Light buttercream for cake. Butter creams for cakes

Butter cream can be prepared for layering cakes (airy, porous or flaky) and for decorating the cake with flowers, inscriptions, zigzags and waves. In addition to butter, the cream often contains whipped egg whites (protein-butter version), condensed milk or cream, depending on the recipe. The mass can be tinted using natural or synthetic food colors and flavored.

Simple option

You will need just two ingredients - condensed milk and butter - to prepare a quick, but no less tasty and aromatic cream with condensed milk to layer or decorate a cake at home. It will take no more than 10 minutes to prepare.

Ingredients:

1. Condensed milk – 1 can;
2. Butter – 1 pack (180–200 grams);
3. If desired, flavor the mixture with vanilla extract, cocoa powder or alcohol.

Cooking process:

1. The condensed milk in this recipe is mainly used raw. But you can cook it for 1.5–2 hours on low heat. It will acquire a more elastic and dense consistency.
2. Soften the butter and chop. Beat until fluffy. It should acquire the consistency of thick sour cream.
3. Mix with condensed milk. If it has been boiled, cool it completely before mixing.
4. Add vanilla and beat for about 5 minutes, but no more, since the cream with condensed milk can separate and decorate the cake with it will not be easy.

A mixture of butter and other ingredients is the entire recipe for butter cream. For this, use only a real cream product, do not use margarine or spread, otherwise, when whipping, the mass may separate and look uneven. She won't be able to decorate a cake at home.

Recipe with yolk

Ingredients:

1. Butter – 250 grams;
2. Half a glass of sugar;
3. Half a glass of boiled water;
4. Yolk from 5 eggs;
5. Vanilla (or other flavoring to taste).

Cooking process:

1. Mix water and sugar, pour into a saucepan, place on low heat and simmer slightly.
2. Cool the syrup completely by placing the bowl in another bowl with cold water. You can also use ice cubes.
3. Separate the yolks, place the bowl with them in a water bath and whisk directly into the steam.
4. Add a little to the syrup and stir with a mixer.

A minute before the end of beating, add vanilla or other aromatic ingredient. The resulting mass will be airy and melt in your mouth. Ideal for creating light compositions - flowers, zigzags, slides.

Butter and protein cream

This cream is light, delicate, airy. You can decorate or layer even very light and porous cakes and desserts with it, without fear that a heavy decoration will upset them. Protein-butter cream is ideal for decorating sponge cakes.

Ingredients:

1. Butter – 240–260 grams;
2. 2 whites from large eggs;
3. Sugar – 270–300 grams;
4. According to the recipe, you can add 2 teaspoons of thick cream liqueur.

Cooking process:

1. Remove the butter from the cold and let it soften slightly. You can chop it into cubes.
2. Beat it until the mass increases in volume and turns white.
3. Separate the whites, add sugar, place the container in a water bath and beat until it reaches a stable peak.
4. Remove the foam from the heat, cool completely and add one spoon at a time to the oil mixture. At the same time, do not use a mixer, introducing the whites manually from the bottom up, lifting the mass. At the end, pour in a portion of liqueur.

Preparing the cream before decorating the cake

The cream obtained from these recipes can be immediately used in homemade baked goods. It turns out to be a pleasant yellowish color, shiny and airy. However, sometimes you need to give it a certain color, for example, for a flower or leaf.

Use for these purposes at home:

• food dyes - the color comes out rich, bright, and if used excessively - unnatural;
• cocoa powder, instant coffee - pleasant brownish color (from beige to dark brown);
• berry or fruit syrups.

The following components can give the cream a delicate or rich aroma:

• liquid flavorings with the taste of amaretto, vanilla, berries or fruits;
• juices and syrups;
• vanilla sugar;
• cinnamon, saffron, vanilla pod;
• coffee, cocoa powder;
• natural alcohol - rum, cognac, liqueur.

Flavors and dyes are added to the almost finished cream with condensed milk or on whites a few minutes before the end of whipping. Dyes are added to parts of the cream in a separate bowl and each portion is mixed with a whisk or mixer.

Decoration process

You can decorate the cake directly on the surface or sides, or prepare decorations separately and then attach them to the cake. Individual figures must be laid out on a sticky surface - glaze, confiture, depending on the recipe. If you attach flowers or leaves to mastic, coat the joint with an adhesive component.

