No matter how many confectioners invent various sweets, no matter how hard they try to stand out with their creams and decorations, none of the recipes can argue with the classics. Cake or cake with cream based on butter, guaranteed not to bother.
Cream of butter for cake - general principles of preparation
The basic rule for the preparation of any cream in butter is the use of a fresh and exceptionally high-quality product with the highest fat content. Poor quality butter can be stratified when whipped, and when used for a long time, dessert can deteriorate quickly.
An important condition is the exact observance of the proportions and sequence of mixing products recommended by the recipe. Do not save on anything if you upset the proportions, the cream, when whipped, as in the case of low-quality oil, may curdle or come out rare. Such flaws are almost impossible to fix.
The third rule - the cream should be used immediately after preparation. In order to avoid food poisoning, cream masses are not recommended to be stored for more than a day, even in the refrigerator.
Cream of butter for Glase cake
A half pound of cream comes out of the indicated quantity of products, which is enough to grease the cake with a diameter of up to 22 cm. The creamy mass is prepared on a custard basis from eggs and sugar, the oil interferes with the already cooled mixture.
Ingredients:
Traditional oil, butter - 200 gr.;
a glass of sugar;
three eggs;
a small bag of vanilla;
a spoonful of brandy or strong wine.
Cooking method:
In a small enameled bowl we combine sugar with eggs. Well rubbed, almost bringing to uniformity, we place the bowl to heat in a water bath. Whisking for a long time with a whisk or mixer, warm the mixture until the sugar crystals dissolve.
Cool the whipped warm mass to a temperature slightly below room temperature, to about 18-20 degrees. To achieve the desired result faster, you can place a bowl of egg mass in a wider container filled with cool water.
While the cream base cools, cut into small pieces softened. Bringing to room temperature, oil and begin to knead with a large, solid fork. You need to get a homogeneous mass.
We check the egg mass, if it has cooled down, turn on the mixer. Whisking, in parts we add butter gruel. Add no more than a spoon at a time, whisking until splendid before introducing a new portion. In the end, in a practically finished cream, mix vanilla and alcohol.
Custard classic butter cream for cake - "Shallot"
A simple recipe for a popular custard with butter. It is often taken as the basis for the preparation of new creams, changing the taste and color by adding dyes, flavors or additional products.
Ingredients:
one egg;
refined sugar - two hundred grams;
"Traditional", high-percentage oil - 250 gr.;
1 g vanilla powder;
cognac of any kind or brandy - 1 tsp.
Cooking method:
Having mixed part of the prepared sugar with milk, we place the bowl on the smallest fire and, stirring constantly, warm the mixture until it boils.
The remaining sugar and egg are ground in a separate bowl until the color changes. An almost uniform, white mass should come out.
Remove the boiled sweet milk from the stove and pour it in a thin stream into the continuously beaten egg mass.
We place a container with milk-egg mixture in a water bath. Warm up, stirring, for about five minutes, it should thicken.
Remove the brewed cream from the stove, cool. Add vanilla and alcohol, mix thoroughly.
Cream Butter Lemon Cream
Often cake cakes are covered with one cream, and decorated with another. Lemon cream is best used as a coating for an already formed dessert. Jewelry made of it holds shape well and does not thaw even in a warm room. A light citrus aroma favorably emphasizes the taste of any dessert, especially if a non-flavored creamy mass was used to soak it.
Ingredients:
sugar - 330 gr.;
125 ml of drinking water;
four eggs (yolks);
half a large lemon;
250 gr high fat, 72 percent oil.
Cooking method:
Separating the proteins, in a small bowl, carefully stir the yolks with a whisk. You do not need to beat, the main goal is to achieve maximum uniformity.
Pour sugar into another small bowl and scrape the brightly colored layer of zest with lemon with a fine grater. After stirring, place on low heat and warm, stirring, until sugar dissolves without residue. Then slightly increasing the heat, bring the syrup to a boil.
After removing from the stove, with intensive stirring, slowly pour the yolks into the hot syrup and return the saucepan to the stove. Continuously stirring, boil the cream base.
When the mass becomes similar in texture to thick sour cream, turn off and cool to room temperature.
Softened butter cut into pieces. Putting it on a plate, grind until a homogeneous gruel is obtained.
We combine the cooled base with oil, whisk until splendid.
