Butter cream for the cake. Butter cream for cake - cooking tricks and useful tips! Swiss buttercream

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.

Dye and vanillin are not important ingredients of the cream and are added as desired.

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% would be 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.

Graceful roses for cakes, fancy “tops” for muffins and cupcakes, excellent filling for all kinds of desserts - butter cream has many magical properties, which is also used for products where mastic is present.

Its popularity is in no way inferior to custard recipes. With the help of cooled buttercream, housewives create elegant matte, expressive decorations for cakes; with warm buttercream, the decoration is glossy, although less embossed. The presence of oil in the ingredients enhances and reveals the taste of dry ingredients in desserts, be it caramel or various ground spices.

Preparing butter cream will not take much time, and its taste will fill the atmosphere with a festive mood.

Classic buttercream

This recipe is considered to be one of the sources of the huge variety of creams that fill the confectionery world. Its taste has been familiar since childhood, since butter cream serves as the main component in the preparation of the Medovik cake, eclairs, biscuit treats, straws and other desserts.

Ingredients:

• Butter – 200 gr
• Powdered sugar – 450 gr
• Milk – 2-3 tbsp. spoons

How to make buttercream:

Classic buttercream is a recipe that requires a bit of patience. Some housewives are often disappointed with the result because the mass turns out to be rough, heavy and unpleasant to the taste. Probable causes: mixing all ingredients in one step and beating at maximum speed without adjustment. In addition, it is better to prepare this butter cream with powdered sugar, due to which the mass becomes more tender than with regular sugar.

Swiss buttercream

Protein-butter cream is often used by professionals to create luxurious delicacies: it holds its shape perfectly and tastes fluffier and lighter than the previous one.

Ingredients:

• Egg white – 230-250 gr. (4-5 large eggs)
• Butter (unsalted) – 300 g
• Sugar – 200 gr
• Vanilla extract – 1 teaspoon
• Pinch of salt

How to prepare protein-butter cream:

By adding a drop of food coloring to the finished cream, you can diversify your sweet masterpieces with bright decorations.

Curd and butter cream

An excellent alternative to oil “classics”. The cottage cheese in the composition softens the taste, and the combination of cream with fruits or berries will bring fabulous pleasure.

Ingredients:

• Cottage cheese – 400 gr
• Butter – 250-300 g
• Powdered sugar – 250 gr
• Vanilla extract – 0.5 teaspoon

Preparation:

As you can see from the recipe, making butter cream with cottage cheese is simple, but it’s very difficult to tear yourself away from such deliciousness. It can be used both as a filling for cakes and as an independent dessert. Powdered sugar in the recipe is sometimes replaced with condensed milk for greater thickness and richness.

If you are an ardent lover of homemade sweets, then you probably know that the cake tastes best with delicate and airy cream. It can be made in different ways, using different ingredients. That is why today we decided to tell you how to prepare butter cream for a cake.

Classic buttercream recipe

To make a classic cake buttercream recipe, you don’t need to purchase expensive and rare products. After all, it is made from simple ingredients available to everyone.

Whisk the ingredients well. You should get a tender and airy mass, which should be slightly cooled at room temperature. After this, the butter cream for the cake can be safely used to grease sponge cakes or any other cakes.

It should be noted that with this filling, homemade dessert turns out very tasty, tender and literally melts in your mouth.

Making protein-butter cream for the cake

The presented recipe for a sweet delicacy is known to many. After all, such cream is very often used when preparing store-bought cakes. And if you don’t want to buy dessert in the supermarket, then we suggest making it yourself. For this we need:

Cooking method

Butter and protein cream for the cake is quite easy to make. To begin with, the softened cooking fat should be placed in a bowl and beaten until white using a mixer at the highest speed. In this case, you should get a mass with the consistency of thick sour cream. Next, you need to combine the egg whites with medium-sized sugar in a metal bowl, place them in a water bath, and then beat until a fluffy and fairly thick mass is obtained. After this, the components must be removed from the heat. Continuing to alter them, you should wait until the contents of the dishes have cooled completely.

Having received and cooled the fluffy protein mass, you need to gradually add (one large spoon at a time) the previously whipped oily mixture. Finally, add liqueur to the ingredients (optional) and continue stirring for about 4-8 minutes.

