💓 🕺🏻 🍎 How to make butter cream for cake: popular options and recipes ✋🏿 🤴 👨🏻‍🔧

At first glance, it seems that the answer to the question "how to make butter cream for a cake" is very simple. But this is not so. Indeed, depending on how you are going to use this cream - for decorating a cake or for a layer of cakes - it needs to be made of different consistency. And besides, in addition to the main recipe, there are many more variations.

So, butter cream can be curd, protein, custard, with condensed milk, on syrup, with sour cream, with milk ... Which recipe to choose so that the result is guaranteed to please? What do the culinary experts say in this regard? In this article you will find the most complete selection of recipes for a variety of oil creams.

Elementary Oil Cream

This simple recipe can be implemented even by a five-year-old child. Unless, of course, you are afraid to give him a mixer. The resulting mass comes out very dense. Therefore, various roses, shuttlecocks or inscriptions can be planted from it using a pastry bag. This mass is good for leveling the surface of the culinary product. How to make butter cream to decorate the cake? For this, the main ingredient should be brought to room temperature in advance, and the following algorithm is as follows:

We begin to beat a pack of soft butter, gradually increasing the speed of the corolla.
From time to time we set the mixer aside to sift icing sugar over the mass. She should leave as much as oil.
But do not pour in powdered sugar in large quantities. She can form a lump that will thin the entire cream. And we need to achieve a homogeneous, glossy structure.
Culinary experts call this cream the simplest. Cooking it is a matter of 5-10 minutes. You can add a few drops of vanilla, cognac or other extract to the cream, as well as use food coloring.

Chocolate cream

Now let's complicate the task a bit. Although, as the confectioners assure, the question of how to make butter cream for a cake with chocolate notes is also solved very easily. The only thing that is required of you is to sift powdered sugar and cocoa powder in advance. Proportions of ingredients? Powdered sugar will require as much as butter. But add cocoa powder to your taste, depending on whether you want the cream to resemble black or milk chocolate.

We begin to work with whipping oil.
When it turns white and turns into a lush foam, add the icing sugar with cocoa on a spoon.
Such a cream will not be sugary, as in the previous recipe, thanks to a light bitterness of chocolate. This dense mass is also good to decorate the cake or smooth the surface of the product.

Cream like Nutella

Some cakes need a mass that would cement, hold together. And in this case, chocolate-nut butter cream for the layer of cake will be most welcome. Cooking it is also quite easy:

Boil half a liter of milk and cool to 50 degrees.
We dissolve in it a bag of vanilla sugar and two tablespoons of ordinary.
The sweet component must be mixed in advance with 2 tbsp. l cocoa powder and 3 tbsp. l wheat flour.
This chocolate milk is again put on a small fire and cook until thickened.
Cool to room temperature.
A handful of any nuts is calcined in a dry frying pan, after which we push the rolling pin not very finely.
Beat soft butter (250 grams) with a mixer until it becomes white.
Add the nuts.
Pour chocolate milk into a thin stream.
The resulting cream has a smooth and viscous structure.

It’s good for them to glue homemade cookies and Nuts cakes. And for cakes such a cream is universal. He interlayers cakes well in Napoleon. But they can also be decorated with culinary products.

With condensed milk

Judging by the reviews of the culinary experts, this is the most banal, but also the most win-win version of butter cream for the cake. How to make this sweet mass? For one can of condensed milk, take a pack (200 g) of butter. Since the first ingredient is already very sweet, powdered sugar is not necessary.

Algorithm of actions:

We start by whipping soft butter.
Add condensed milk without turning off the mixer.
That's all, the cream is ready. Just before using it for decoration, you need to cool the mass thoroughly.
Do you think a cream with regular condensed milk is too commonplace? Food industry gives you the opportunity to dream. For example, you can use boiled condensed milk for an expressive caramel flavor. You can dissolve a tablespoon of cocoa powder in this jar and make a chocolate cream. And then buy a jar of condensed coffee with milk. Then you will get an original cream with the taste and aroma of arabica.

Marshmallow cream

Butter with sugar or condensed milk is good for everyone: it keeps its shape perfectly and lubricates cakes well. But not everyone loves such a cream because of its rich, heavy consistency. Connoisseurs of light French desserts have worked hard to invent a formula of air mass that would not fall like a foam, but retain its shape well. There are many recipes for butter cream for a cake as light as a cloud of whipped cream. Here is one of them:

We take an ordinary store marshmallow.
Wrap it in cling film and put in the microwave at full power for 50 seconds.
Marshmallows will become soft, like melted ice cream.
Mix it with butter at room temperature in the proportions of one to one.
Beat two ingredients in a lush mass.

As those who tried to make such a marshmallow cream assure, it is perfectly squeezed out through the culinary bag, so it can be used to decorate cakes. But in the heat, the mass may leak. Keep the cake in the refrigerator before you bring it to the festive table.

