Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

The cakes are just the base for the cake. They still need to be impregnated, lubricated with cream and effectively decorated. To cope with all the tasks set, an oil base can easily and simply. Learn how to make it at home.

How to make butter cream

A cake with butter cream is easier to prepare than usual, and this is because the mass does not flow, it keeps its shape perfectly and does not give the hostess any trouble at all. The basis of such a sweet mass is butter, always fresh and of the best quality. When buying, you should pay attention not only to the date of production of the goods, but also to the composition: there should only be heavy cream. Vegetable spread or margarine is suitable for frying, not suitable for filling.

There are many options for combining ingredients from a recipe to obtain the desired consistency: mixing, whipping, brewing, grinding. The taste and color of the future connecting mass for the cake depends on how they are connected. Whipped fillings are the most delicate, but custard and grated fillings are much denser - they can be used to decorate the top or even out the cakes.

Recipe

You can, without much hesitation, just mix butter with sugar or spin a real action in the kitchen with boiling eggs with sugar, including chocolate, milk or sour cream in the recipe. Such a mass is perfect not only for decorating or spreading layers of biscuit, it can be filled with muffins and eclairs, or just serve a delicious mass in the form of a dessert. Try to cook several types: based on cottage cheese, sour cream, or according to the classic recipe.

Oily classic

• Time: 25 minutes.
• Servings Per Container: For One Pastry.
• Calorie content: 387 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: easy.

Remember the cake with pretty roses on top? These flowers were made from just such a composition. In the historical version, it bears the proud name "Charlotte" and is prepared by brewing sugar syrup. Everything seems to be simple: mixed sugar with eggs and cooked on the stove, but there are several important points. The syrup must be cooked over low heat and always with the proportions of sugar indicated in the ingredients, otherwise the egg will curdle.

Ingredients:

• granulated sugar - 125 g;
• chicken egg - 1 pc.;
• pasteurized milk - 80 ml;
• butter - 150 g;
• vanilla sugar - 1 sachet;
• cognac - 1 tsp

Cooking method:

1. First, cook the syrup by mixing the sugar and egg in a saucepan.
2. Add warm milk to the mixture and heat it on the stove, stirring constantly.
3. Let the syrup boil, boil for 5-7 minutes, and then remove from heat and cool.
4. Beat the softened base with a mixer, begin to gradually add the cooled syrup to it.
5. At the end add cognac, vanillin and mix.

Brewed with butter

• Time: half an hour.
• Servings Per Container: For 5-7 cakes.
• Calorie content: 395 kcal.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

For homemade shortbread or flaky crust-based treats such as Medovik and Napoleon, a simple custard is perfect. Its peculiarity is that first it is necessary to prepare a custard mass based on fatty pasteurized milk. Cool it down and only then add to the whipped butter. This filling turns out to be very tender and is stored in the refrigerator for a long time - from 2 to 3 days. The following step-by-step recipe will tell you more about the brewing technology.

Ingredients:

• butter - 400 g;
• pasteurized milk - 2 tbsp.;
• sifted flour - 3 tbsp. l .;
• sugar - 7 tbsp. l .;
• rum - 2 tsp

Cooking method:

1. Heat the milk on the stove, leaving 10-12 spoons for flour dilution.
2. As soon as the milk warms up a little, add sugar to it.
3. While the sugar is dissolving, let's start making flour.
4. To do this, add a little milk to the flour and beat it so that there are no lumps.
5. Then, adding milk, dilute the flour to the consistency of sour cream.
6. Combine flour and milk mixture, bring to a boil and boil for 2 minutes.
7. Leave the custard mass until completely cooled.
8. Beat the softened butter with a mixer, gradually adding the custard mass to it.
9. Finally, pour the cognac into the oil-brewed composition and mix gently.

Condensed milk and butter

• Time: 20 minutes.
• Servings Per Container: For 1 Pastry.
• Calorie content: 540 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: easy.

