Cakes have their roots in the distant past. There are several theories of the origin of this dessert, but the name of the person who first prepared the treat is unknown. Cream of cake butter was very popular in Italy, but honey sweets are common in eastern countries.
Facts from the past
In the Middle Ages, round fried bread was called a cake, and the first cupcakes were made in America. From here they got their name ("cap" in translation from English - a cup).
In France, a cake is a meat pie. And the most expensive cake was worth $ 30 million.
It is known that in ancient times, athletes were fed cheesecakes before competitions.
Cheese cream "Cherry"
In order to prepare a cream of butter for a cake with fresh cherries, it is necessary to prepare 50-70 grams of butter, a glass of fresh cherries, 200 grams of cream cheese and 4 tablespoons of powdered sugar. Cherries must be prepared (wash and remove the seeds). If you need to use frozen berries, they are thawed and the juice drained.
For the recipe, you need to take only the juice of berries, but you can use cherry puree. In a separate container, use a blender to beat butter (softened), cheese and sugar (powder). Then juice is added and everything is mixed.
Mistresses respond well to this recipe. It is very original and useful. With this cream you can layered any cakes and decorate cakes.
Butter cream
This delicate cream is prepared quickly and easily. He needs the following components: a pack of butter, 3 eggs (proteins), a glass of powdered sugar (a little less can be), 50 grams of water.
The process of cooking this pasta itself requires attention, but takes a little time. Leave the butter to soften at room temperature.
At this time, you need to boil the syrup from water and powdered sugar.
Squirrels should be whipped until foam and gradually pour into syrup. In this case, it is necessary to constantly beat the mass. This process is carried out until a beautiful glossy paste is formed.
The softened butter is mixed with the protein mass and a cream is obtained. Some add vanillin to it for flavor.
Such a mixture is recommended to interlayer biscuit and puff cakes. They can fill cakes and decorate any goodies. This cream from butter for cake or other desserts is easy to prepare and does not require a lot of time and effort.
With condensed milk
Perhaps, butter and condensed milk are one of the most common combinations in cooking. These ingredients complement each other and emphasize tastes. To prepare a cream of butter for the cake, you need to take the following products: a jar of condensed milk and a pack of butter. Vanillin is added to taste.
Also, in the process of preparation, a tablespoon, mixer or blender and a deep bowl for whipping are useful. All this must be prepared in advance.
In order to get an airy and lush cream of butter and condensed milk for the cake, the butter needs to be softened at room temperature. Further, all components should be whipped in a container alternately.
First, butter, and then gradually pour condensed milk into it. If the paste turned out to be too liquid as a result, add a little more oil and beat again.
Condensed milk should be at least 8.5% fat, otherwise the cream will not work. It is also worth paying attention to the whipping process, it should not be too long. Otherwise, the mass will delaminate.
This cream is suitable for shortbread or sponge cake, as well as for muffins and eclairs. They can decorate any confectionery. In order for the cream to become unusual, you can add food coloring. Roses, patterns and even inscriptions will turn out beautiful and tasty.
Classic oil cream
This recipe was one of the first among cooks. Cream for butter and milk cake does not contain dyes or additives. That is why its taste is natural and bright.
To prepare the paste, you should take a pack of high-fat butter, a glass of sugar (150-180 grams of powdered sugar) and 30-50 ml of cow's milk. The fat content of the latter does not matter.
For cooking, it is better to take powder instead of sugar crystals. It dissolves more easily, which means the mass will be more uniform. The oil must be softened at room temperature (ideally up to 25 degrees). Then it should be beaten with icing sugar until a lush consistency. Pouring milk is recommended last.
To give a certain flavor to the cream, you can add a little coffee, syrup or cocoa to it. However, this will not be quite a classic cream.
Such impregnation can often be found in cakes and cakes of the Soviet era. Today, in confectionery products of industrial production, such a cream cream recipe for butter cake is rarely used (significantly increases the cost of goodies). However, at home, housewives often make such a dessert. This cream made from butter for cake and other pastries is healthy, tasty, and easy to make.
With boiled condensed milk
This original version of cake infiltration goes well with shortcrust pastry and honey cake. In order to prepare a cream of butter and condensed milk for the cake, you need a can of boiled condensed milk, a pack of butter, half a lemon and prunes to taste.
Cooking begins with the preparation of all components. The oil should be at room temperature. Pitted prunes should be poured with boiling water and rinsed well. Then dried fruit should be dried on a towel or colander.