Flowers made from butter cream with condensed milk are the most common decoration. Ideally, they are formed on a parchment-lined pastry nail, then lightly frozen and transferred to the surface of the cake. But, if you have enough skills, you can immediately squeeze decorations onto the cake.

The process at home is as follows:

1. Flavor the cream and tint according to the recipe. Place it in a piping bag and attach a nozzle. For flowers, a regular round one of small diameter is used; for thin petals, a flat one is used, maybe even with teeth.
2. Squeeze out the core and start squeezing out the petals from there. If it is a rose, the petals should be layered on top of each other. For chrysanthemums, place the petals side by side.
3. We form the leaves on the surface of the cake next to the flower.

Excellent made from butter or protein-butter cream prepared according to a standard recipe, inscription. It will not spread and will retain the clarity of the lines even after time. To create an inscription at home, also use a pastry bag with the thinnest tip (round or flat). This cream is used to decorate the sides of the cake.

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, and 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)

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., which give 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 treat.

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.

Recipes for making cream and other confectionery decorations

buttercream for cake decoration

400 g

20 min

370 kcal

5 /5 (6 )

Knowing different ways to decorate homemade baked goods is no less important than baking a delicious cake. The simplest decoration that can be prepared using a minimum of ingredients and very little time is butter cream with condensed milk. I use this recipe very often because it saves a lot of time and the sweets turn out light and beautiful. I offer two versions of this cream, which you can easily prepare just by looking at its recipe.

Butter cream with condensed milk for cake decoration

I really liked this recipe for the reason that it is very easy to implement at home, and the ingredients can be found in absolutely any store. To prepare the cream you need a minimum of time and a small amount of equipment. Let's look at how to make butter cream with condensed milk with your own hands.

1 tablespoon, 1 tall metal bowl (0.5 l), mixer with cream attachment, food coloring, vanilla.

Required Products

To make standard buttercream you only need 2 ingredients:

Choose butter with a fat content of at least 72.5%; high-quality butter with a fat content of 82% is ideal.

How to make butter cream with condensed milk: step-by-step recipe

Now let's talk about the buttercream recipe for decorating the cake. To make it easier to remember, let's break everything down into successive stages.

The main indicator of the quality of condensed milk is the percentage of fat, which should be no lower than 8.5% and no higher than 26.5%.

This completes the preparation of the cream, but it is worth considering a few points.

If the cream begins to separate (this can happen if you beat it for a very long time), it needs to be reheated and whipped again.

French buttercream

French butter custard differs from the one described above in that we will use more ingredients for preparation, but the preparation itself is not complicated. This decoration can be used not only for the “crown” of the cake, but also for soaking the cake layers, so it can be considered a universal filler.

Inventory and kitchen appliances: tall plastic bowl (1 L), measuring cup, mixer, small heavy-bottomed frying pan, silicone brush.

Required Products

• egg yolks (6 pcs.);
• water (100 ml);
• sugar (150 g);
• butter (360 g);
• vanillin (1 package).

How to make French buttercream: step-by-step recipe

Let's move on to the step-by-step preparation of French buttercream according to the recipe.

Do not stir the syrup.

Then increase the heat and continue removing the bubbles with a cold brush. Cook the mixture for 4 minutes, then remove from the stove. Place the saucepan in a saucepan with cold water.

This completes the preparation of the cream; you can see the option for decorating the cake with French buttercream in the photo below.

It was in France that meringues, creams, caramels, jellies and biscuits first appeared, without which modern cakes are impossible.

We figured out how to make buttercream for cake decoration. Now let's look at the intricacies of preparation so that you get a cream of the desired consistency and color.

Let's start with the dyes for the cream. In fact, if you are impregnating the cakes, then there is no point in adding dye. If you are going to decorate the crown with roses or make a colored inscription, then prepare a small part of the cream separately and gradually add dye at the end while churning. Firstly, too bright a color will look artificial; secondly, even natural dyes have a negative effect on the body.

To keep the cream at the desired consistency after applying it to the cake, you should keep the sweet dish in the refrigerator and only take it out a few minutes before serving. Since room temperature can make the cream softer, your “crafts” on the cake crown may simply bleed. This is especially true when the cream was initially slightly liquid.

