How to make butter cream?What is he like? You will find answers to these and other questions in the article. It is rumored that the oil cream is the most important cream. And indeed it is. After all, it is not only used in the creation of many desserts, but is the basis for the manufacture of other creams. There are many variations of butter cream. Consider his typical recipes below.
Classic recipe
To create butter cream you will needreserve of patience and some time. To make this work possible, you need to divide the manufacturing process into several phases, not trying to speed them up or combine them. So take:
- 200 g of cow's oil;
- 1 tsp vanilla;
- 3 tbsp. l milk;
- 450 g of powdered sugar.
This butter cream for cake cook like this:
- Put the softened cow butter in a bowl and beat for three minutes at medium speed so that it transforms into a fluffy mass.
- Pour a third of powdered sugar into butter, beat for 2 minutes at minimum speed. Then gradually increase the speed to the limit, beat another couple of minutes.
- In small portions, add the remaining icing sugar to the cream, beat another 4 minutes.
- Again, reduce the mixer speed to the smallest,Pour vanilla extract into cream (or add vanilla sugar) and milk. Gradually increase the speed to the maximum, beat another 3 minutes until soft peaks. The finished cream should be airy.
You can either use this cream immediately or send it to the fridge. More than three days it is not worth saving.
The easiest cream
Now find out how to concoct the simplest butter cream. It is basic. If you add different additives to it, you will get chocolate or raspberry butter cream and others. Take:
- 300 g of powdered sugar;
- 300 g plums oils.
This oil cream recipe stipulates the implementation of the following actions:
- Send softened cow butter and sifted icing sugar to the bowl. Stir and beat with a mixer at maximum speed so that you get a fluffy white mass.
- You can add a few drops of vanilla extract and dye to the cream if you wish.
The finished cream can be used to decorate and fill cakes and pies.
How to choose components?
So that the cream we are looking at is lushand thick, it is important to choose the oil fat limit of 82.5%. It is important to use not sugar, but powdered sugar, since the grains of sugar in oil dissolve poorly and you risk making a crunchy cream on your teeth.
Which cakes are used?
Older people can tell you thatin Soviet times, a lot of cakes and rolls with butter cream (most often chocolate or white) were sold in our stores. These products mainly had sponge cakes with a variety of impregnations.
At that time, fried cream was added to the butter cream.nuts, various food colors (blue, pink, lime, yellow). Such desserts and today many are very popular. In addition to cakes, it was possible to buy amazing cakes with this cream - baskets, eclairs, stumps, and so on. Our mothers and grandmothers knew how to concoct a cream of butter for a cake in order to please family and guests with delicious sweets. But at home it is easier to cook.
Options
You can add to the main oil creamthe various components we talked about above. So, if you add cocoa, you will get chocolate cream, and if raspberry (frozen or fresh) or raspberry syrup - raspberry cream.
If you enter lemon juice or lemon zest, you havelemon cream will appear. If you use blueberries or currants as an additive, you will get a delicious cream of purple color with the smell of these berries. Are you making coffee cake? Add strong brewed coffee to the cream while whipping in small portions.
Соединив базовый крем со взбитыми белками, get a great protein-oil cream. It is good to pour into it a couple of large spoons of any alcohol (brandy, rum, liquor, herbal tincture). Very good butter cream with the addition of white or boiled condensed milk.
Recommendations
If you can not cook or buypowdered sugar, do not despair. You can use to create a cream sugar, slightly soaked with milk. This technique will help sugar crystals to dissolve in the oil.
How to decorate a cake?
The above oil cake decorating cream recipes work best. This cream can draw leaves, different lines, flowers, patterns, write words.
For this, culinary bags are used.(polyethylene, cloth, silicone) with different nozzles or a kornetik rolled out of parchment, the tip of which is carved figured. So that the patterns do not blur and become clear, before decorating the oil cream should be placed in the refrigerator for 20 minutes.
Cream with proteins
So how to concoct a protein-oil cream?It is often used by craftsmen to make beautiful and colorful decorations on cakes, pies and other desserts that can decorate any holiday table. The cream turns out very gentle, appetizing and air, reminds to taste vanilla creamy ice cream. It is much lighter than oil, as its base is egg white, whipped to steady peaks. Take:
- three chicken eggs;
- 150 g plums oils;
- 150 g of powdered sugar;
- freshly squeezed lemon juice;
- vanilla sugar (to taste).