The scope of use of such a mass of butter with condensed milk is great: homemade cookies "Nuts", eclairs, tender buns. This cream is simply irreplaceable for light cakes that do not need to be baked, they are prepared on the basis of crushed cookies, cornflakes or sticks. This filling turns out to be airy, tasty and tender, and the buttery taste is practically not felt.

Ingredients:

• butter - 150 g;
• cognac - 1 tsp;
• condensed milk - 150 ml;
• vanilla sugar - 1 sachet.

Cooking method:

1. Remove the oil from the refrigerator, cut into slices and let stand.
2. Pour condensed milk into the softened butter, beat the mass with a mixer, starting at low speed.
3. Once the ingredients are well mixed, add cognac and vanillin to the mass.
4. After that, continue whisking for another 3-5 minutes.

Cream for mastic

• Cooking time: 15 minutes.
• Calorie content: 623 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

The first thing we pay attention to when evaluating a cake is its appearance. Uneven edges, skewed sides, and sloppy decor can significantly spoil the impression of a treat. To prevent this from happening, confectioners resort to a little trick - they prepare a composition for mastic. Such a sweet mass will be especially successful for novice cooks, it will help prepare the cake for decoration, align the edges and give the baked goods a neat look.

Ingredients:

• butter - 250 g;
• shortbread cookies - 100 g;
• boiled condensed milk - 1 can.

Cooking method:

1. Grind the melted main component with a silicone spatula.
2. Add condensed milk, beat with a whisk or mixer until dense.
3. Blend the cookies or the rest of the cakes into crumbs with a blender.
4. Add crumbs to the oil mixture, mix well.
5. Using a spatula, spread the mass evenly over the entire surface of the base.
6. Level the sides and top with a culinary spatula.
7. After all the procedures, the cake must be exposed to the cold so that it is completely cooled.
8. After 2-3 hours, put mastic on top of the cakes.

From butter and sugar

• Time: 20 minutes.
• Servings Per Container: For 4-5 cakes.
• Calorie content: 702 kcal.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

To make a delicious cream based only on sugar, butter and eggs, you need to be able to properly cook the syrup. It is very important not to overexpose it on the stove, otherwise the sugar will burn out, and after cooling it will crystallize. It is easy to check the readiness of the sugar gravy - take a drop of liquid on your fingers and rub it. If sugar is not felt, it is time to remove the syrup from the stove.

Ingredients:

• oil - 1 pack;
• granulated sugar - 1 tbsp.;
• eggs - 4 pcs.;
• powdered sugar - 100 g;
• vanillin - 2-3 drops.

Cooking method:

1. Break the eggs into a saucepan with a thick bottom, mix them with sugar.
2. We put the container on fire and start heating, stirring constantly.
3. As soon as the mass thickens, remove the pan from the stove and cool.
4. Beat butter with powdered sugar.
5. Add the custard mixture, a few drops of vanilla extract and stir.

Sour cream-butter

• Time: 15 minutes.
• Servings Per Container: For 2-3 cakes.
• Calorie content: 743.4 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: easy.

Cream of sour cream and butter is the easiest option. It is almost impossible to spoil such a filling, except to buy low-quality sour cream. When choosing sour cream, know: it should be not only the freshest, but also very fatty. Ideally, if the fat percentage is 25-35%, then it will be easier to beat it, and the finished cream will turn out thick and dense.

Ingredients:

• oil - 100 g;
• icing sugar - 4 tbsp.;
• sour cream with a fat content of 25% - 1 tbsp.;
• vanilla extract - ½ tsp;
• lemon juice - 1 tsp;
• salt - a pinch.

Cooking method:

1. Beat the butter with a kitchen machine with a whisk attachment until a fluffy homogeneous mass is obtained.
2. Pour sugar or powder in a thin stream, continue beating for another 3-4 minutes.
3. Then, without stopping whipping, we begin to add sour cream 3-4 tbsp. l. at a time.
4. At the end, pour lemon juice and vanilla extract into the filling, add salt.
5. We continue to beat the mass until a fluffy, airy consistency.

Protein-oil

• Time: 20 minutes.
• Servings Per Container: For 3-4 cakes.
• Calorie content: 643.2 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: easy.