The output is a pound of airy creamy mass that can decorate any cake or cake. It is suitable for filling sand baskets or eclairs.
Gentle cream butter cream for cake (with condensed milk)
Such an oil cream is not able to soak sand shortcakes, but it is ideal for biscuit cakes and puff Napoleon. Moderately sweet, it goes well with honey biscuit blanks. The cream is suitable for cakes, which are not recommended to be soaked.
Ingredients:
three hundred grams of absolutely dry icing sugar;
200 grams of natural condensed milk;
a small bag of vanilla (powder);
550 grams of butter "Farm" butter;
cognac - 1/2 tsp
Cooking method:
We free the oil from the packaging, put it in a bowl. Cut into small pieces, carefully rub it with a spoon until white. To speed up the process, they take the oil out of the refrigerator ahead of time so that it is well softened.
In a bowl with grated butter, we sieve powdered sugar through the rarest sieve. Add alcohol, vanilla and condensed milk.
Beat everything with a mixer for a quarter of an hour. We start at minimum speed, gradually raising speed.
Chocolate butter cream cake
The cream mass is prepared on the basis of the base shallot custard. The rich chocolate color and taste are given to it by cocoa. It should be noted right away that only high-quality cocoa powder is suitable for preparing such a chocolate cream. When mixed with oil, it is advisable to reseed, since long-stored powder is often caked and collected in lumps. With chocolate cream, you can lubricate both light and dark (chocolate) cakes. It is good not only for cakes, but also for cakes, both for decoration and for filling them.
Ingredients:
two eggs;
340 gr Sahara;
butter, "Peasant" butter - 410 gr.;
240 ml of milk;
cocoa powder (pure, sugar free) - two full spoons;
2 gr. vanilla powder.
Cooking method:
After combining half the sugar with milk in a saucepan, place on a stove and slowly warm up with continuous stirring. As soon as the sugar crystals are completely dispersed, increase the heat and wait for the milk to boil.
While the mixture is warming up, break one egg into a bowl and add the yolk of the second to it. After pouring the remaining sugar, rub it with a spoon until the color changes (white).
Intensively stirring the egg mass with a whisk, pour in, without rushing, the hot, almost boiling milk. We place the mixture in a water bath and boil until thickened, then cool well.
Grind with cocoa 10 grams of butter and slightly warm the mixture over low heat, cool.
The remaining 400 grams of butter is cut in a bowl, and rub in it, until smooth. Beating, in small pieces we introduce the brewed base and cocoa.
Caramel Flavored Butter Cream Cake
Delicate butter cream with a pleasant beige tint and caramel flavor. Such a mass is ideal for biscuit cakes, and dessert design. After cooling, while staying warm for a long time, it does not thaw; jewelry keeps its shape well and does not flow.
Ingredients:
a glass of sugar;
fatty, 35 percent cream - 300 ml;
a bag of vanilla powder;
150 high-quality, high-fat oils.
Cooking method:
Pour sugar into a low pan with a double bottom or stewpan. Distributing in a uniform layer throughout the bottom, place the container on the smallest fire and, stirring, warm up, achieving the dissolution of all crystals. Next, boil the syrup until the color changes, it should acquire a faint reddish hue. Do not burn, otherwise the cream will be bitter.
Simultaneously with the syrup on the next burner, at the very minimum heat, warm the cream.
Intensively stirring the finished sugar syrup in a circular motion, very carefully and slowly pour hot cream into it. Lumps may appear immediately, do not stop boiling, they will dissolve when heated.
Remove the thickened creamy mass from the stove and immediately pour into a bowl. Cool slightly, filter through a sieve and for some time, at least half an hour, put in the refrigerator.
In a deep bowl, shake the chopped butter until shine. After, without ceasing to beat, on a spoon we interfere with the cooled caramel base.
Cream of butter for the cake - cooking tricks and useful tips
When using whole condensed milk, it is advisable to strain it before mixing with butter. If impurities are present in the condensed milk, the cream will lose uniformity.
If the condensed milk is sugared, preheat it in a water bath or in a pan with very minimal heating, then be sure to strain and cool.
What should I do if the cream is stratified during whipping? You can try to correct this drawback by cooling and re-whipping the cream mass. If this method does not help, re-cool the cream and put it on a sieve so that the whey that comes out of the oil is completely gone.
