If you are wondering what kinds of decorations there are for cream cakes, then, apparently, you are tired of monotonous store-bought cakes that are not capable of surprising both visually and taste. Among factory-made cakes, it is rare to find an original, eye-catching cake, decorated the way you want. And it’s not even worth talking about the ingredients - sheer savings, substitutes and additives that extend the shelf life of the product.

If you want a truly original and delicious cake, decorated according to your wishes, created especially for you, then you can either prepare it yourself or buy it to order, for example, from the partners of our portal. But this article will tell you exactly how to decorate a cake yourself using butter pastry cream. This is not difficult to do; for this you will need available ingredients, special confectionery equipment, a little desire and a little patience.

Butter cream for decorating cakes is soft, but at the same time is able to retain its created shape. Due to its plastic properties, buttercream is most often used when decorating cakes. It is easy to prepare, as you will note below, but due to its milk base it has a short shelf life. The food environment of buttercream is favorable for the growth of bacteria, so you should store a cake decorated with buttercream in the refrigerator for no more than 3 days.

Butter cream for decorating a cake can be prepared in various ways, combining various dyes and flavors, while achieving the desired color and taste. Below we will look at the basic methods of preparing butter cream, and a little later we will tell you how you can decorate a cake with this cream.

Recipe for making butter cream for decorating a cake using powdered sugar or condensed milk

1. 100 grams of butter;
2. 4 tablespoons of powdered sugar or condensed milk.

Depending on the desired mass of buttercream, the volume of ingredients should be increased proportionally.

Step-by-step instructions for preparing butter cream with powdered sugar or condensed milk for decorating cakes:

1. Continuing to beat, add powdered sugar or condensed milk to the mixture;

If you don’t have condensed milk and powdered sugar, but have regular granulated sugar, then the buttercream can be made with sugar syrup.

Recipe for making buttercream for decorating a cake using sugar syrup:

To prepare 200 grams of butter pastry cream you will need the following ingredients:

1. 100 grams of butter;
2. 3 tablespoons granulated sugar;
3. 4 tablespoons of water;

Step-by-step instructions for preparing buttercream with sugar syrup:

1. Pour granulated sugar into a deep bowl;
2. Pour granulated sugar with water;
3. Heat over the fire until the sand is completely dissolved in the water, stirring with a spoon;
4. Skim the foam and cool to room temperature;
5. Place the butter in a deep bowl and melt;
6. Beat with a mixer for 10-15 minutes until a fluffy white mass is obtained;
7. Continuing to beat, add sugar syrup to the mixture;
8. Next, if desired, add dyes and flavors, which we will discuss below;
9. Beat again and the cream is ready to decorate the cake.

Buttercream for decorating a cake can be given different flavors using additional ingredients, for example:

• vanilla cream can be obtained by adding 2 grams of vanilla sugar or 1 tablespoon of vanilla liqueur;
• The coffee flavor of the cream can be obtained by adding 1 tablespoon of coffee liqueur;
• strawberry cream can be made by adding 1 tablespoon of strawberry jam syrup;
• apricot cream can be made by adding 1 tablespoon of apricot jam syrup;
• cherry cream can be obtained by adding 1 tablespoon of cherry juice;
• chocolate cream can be obtained by adding 1 tablespoon of cocoa powder;
• rum cream can be obtained by adding 1 tablespoon of rum;
• nut cream can be obtained by adding 3 tablespoons of finely ground nuts.

And that's not all, you can get other flavors of the cream by adding liquid or finely ground ingredients, the taste of which you want to get in the cream.

Buttercream for decorating cakes can be made in different colors, for example:

• The chocolate color of the cream can be obtained by adding chocolate or cocoa to the cream;
• The yellow color comes from adding saffron mixed in water, lemon zest or special food coloring;
• The blue color comes from indigo carmine food coloring;
• The green color is obtained by squeezing the juice from spinach, or using special food coloring;
• The orange color comes from the juice of orange or tangerine peel;
• Red or pink color is obtained by adding syrups or juices of raspberries, strawberries, and cherries.

