Sponge cake with butter cream step by step. Butter cream for cake decoration: step-by-step recipes

The cake layers are just the base for the cake. They still need to be soaked, smeared with cream and decorated effectively. An oil base can cope with all the tasks easily and simply. Find out how to prepare it at home.

How to make buttercream

A cake with butter cream is easier to prepare than usual, and all because the mixture does not flow, holds its shape perfectly and does not give the hostess any trouble at all. The basis of such a sweet mass is butter, which must be fresh and of the best quality. When purchasing, you should pay attention not only to the production date of the product, but also to the composition: it should only contain heavy cream. Vegetable spread or margarine are suitable for frying; they are not suitable for filling.

There are many options for combining ingredients from a recipe to obtain the desired consistency: mixing, whipping, brewing, grinding. The taste and color of the future connecting mass for the cake depends on how they are connected. Whipped fillings are the most tender, but custard and mashed ones are much denser - they can be used to decorate the top or level the cakes.

Recipe

You can, without much thought, simply mix butter with sugar or create a real action in the kitchen by boiling eggs with sugar, adding chocolate, milk or sour cream to the recipe. This mass is perfect not only for decorating or coating layers of sponge cake, it can be used to fill cupcakes and eclairs, or simply serve the delicious mass as a dessert. Try preparing several types: based on cottage cheese, sour cream or according to the classic recipe.

Oily classic

Time: 25 minutes.
Number of servings: for one confectionery product.
Calorie content of the dish: 387 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

Remember the cake with beautiful roses on top? These flowers were made from just such a composition. In its historical version, it bears the proud name “Charlotte” and is prepared by brewing sugar syrup. It seems that everything is simple: mix sugar with eggs and cook on the stove, but there are several important points. The syrup must be cooked over low heat and always with the proportions of sugar indicated in the ingredients, otherwise the egg will curdle.

Ingredients:

granulated sugar – 125 g;
chicken egg – 1 pc.;
pasteurized milk – 80 ml;
butter – 150 g;
vanilla sugar – 1 sachet;
cognac – 1 tsp.

Cooking method:

First, prepare the syrup by mixing sugar and egg in a saucepan.
Add warm milk to the mixture and heat on the stove, stirring constantly.
Let the syrup boil, boil for 5-7 minutes, then remove from heat and cool.
Beat the softened base with a mixer and begin to gradually add the cooled syrup to it.
Finally, add cognac, vanillin and mix.

Custard with butter

Time: half an hour.
Number of servings: for 5-7 cakes.
Calorie content of the dish: 395 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

For homemade treats based on shortbread or puff pastries, such as Medovik and Napoleon, a simple custard is perfect. Its peculiarity is that you first need to prepare a custard based on full-fat pasteurized milk. Cool it and only then add it to the whipped butter. This filling turns out to be very tender and can be stored in the refrigerator for a long time - from 2 to 3 days. The following step-by-step recipe will tell you more about brewing technology.

Ingredients:

butter – 400 g;
pasteurized milk – 2 tbsp;
sifted flour - 3 tbsp. l.;
sugar – 7 tbsp. l.;
rum – 2 tsp.

Cooking method:

Heat the milk on the stove, leaving 10-12 spoons for diluting the flour.
As soon as the milk warms up a little, add sugar to it.
While the sugar dissolves, let's prepare the flour.
To do this, add a little milk to the flour and beat until there are no lumps.
Then adding milk, dilute the flour to the consistency of sour cream.
Combine the flour and milk mixtures, bring to a boil and cook for 2 minutes.
Leave the custard mixture until completely cooled.
Beat the softened butter with a mixer, gradually adding the custard mixture to it.
Finally, pour cognac into the butter-custard mixture and mix gently.

From condensed milk and butter

Time: 20 minutes.
Number of servings: for 1 pastry product.
Calorie content of the dish: 540 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

The scope of use of such a mass of butter with condensed milk is large: homemade “Nuts” cookies, eclairs, tender buns. This cream is simply irreplaceable for light cakes that do not need to be baked; they are made from crushed cookies, corn flakes or sticks. This filling turns out airy, tasty and tender, and the oily aftertaste is practically not felt.

Ingredients:

butter – 150 g;
cognac – 1 tsp;
condensed milk – 150 ml;
vanilla sugar – 1 sachet.

Cooking method:

Remove the butter from the refrigerator, cut into pieces and let stand.
Pour condensed milk into the softened butter, beat the mixture with a mixer, starting at low speed.
Once the ingredients are well mixed, add cognac and vanillin to the mixture.
After this, continue beating for another 3-5 minutes.

Cream for mastic

Cooking time: 15 minutes.
Calorie content of the dish: 623 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

The first thing we pay attention to when evaluating a cake is its appearance. Uneven edges, skewed sides and carelessly decorated decorative elements can significantly spoil the impression of the delicacy. To prevent this from happening, confectioners resort to a little trick - preparing a composition for mastic. This sweet mass will be especially useful for novice cooks; it will help prepare the cake for decoration, smooth out the edges and give the baked goods a neat appearance.

Ingredients:

butter – 250 g;
shortbread cookies – 100 g;
boiled condensed milk – 1 can.

Cooking method:

Grind the melted main component with a silicone spatula.
Add condensed milk, beat with a whisk or mixer until thick.
Beat the cookies or leftover cakes into crumbs with a blender.
Add the crumbs to the butter mixture and mix well.
Using a spatula, distribute the mixture evenly over the entire surface of the base.
Smooth out the sides and top with a spatula.
After all the procedures, the cake must be put in the cold so that it cools completely.
After 2-3 hours, you can spread mastic on top of the cakes.