A protein-oil cream is often used for mastic, but it is also perfect for spreading cakes. To prepare such a filling for a cake, you only need egg whites, and you can make delicious homemade cookies from the yolks or add them to the base of a biscuit dough. Citric acid can be replaced with juice, it is necessary so that the proteins are beaten better and can keep their curvy shape.

Ingredients:

• chicken eggs - 3 pcs.;
• powdered sugar - 150 g;
• citric acid - 2 g;
• butter - 150 g.

Cooking method:

1. For cooking, you only need proteins, so we separate the whites from the yolks.
2. Pour the proteins into a bowl, mix with citric acid and begin to beat at low mixer speeds, gradually increasing the speed.
3. After 3-4 minutes, we begin to pour the icing sugar into the container.
4. We continue to beat the whites until stable peaks. When the dense mass does not flow out even from an inverted bowl, the proteins are ready.
5. We reduce the speed of the mixer, while continuing to beat, add pieces of butter to the proteins.
6. Pour the finished fluffy cream into a free bowl or spread it immediately on a sponge cake.

Curd butter

• Time: 15 minutes.
• Servings Per Container: For 4 cakes.
• Calorie content: 340 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: easy.

The creamy mass of cottage cheese is suitable not only as a filling for baking, but also as an independent dessert. For a change, the cream from the basic recipe with a photo can be prepared with prunes, with nuts, with strawberries or other berries and fruits. If the cream is used for a layer, a little vanilla essence and alcohol can be added to it: rum, liqueur, cognac.

Ingredients:

• fine-grained cottage cheese - 400 g;
• oil - 200 g;
• condensed milk liquid - 1 can.

Cooking method:

1. Combine the softened oil base with condensed milk.
2. Stir the mixture with a silicone spatula and then beat with a mixer. Begin whisking at the lowest speed, gradually increasing the speed of the appliance.
3. Add cottage cheese, if desired, grind it through a sieve.
4. Whisk the butter cream for 2-3 minutes, then transfer to a clean bowl.

Check out other cooking recipes.

With powdered sugar

• Time: 10 minutes.
• Servings Per Container: For 3-4 cakes.
• Calorie content: 364 kcal.
• Purpose: dessert.
• Kitchen:
• Difficulty: easy.

Butter cream with powdered sugar is also a variation of the classic recipe. Butter, delicate cream cheese and light powdered sugar are the three ingredients of this filling. The cream itself is prepared in a few simple tricks, which will be easy to master even for inexperienced pastry chefs. The only condition that needs to be taken into account in the cooking process is that the butter must be slightly melted, and the cheese, on the contrary, from the refrigerator.

Ingredients:

• unsalted butter - 115 g;
• curd cheese - 340 g;
• icing sugar - 100 g.

Cooking method:

1. Transfer the soft, unsalted butter to a bowl to whisk the filling.
2. Add cream cheese and powdered sugar to it.
3. If desired, you can add a bag of vanilla sugar to the cream.
4. Stir all the ingredients, then whisk vigorously until creamy.

Chocolate butter

• Time: 20 minutes.
• Servings Per Container: 5-6 cakes.
• Calorie content: 594.6 kcal.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: easy.

Butter chocolate cream for cake decorating is what you need. The main thing is that it is prepared in just a few minutes, which means that the biscuit will not have to wait long for its hour. Chocolate cream can be prepared with the addition of cocoa powder or grated dark chocolate, whichever tastes better for you. Do not forget just before decorating the cake, align its edges with another, denser cream.

Ingredients:

• unsalted butter - 130 g;
• chicken eggs - 1 pc .;
• icing sugar - 150 g;
• cocoa powder - 15 g;
• cold water - 1 tbsp. l .;
• vanilla extract - 5 ml;
• ground cinnamon, if desired, on the tip of a knife.

Cooking method:

1. Beat the butter until it becomes porous and airy.
2. Add the separately beaten egg to the butter.
3. Gradually pouring in the icing sugar, gently knead the mass with a silicone spatula from bottom to top.
4. We dilute the cocoa with water, pour it into the cream. Add vanilla essence to the same place.
5. Mix the cream thoroughly.