This way you can get the basic colors of butter cream for decorating cakes; other colors are obtained by mixing creams of different colors.

Now you have the buttercream of the desired color and taste, all you have to do is pick up your pastry tools and start creating. To decorate cakes with cream, confectioners use culinary bags with various attachments, or cornets. Cooking attachments and pouches are available at almost any kitchen supply store. When creating simple cake decoration elements, you can get by with a cornet rolled from a triangular sheet of thick cooking paper. The shape of the buttercream squeezed out will depend on the shape of the cut of the tip of the cornet. So, let's figure out how to decorate a cake with buttercream.

How to make buttercream roses

Buttercream - ideal for creating roses on a cake. Buttercream roses are realistic, retain their shape well and taste good - they can be made in different colors and tastes, as discussed above.

To make roses from cream you will need:

• a culinary bag with a special attachment for creating roses;
• butter cream;
• baking paper;
• marzipan or a piece of biscuit in the form of a small cone, it will be the base on which the rose will grow;
• pastry nail.

If you have these elements, then you can safely start making buttercream flowers to decorate the torus.

Step-by-step instructions for making buttercream rosettes for decorating a cake:

1. Cut the baking paper into small squares slightly larger than a rosebud;
2. You need to attach a cut out square of paper to the base of a cooking nail with a drop of cream;
3. A cone made of marzipan or biscuit with a wide base should be attached to a piece of paper with a drop of cream. The cone will be the core of the rose, petals will grow on it;
4. Rotating a culinary nail, squeeze the core of a rose onto a cone from a culinary bag with a nozzle for creating roses;
5. Next, use the second layer to squeeze out 3 petals by rotating the nail. Each petal should occupy 1/3 of the circumference;
6. With the third layer we make 5 petals, occupying 1/5 of the circumference of the cone;
7. With the fourth layer we make 7 petals, occupying 1/7 of the circumference of the cone;
8. The rose is ready, carefully remove it from the nail and repeat steps 1 to 7 to prepare other roses;
9. Place the finished rose or roses in the refrigerator;
10. After the roses have cooled, they can be placed on the cake;
11. All that remains is to make green leaves. To do this, you will need a culinary bag with an attachment for creating leaves for the cream cake and green cream. The cream should be squeezed towards the base of the rose to create the appearance that the leaf is part of the rose.

In order to create rosebuds from butter cream you need:

1. Pipe a small strip of buttercream onto a piece of baking paper, using the same pipette used to create buttercream roses. This will be the base of the bud. The buds can be immediately planted on the cake.
2. Squeeze the same strip of cream to the right of the base of the bud;
3. Squeeze the same strip of cream to the left of the base of the bud;
4. The bud is ready. You can make other rosebuds by repeating steps 1 to 3;
5. Place the rose buds in the refrigerator. After the buds have cooled, they can be placed on the cake.

Thus, you can make roses, buds and leaves for the cake of various colors and tastes. Experiment, use different colored creams to get multi-colored roses, be creative in placing them on the cake and you will get a real culinary masterpiece.

How else can you decorate a cake with buttercream:

1. Creation of inscriptions, patterns and lace. To create inscriptions from cream on a cake, you need to take a cooking bag and a nozzle with a round hole. By squeezing the cream out of the bag onto the cake, you can draw inscriptions, patterns, lace, beads, dots and other signs on it;
2. Creating open and closed stars. To create stars from cream on a cake, special nozzles with a hole in the shape of a star are used; with their help you can get stars, shells, a corrugated border, and other decorative elements with small and large corrugations;
3. Creating various simple flowers. To create simple flowers from cream on a cake, you can use special attachments to create flowers with a special hole of complex shape. By squeezing the cream onto the cake, it will take the shape of simple flowers. But they will be much simpler than the roses that were described a little higher in this article;
4. Create a weaving effect. To decorate a cake with weaving, special nozzles with a strip-shaped hole are used. Nozzles with a hole in the form of a strip with teeth create grooved strips of cream, and without teeth - smooth ones;
5. Creation of corrugations and other special effects. To decorate the cake with corrugations and other special forms of cream, nozzles with a hole of complex shape are used - there are a large number of them.

