on cakes and pastries. The recommended shelf life of butter cream is no more than 36 hours.
Baseincludes unsalted butter, free from foreign odors and tastes, as well as sugar or powdered sugar. According to the recipe, you can add it to butter cream, milk,, cocoa and coffee, flavorings, both natural and artificial (vanillin).
Butter base cream with sugar syrup
Add granulated sugar to the pan, add water, stir with a spoon, boil until the granulated sugar is completely dissolved, remove the foam. Cool the prepared sugar syrup to room temperature. Beat the butter; while whipping, gradually pour in the cooled sugar syrup in small portions. Beat until fluffy.
Butter base cream with powdered sugar
Heat the oil in a saucepan until it reaches the consistency of thick sour cream, beat it with a metal whisk or wooden spatula until a fluffy, elastic white mass is obtained. While whipping, add fine, well-sifted powdered sugar in small portions. Beat for 10-15 minutes until a fluffy, homogeneous mass is obtained. At the end of whipping, speed up the process.
Butter base cream with milk and charlotte eggs
Prepare milk syrup from granulated sugar, milk, eggs. To do this, pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, add hot milk and sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature. While the syrup is cooling, cream the butter. Without stopping whipping the butter, gradually add cooled milk syrup into it in small portions, beat until a fluffy cream is obtained.
Butter cream on eggs (glazed)
Add sugar and eggs to the pan. Heat the mixture to 45°C, beat it with a broom until the volume increases by 2.5-3 times. Then, continuing to beat, cool the mixture to room temperature. In a separate pan, heat the butter until it reaches the consistency of thick sour cream, beat it until white and, while continuing to beat, little by little add the mixture of eggs and sugar. Beat the total mixture until a fluffy cream forms.
Butter egg-milk cream
Beat eggs or yolks with sugar, add hot milk, stirring, and heat, continuing to stir, on the stove or in a water bath until the mixture becomes thick (do not cook). Beat the butter in a separate bowl, little by little add the chilled egg-milk mixture to it, stir until a homogeneous airy cream forms, season.
In the same way, you can add milk jelly made from 1 glass of milk to the butter cream. If the condensed milk or other products added to the whipped butter are too cold, the butter will turn out grainy and liquid will separate out. The error can be corrected by slightly heating the cream, whisking it at the same time so that the cream becomes homogeneous and smooth.
Flavored butter creams
At the end of whipping the main cream, you can add juices, syrups, liqueurs, etc., giving the creams a varied taste and aroma.
Apricot butter cream. Add 1 table to the main butter cream. a spoonful of apricot liqueur or apricot jam syrup.
Vanilla butter cream. Add 1 table to the main cream. a spoonful of vanilla liqueur or 2 grams of vanilla granulated sugar.
Citrus butter cream (orange, lemon, tangerine). Add the juice of 1/2 orange, or 1/2 lemon, or half a tangerine, as well as the juice of the zest of 1/2 orange, or 1/2 lemon, or 1 tangerine to the main butter cream.
If the cream is orange or lemon, then citrus juice and zest can be replaced with 1 tablespoon. spoon of appropriate citrus liqueur.
Berry butter cream (cherry, strawberry, strawberry, raspberry). Add 1-2 tablespoons to the main cream. spoons of juice squeezed from the corresponding berry, or syrup from jam from the corresponding berry.
Cognac butter cream. Add 1 table to the main cream. a spoonful of cognac.
Butter nut cream. Add 3 tables to the main cream. spoons of peeled, roasted crushed nuts. Stir the cream thoroughly.
Butter tea cream. Add 2 tablespoons to the main cream. spoons of tea infusion, stir thoroughly.
Chocolate butter cream. Add 1 table to the main cream. a spoonful of cocoa powder or 50 grams of chocolate heated to a liquid state.
Apple butter cream. Add 2 tablespoons to the main cream. spoons of apple juice, food acid to taste.
Honey butter cream. Add 2 tablespoons to the main butter cream. spoons of natural honey, stir thoroughly.
Butter cream with condensed milk
Beat the softened butter in a porcelain or earthenware bowl with a wooden spoon until a fluffy foam forms. Continuing to beat, add condensed milk little by little. Add cream as desired. Instead of condensed milk, you can take milk and sugar, boil them, and cool.