In the manufacture of cakes and pastries, various oil creams, both as a filler and as a material for decorating with a pastry bag. This is due to the fact that oil creams easily take voluminous and embossed forms, and perfectly maintain their stability. In this article, we will look at several basic recipes for butter cream: with condensed milk, sugar syrup, milk and eggs, with eggs, with different dosages of butter.

Any of the main creams can be given one or another taste and aroma, using certain flavoring and aromatic additives as additional ingredients in the recipe.

It should be borne in mind that butter, which is the basis of any butter cream, must be of good quality, not salty, clean, free of foreign odors and tastes.

Condensed milk butter cream recipe

Heat the oil in a saucepan until the consistency of thick sour cream and beat it with a metal broom 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 feeling of sugar grains on the tongue when testing the milk, boil it first and cool it to room temperature.

If the cream is "cut off" (becomes pockmarked), slightly warm it up and beat. If this does not help, then cool the cream, stir it, fold it onto a fine sieve and, after separating the liquid, slightly heat it and beat again or add a little heated oil.

Decorations made of warm cream have a beautiful, glossy surface, but drawings made of such cream are not embossed; decorations made of cold cream are matte, the drawings are embossed.

Sugar syrup butter cream recipe

Pour granulated sugar into a saucepan, pour in water, stir with a spoon, boil until the sugar is completely dissolved, remove the foam. Cool the finished sugar syrup to room temperature. Heat the oil in a saucepan until the consistency of thick sour cream and beat it with a metal broom or wooden spatula until a fluffy elastic white mass is obtained. Then, without stopping whipping, gradually pour in the chilled syrup in small portions and beat until a fluffy homogeneous mass is obtained.

Powdered sugar butter cream recipe

Heat the butter in a saucepan until the consistency of thick sour cream and beat until a fluffy, elastic white mass is obtained. Then, without stopping whipping, add fine, carefully sifted icing sugar in small portions. By the end, it is necessary to speed up the whipping process.

Milk and Egg Butter Recipe (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 whipping, pour hot milk with sugar in a thin stream here. Bring the total mixture to almost a boil, then cool the milk syrup to room temperature. While the syrup is cooling, beat the butter until a fluffy white elastic mass is obtained, preheating it to the consistency of thick sour cream. Without stopping whipping the butter, gradually pour the chilled milk syrup into it in small portions. Beat until fluffy cream is obtained.

Egg butter cream recipe (glaze)

Put sugar and eggs in a container. Warming the mixture to 45 degrees, beat it with a broom until the volume increases 2.5 - 3 times. Then, while continuing to beat, cool the mass to room temperature. In a separate container, heat the butter to the consistency of thick sour cream, beat it white and, continuing to beat, gradually pour in the mass of eggs with sugar. Beat the total mixture until a fluffy cream is formed.

Recipes for making cream and other confectionery decorations

butter cream for cake decorating

400 g

20 minutes

370 kcal

5 /5 (6 )

Knowing the different ways to decorate homemade cakes is just as important as 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, as it saves a lot of time, and the sweets are 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 decorating

I really liked this recipe for the reason that it is very easy to implement at home, and the components can be found in absolutely any store. To prepare the cream, you need a minimum of time and a small amount of inventory. Consider 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, vanillin.

Necessary products

A standard butter cream requires only 2 ingredients to make:

Choose butter with a fat content of at least 72.5%, high-quality butter with a fat content of 82% would be ideal.

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

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

The main indicator of the quality of condensed milk is the percentage of fats, which must be at least 8.5% and not higher than 26.5%.

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

If the cream begins to exfoliate (it can happen if you beat it for a very long time), you need to warm it up and beat it again.

French Butter Cream

French Butter Custard differs from the one described above in that we will use more ingredients for the preparation, but the preparation itself is not complicated. Such decoration can be used not only for the "crown" of the cake, but also for impregnating the cakes, so it can be considered a universal filler.