So, by decorating a cake with buttercream, you can realize almost any idea. To do this, of course, you will need a cooking bag and a set of various attachments for it. Buttercream is quite easy to prepare and decorate cakes. Using various food flavors and colorings, you can get butter cream of various tastes and colors. Now that you know what you need to decorate a cake with buttercream, use your imagination and imagination to create unique cakes.

Graceful rosettes for cakes, fancy “tops” for muffins and cupcakes, excellent filling for all kinds of desserts - butter cream has many magical properties, which is also used for products where mastic is present.

Its popularity is in no way inferior to custard recipes. With the help of cooled buttercream, housewives create elegant matte, expressive decorations for cakes; with warm buttercream, the decoration is glossy, although less embossed. The presence of oil in the ingredients enhances and reveals the taste of dry ingredients in desserts, be it caramel or various ground spices.

Preparing butter cream will not take much time, and its taste will fill the atmosphere with a festive mood.

Classic buttercream

This recipe is considered to be one of the sources of the huge variety of creams that fill the confectionery world. Its taste has been familiar since childhood, since butter cream serves as the main component in the preparation of the Medovik cake, eclairs, biscuit treats, straws and other desserts.

Ingredients:

• Butter – 200 gr
• Powdered sugar – 450 gr
• Milk – 2-3 tbsp. spoons

How to make buttercream:

Classic buttercream is a recipe that requires a bit of patience. Some housewives are often disappointed with the result because the mass turns out to be rough, heavy and unpleasant to the taste. Probable causes: mixing all ingredients in one step and beating at maximum speed without adjustment. In addition, it is better to prepare this butter cream with powdered sugar, due to which the mass becomes more tender than with regular sugar.

Swiss buttercream

Protein-butter cream is often used by professionals to create luxurious delicacies: it holds its shape perfectly and tastes fluffier and lighter than the previous one.

Ingredients:

• Egg white – 230-250 gr. (4-5 large eggs)
• Butter (unsalted) – 300 g
• Sugar – 200 gr
• Vanilla extract – 1 teaspoon
• A pinch of salt

How to prepare protein-butter cream:

By adding a drop of food coloring to the finished cream, you can diversify your sweet masterpieces with bright decorations.

Curd and butter cream

An excellent alternative to oil “classics”. The cottage cheese in the composition softens the taste, and the combination of cream with fruits or berries will bring fabulous pleasure.

Ingredients:

• Cottage cheese – 400 gr
• Butter – 250-300 g
• Powdered sugar – 250 gr
• Vanilla extract – 0.5 teaspoon

Preparation:

As you can see from the recipe, making butter cream with cottage cheese is simple, but it’s very difficult to tear yourself away from such deliciousness. It can be used both as a filling for cakes and as an independent dessert. Powdered sugar in the recipe is sometimes replaced with condensed milk for greater thickness and richness.

Butter cream is one of the most popular impregnation options for baking. It makes very tasty cakes, pastries, eclairs, baskets and other delights for those with a sweet tooth. Making buttercream is extremely simple, so you can delight your loved ones with a variety of delicacies every day!

The base of buttercream is butter. Using a blender or mixer, it is turned into a fluffy mass, then additional ingredients are added. The most common among them are sugar or powdered sugar, vanillin, eggs and dairy products.

Buttercream is usually simply whipped thoroughly, after which it is immediately ready for use. You can also make it in two parts, one of which will be custard. To do this, boil cream or milk in a saucepan, adding all the necessary ingredients. The butter is added to the cream separately after the custard has cooled to room temperature.

Buttercream is often used as decoration. It produces lush decorative elements of various shapes. To do this, choose recipes with the thickest cream consistency, or prepare mastic based on it. You can add food coloring to any of them, then the decorations will be even more interesting and varied.

Preparing the cream according to this recipe will not take much time and effort. It is ideal for soaking sponge cakes and also for decorating them. The cream will be elastic and stable, so you can safely form roses and other decorative elements from it.

Ingredients:

• 300 g butter;
• 8 tbsp. l. milk;
• 1 pinch of salt;
• 2 cups sugar;
• 1 pinch of vanillin.