What to do if you don’t have a mixer on your farm? Custard buttercream for decorating a cake can also be whipped using a whisk, but you will need a lot more time and effort. If you try hard, the result will be identical to the work of a mixer. After all, many cream recipes were invented long before the invention of the mixer.

Despite the fact that nowadays there are cakes for every taste, color and budget on supermarket shelves, home-baked goods remain in favor. Cakes are mainly decorated with various creams, but butter cream is perhaps the most popular among them. It is suitable for creating almost any decoration for baked goods, from simple ornaments to curly flowers and other elements. An oil-based cream is good because it holds its shape better than its protein counterpart, and it hardens faster.

Butter cream for cake decoration with condensed milk

For this cream with condensed milk we will need:

• butter – 200 g,
• condensed milk - 10 tbsp. l.

It is prepared simply:

1. Heat the butter in a saucepan until its consistency becomes similar to thick sour cream.
2. Beat the butter with a whisk until you obtain a fluffy elastic mass.
3. Without stopping whisking, add condensed milk and knead for at least 10 minutes until you get a fluffy butter cream.

Cream prepared with sugar syrup

We invite you to get acquainted with another recipe with a photo of preparing butter cream for decorating a cake.

For this we need:

• butter,
• granulated sugar,
• water.

We make this cream with sugar syrup like this:

1. To cook sweet syrup, pour 6 tbsp into the pan. l. granulated sugar, add 8 tbsp. l water, stir and boil until the sugar is completely dissolved.
2. The resulting sugar syrup must be cooled.
3. Using a blender or mixer, beat 200 g of softened butter until white.
4. While whipping, add cooled sugar syrup in small portions.
5. Beat the mixture until a thick, fluffy mass is obtained.

Cream glaze

This type of butter cream is the most delicate in consistency.

To prepare it you will need:

• 2 eggs
• 150 g butter,
• 3 tbsp. l. Sahara.

Prepare ice cream as follows:

1. Break eggs into a metal container and add sugar. Place the dishes over low heat and heat until stirring quickly. The volume of the mass should increase 2-3 times.
2. After removing the pan from the heat, continue stirring the mixture, cooling it to room temperature.
3. In a separate bowl, the oil must be heated to the state of thick sour cream, beat until white and, continuing to knead, pour in the egg-sugar mixture.
4. Beat until fluffy.
5. Despite the fact that the cream is delicate and cooked with eggs, it holds its shape very well.

Decorating cakes with cream

Butter cream for decorating cakes is plastic, it makes original and tasty decorations. To add color or scent to the cream, you can use natural flavors, dyes and syrups.
Now that we have prepared one of the buttercream options, we can start decorating the cake.

To decorate cakes you can use:

• cooking syringe;
• culinary bag;
• homemade culinary bag made of thick paper.

The shape of the squeezed out elements will depend on the type and size of the nozzles or the cut you made on the homemade bag.

Confectionery decor options

There are plenty of options for decorating cakes:

• Flowers and leaves made using attachments on a pastry syringe.
• Congratulatory inscriptions - these are easy to make using a nozzle with a round hole. Ornaments and lace from cream are created in the same way.
• Shells, relief border. Similar decorative elements are created using a star-shaped attachment.
• Creating a wicker basket effect. This is achieved using a nozzle with a hole in the form of a thin strip.

We hope that with creams prepared according to our recipes, your cake will become the most beautiful dish on the holiday table!

Oil cream is a sweet paste prepared (using classical technology) from butter, powdered sugar, eggs and flavorings. The product looks approximately the same as in the photo. Butter-based cream is used to layer cake layers when preparing cakes in confectionery shops and factories producing sweet treats. And that is why many consider cream to be purely a decoration. But in fact, this is not entirely true, because the sweet and airy creamy mass is also a very tasty delicacy that can be used as a self-sufficient and very nutritious dessert.

The basis of the product is butter, and the accompanying ingredients in the recipe can be many components. The taste, color, consistency and aroma of the finished cream, as well as the possibility of using the product in the future, depend on these variations. Butter cream, prepared according to the rules, holds its shape well, so using a pastry bag you can easily turn it into a patterned border, small flowers, a lattice, intricate monograms, letters, and also create a magnificent huge cream rose from it. Cakes for children are decorated with multi-colored cream, bringing out thematic pictures from the delicate palette.