Inventory and kitchen appliances: a tall plastic bowl (1 L), a measuring cup, a mixer, a small frying pan with a thick bottom, a silicone brush.

Necessary products

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

How to make French butter cream: a step by step recipe

We turn to the step-by-step preparation of a French butter cream according to the recipe.

Don't stir the syrup.

Then we increase the heat and continue to remove the bubbles with a cold brush. Cook the mixture for 4 minutes, then remove from the stove. We put 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 butter cream in the photo below.

It was in France that meringues, creams, caramel, jelly and biscuits first appeared, something without which modern cakes are impossible.

We figured out how to make buttercream for cake decorating. Now let's look at the subtleties of cooking 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 separately prepare a small part of the cream and add the dye little by little in the process of churning. First, too bright a color will look artificial; secondly, even natural dyes have a negative effect on the body.

To keep the cream in the desired consistency after being applied to the cake, keep the sweet dish in the refrigerator and remove it from there only a few minutes before serving. Since room temperature can soften the cream, your cake crown crafts may just drip. This is especially true when the cream was initially slightly liquid.

What if there is no mixer on the farm? You can also whisk the custard buttercream to decorate the cake with a whisk, but it will take a lot more time and effort. If you try hard, the result will be identical to that of a mixer. Still, many recipes for creams were invented long before the invention of the mixer.

Butter cream is one of the most popular impregnation options for baked goods. With it, you get delicious cakes, pastries, eclairs, baskets and other pleasures of the sweet tooth. Preparing the butter cream is extremely simple, so you can delight loved ones with a variety of delicacies at least every day!

The butter cream is based on butter. Using a blender or mixer, it is turned into a fluffy mass, then additional ingredients are added. The most common among them are sugar or powdered sugar, vanillin, eggs and dairy products.

Butter cream is usually simply whipped thoroughly and is immediately ready to use. You can also make it in two parts, one of which will be custard. For this, cream or milk is boiled in a saucepan, adding all the necessary ingredients. The butter is added to the cream separately, after the custard cools down to room temperature.

Butter cream is often used as a decoration. From it, lush decorative elements of all kinds of shapes are obtained. To do this, choose recipes with the thickest cream consistency, or prepare mastic on its basis. You can add food coloring to any of them, then the decorations will be even more interesting and varied.

Preparing the cream according to this recipe does not take much time and effort. It is ideal for impregnating and decorating biscuit cakes. The cream will come out elastic and stable, so you can safely form roses and other decorative elements from it.

Ingredients:

• 300 g butter;
• 8 tbsp. l. milk;
• 1 pinch of salt;
• 2 cups sugar;
• 1 pinch of vanilla.

Cooking method:

1. Put softened butter and sugar in one bowl, beat.
2. Pour salt and vanillin into the resulting air mass, continue beating.
3. When the cream is firm, add milk.
4. Beat with a mixer for another 10 minutes.

Interesting from the net

Sponge cakes can be paired with almost any filling, but nothing tastes like condensed milk! Such a cream will make the dessert unusually soft and sweet, and a few drops of cognac will add a pleasant aroma. To make the biscuit better saturated, it is recommended to lubricate with cream not only the cakes, but also the sides of the cake.

Ingredients:

• 500 g butter;
• 250 g of condensed milk;
• 250 g icing sugar;
• 1 tsp cognac;
• 5 g vanilla powder.

Cooking method:

1. Heat the oil to room temperature, cut into cubes and put in a bowl.
2. Using a mixer, beat the butter into a fluffy mass.
3. Mix condensed milk with powdered sugar in a separate container.
4. Gradually add condensed milk to a bowl of butter, whisking.
5. After 10 minutes add cognac and vanilla powder to the cream.
6. Mix everything again until smooth.

This cream works well for rolls and rolls. It does not spread, keeps its shape well, it turns out sweet and airy. You will not need yolks for the cream; they can be used to prepare any other dish, or you can grease rolls with them before baking. Lemon juice must be freshly squeezed, you cannot use the juice from the bag!