Cooking method:

1. Place softened butter and sugar in one bowl and beat.
2. Pour salt and vanillin into the resulting air mass and continue beating.
3. When the cream becomes elastic, add milk.
4. Beat with a mixer for another 10 minutes.

Interesting from the network

Biscuit pastries can be combined with almost any filling, but nothing beats the taste of condensed milk! This cream will make the dessert unusually soft and sweet, and a few drops of cognac will add a pleasant aroma. In order for the sponge cake to soak better, it is recommended to grease not only the cake layers with cream, but also the sides of the cake.

Ingredients:

• 500 g butter;
• 250 g condensed milk;
• 250 g powdered sugar;
• 1 tsp. cognac;
• 5 g vanilla powder.

Cooking method:

1. Heat the oil to room temperature, cut into cubes and place in a bowl.
2. Using a mixer, beat the butter into a fluffy mass.
3. Mix condensed milk with powdered sugar in a separate container.
4. Gradually add condensed milk to the bowl with butter, continuing to beat.
5. After 10 minutes, add cognac and vanilla powder to the cream.
6. Mix everything again until smooth.

This cream is good for rolls and tubes. It does not spread, holds its shape well, and turns out sweet and airy. You won’t need yolks for the cream; they can be used to prepare some other dish, or you can grease the rolls with them before baking. Lemon juice must be freshly squeezed; you cannot use juice from a bag!

Ingredients:

• 150 g butter;
• 150 g powdered sugar;
• 3 eggs;
• ½ tsp. lemon juice;
• 1 packet of vanilla sugar.

Cooking method:

1. Separate the whites and place them in a deep plate.
2. Pour lemon juice into the whites and beat everything with a mixer at low speed.
3. When large bubbles appear on the surface of the protein mass, add powdered sugar.
4. Add vanilla sugar and increase the beating speed to medium.
5. After 3-4 minutes, turn on maximum speed and beat the egg whites until stiff peaks form.
6. Gradually add oil, beat at low speed until smooth.

A very tasty and unusual cream that is ideal for decorating a cake. It can be prepared in reserve and then left in the freezer. Before decorating the cake, the cream must be brought to room temperature and beaten thoroughly again.

Ingredients:

• 180 g white chocolate;
• 200 g butter;
• 250 ml milk;
• 200 g sugar;
• 2 ½ tbsp. l. flour;
• Vanillin.

Cooking method:

1. Pour the milk into a saucepan, add flour and stir until smooth.
2. Pour sugar in there, stir again, and put the saucepan on the fire.
3. After the mixture boils, stir it constantly until it thickens completely.
4. Remove the finished cream from the heat, add white chocolate pieces.
5. Mix everything thoroughly again and let the cream cool.
6. In a separate container, beat the butter with vanilla.
7. Pour the contents of the saucepan into the resulting mixture.
8. Mix all ingredients together until smooth.

This method of preparing the cream allows you to achieve the perfect taste. If desired, the cream can be replaced with half a glass of milk, but the dish will not be as tender. After adding the cream to the eclairs, they need to be placed in the refrigerator for a couple of hours so that the filling hardens slightly.

Ingredients:

• 250 g butter;
• 200 ml cream;
• 1 egg;
• 180 g sugar;
• Vanillin.

Cooking method:

1. Heat the cream in a saucepan.
2. Grind the egg with sugar, add to the cream.
3. Cook the cream until thick, stirring frequently.
4. Beat the butter in a separate plate until it forms a fluffy mass.
5. Gradually introduce the oil part into the custard.
6. Add vanillin and mix well.

Custard butter cream will make “Napoleon” a real work of culinary art. It is also suitable for any other cakes. Sometimes this cream is served as a dessert on its own, or used to decorate baked goods.

Ingredients:

• 1 ½ cups sugar;
• 3 tbsp. l. flour;
• 4 eggs;
• 350 g butter;
• 1 pinch of vanillin;
• 0.5 liters of milk.