BUTTER CREAM
Whipped cream is often referred to as “butter”. However, the classic recipe uses fresh, tender butter as a base, which is mixed with various ingredients, turning into a delicious delicacy.
Ingredients:
- powdered sugar - 300 gr
- cognac - 2 tables. spoons (can be replaced with dessert wine)
- oil drain - 500 gr.
- vanillin
Preparation:
Soften the butter and beat (preferably in a blender). Sift the powdered sugar, mix with cognac or wine, add powdered sugar (you can also use sugar, but with it the cream will not be as soft) and beat until a homogeneous mass is formed.
Variations of butter cream - with the addition of condensed milk, coffee, chocolate, chopped nuts.
Delicious, pleasing to the tongue and heart, turning the most simple cake into a work of culinary art - it’s all about it, about butter cream!
The most amazing thing is that it takes very little time to prepare the sweet mass - sometimes literally three minutes. But the result is guaranteed to be excellent - it is simply impossible to spoil the butter cream.
Butter cream - general principles of preparation
There are quite a few ways to prepare a cream base.
You can, without further ado, simply mix butter with condensed milk, or you can have a real kitchen romance with long beating of the butter mass, including eggs, milk and chocolate in the recipe, adding powdered sugar or syrup, brewing a flour mixture and even inviting soft creamy butter into the sweet company cheese!
You can coat the layers of the future “Napoleon” or “Prague” with butter cream, fill eclairs and puff pastry tubes, make various roses and make inscriptions. And all because any butter cream for a cake holds its shape perfectly, does not flow and generally does not cause any trouble to the hostess.
Its basis is butter. It simply must be fresh, made from real cream. Spread or margarine, which are often hidden under the guise of a quite decent industrial package, can ruin the whole thing. The most you can decide on is very high-quality creamy margarine. But this is the exception rather than the rule.
The main ingredient of the cream base should not contain any foreign odors either. Therefore, the desire to use a pack of butter that has been lying in the refrigerator, albeit real, but far from fresh, must be stopped.
There are different methods for preparing the cream mass: mixing, grinding, whipping, brewing. Both the taste and appearance of the final product depend on this: whether it will be loose or dense, white-matte or yellowish. The addition of natural or high-quality industrial dyes and flavors allows you to vary the final result almost infinitely.
Butter cream with condensed milk
The easiest way to quickly make buttercream for a cake is to simply mix two products: butter and condensed milk. It's no coincidence that the cream is called "Sweet life": You can use both regular and boiled condensed milk to prepare it. In the first case, the mass will turn out to be more liquid and creamy-matte, and in the second it will be thick, with a pleasant yellowish-brown color.
Ingredients:
one stick of butter (or 200 grams by weight);
two-thirds of a can of condensed milk (you can use the whole can – it’s a matter of taste).
Cooking method:
Wait for the oil to soften naturally at room temperature or speed up the process in a water bath. It is important that the butter is soft and not melted: nothing will come of a liquid oil solution. You need to focus on the consistency of thick sour cream.
Using a mixer or by hand, using a whisk, beat the butter until it becomes an airy cloud. Working for four minutes is enough.
Continuing to beat the butter, add condensed milk one spoon at a time.
Having combined all the ingredients, work with a mixer or whisk for another ten to fifteen minutes until the mass becomes completely homogeneous and airy.
You can use this cream in any way you like. It is perfect for layering cakes and for creating sweet decorations.
Butter custard cream
Buttercream for cake called "Charlotte" prepared from butter, eggs and milk by brewing. The recipe does not include flour and allows you to get a very light, delicate creamy mass that can be used not only for cakes, but also for pastries. A variation of this product is “Chocolate Charlotte”. The cooking principle is the same as for the main recipe, with the inclusion of two to three tablespoons of cocoa.
Ingredients:
one stick of butter;
half a glass of milk;
two eggs;
three quarters of a glass of granulated sugar;
a tablespoon of cognac;
a packet of vanilla sugar.
Cooking method:
Prepare the sweet egg mixture by vigorously whisking the eggs and sugar.
Add hot milk, brought to a boil, into the mixture in a thin stream.