Ingredients:

• 150 g butter;
• 150 g icing sugar;
• 3 eggs;
• ½ tsp lemon juice;
• 1 bag of vanilla sugar.

Cooking method:

1. Separate the whites and place in a deep bowl.
2. Pour lemon juice to the whites, beat with a mixer at low speed.
3. When large bubbles go over the surface of the protein mass, add powdered sugar.
4. Pour vanilla sugar into the same place, increase the beating speed to a medium mark.
5. After 3-4 minutes, turn on the maximum speed, beat the protein until firm peaks.
6. Gradually add butter, beat on low speed until smooth.

A very tasty and unusual cream that is ideal for decorating a cake. It can be prepared in reserve, then left in the freezer. Before decorating the cake, bring the cream to room temperature and beat well again.

Ingredients:

• 180 g white chocolate;
• 200 g butter;
• 250 ml of milk;
• 200 g sugar;
• 2 ½ tbsp. l. flour;
• Vanillin.

Cooking method:

1. Pour milk into a saucepan, add flour and stir until smooth.
2. Pour sugar there, stir again, put the saucepan on the fire.
3. After boiling the mixture, stir it constantly until it is completely thickened.
4. Remove the finished cream from heat, add pieces of white chocolate.
5. Mix everything thoroughly again and let the cream cool.
6. Beat butter and vanilla in a separate container.
7. Pour the contents of a saucepan into the resulting mass.
8. Mix all ingredients together until smooth.

This method of preparation of the cream allows you to achieve the perfect taste. If desired, you can replace the cream with half a glass of milk, but the dish will not turn out so tender. After adding the cream to the eclairs, they need to be placed in the refrigerator for a couple of hours so that the filling hardens slightly.

Ingredients:

• 250 g butter;
• 200 ml of cream;
• 1 egg;
• 180 g sugar;
• Vanillin.

Cooking method:

1. Heat the cream in a saucepan.
2. Grind the egg with sugar, add to the cream.
3. Boil the cream until thick, stir frequently.
4. Beat butter in a separate plate until fluffy.
5. Gradually introduce the oil part into the custard.
6. Add vanillin and mix well.

The custard butter cream will make Napoleon a true masterpiece of culinary art. It is also suitable for any other cakes. Sometimes such a cream is served as an independent dessert, or is used to decorate baked goods.

Ingredients:

• 1 ½ cups sugar
• 3 tbsp. l. flour;
• 4 eggs;
• 350 g butter;
• 1 pinch of vanillin;
• 0.5 liters of milk.

Cooking method:

1. Heat the frying pan without adding oil, pour flour on it.
2. While stirring constantly, bring flour until golden brown.
3. In a bowl, grind eggs with sugar, combine with flour.
4. Bring the milk to a boil and add it to the egg mass in several stages.
5. Put the resulting mixture on fire, boil.
6. Beat the butter and mix with the cooled custard.
7. Add a pinch of vanillin, mix again.

Now you know how to make a butter cream recipe with a photo. Bon Appetit!

Butter cream magically turns an ordinary dessert into a real royal treat. It is ideally combined with all types of baked goods, while serving not only as a flavoring additive, but also as a decoration. A few tips on how to make butter cream will come in handy for novice pastry chefs and will help you achieve the perfect result at home:

• The oil must be at least 82% fat. This will allow you to achieve the desired cream consistency;
• If there is not enough fatty oil on hand, add 2-3 teaspoons of flour to the recipe;
• Before making the cream, leave the oil at room temperature for a while to soften;
• Instead of vanillin in recipes, you can use a few drops of aromatic liqueur;
• To make the proteins for the cream turn into foam faster, add fresh lemon juice to them;
• Food colors must be added to the cream at the very end of cooking;
• Eggs for butter cream must be cooled beforehand.