Once you have a homogeneous and fluffy cream, it should be immediately used to decorate a homemade cake or apply to cake layers.

The simplest and fastest cream

Sponge cake with butter cream turns out very tasty and high in calories. But if you don’t want to spend a long time fiddling with the filling for such a dessert, then we suggest using the recipe below, which requires the use of only two ingredients, namely:

Cooking process

To make this cream, you need to completely thaw the shortening in a warm place (but not on the stove), and then put it in a blender and beat until fluffy and fluffy. After the butter turns white, add uncooked condensed milk to it and continue the intensive mixing process for some more time.

As a result of such actions, you should get a very tasty and sweet cake cream, which will soak absolutely any cake well. If you decide to make a chocolate dessert, then to give the filling the appropriate shade, you should add a few tablespoons of cocoa powder to the butter and condensed milk.

You can use this cream to prepare a homemade cake immediately after vigorously mixing all the ingredients.

What kind of cream can you decorate a cake with?

Butter cream for decorating a cake is made as easily and simply as the filling used to coat the cakes. However, it should not be liquid, but thick and persistent. Otherwise, you will not be able to form decorations (roses, petals, etc.) that will be applied to the surface of the dessert using a culinary syringe.

So, to make buttercream for cake decoration, we will need:

• powdered sugar - a small glass;
• natural food dyes - use at your discretion and taste;
• high fat butter - a full pack or 185 g.

Cooking method

Even a culinary novice can make such a cream. To do this, the cooking fat should be thawed at room temperature (under no circumstances subjected to heat treatment), and then whipped until white using a mixer. Next, you need to gradually add powder to the butter and continue the process of intensive beating until you get a stable and airy mass.

Painting the cream for the cake

After the buttercream is ready, you should start coloring it. To do this, the whipped mass must be divided into several parts, and then add food coloring to them and mix thoroughly with a spoon until a uniform color is obtained (red for flowers, green for petals, etc.).

Having carried out all the steps described, the butter cream must be placed in a culinary syringe and squeezed onto the surface of the cake in the form of some kind of pattern. After decorating the entire dessert, it should be placed in the refrigerator so that the formed roses and petals harden a little and take a stable shape.

If for some reason you were unable to purchase food coloring, then instead you can use natural ingredients such as beet juice, carrot juice, brilliant greens, cocoa powder, etc.

Butter cream is one of the most popular impregnation options for baking. It makes very tasty cakes, pastries, eclairs, baskets and other delights for those with a sweet tooth. Making buttercream is extremely simple, so you can delight your loved ones with a variety of delicacies every day!

The base of buttercream is 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.

Buttercream is usually simply whipped thoroughly, after which it is immediately ready for use. You can also make it in two parts, one of which will be custard. To do this, boil cream or milk in a saucepan, adding all the necessary ingredients. The butter is added to the cream separately after the custard has cooled to room temperature.

Buttercream is often used as decoration. It produces lush decorative elements of various shapes. To do this, choose recipes with the thickest cream consistency, or prepare mastic based on it. 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 will not take much time and effort. It is ideal for soaking sponge cakes and also for decorating them. The cream will be 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 vanillin.

Cooking method:

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

Interesting from the network

Biscuit pastries can be combined with almost any filling, but nothing beats the taste of condensed milk! This cream will make the dessert unusually soft and sweet, and a few drops of cognac will add a pleasant aroma. In order for the sponge cake to soak better, it is recommended to grease not only the cake layers with cream, but also the sides of the cake.

Ingredients:

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

Cooking method:

1. Heat the oil to room temperature, cut into cubes and place 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 the bowl with butter, continuing to beat.
5. After 10 minutes, add cognac and vanilla powder to the cream.
6. Mix everything again until smooth.

This cream is good for rolls and tubes. It does not spread, holds its shape well, and turns out sweet and airy. You won’t need yolks for the cream; they can be used to prepare some other dish, or you can brush the rolls with them before baking. Lemon juice must be freshly squeezed; you cannot use juice from a bag!

Ingredients:

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

Cooking method:

1. Separate the whites and place them in a deep plate.
2. Pour lemon juice into the whites and beat everything with a mixer at low speed.
3. When large bubbles appear on the surface of the protein mass, add powdered sugar.
4. Add vanilla sugar and increase the beating speed to medium.
5. After 3-4 minutes, turn on maximum speed and beat the egg whites until stiff peaks form.
6. Gradually add oil, beat at low speed until smooth.