Heat the egg-milk mixture until it boils, stirring continuously, and then boil the syrup for two minutes.
When the temperature of the mixture drops to room temperature, begin whipping the softened butter. After two to three minutes, add the first portion of egg-milk syrup - no more than one tablespoon. So, gradually, combine the oil with the mixture completely.
The resulting butter cream for the cake does not have a sugary-sweet taste, is smooth, glossy, and is very good for decorating baked goods.
Butter cream with cream cheese
Buttercream for cake has an amazing original taste "American Boyfriend", prepared on the basis of soft cream cheese. The most delicate cheesy taste of milk and cream, a subtle note of butter, a little fluffy powdered sugar, optional flavoring - and the fantastic taste of this butter cream will simply be impossible to forget.
Ingredients:
one and a half packs of butter (or 25 grams by weight);
half a glass of powdered sugar (you can weigh 150 grams);
100-gram jar of cream cheese: Philadelphia, Ricotta, Mascarpone.
Cooking method:
Remove the butter and cheese from the refrigerator - they should be at room temperature.
Beat the butter with a mixer or whisk for about five minutes, achieving an airy, silky consistency.
Add powdered sugar and continue beating for another five minutes.
Combine butter and cream cheese and beat for at least two minutes.
If desired, add flavoring to the cream: lemon, vanilla, liqueur.
You can diversify the idea by dividing the resulting cheese and butter mass into two parts and adding dye to one of them.
Buttercream without eggs
An excellent custard buttercream for cake is made by adding flour to the mixture. The highlight of the recipe called "Vanilla Sky"- lack of eggs. Parents of children with allergies, pay special attention to this! To please a child with an egg allergy, you can prepare a simple lean cake and decorate it with this butter cream.
Ingredients:
one glass of granulated sugar;
a glass of warm water;
two tablespoons of flour;
one and a half packs of butter (about 25 grams by weight);
a bag of vanilla sugar or vanillin.
Cooking method:
Cut the soft butter into small cubes and mix with vanilla sugar or vanillin.
Pour sugar into a saucepan, add half a glass of water and melt over medium heat until the grains disappear completely.
Pour the second half of the water over the flour, stir well so that there are no lumps.
Add the flour solution to the sugar syrup little by little, stirring constantly.
Boil the mixture until it thickens - it should resemble thick sour cream or mush.
Remove from stove to cool.
As soon as the flour base has become warm, add vanilla butter to it and beat until fluffy, achieving complete homogeneity of the butter cream.
The creamy mass is perfect for cakes, pastries, and eclairs.
Butter cream with liqueur
Oil cream called "French Dawn" is also prepared by brewing flour, but involves the use of eggs. This gives the mass additional elasticity, and the liqueur note adds French chic and sophistication. The cream is especially good for decorating desserts.
Ingredients:
four eggs;
one and a half glasses of sugar;
three tablespoons of flour;
half a liter of milk;
about 400 grams of butter (two packs);
a bag of vanilla sugar or vanillin;
a glass of liqueur.
Cooking method:
Remove the butter from the refrigerator and wait until it softens naturally.
In a dry frying pan, fry the flour, stirring continuously, until it acquires a golden hue. Cool.
Grind eggs (necessarily cold) with sugar until white.
Add egg syrup little by little to the cooled fried flour until it is completely used.
Boil the milk and gradually pour it into the flour mixture.
Place the mixture over low heat and, stirring constantly, bring to the first signs of boiling. Cool.
Beat the soft butter into an airy cloud and, continuing to beat, gradually add the egg-flour base.
As soon as the buttercream is ready, add liqueur, vanillin, beat again and place in the refrigerator to cool.
The prepared cream can be served as a dessert, garnished with berries and a portion of vanilla ice cream.
Buttercream with chocolate
Cream "Chocolate Coast" can become a universal product, adding personality to any cake. The classic combination of butter, vanilla and two types of chocolate will certainly lift your spirits and warm you up in bad weather.
Ingredients:
two glasses of powdered sugar;
a pack of soft butter;
a packet of vanillin;
milk chocolate bar;
two thirds of a bar of dark chocolate.
Cooking method:
Using a mixer or whisk, beat soft butter, vanilla and powdered sugar.