Delicious, pleasing language and heart, turning the most uncomplicated cake into a work of culinary art - all this is about him, 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, just mix butter with condensed milk, or you can wrap up 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 a soft creamy company to a 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 does not cause any trouble for the hostess at all.
Its basis is butter. It just has to be fresh, made from real cream. A spread or margarine, which is often disguised as a pretty decent industrial pack, can ruin the whole thing. The most you can decide on is a very high quality creamy margarine. But this is more the exception than the rule.
The main ingredient of the cream base should also not contain any foreign odors. Therefore, the desire to put into action a pack of oil that is lying in the refrigerator, even if it is real, but far from fresh oil, must be stopped.
The methods of preparing the creamy mass are different: mixing, rubbing, whipping, brewing. Both the taste and the appearance of the final product depend on this: whether it will be loose or dense, white-matte or yellowish. The addition of natural or quality industrial colors and flavors allows the end result to be varied almost indefinitely.

Butter cream with condensed milk

The easiest way to make butter cake cream quickly is to simply mix two products: butter and condensed milk. The cream is not accidentally called "Sweet life": you can use both ordinary and boiled condensed milk for its preparation. In the first case, the mass will turn out to be more liquid and creamy matte, and in the second it will be thick, pleasant yellowish-brown color.
Ingredients:
one pack of butter (or 200 grams by weight);
two-thirds of a can of condensed milk (you can take the whole can as well - it's a matter of taste).
Cooking method:
Wait until the natural softening of the oil 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, whisk, beat the butter until an air cloud. It is enough to work for four minutes.
Continuing to beat the butter, add the condensed milk one spoon at a time.
Having combined all the ingredients, work for another ten to fifteen minutes with a mixer or a whisk - until the mass becomes completely homogeneous, airy.
You can use such a cream as you like. It is perfect for both sandwiching cakes and for creating sweet decorations.

Butter cream custard

Butter cream for a cake called Charlotte made from butter, eggs and milk by steeping. The recipe does not include flour and produces a very light, delicate creamy mass that can be used not only for cakes, but also for pastries. A variation of such a product is "Chocolate Charlotte". The principle of preparation is the same as for the main recipe, with the inclusion of two to three tablespoons of cocoa.
Ingredients:
one pack of butter;
half a glass of milk;
two eggs;
three quarters of a glass of granulated sugar;
a tablespoon of brandy;
a bag of vanilla sugar.
Cooking method:
Prepare a sweet egg mixture by whisking the eggs and sugar vigorously.
In a thin stream, add hot, brought to a boil milk into the mixture.
Warm up the egg-milk mixture until it boils, stirring continuously, and then boil the syrup for two minutes.
When the temperature of the mixture has dropped to room temperature, begin whipping the softened butter. After two to three minutes, introduce the first portion of milk and egg syrup - no more than one tablespoon. So, gradually, combine the oil with the mixture completely.
The resulting butter cake cream does not have a sugary-sweet taste, smooth, glossy, very good for decorating baked goods.

Butter cream with cream cheese

Butter cake cream has amazing original taste "American boyfriend", prepared on the basis of soft cream cheese. The most delicate cheesy taste of milk and cream, a subtle hint of butter, a little airy powdered sugar, flavoring at will - 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);
a hundred-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 until an airy, silky consistency is achieved.
Add the icing sugar and continue beating for another five minutes.
Combine butter and cream cheese, 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 butter-cheese mass into two parts and adding dye to one of them.

Butter cream without eggs

An excellent custard cake butter is made by adding flour to the mixture. The highlight of the recipe titled "Vanilla Sky"- lack of eggs. Parents of children with allergies, pay special attention to it! To please a toddler with an egg allergy, you can make a simple lean crust 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 vanilla.
Pour sugar into a saucepan, pour half a glass of water and melt over medium heat until the grains disappear completely.
Pour flour with the other half of the water, stir well so that there are no lumps.
Little by little add the flour solution to the sugar syrup, stirring constantly.
Boil the mixture until it thickens - it should resemble thick sour cream or gruel.
Remove from stove to cool.
As soon as the flour base has become warm, add vanilla oil into it and beat until fluffy, achieving complete uniformity of the butter cream.
The creamy mass is perfect for cakes, pastries, eclairs.