Butter cream is not sold in finished form, unlike a custard product, for example. This is because it is extremely impractical to do this, because it has a short shelf life. The product is not mass produced also because it is not an essential product, that is, there is no constant demand for it. Therefore, amateur cooks simply need to know the recipes for preparing this important component of home baking, as well as the secrets and rules for obtaining the best cream.

Composition and nutritional value

The composition and nutritional value of butter cream are two inextricably linked concepts.

The main ingredients that (besides butter) may be present in butter creams are:

• granulated sugar or powdered sugar;
• condensed milk;
• sour cream or cream;
• whole milk;
• premium wheat flour or semolina;
• cottage cheese or soft cheese, such as marscapone or ricotta;
• chicken eggs, as well as their whites and yolks separately.

The calorie content of the finished cream will directly depend on which of these products will be used to obtain the delicacy. In any case, it will be quite high. This is why butter cream cannot be considered a dietary product. Butter cream contains a large amount of fat and glucose, so its use cannot be considered healthy.

Classification

Buttercream, which is most often used by modern confectioners, can be classified according to the following criteria.

By composition (main ingredients). According to this classification, creams are distinguished:

• butter-nut;
• sour cream and butter;
• chocolate butter;
• curd and butter;
• oily and fruity;
• buttery;
• egg-butter (ice);
• butter-honey;
• banana-butter;
• vanilla-butter;
• butter-honey;
• caramel butter;
• milky-buttery;
• protein-oil (icing).

According to the presence of additional components: flavorings, dyes and additives that change the taste and smell of the product. These ingredients include:

• cocoa powder;
• vanilla;
• cognac;
• dessert wine;
• liquor;
• nuts, most often walnuts, peanuts, almonds or hazelnuts;
• white or bitter chocolate;
• prunes;
• syrups;
• jam;
• natural honey;
• caramel;
• confitures;
• fruits and berries:
• strawberries;
• bananas;
• peaches;
• plums;
• cherries;
• cookie crumbs;
• gelatin and other thickeners.

By cooking method:

• custard “Charlotte”;
• cold whipped.

By consistency:

• liquid, used for soaking cakes and filling products;
• stable, used in the manufacture of decorations on the surface of confectionery products, as well as for leveling the surface for mastic, glaze or chocolate filling.

Depending on the composition and taste, butter cream is used for layering or decorating all kinds of delicacies made from shortbread, puff pastry or biscuit dough and even (but very rarely) for baking from yeast dough.

Use in cooking

The culinary use of buttercream is to layer, fill, seal or decorate baked goods, for example:

• biscuits;
• honey cakes;
• pies;
• cakes;
• cupcakes;
• cupcakes;
• wafer rolls;
• eclairs;
• buns;
• rolls;
• custard cakes;
• puff pastries, including Napoleons;
• shortcrust pastry basket;
• meringue;
• muffins;
• meringue;
• profiteroles;
• Easter cakes.

Sooner or later, every housewife feels the desire to try her hand at confectionery: she wants to bake a delicious homemade cake, which she can not only feed her family or guests, but also surprise her with the excellent appearance of the product. The most suitable option for cream (both for layering and for decoration) would be an airy and delicate butter cream, which can be easily made at home from the most popular products that can easily be found in any refrigerator.

How to cook?

Making buttercream at home is easy. This dessert always turns out perfect if you follow the rules for its preparation and even the most inexperienced pastry chefs will not be able to “spoil” the product. There are a huge number of recipes and methods for preparing this delicate delicacy, and sometimes it can be difficult to choose one of them.

The method for preparing the classic version (one might say, universal) of cream consists of whipping butter with sugar and other ingredients that help maintain and preserve the structure of the fatty base for a long time. And if our readers think that decorating cakes is difficult, then we recommend watching a video tutorial, which should completely dispel all doubts. Believe me, just a little patience and skill - and you can easily make just as beautiful and neat roses!

Adaptations

To obtain high-quality cream, the pastry chef must have on hand such devices as:

1. Mixer or immersion blender with whisk attachment. These mechanisms are used for high-quality whipping of ingredients. It is important that the device is powerful and can make a large number of revolutions per minute, and even better, it has a rotation mode switch. Tip: if you decide to prepare the cream without a mixer using a whisk, then remember that you need to beat the butter cream quickly and always in one direction so as not to destroy the consistency of the product.
2. One or more deep metal bowls. They are needed in order to be able to cool and separately beat whites, yolks, sour cream with sugar or butter, and then mix the products with each other in this form.
3. A spoon or spatula made of silicone. Silicone, unlike other materials, is very plastic, and nothing sticks to it.
4. Measuring cup. Such a container is needed in order to be able to clearly maintain the proportions of the ingredients.
5. Scales (preferably electronic). They are an alternative to a measuring cup because in some recipes cooks give the amount of ingredients in grams.