Cooking method:

1. Heat a frying pan without adding oil, pour flour onto it.
2. Stirring constantly, bring the flour until golden brown.
3. Grind eggs with sugar in a bowl, combine with flour.
4. Bring the milk to a boil and add it to the egg mixture in several stages.
5. Place the resulting mixture on the fire and boil.
6. Beat the butter and mix with the cooled custard.
7. Add a pinch of vanillin and mix again.

Now you know how to prepare butter cream according to the recipe with photo. Bon appetit!

Butter cream magically turns an ordinary dessert into a real royal delicacy. It goes perfectly with all types of baked goods, and serves not only as a flavoring agent, but also as a decoration. A few tips on how to prepare buttercream will be useful for novice confectioners and will help them achieve the perfect result at home:

• The oil must have at least 82% fat content. This will allow you to achieve the desired consistency of the cream;
• If you don’t have enough fatty oil on hand, add 2-3 teaspoons of flour to the recipe;
• Before making the cream, the butter must be left for some time at room temperature so that it becomes soft;
• Instead of vanillin in recipes, you can use a few drops of aromatic liqueur;
• To make the cream proteins turn into foam faster, add fresh lemon juice to them;
• Food coloring should be added to the cream at the very end of cooking;
• Eggs for buttercream need to be pre-cooled.

It is impossible to resist the delicious cakes that turn into real works of art. Confectionery is a great field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create entire worlds from whipped cream and various creams. But they exist for every taste and request!

Good housewives work wonders in their kitchens! Each sorceress has her own little tricks and secrets for creating a birthday cake. The hard work is rewarded by the delight of the guests and their crazy eyes at the sight of man-made beauty!

When focusing on the taste of the dessert, do not forget about the design. An integral part of creating the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the “head of the holiday” and finally put all the cherries on the cake.

Pastry cream is an important part of the cake, which, in addition to decoration, has the function of impregnation. It is he who makes simple cakes a delicious dessert. Impregnation binds all the components together, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore, there are different types of creams for decorating a cake. And this is a weapon that, having mastered it, will conquer more than one heart!

We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always create incomparable and original cake decorations at home. Let's start with the main, basic option.

Oil

His classic recipe is quite simple to implement and accessible to novice housewives. You can even make figures of different shapes. The main rule is that such cream should be very cold. It is also light in consistency, with a shiny, smooth surface. What a sight for sore eyes!

• Butter 82.5% - 400 g;
• Powdered sugar – 400 g;
• Milk – 100 ml.

1. Soften the prepared butter using a regular fork.
2. Beat it with a mixer until an airy white foam forms, adding powdered sugar.
3. Pour in the milk, while increasing the mixer speed.
4. Cool before use. We continue our journey into the magical world of decorating cream cakes.

Protein

This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But on the other hand, it is the easiest to sculpt; you can use it to create real masterpieces of confectionery art.

• Egg whites – 5 pcs.;
• Powdered sugar – 400 g;
• Lemon juice – 5 ml.

1. Beat the prepared egg whites; they should be at room temperature. Slowly add the powdered sugar without lifting your hands from the whites.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. At the same time, continue whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Custard

It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Let us share with you some tricks for making the right custard:

1. only fresh milk with sufficient fat content, approximately 3-3.5%;
2. premium flour;
3. if you cook a thick cream, it will be ideal for leveling the surface and errors;
4. the thickness can be adjusted by the amount of flour;
5. Having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

• Milk 500 ml;
• Flour 120 g;
• Powdered sugar 230 g;
• Butter 100 g.

1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to obtain a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. The result is a thick, homogeneous mass.
5. In a large container, combine the two milk mixtures. This is where the “kneading” process begins, which cannot be stopped until the cream is completely ready.
7. Place the semi-finished cream on very low heat.
8. Stir until the desired consistency is formed.
10. Add chopped butter and vanilla sugar to it.

Creamy

In order to prepare the perfect buttercream, buy only vegetable or special pastry cream. You can't go wrong! And the result will please you!

• Cream with fat content 33-35% - 400 ml;
• Powdered sugar – 150 g;
• Citric acid – 2 g.