Butter cream with liqueur

Butter cream called "French Dawn" is also prepared on the basis of brewing flour, but involves the use of eggs. This gives the mass additional elasticity, and the liqueur note - 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 liquor.
Cooking method:
Remove the oil from the refrigerator, wait for its natural softening.
In a dry frying pan, fry the flour, stirring continuously, until it acquires a golden hue. Cool down.
Grind eggs (always cold) with sugar until they are white.
Little by little add egg syrup to the cooled, fried flour until it is completely used.
Boil the milk and pour it into the flour mixture little by little.
Put the mixture on low heat and, stirring constantly, bring to the first signs of boiling. Cool down.
Beat the soft butter into an air cloud and, continuing to beat, add a little egg-flour base.
As soon as the butter cream is ready, add the liqueur, vanillin, beat again and send to the refrigerator to cool.
The prepared cream can be served as a dessert, garnished with berries and a portion of vanilla ice cream.

Butter cream with chocolate

Cream "Chocolate Coast" can become a versatile product, giving individuality to any cake. The classic combination of butter, vanilla and two types of chocolate will certainly cheer you up and warm you in bad weather.
Ingredients:
two glasses of powdered sugar;
a pack of soft butter;
a bag of vanillin;
milk chocolate bar;
two-thirds of a bar of dark chocolate.
Cooking method:
Use a mixer or whisk to beat soft butter, vanillin and icing sugar.
Melt milk and dark chocolate separately.
Pour chocolate into the sweet butter mass, achieving absolute homogeneity, for about two minutes.

Making a simple butter cream is easy. However, there are some tricks you should know before getting to work.

• Experienced housewives have encountered the "clipping" effect when preparing a simple butter cream on condensed milk: the butter seems to be divided into grains, the mixture resembles kefir or curdled milk flakes in consistency. This practically does not affect the taste, but spoils the appearance. There are two ways to remedy the situation. The first is to try heating the mixture in a water bath and whisk again well. 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 with a little more mild 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 such an unsightly form. Inside the layers, the defect will not be noticeable, and the top can be masked with confectionery chips, grated chocolate, etc.
• The problem with combining the butter-milk substance can be caused by too much temperature difference between the products. It is important that both butter and condensed milk are at the same room temperature. To do this, you need to get them out of the refrigerator five to six hours before the start of the preparation of the cream.
• To get the perfect cream, you need to beat it on ice. No ice? It doesn’t matter: it will be perfectly replaced by an “ice bath”. Place the beating container in a wide bowl filled with very cold water.
• If you prepare a basic butter cream, then by introducing various flavors into it, you can get up to twelve to fifteen variations in 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 butter cream, you need to take the juice of an orange half per one hundred grams of the product and add orange peel. Instead of an orange, you can use lemon, lime, tangerine.
• To get a cherry cream, you need a spoonful of natural cherry juice. If there is no fresh berry, you should not be upset. The juice can be replaced with a tablespoon of cherry syrup, jam, or tincture. In addition to a specific pleasant aroma, the cream will acquire a beautiful noble color and can be used to make oil flowers. Variation of taste and color - black currant syrup.
• The coffee butter cream turns out to be surprisingly 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 boiling on a small burner for about twenty minutes. Once the liquid has cooled, it can be used as a natural coffee flavor.
• The tea infusion can be prepared in the same way. Such a flavoring agent will appeal to lovers of strong drink and will have an imperceptibly piquant note.
• The aroma of noble cognac will add a fair amount of nobility to the usual homemade butter cream. One hundred grams of cream will require a tablespoon of a noble strong drink. A variation is the use of a spoonful of expensive rum instead of cognac. A rougher aroma will add brutality to the dessert and will be greeted with a bang by both men and women.
• Children will like the honey note more. To obtain it, you only need one tablespoon of liquid fresh delicacy. If the honey is candied, if it needs to be melted a little.
• To get a magical almond aroma, you need to fry the grains of fresh almonds, grind the nuts to a powder state and add two tablespoons of the aromatic product to the oil mass. Instead of almonds, you can take any well-peeled and pounded nuts.