The finished cream and products made from it should be stored in the refrigerator, and the excess can be frozen for a while and used later. Therefore, a good refrigerator with freezer is also necessary.

Varieties

The simplest buttercream, which is prepared without eggs, is whipped butter and condensed milk in a weight proportion of one to two, respectively, that is, for a pack of butter (200 grams) you need to spend one can of condensed milk (400 grams). The sweet air mass can be placed in a pastry bag or syringe and used to fill airy baked goods, such as choux pastries.

The classic custard according to the French recipe with the beautiful and unusual name “Charlotte” can be prepared in literally twenty minutes if you follow the step-by-step recipe we proposed. Please note that as a result you will receive the same cream in accordance with GOST, which at all times was used to soak everyone’s favorite cakes, for example, “Prague” or “Drunk Cherry”, and which today has been slightly replaced by a magnificent puff pastry called “Milk Girl”. Please note that a portion of cream prepared from the amount of ingredients specified in the recipe will be enough to soak a kilogram cake.

1. In a water bath, cook a syrup from two chicken eggs beaten into foam and 250 grams of sugar. It is best if you cook it in a metal bowl with high sides.
2. After the sugar has completely dissolved, add 160 milliliters of slightly warmed cow's milk to the mixture and mix well.
3. Place the saucepan on the fire and simmer the mixture over low heat with constant stirring for about five minutes. During this time the mixture will thicken.
4. After the time has passed, remove the pan from the heat and cool.
5. In a separate deep bowl, beat 300 grams of cold butter or margarine with high fat content and low water content to a stable foam.
6. Add the sweet milk-egg mixture to the butter in fractional portions and whisk constantly, and at the end of cooking, pour two tablespoons of cognac into the mixture and add one packet of vanillin.
7. Place the finished cream in the refrigerator for thirty minutes, and then use it to layer the cake layers and level the top and sides of the cake, as well as to make small decorations.

The cream prepared in this way will be white. If desired, you can add a few drops of gel dye to it and thus get a mass of any color and shade, including black. An indicator of the quality and readiness for use of any butter cream is the increase in the product by approximately three times and the formation of a pleasant shine on the surface of the workpiece.

Unusual varieties of butter cream, which have become very popular recently, are creams prepared using the following technologies:

• German, when custard based on wheat flour is added to whipped butter;
• Italian, which involves the use of butter and Italian meringue - egg whites whipped with powdered sugar;
• Swiss, which is almost no different from Italian, except that the meringue contains lemon juice;
• Korean, based on the preparation of butter-curd cream from Philadelphia-type curd cheese with the addition of a small amount of fruit puree.

Each of these methods of preparing creams has its own characteristics, but the functionality of the finished cream is the same in all cases. The dense and well-shaped structure of the oil mixture allows you to make magnificent flowers for decorating baked goods. It is these types of cream that are used to sculpt delicious decorations for wedding cakes. Using a stable and delicate cream, you can bring to life almost any whim of a fastidious customer: from a small lily of the valley flower, a forget-me-not or a lilac bud to magnificent and majestic dahlias, chrysanthemums and roses.

To grease and decorate children's cakes, many pastry chefs use a light egg-free cream with a wonderful and ear-catching name “Vanilla Sky”. This product can be classified as hypoallergenic, which is why it is especially popular. This product is an excellent example of the symbiosis of custard and classic butter cream, and in terms of taste and appearance it cannot be distinguished from a true butter product. The product is used for layering, coating the sides and making embossed edges, for example, around a waffle picture or along the bottom of a cake.

To obtain a tasty soak, you don’t need any frills, and all the ingredients are easy to find on sale at any time in the grocery store. To prepare a portion of cream sufficient to assemble one cake weighing two kilograms, you will need:

• 500 grams of peasant butter;
• 2 cups granulated sugar;
• 1.5 glasses of water;
• 5 tablespoons (without a slide) of wheat flour;
• vanilla sugar in any quantity.