With cream cheese

Mascarpone, Philadelphia, Almette and any other product that is characterized as a “cream cheese” will make the butter cream easier and give it a little acidity. With this mass, you can both layered cakes and decorate the product. How to make butter cream for cream cheese cake? The recipe belongs to the category of the simplest:

Put 500 grams of cream cheese in a bowl and begin to whip.
Without turning off the mixer, add 250 g of oil.
When the mixture becomes homogeneous, we introduce 200 g of powdered sugar and a bag of vanillin.
At first, it may seem that the cream has exfoliated. But this is not so. Powdered sugar just melted.
Continue to beat for about 10 minutes until the mass becomes smooth, dense, with a matte sheen.

How to make curd butter cream for gelatin-free cake

Here is another extremely simple recipe. The cream made on it has a light texture and a pleasant sourness in taste. He does not hold the form very well, but he perfectly lubricates the cakes. This cream can be used as an independent dessert (with raisins or topping). He is good as a filling for eclairs.

Procedure:

First, make a regular oil cream. That is, beat soft butter with icing sugar in equal proportions.
In the resulting lush homogeneous mass, you can also add a bag of vanillin or a coffee spoon of grated lemon peel.
Now wipe the cottage cheese through a sieve. It should be unsalted, as greasy as possible. 250 grams of butter will require 800 g of cottage cheese.
We introduce it portionwise into the finished cream and beat.
The resulting mass should be kept a little in the refrigerator.

Curd butter cream with gelatin

Light, delicate texture and amazing taste - so everyone who tried this dessert assures with one voice. Eating it, you can not especially worry about the acquired kilograms, because this cream is less caloric than its other oil counterparts. But to cook it will be somewhat more difficult than the curd mass without gelatin. However, the efforts will be justified. Let's see how to make butter cream for a cake. A step-by-step recipe is as follows:

First of all, pour 10 g of edible gelatin into a glass and fill it with 60 milliliters of cold water.
Leave it for half an hour.
In the meantime, let’s take up the cottage cheese. 250 grams of homemade cheese wipe through a sieve to break all the lumps.
Beat a packet of butter at room temperature with 50 g of icing sugar.
We heat the gelatin in the microwave. If not, we bring the swollen crystals to complete dissolution by heating in a water bath.
It is necessary to ensure that the gelatin does not boil, otherwise it will lose its properties.
Pour the jelly into the curd. Add to it another 50 g of powdered sugar.
Let’s beat the butter one more time.
Without turning off the mixer, add portionwise curd mass.
Apply cream to cakes. We put the cake in the refrigerator for at least 4 hours.

Cream "Glasse"

This is a more complicated recipe. According to reviews, the butter cream for Glasse cake is suitable both for impregnation of oil and biscuit cakes, as well as for decoration.

Algorithm:

Drive six eggs into an enameled container.
We fill them with 300 grams of granulated sugar.
Stir. We put the container in a water bath.
Constantly mixing, bring to 60 degrees. If there is no kitchen thermometer, we focus on the sensitivity of the finger: it should be hot, but not lead to a burn.
Beat the egg mass with a mixer into a dense foam. So it cools down to room temperature.
Set the bowl aside. In another bowl, put 600 grams of soft butter.
Beat it until white.
In the process, add three teaspoons of vanilla sugar and half a glass of rum or liquor.
Without turning off the mixer, add the egg mass.
Continue whipping until a smooth, slightly yellow, firm texture is obtained.

On syrup

If you make a cream according to the simplest recipe, with powdered sugar, there is a risk that the finished mass will crackle when solidified. This will not happen if we reliably dissolve all the smallest crystals in water. Judging by the reviews, it is very simple to boil the syrup:

Pour 225 grams of sugar into a bucket with a thick bottom and pour 150 milliliters of water.
Constantly stirring, bring the syrup to a boil and cook for another minute.
Then we lower the bucket into a large container with ice water. Stir so that the syrup cools evenly.
And then - everything, as in the simplest recipe. Beat 300 grams of softened butter until white.
Add a syrup in a thin stream. At the same time, we do not stop working as a mixer.
There will be a lush white mass that can be used universally.

Culinary experts say that butter cream with syrup soaks sponge cakes perfectly. They can also decorate cakes and smooth surfaces. Decor elements from such an air mass retain their shape well.

Protein custard butter cream for cake

In recipes it is called either muslin or meringue, but the essence of this does not change. The cream is based on the most delicate protein foam, stabilized with oil. How to make such a tender, magnificent mass, which, according to reviews, is good for decorating cakes and pastries? Very simple:

We drive two squirrels into a small saucepan.
We fill them with 120 grams of sugar. Mix without whipping.
We put a saucepan in a water bath. Constantly stirring, warm the proteins to 60 degrees.
Remove from the bath and start whipping at low speed, and after 30 seconds we switch to medium.
Dip the saucepan in an ice bath to cool the squirrels.
Beat them for another 3 minutes at high speed.
When the proteins have turned into a stable foam, we begin to add 150 grams of oil per spoon.
We continue to work with the mixer at high speed.

With sour cream

Yogurt acidity neutralizes the sugaryness of butter cream. With sour cream, the mass will be softer, a little thinner, and it will be good for layering cakes with it. This cream is especially good for various honey cake and shortcrust pastry.