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

Ingredients:

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

Cooking method:

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

This method of preparing the cream allows you to achieve the perfect taste. If desired, the cream can be replaced with half a glass of milk, but the dish will not be as 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 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. Cook the cream until thick, stirring frequently.
4. Beat the butter in a separate plate until it forms a fluffy mass.
5. Gradually introduce the oil part into the custard.
6. Add vanillin and mix well.

Custard butter cream will make “Napoleon” a real work of culinary art. It is also suitable for any other cakes. Sometimes this cream is served as a dessert on its own, or 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 a frying pan without adding oil, pour flour into it.
2. Stirring constantly, bring the flour until golden brown.
3. Grind eggs with sugar in a bowl, combine with flour.
4. Bring the milk to a boil and add it to the egg mixture in several stages.
5. Place the resulting mixture on the fire and boil.
6. Beat the butter and mix with the cooled custard.
7. Add a pinch of vanillin and mix again.

Now you know how to prepare butter cream according to the recipe with photo. Bon appetit!

Butter cream magically turns an ordinary dessert into a real royal delicacy. It goes perfectly with all types of baked goods, and serves not only as a flavoring agent, but also as a decoration. A few tips on how to prepare buttercream will be useful for novice confectioners and will help you achieve the perfect result at home:

• The oil must have at least 82% fat content. This will allow you to achieve the desired consistency of the cream;
• If you don’t have enough fatty oil on hand, add 2-3 teaspoons of flour to the recipe;
• Before making the cream, the butter must be left for some time at room temperature so that it becomes soft;
• Instead of vanillin in recipes, you can use a few drops of aromatic liqueur;
• To make the cream proteins turn into foam faster, add fresh lemon juice to them;
• Food coloring should be added to the cream at the very end of cooking;
• Eggs for buttercream need to be pre-cooled.

Due to its stability and ease of preparation, butter cream for cake is considered a classic of confectionery art. It is able to cope with various tasks: be it roses using the Malaysian technique or giving clear shapes to a dessert before covering it with mastic. A large number of different recipes for its preparation can radically change the taste of the cake, even if an ordinary classic sponge cake is used as the cake layer.

Classic buttercream is easy to prepare and is suitable for those who are just starting out as a pastry chef. It holds its shape perfectly and is easy to pipe with various relief patterns through confectionery nozzles. The fattier the oil, the tastier the cream will be.

Butter cream for cake is a classic in confectionery.

For the classic version use:

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

Cooking step by step:

1. At room temperature, bring the butter until soft, when it can be easily pressed with your finger. Sift the powdered sugar. If you use homemade rather than store-bought pasteurized milk, it is better to boil and cool it. The ideal oil temperature for operation is 25 degrees. To ensure that there are no sugar grains in the cream, you should only use powdered sugar, not sugar, and be sure to sift it.
2. First beat the butter with a mixer until white and fluffy, and then add the rest of the ingredients into it in small parts: first the powder, and then the milk.
3. The finished cream will be fluffy, shiny and smooth. If desired, you can give it a berry, coffee or chocolate flavor by adding a little berry syrup, coffee or cocoa.

Sweet layer with condensed milk

Butter cream with condensed milk is perfect not only for layering cake layers, but also as a mass for leveling a cake under mastic. The taste of this layer can be milky if you use whole condensed milk, or caramel if you use boiled condensed milk. The ingredients for its preparation must be at the same temperature - room temperature.

What you will need for the cream:

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

Cooking method:

1. With mixer whisk running at maximum speed, beat butter until fluffy and white.
2. After this, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.

It often happens that butter cream on condensed milk separates. This can happen due to differences in temperature between the butter and the milk, or if the butter is over-churned and the buttermilk separates. To correct the situation, the cream can be slightly heated in a steam bath until smooth and whipped again.

Custard filling recipe with butter

This custard cream turns out to be quite light and tender, despite the sufficient amount of butter in its composition. While most other butter fillings develop their full flavor at room temperature, this one has the unparalleled taste of coolness melting on the tongue and straight out of the refrigerator.

The best filling for baking is buttercream.

