How to make an oil cream? What is he like? You will find answers to these and other questions in the article. Rumor has it that 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 an oil cream, you need a bit of patience and some time. For this dish to work out, you need to divide the manufacturing process into several phases, without trying to speed them up or combine them. So take:
- 200 g of cow butter;
- 1 tsp vanillin;
- 3 tbsp. l milk;
- 450 g of powdered sugar.
Cook this butter cream for cake like this:
- Put the softened cow butter in a bowl and beat for three minutes at medium speed so that it transforms into a lush mass.
- Pour a third of the icing sugar into the butter, beat for 2 minutes at minimum speed. Then gradually increase the speed to the limit, whisk for a couple of minutes.
- In small portions, add the remaining sugar powder into the cream, beat for another 4 minutes.
- Reduce the mixer speed to the lowest again, pour the vanilla extract into the cream (or pour a bag of vanilla sugar) and milk. Slowly increase the speed to maximum, whisk for another 3 minutes until soft peaks. Ready cream should be airy.
You can either use this cream immediately or send it to the refrigerator. More than three days to save it is not worth it.
The easiest cream
Now let's find out how to cook up the simplest butter cream. It is basic. If you introduce different additives into it, you will get chocolate or raspberry butter cream and others. We take:
- 300 g of powdered sugar;
- 300 g of plums. oils.
This oil cream recipe stipulates the implementation of the following actions:
- Transfer softened cow butter and sifted icing sugar to the bowl. Stir and beat with a mixer at maximum speed so that a lush white mass is obtained.
- You can add a few drops of vanilla extract and dye to the cream if desired.
Ready cream can be used to decorate and fill cakes and pastries.
How to choose components?
In order for the cream we are considering to be lush and thick, it is important to choose an oil with a maximum fat content of 82.5%. It is important to use not powdered sugar, but powdered sugar, as sugar grains in oil do not dissolve well and you run the risk of making a cream crunchy on your teeth.
What cakes are used?
Older people can tell you that in 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 nuts and various food colors (blue, pink, lime, yellow) were added to the oil cream. Such desserts are still very popular with many today. In addition to cakes, one could buy amazing cakes with this cream - baskets, eclairs, stumps and so on. Our mothers and grandmothers knew how to cook butter cream for a cake in order to please the family and guests with delicious sweets. But at home it’s easy to cook at home.
Options
In the main oil cream, you can add various components, as we discussed above. So, if you add cocoa, you will get chocolate cream, and if raspberries (frozen or fresh) or raspberry syrup - raspberry cream.
If you introduce lemon juice or lemon zest, you will have lemon cream. If you use blueberries or currants as an additive, you will get a delicious purple cream with the smell of these berries. Are you making a coffee cake? Add to the cream when whipping in small portions of strong brewed coffee.
By combining the base cream with whipped proteins, you get a great protein-oil cream. It’s good to pour a couple of large spoons of any alcohol (cognac, rum, liquor, herbal tincture) into it. An oil cream with the addition of white or boiled condensed milk is very good.
Recommendations
If you do not have the opportunity to cook or buy powdered sugar, do not despair. You can use sugar slightly moistened with milk to create a cream. This technique will help sugar crystals dissolve in oil.
How to decorate a cake?
The above recipes for butter cream for decorating cakes are best suited. With this cream you can draw leaves, different lines, flowers, patterns, write words.
To do this, use culinary bags (polyethylene, fabric, silicone) with different nozzles or a cornet rolled from parchment, the tip of which is cut out figuratively. So that the patterns do not blur and get clear, you need to place the oil cream in the refrigerator for 20 minutes before decorating.
Protein Cream
So how to cook up a protein-oil cream? It is often used by masters to make beautiful and bright decorations on cakes, cakes and other desserts that can decorate any holiday table. The cream is very tender, mouth-watering and airy, reminiscent of vanilla cream ice cream to taste. It is much lighter than butter, since its base is egg white, whipped to steady peaks. Take:
- three chicken eggs;
- 150 g of 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.
Cream of protein-butter cream for decorating the cake in this way:
- Remove the butter from the refrigerator, put it on a plate and, without thawing it, cut into small pieces with a knife. Then set aside to warm to room temperature. Do not melt the oil in the microwave or on fire.
- Next, separate the egg whites from the yolks in a clean and dry bowl of the mixer. Place the yolks in a separate bowl and set aside. You can use them to create other dishes.
- Add 0.5 tsp to proteins. lemon juice, which will contribute to their better thickening. Beat the proteins with a mixer at low speed for 4 minutes until a substance with large bubbles forms.
- Pour powdered sugar and vanilla sugar in small portions into the protein mass, increase the speed of the mixer to medium, beat for another 3 minutes. The protein should become fluffy and acquire a white color.
- Turn on top speed and beat the protein until smooth. It will be ready when the protein mass does not leak from the dish turned upside down.
- Now slow down and, adding slices of soft cow butter, continue whisking the mass. You should get a lush, uniform cream. Pour it into a free bowl.
The airy texture of this cream is the best suited for decorating pastries and cakes.
Experienced chefs advise the following:
- Use only good quality cow butter, because the properties of the cream depend on it.
- You can add a variety of food colors.
- The calorie content of an oil cream with proteins is lower than the energy value of a regular oil cream.
- In addition to vanilla sugar, you can add various seasonings for baking and food ingredients.
- Ready cream can be stored in a closed container in the refrigerator for no more than 6 days.
With condensed milk
Butter cream with condensed milk is perfect for decorating and aligning with cake mastic, as well as filling eclairs, tubes and waffles. Only two components and a couple of minutes of free time - and a smooth, glossy, delicate, uniform cream is ready!
By the way, for him you need to buy real condensed milk, 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 butter;
- 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.
- Do not stop whipping, pour condensed milk in a thin stream.
- Beat the cream until smooth, glossy and splendid for 4 minutes.
The finished cream holds its shape perfectly and settles well with the help of 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 vanillin (a teaspoon of vanilla sugar) or aromatic alcohol (cognac, rum) to the mass.
French cream
Consider another wonderful cake butter cream recipe. French custard with butter can be used not only for decorating cakes, but also for soaking cakes. That is why it is considered a universal filler. We take:
- 100 ml of water;
- 360 g cow butter;
- six egg yolks;
- 150 g of sugar;
- one pack of vanillin.
Cook this dish like this:
- Make syrup first. To do this, separate the yolks from the proteins and mix them with a pinch of salt. You should get a creamy white mixture.
- Put water and sugar in a pan with a thick bottom, turn on a moderate heat and wait for the sugar to dissolve completely. Remove the resulting bubbles with a silicone brush. Do not mix syrup.
- Then increase the heat and continue to remove bubbles with a brush. Cook the mixture for 4 minutes, then remove from the stove. Place the stewpan in a pot of cold water.
- Pouring the finished syrup into the egg mixture in a thin stream, beat it with a mixer at a moderate speed until completely cooled. If the mixture is liquid, do not be alarmed.
- In a separate bowl, beat soft vanilla butter.
- In a container with syrup and yolks, add in small portions all the whipped oil. Then beat the mixture until thick.
Use the finished cream as directed.
Subtleties of creation
If you are making impregnation for cakes, do not add dye. 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 little dye in the process of whipping. After all, too bright a color will look artificially.
If you don’t have a mixer, you can whip the cream with a whisk. However, you will need much more time and effort. The result will be identical to the mixer if you work hard. After all, many recipes for creams were invented before the creation of this device.
In order for the cream to retain the desired texture after application to the cake, store the dessert in the refrigerator. Only a couple of minutes before serving on the table, get it out of there. Good luck in the kitchen!