You will also need:
- plate;
- kitchen knife;
- two bowls;
- teaspoon;
- mixer.
Protein-oil cream for cake decorating cook in this way:
- Remove from the refrigerator, cow butter, putinto a plate and, without thawing it, cut with a knife into small pieces. Then set aside to warm to room temperature. Oil in the microwave or on fire can not be melted.
- Next, egg whites separate from the yolks in a clean and dry bowl mixer. Place the yolks in a separate bowl and set aside. You can use them to create other dishes.
- Add to proteins 0.5 tsp. lemon juice, which will contribute to their best condensation. Beat the proteins with a mixer at low speed for 4 minutes to form a substance with large bubbles.
- Add sugar and vanilla sugar to the protein mass in small portions, increase the speed of the mixer to medium, beat another 3 minutes. The protein should become fluffy and take on a white color.
- Turn on top speed and beat the protein until smooth. It will be ready when the protein mass does not flow out of the dish turned upside down.
- Now reduce the speed and, adding pieces of soft butter, continue to beat the mixture. You should have a fluffy smooth cream. Pour it into a free bowl.
The airy texture of this cream is perfect for decorating cakes and pies.
Experienced cooks advise the following:
- Use only good quality cow butter, because it depends on the properties of the cream.
- You can add a variety of food dyes.
- The calorie content of butter cream with proteins is lower than the normal energy value of butter.
- In addition to vanilla sugar, you can add here various condiments for baking and food components.
- The finished cream can be saved in a closed container in the refrigerator for up to 6 days.
With condensed milk
Condensed milk cream is greatfor decorating and leveling with mastic cakes, as well as filling eclairs, tubules and waffles. Only two components and a couple of minutes of free time - and a smooth, glossy, delicate, homogeneous cream is ready!
By the way, you need to buy a real condensed milk for it, which contains only sugar and milk. Cow butter should be taken with a fat content of 82%, in extreme cases - 72.5%. So, you will need:
- 200 g of cow's oil;
- 300 g of condensed milk.
Cook this delicious cream like this:
- Put soft butter in a bowl and beat with a mixer for 3 minutes at high speed so that it becomes airy.
- Without stopping the beating, pour the condensed milk in a thin stream.
- Whip the cream until smooth, glossy and opulent 4 minutes.
The finished cream perfectly holds the shape and wellIt is deposited using a pastry bag. You can work with him immediately. If you wish, you can flavor it. To do this, during cooking, simply add a pinch of vanilla (a teaspoon of vanilla sugar) or flavored alcohol (brandy, rum) to the mass.
French cream
Consider another wonderful oil cream recipefor the cake. French custard with butter can be used not only to decorate cakes, but also to soak cakes. That is why it is considered a universal filler. Take:
- 100 ml of water;
- 360 g of butter;
- six egg yolks;
- 150 g of sugar;
- one pack of vanilla.
This dish cook like this:
- First make a syrup. To do this, separate the yolks from the proteins and mix them with a pinch of salt. You should have a mixture of creamy white.
- Send water and sugar to the skillet with a thick bottom, turn on a moderate heat and wait for the sugar to dissolve completely. Appear bubbles remove silicone brush. Do not mix the syrup.
- Then increase the heat and continue to remove the bubbles with a brush. Boil the mixture for 4 minutes, then remove from heat. Put the saucepan in a saucepan with cold water.
- While pouring ready syrup into the egg mixture in a thin stream, beat it with a mixer at moderate speed until it is completely cooled. If the mixture is liquid, do not be alarmed.
- In a separate bowl, whisk soft butter with vanilla.
- In a container of syrup and yolks, enter all the whipped butter in small portions. Then beat the mass until thick.
Use ready cream for its intended purpose.
Subtleties of creation
Если вы делаете пропитку для коржей, краситель не add. If you are going to decorate the top of the cake with roses or make an inscription, then separately prepare a small portion of the cream and finally add a dye in the process of whipping. After all, too bright color will look artificial.
If you do not have a mixer, you can whip the cream andwhisk. However, you will need much more time and effort. The result will be identical to the work of the mixer, if you try well. After all, many recipes for creams were invented before the creation of this device.
To ensure that the cream retains the desired texture after applying to the cake, store the dessert in the refrigerator. Just a couple of minutes before serving the food on the table, remove it from there. Good luck in the kitchen!