You need to prepare a delicate delicacy following the described list of actions.

1. In a deep bowl, boil sugar syrup from one glass of water, sugar and vanillin, and then cool it to room temperature, removing it from the stove.
2. In a separate bowl, beat the butter until foamy, and then place the mixture in the refrigerator for a while.
3. Stir the flour in half a glass of water until it becomes thick sour cream, then pour this mixture into the syrup, then put the bowl on low heat and cook the custard in it.
4. Cool the resulting mixture, and then mix it with air-chilled butter.

Grease the cakes with the prepared cream, and then put the cake in the refrigerator, where it should stand for at least three hours, after which just start decorating. The soft cream will quickly saturate the base and glue it securely. That is why the cakes will shrink a little, and the product itself will take shape.

Decoration devices

Devices for decorating with butter cream are represented by a pastry bag or syringe with a large number of perforated nozzles for them, thanks to which you can imitate wickerwork, as well as make a wide variety of designs and:

• curbs;
• flowers;
• curly edgings;
• stars;
• ribbons;
• dots;
• inscriptions.

You can see what some attachments look like, as well as examples of decorations created using them, in the picture for this section.

Storing buttercream

Storing buttercream under normal conditions is simple, but very short-lived. If you have prepared too much of a delicate product, and also if you need to decorate more than one cake over a short period of time, then know that buttercream retains its quality perfectly in the freezer for several months. The main thing is not to re-cool it and protect it from unpleasant odors, which butter easily absorbs.

Some confectioners recommend freezing finished products, but the most experienced of them pack multi-colored lumps of cream in cling film, which they use after reconstitution, just like freshly prepared cream. The correct thawing of a delicate product is passive defrosting during the day in the refrigerator. Sometimes the cream needs “reanimation”. How to correct the condition of the product, read in the next section of the article.

How to fix defects?

If it so happens that the butter cream has defects, then you should not worry or be upset about spoiled products. In most cases, the cream can “help”.

The most common problem is that the cream does not whip or does not thicken when whipped. This happens most often because the confectioner measured the ingredients incorrectly (most often the sugar or syrup norm was exceeded), and low-quality oil was used. While the first reason can be eliminated by adding butter, the second reason can be eliminated by adding thickening powder for creams and cream bases.

If, after making efforts, you cannot achieve the ideal glossy structure of the cream, then this may mean that you are using too cold products or, again, you were let down by the oil of poor quality (old, unnatural, low fat content with a high water content). If the first reason can be corrected by passively heating the mass to room temperature and continuing to beat the mass, then the second problem is very difficult to deal with, and perhaps the cream will remain crumbly.

If, a few minutes after whipping the cream, you notice droplets of condensation on the surface of the mass or, even worse, it begins to separate after freezing, then this may mean:

• in the recipe you are using the proportions of liquid for making syrup are too high;
• you used low-quality oil, which may have been a spread or been thawed several times;
• The product was defrosted too quickly.

Boiling the cream in a water bath will help in this situation. This may have to be done for five or even seven minutes with constant stirring. After this, you will need to beat the delicate mass for some time with a whisk at high speed until glossy.

Harm, benefits and contraindications

As for the benefits and harms of using butter cream and products with it, I would like to say the following. Remember that the cream is a product with a short shelf life, so if stored improperly it can easily become poisonous. Even if the cream is prepared according to all the rules and in compliance with the technology, but it is stored incorrectly, it can be harmful.

Regarding the benefits that butter cream provides in the human diet, it is worth noting that all products with this delicacy increase the level of the good mood hormone - serotonin, which ultimately affects not only the emotional state, but also the ability to work: a person will work more actively and productively .

Contraindications to eating butter cream include individual intolerance to the products included in the preparation. People with obesity, diabetes mellitus of any type or metabolic disorders, as well as those who suffer from gallbladder diseases should not overuse delicacies and products with them due to the product containing a large amount of easily accessible carbohydrates and a large amount of fats that are difficult to digest by the body. Due to possible poisoning and digestive upset (especially in the warm season), it is not recommended for pregnant and lactating women, as well as small children, to eat cream products.

But, be that as it may, rarely does anyone refuse a piece of a delicious cake or a delicate dessert that can turn daily tea drinking into a holiday.