1. Chill the cream in advance. Next, whisk thoroughly until a fluffy foam forms.
2. Add powdered bread and citric acid.
3. Use a mixer. Using high speed, beat until stiff peaks form.

By the way, such buttercream would be an excellent option for decorating a cake or cupcakes from a syringe.

Sour cream

We present to you a simple recipe for magic cream! It will be the best option for soaking a sponge cake, and is also suitable for decoration!

• Butter - 150 g;
• Sour cream - 150 g;
• Powdered sugar - 100 g.

1. Place sour cream (chilled) in a container.
3. Mix some sour cream with powdered sugar. This includes softened butter.
4. Beat all products with a mixer until thick.
5. Add the remaining powdered sugar. Beat the cream for another 5 minutes.
7. You get a soft, airy mass that is ready for use!

Cream Charlotte

It is refined, subtle and delicate. There are also plenty of options for decoration! You can use it to make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.

• Egg yolks – 5 pcs.;
• Powdered sugar – 200 g;
• Milk – 150 ml;
• Butter 82.5% - 250 g.

1. Boil milk plus sugar.
2. Mash the egg yolks well.
3. Introduce them into the milk in a thin stream.
4. Using a mixer, beat the resulting mass.
5. Place on low heat. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the butter mixture.
10. Continue working with the mixer.

The result is a luxurious airy cream with shine! That's why it is used quite often when decorating cakes and soaking them!

Chocolate

This option is similar to frosting. Also dense and thick. It will reliably protect the surface of your wonderful dessert!

• Dark chocolate – 200 g;
• Confectionery cream – 120 ml;
• Powdered sugar – 70 g.

1. Heat the cream and powdered bread in a small container. Do not bring to a boil!
2. Place chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait until the chocolate is completely dissolved, stirring the mixture.
5. Cool the cream before using.

A chocolate boom is guaranteed for you!

Cream Cheese

It is made from mascarpone or other curd cheeses. Ideal for decorating cakes! It is better not to use it for a layer; the cakes may remain dry. Or pre-process the cakes.

• Cream 35% fat - 100 ml;
• Cheese – 250 g;
• Powdered sugar – 50 g.

1. Whip the cream until thick peaks appear. The cream should be chilled.
2. Add powdered sugar.
3. Add the cheese without stopping whisking with the mixer.

Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! There is a recipe database! All you have to do is pick up the necessary equipment, tools, and go ahead - conquer sweet peaks!

Hurry up and share in the comments which recipe you chose for yourself!

Butter-based creams are widely used in the manufacture of confectionery products. Such creams have a stable substance, do not spread and allow you to create decorations on cakes and pastries. The recommended shelf life of butter cream is no more than 36 hours.

Baseincludes unsalted butter, free from foreign odors and tastes, as well as sugar or powdered sugar. According to the recipe, you can add it to butter cream, milk,, cocoa and coffee, flavorings, both natural and artificial (vanillin).

Butter base cream with sugar syrup

one hundred grams of butter

Three cm, lie. granulated sugar

Four tables. lie water

Add granulated sugar to the pan, add water, stir with a spoon, boil until the granulated sugar is completely dissolved, remove the foam. Cool the prepared sugar syrup to room temperature. Beat the butter; while whipping, gradually pour in the cooled sugar syrup in small portions. Beat until fluffy.

Butter base cream with powdered sugar

one hundred grams of butter

Four tbsp. lie powdered sugar

Heat the oil in a saucepan until it reaches the consistency of thick sour cream, beat it with a metal whisk or wooden spatula until a fluffy, elastic white mass is obtained. While whipping, add fine, well-sifted powdered sugar in small portions. Beat for 10-15 minutes until a fluffy, homogeneous mass is obtained. At the end of whipping, speed up the process.

Butter base cream with milk and charlotte eggs

one hundred grams of butter,

2 tables. lie granulated sugar

1 egg

2 tables. lie milk

Prepare milk syrup from granulated sugar, milk, eggs. To do this, pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, add hot milk and sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature. While the syrup is cooling, cream the butter. Without stopping whipping the butter, gradually add cooled milk syrup into it in small portions, beat until a fluffy cream is obtained.