In a blender, beat the butter until soft, lush mass. Then add prunes to it (it can be chopped beforehand) and boiled condensed milk. At the very end, the juice of half a lemon is added, squeezed out through a sieve, so that no seeds fall.
You can prepare the cream without dried fruits, and during the spreading of the cakes put banana slices on it. The dessert will turn out unusual and useful. Also, fruits give the baking juiciness.
Mistresses like this version of the cream. It can be easily prepared if you buy condensed milk in a ready-made boiled form. Impregnation also goes well with fruits and nuts, which makes it healthy and original.
Custard
Many custard recipes contain butter. This is alarming for some. Mistresses think that such a cream for a cake made of butter and sugar will lose its taste. These fears are in vain.
A cream is prepared from butter (200 grams), a glass of water and sugar, as well as 50 grams of flour. Start the process by boiling the syrup from half a glass of water and sugar. The rest of the water is needed for the cultivation of flour. After the syrup boils, the flour mass must be poured into it with a thin stream, constantly stirring.
After the mixture has thickened, let it cool. The softened butter, divided into pieces, is mixed with custard and whipped. The cream will be ready when you see a uniform lush mass.
Cream Sour Cream
Cream of cake butter may also contain sour cream. This is a very unusual combination, but often found.
The composition of the paste includes: a pack of butter and 350 grams of fat sour cream (ideally 25-30%), as well as a glass of sugar and vanilla to taste. All components must be at room temperature. Cream for a cake of butter and sour cream will not work out quite airy if the products are cold.
Butter beat with sugar until smooth. This usually takes 5-7 minutes. Then sour cream is added to this mixture and the manipulation is repeated. Keep in mind that if the dairy product is too liquid, you should add it in a smaller amount.
This cream for cake from butter and sour cream is moderately sweet. It is best used for sponge cakes. With such a layer, they will become juicy and tender.
With chocolate
Chocolate is becoming increasingly popular in cooking. Many use it not only as a decoration, but also as a component for baking. In order to prepare a cream from butter for a cake with chocolate, you should take care of the presence of the following products: 180 grams of dark chocolate, 100-110 grams of butter and 75 ml of heavy cream. There is no sugar in the recipe, so it is perfect as a diet dessert.
The crushed chocolate is poured with cream and placed in a water bath. You should get a homogeneous milk-chocolate mixture. It must be cooled to almost room temperature. Then beat it together with softened butter. The finished cream should be covered with cling film and allowed to stand for several hours in the refrigerator.
This paste is most often used not for the layer of cakes, but for decorating baking. The whole cake can be covered with chocolate cream. This will provide an excellent surface for inscription or decoration.
Cream of butter for the cake: recipe with cottage cheese
Dietary cream with butter and cottage cheese is the best option of the season. It is very popular in the modern world, as it makes it possible to enjoy dessert, even for those on a diet.
In order to prepare a cream for a cake from butter you will need: 300 grams of powdered sugar and a similar amount of butter, 500 grams of cottage cheese and vanillin (you can use lemon zest for taste). Cottage cheese must be taken soft or beat with a blender. Previously, it was passed through a fine sieve to obtain a homogeneous mass.
Oil at room temperature is whipped with powdered sugar and vanilla (zest). Next, cottage cheese is added to this mass and the process continues. The finished cream looks thick and airy. It goes well with nuts, fruits and jam. It is used as a filling for eclairs, as well as for biscuit cakes. You should pay attention to the fact that the cottage cheese is not dry and not sour. The maximum fat content of this dairy product will help to make a delicious and delicate cream.
How to choose oil
Many housewives often wonder how to make cream for a cake from butter so that it turns out to be tasty and healthy. To do this, it is important to choose the right components, especially oil.
The most important thing in buying butter is to carefully examine the packaging. Some manufacturers visually try to direct the buyer towards the purchase of their goods. At the same time, they indicate the word "oil" in capital letters, and then other words are added in a smaller font. As a result, you can actually buy margarine.
The composition should be only natural ingredients. The fat content of this butter should be at least 80%.
It is worth paying attention to the cost of the product and its packaging. Too cheap oil should alert. Most likely, it has a lot of plant components. Packaging must be intact and tight. It must clearly indicate both the production date and the expiration date.
It is worth paying attention to the manufacturer. It often happens that suppliers buy oil in large packages, and then pack it under their own brand. During transportation and packaging, storage conditions are violated, which means that the taste, quality and usefulness also suffer. Therefore, it is better to take a product from one manufacturer.