Melt milk and dark chocolate separately.
Pour the chocolate into the sweet butter mixture, achieving absolute homogeneity, for about two minutes.
Making simple buttercream is very easy. However, there are some tricks you should know before getting started.
- Experienced housewives have encountered the “cut-off” effect when preparing simple butter cream with condensed milk: the butter seems to be divided into grains, the mixture resembles the consistency of kefir or flakes of curdled milk. This has practically no effect on the taste, but spoils the appearance. There are two ways to correct the situation. The first is to try heating the mixture in a water bath and whisk thoroughly again. If there is no result, you can, on the contrary, cool the cream, mix again, transfer to a large sieve and wait until all the liquid has drained. Once this has happened, you can reheat the cream and beat it, adding a little more soft butter. If this does not help, then either the butter or condensed milk contains too many vegetable oils. There is nothing to do: you will have to use the creamy mass in this unsightly form. The defect will not be noticeable inside the layers, and the top can be masked with confectionery crumbs, grated chocolate, etc.
- Problems in combining the butter-milk substance may be caused by too large a temperature difference between the products. It is important that both the butter and condensed milk are at the same room temperature. To do this, you need to remove them from the refrigerator five to six hours before starting to prepare the cream.
- To get the perfect cream, you need to beat it on ice. No ice? No problem: an “ice bath” will perfectly replace it. Place the whisk container in a wide bowl filled with very cold water.
- If you prepare the basic buttercream, then by introducing various flavors into it you can get up to twelve to fifteen variations of different taste and color. Flavoring and aromatic additives should be introduced at the end of the work, when the mass is fully formed.
- To get the natural orange flavor and color of the buttercream, you need to take the juice of half an orange per hundred grams of the product and add orange zest. Instead of orange, you can use lemon, lime, tangerine.
- To obtain cherry cream you will need a spoon of natural cherry juice. If there are no fresh berries, don’t be upset. The juice can be replaced with a tablespoon of cherry syrup, jam or tincture. In addition to the specific pleasant aroma, the cream will acquire a beautiful noble color and can be used to make oil “flowers”. A variation in taste and color is blackcurrant syrup.
- The coffee buttercream turns out to be amazingly beautiful and tasty. This is a great alternative to the Chocolate Coast. You can add a tablespoon of liqueur with coffee aroma to the finished oil base, or prepare a coffee tincture by brewing ground coffee beans with half a glass of boiling water and simmering on a small burner for about twenty minutes. Once the liquid has cooled, it can be used as a natural coffee flavoring.
- You can prepare a tea infusion in the same way. This flavoring will appeal to lovers of a strong drink and will have a subtly piquant note.
- The aroma of noble cognac will add a fair amount of nobility to ordinary homemade butter cream. For one hundred grams of cream you will need a tablespoon of a noble strong drink. A variation is to use a spoonful of expensive rum instead of cognac. A coarser aroma will add brutality to the dessert and will be received with a bang by both men and women.
- Children will prefer the honey note. To obtain it, you only need one tablespoon of liquid fresh delicacy. If the honey is sugared, you should melt it a little.
- To get a magical almond aroma, you need to fry the grains of fresh almonds, grind the nuts to a powder and add two tablespoons of the aromatic product to the oil mass. Instead of almonds, you can take any well-peeled and ground nuts.
It is quite possible that summer will come someday in the middle zone. This means that it still makes sense to supply bread kvass. It will take at least a week to prepare a good starter, and as forecasters promise, by that time the air temperature should rise above 20 C (daytime).
How to prepare sourdough for
homemade bread kvass
Ingredients:
- 2 liters of cold water;
- 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
- 4 tablespoons granulated sugar;
- 3 grams of yeast.
- Preparation time - 5-6 days
How to put kvass:
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with crackers) and sugar. And fill it with fresh water again.
During this time, the sourdough will lose its insolent yeasty taste and unpleasant bitterness and it will be possible to use it for drinking kvass. To do this, once every 1.5-2 days, you will need to add water, sugar to taste and a large handful of fresh rye crackers to a three-liter jar with the prepared starter, first removing some of the old soggy ones that have sunk to the bottom. For taste you can add raisins, mint, ginger, honey...