Butter cream on eggs (glazed)

one hundred grams of butter,

2 tables. spoons of granulated sugar,

1 egg.

Add sugar and eggs to the pan. Heat the mixture to 45°C, beat it with a broom until the volume increases by 2.5-3 times. Then, continuing to beat, cool the mixture to room temperature. In a separate pan, heat the butter until it reaches the consistency of thick sour cream, beat it until white and, while continuing to beat, little by little add the mixture of eggs and sugar. Beat the total mixture until a fluffy cream forms.

Butter egg-milk cream

1 egg

75-one hundred grams of granulated sugar

three quarters glass of milk

one hundred fifty to two hundred grams of butter

spices

Beat eggs or yolks with sugar, add hot milk, stirring, and heat, continuing to stir, on the stove or in a water bath until the mixture becomes thick (do not cook). Beat the butter in a separate bowl, little by little add the chilled egg-milk mixture to it, stir until a homogeneous airy cream forms, season.

In the same way, you can add milk jelly made from 1 glass of milk to the butter cream. If the condensed milk or other products added to the whipped butter are too cold, the butter will turn out grainy and liquid will separate out. The error can be corrected by slightly heating the cream, whisking it at the same time so that the cream becomes homogeneous and smooth.

Flavored butter creams

At the end of whipping the main cream, you can add juices, syrups, liqueurs, etc., giving the creams a varied taste and aroma.

Apricot butter cream. Add 1 table to the main butter cream. a spoonful of apricot liqueur or apricot jam syrup.

Vanilla butter cream. Add 1 table to the main cream. a spoonful of vanilla liqueur or 2 grams of vanilla granulated sugar.

Citrus butter cream (orange, lemon, tangerine). Add the juice of 1/2 orange, or 1/2 lemon, or half a tangerine, as well as the juice of the zest of 1/2 orange, or 1/2 lemon, or 1 tangerine to the main butter cream.

If the cream is orange or lemon, then citrus juice and zest can be replaced with 1 tablespoon. spoon of appropriate citrus liqueur.

Berry butter cream (cherry, strawberry, strawberry, raspberry). Add 1-2 tablespoons to the main cream. spoons of juice squeezed from the corresponding berry, or syrup from jam from the corresponding berry.

Cognac butter cream. Add 1 table to the main cream. a spoonful of cognac.

Butter nut cream. Add 3 tables to the main cream. spoons of peeled, roasted crushed nuts. Stir the cream thoroughly.

Butter tea cream. Add 2 tablespoons to the main cream. spoons of tea infusion, stir thoroughly.

Chocolate butter cream. Add 1 table to the main cream. a spoonful of cocoa powder or 50 grams of chocolate heated to a liquid state.

Apple butter cream. Add 2 tablespoons to the main cream. spoons of apple juice, food acid to taste.

Honey butter cream. Add 2 tablespoons to the main butter cream. spoons of natural honey, stir thoroughly.

Butter cream with condensed milk

two hundred grams of butter,

two hundred grams of sweet condensed milk (regular, with coffee or cocoa)

1 tables. lie cognac,

one hundred grams of granulated sugar

Beat the softened butter in a porcelain or earthenware bowl with a wooden spoon until a fluffy foam forms. Continuing to beat, add condensed milk little by little. Add cream as desired. Instead of condensed milk, you can take milk and sugar, boil them, and cool.

BUTTER CREAM

Whipped cream is often referred to as “butter”. However, the classic recipe uses fresh, tender butter as a base, which is mixed with various ingredients, turning into a delicious delicacy.

Ingredients:

• powdered sugar - 300 gr
• cognac - 2 tables. spoons (can be replaced with dessert wine)
• oil drain - 500 gr.
• vanillin

Preparation:

Soften the butter and beat (preferably in a blender). Sift the powdered sugar, mix with cognac or wine, add powdered sugar (you can also use sugar, but with it the cream will not be as soft) and beat until a homogeneous mass is formed.

Variations of butter cream - with the addition of condensed milk, coffee, chocolate, chopped nuts.