List of products used:

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

Cooking algorithm:

1. Mix half the recipe amount of water with sugar and cook over medium heat until all sugar grains are completely dissolved.
2. Mix the remaining water with flour and pour in a thin stream into the hot syrup that is starting to boil. With constant stirring, boil the mixture until thick.
3. Place butter at room temperature, cut into small random pieces, into a non-hot but warm custard base.
4. Beat the cream ingredients with a mixer. At first the mass will have a yellow color and a thin consistency, but gradually it will turn white and thicken.
5. The cream will be ready when clear traces of the whisk remain on its surface. Before use, it is recommended to keep the mixture in the cold for a quarter of an hour.

Sour cream and butter cream

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

To layer one medium cake you will need:

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

Prepare as follows:

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

With added chocolate

Since oil versions of cream for decorating cakes are not afraid of fat as much as protein ones, any of the above recipes can be quickly turned into chocolate by adding a couple of tablespoons of cocoa powder. But there is a more chocolate filling option, which is also often used by confectioners to line cakes with mastic - this is chocolate cream ganache.

This recipe is very easy to prepare at home.

To prepare it you need to take:

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

Preparation:

1. Finely chop the chocolate with a knife, place in a container of suitable capacity and pour in cream. Place these products in a steam bath and heat until the chocolate is completely dissolved.
2. When the cream and chocolate become a smooth and shiny homogeneous liquid, they will need to be removed from the heat and cooled to 40 degrees. Then put very soft butter into it and mix.
3. Cover the warm ganache with cling film in contact and put it in the refrigerator for an hour or two. Once the cream has hardened and become dense, you can begin decorating the cake.

Protein-butter cream

The basis of this cream is a protein-custard cream called Swiss meringue. The oil provides such stability that it can be used to create flowers and other decorations for baked goods, leveling cakes, including for mastic.

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

• 90 g raw chicken egg whites (approximately 3 C1 egg whites);
• 200 g granulated sugar;
• 250 g cream oils

How to cook:

1. Build a steam bath on the stove. Pour the whites into a dry and clean bowl of a suitable size and pour out all the sugar. Then place the container on the bathhouse so that its bottom does not touch the water.
2. Heat the whites with sugar with continuous stirring (do not beat!) to 60 degrees and all sugar crystals are completely dissolved.
3. Then beat the syrup into a fluffy and smooth airy meringue at medium mixer speed. Remove the finished protein mass from the steam bath and beat until it cools completely.
4. The next stage of preparation is adding butter. It must first be softened and brought to 23-25 ​​degrees. Continuing to beat, the butter is introduced into the whites in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, the protein-butter cream will be ready.

Option with cottage cheese

Stable buttercream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff pastries. It is important that the cottage cheese is not dry or sour. The fattier this fermented milk product is, the better the result will be.

As part of the cream, cottage cheese will not lose its beneficial qualities.

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

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

Cooking steps:

1. Press the cottage cheese through a fine mesh sieve. You can also puree it with an immersion blender. The goal is to achieve the most uniform consistency so that the finished cream is smooth.
2. Beat soft butter with powdered sugar using a mixer at maximum speed. While whipping, you can add your chosen flavoring (zest or vanilla).
3. Next, without turning off the mixer, you need to combine both masses. Cottage cheese is added in small portions to the whipped butter.

French recipe "Charlotte"

“Charlotte” can safely be called a universal cream; it can be used to layer a sponge cake; it is wonderful as part of a “Kyiv” cake. And the way this cream holds its shape makes it an ideal mass for creating cream flowers and leveling the cake before covering with fondant.

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

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

Work progress:

1. Remove the butter from the refrigerator so that by the time the syrup is added to it, it is at approximately the same temperature as it – room temperature.
2. Grind the egg with sugar and vanilla, pour milk into the resulting mixture. Place the container with the mixture on the fire and bring to a boil while constantly stirring. Then simmer the syrup for 4-5 minutes until thickened.
3. The boiled syrup must be brought to room temperature. To prevent a thick crust from appearing on the surface during this, it should be stirred periodically, or covered with cling film in contact.
4. Beat soft butter with a mixer. The mass should become whiter and fluffier. Then, continuing to beat in small portions (no more than a tablespoon), add into the slightly cooled syrup. At the same stage, you can pour in cognac. The cream for decorating the cake (and not just Kievsky) is ready.