Any cake, even the most dietary, is unthinkable without a cream. The cream gives an additional unique taste, decorates and complements any pastries and cakes. Different people prefer different creams. Delicate, airy meringue or thick butter cream for the cake is a matter of taste, they are all original in their own way, each has its own taste. Cakes and biscuits are decorated using a pastry bag or syringe, squeezing the cream in the form of various patterns.
I wonder why else can I use the cream? All creams, including butter cream for cake, can be served for dessert as an independent dish, and you can decorate them with cakes, buns, cakes, cookies, add rolls instead of a layer, and also use as filling for any confectionery. Even inexperienced housewives can use butter cream to decorate the cake - you just need to take a culinary bag, turn on your imagination and begin to work culinary wonders!
You decided to bake a delicious dessert yourself, but still do not know how to make butter cream for a cake? I present to your attention a very simple cream recipe that will suit absolutely any cake or roll. Take about 100 grams of butter, one third of a glass of milk, vanilla and a glass of powdered sugar. Start by whipping the butter. Beat it until it is softened well. Add milk and powdered vanilla sugar gradually, whisking continuously. The consistency of the cream should be soft, but dense, it should lie well on a cake or cookie. You can add coffee for a pleasant coloring and a coffee aftertaste, or food colors to give the cream an unusual color.
I will introduce a few more recipes for various oil creams. All of them are tasty in their own way, you can cook cakes or cakes every weekend and experiment with these creams.
Oil cream for eclairs: everything is very simple. You will need only 200 g of butter and 8 tablespoons of condensed milk. Beat the oil, heated in a pan to the consistency of sour cream, beat with a mixer until a lush white mass is formed. Without stopping whipping, pour in the condensed milk and continue whisking for another five minutes. As soon as the mass becomes homogeneous and magnificent - the cream is ready. If you decorate the confectionery with warm cream, the drawings will not have a relief, but the surface of the patterns will be glossy, and the chilled cream will produce relief, matte patterns.
Butter cream - charlotte (on eggs and milk): take 200 g of natural butter, 200 ml of milk, 4 tablespoons of sugar and a couple of eggs, cook milk syrup. And he does it this way: pour milk into a saucepan, add sugar and boil, stirring constantly. In a separate bowl, beat the beaten eggs slowly into the mixture, without stopping continuously stirring the mass. Bring to a boil, quickly remove from heat and let the syrup cool. At this time, whisk the butter preliminarily softened to the state of sour cream. Slowly pour the cooled syrup into the oil, without stopping stirring, and whisk everything until a lush, homogeneous cream is formed.
Butter cream for cake (look): 100g butter, 2 tablespoons of granulated sugar and 1 egg. Heat the mixture of sugar and eggs in a container a little and start whipping with a mixer until the volume is tripled. Without stopping whipping, let the future cream cool to room temperature. Separately, heat and beat well the butter until lush, white and homogeneous. Mix the butter gradually with the egg-sugar mixture and beat further until a lush, beautiful cream is obtained.
As you can see, all recipes for cooking butter cream are very simple and quick to execute. Beautiful patterns on cakes, pastries and biscuits!