From butter and sugar

Time: 20 minutes.
Number of servings: for 4-5 cakes.
Calorie content of the dish: 702 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

To prepare a delicious cream based only on sugar, butter and eggs, you need to be able to cook the syrup correctly. It is very important not to overcook it on the stove, otherwise the sugar will burn and crystallize after cooling. It’s easy to check the readiness of the sugar gravy - take a drop of liquid on your fingers and rub it. If you don’t feel the sugar, it’s time to remove the syrup from the stove.

Ingredients:

butter – 1 pack;
granulated sugar - 1 tbsp.;
eggs – 4 pcs.;
powdered sugar – 100 g;
vanillin – 2-3 drops.

Cooking method:

Break the eggs into a thick-bottomed pan and mix them with sugar.
Place the container on the fire and begin to heat, stirring constantly.
As soon as the mixture thickens, remove the pan from the stove and cool.
Beat butter with powdered sugar.
Add the custard mixture, a few drops of vanilla extract and stir.

Sour cream and butter

Time: 15 minutes.
Number of servings: for 2-3 cakes.
Calorie content of the dish: 743.4 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

Cream made from sour cream and butter is the simplest option. It is almost impossible to spoil such a filling, unless you buy low-quality sour cream. When choosing sour cream, be aware: it should not only be fresh, but also very fatty. Ideally, if the fat content is 25-35%, then it will be easier to whip it, and the finished buttercream will be thick and dense.

Ingredients:

butter – 100 g;
powdered sugar – 4 tbsp;
sour cream 25% fat – 1 tbsp.;
vanilla extract – ½ tsp;
lemon juice – 1 tsp;
salt - a pinch.

Cooking method:

Using a kitchen machine fitted with a whisk attachment, beat the butter until fluffy and smooth.
Add sugar or powder in a thin stream and continue beating for another 3-4 minutes.
Then, without stopping whisking, we begin to add sour cream 3-4 tbsp. l. at a time.
Finally, pour lemon juice and vanilla extract into the filling, add salt.
Continue beating the mixture until the mixture is fluffy and fluffy.

Protein-oil

Time: 20 minutes.
Number of servings: for 3-4 cakes.
Calorie content of the dish: 643.2 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

Protein-butter cream is often used for mastic, but it is also perfect for coating cakes. To prepare this cake filling, you only need egg whites, and you can use the yolks to make delicious homemade cookies or add them to the biscuit base. Citric acid can be replaced with juice; it is necessary so that the whites beat better and are able to maintain their fluffy shape.

Ingredients:

chicken eggs – 3 pcs.;
powdered sugar – 150 g;
citric acid – 2 g;
butter – 150 g.

Cooking method:

For cooking you only need whites, so separate the whites from the yolks.
Pour the whites into a bowl, mix with citric acid and begin to beat at low speed with the mixer, gradually increasing the speed.
After 3-4 minutes, start pouring powdered sugar into the container.
Continue beating the whites until stiff peaks form. When the dense mass does not flow out even from an inverted bowl, the whites are ready.
Reduce the mixer speed, while continuing to beat, add pieces of butter to the whites.
Pour the finished fluffy cream into a free bowl or immediately spread it onto the sponge cake.

Curd and butter

Time: 15 minutes.
Number of servings: for 4 cakes.
Calorie content of the dish: 340 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

The creamy mass of cottage cheese is suitable not only as a filling for baked goods, but also as an independent dessert. For variety, the cream from the basic recipe with photo can be prepared with prunes, nuts, strawberries or other berries and fruits. If the cream is used as a layer, you can add a little vanilla essence and alcohol to it: rum, liqueur, cognac.

Ingredients:

fine-grained cottage cheese – 400 g;
butter – 200 g;
liquid condensed milk – 1 can.

Cooking method:

Combine the softened oil base with condensed milk.
Stir the mixture with a silicone spatula and then beat with a mixer. Start whipping at minimum speed, gradually increasing the speed of the device.
Add cottage cheese, grind it through a sieve if desired.
Beat the curd and butter cream for 2-3 minutes, and then transfer to a clean bowl.

Check out other cooking recipes.

With powdered sugar

Time: 10 minutes.
Number of servings: for 3-4 cakes.
Calorie content of the dish: 364 kcal.
Purpose: dessert.
Kitchen:
Difficulty: easy.

Butter cream with powdered sugar is another variation of the classic recipe. Butter, soft cream cheese and light powdered sugar are the three components of this filling. The cream itself is prepared using several simple techniques, which will be easy to master even for inexperienced pastry chefs. The only condition that needs to be taken into account during the cooking process is that the butter must be slightly melted, and the cheese, on the contrary, must be from the refrigerator.

Ingredients:

unsalted butter – 115 g;
curd cheese – 340 g;
powdered sugar – 100 g.

Cooking method:

Transfer the soft unsalted butter to a bowl where you will beat the filling.
Add cream cheese and powdered sugar to it.
If desired, you can add a packet of vanilla sugar to the cream.
Mix all the ingredients and then begin whisking vigorously until creamy.

Chocolate butter

Time: 20 minutes.
Number of servings: for 5-6 cakes.
Calorie content of the dish: 594.6 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

Butter chocolate cream for decorating a cake is just what you need. The main thing is that it is prepared in just a few minutes, which means that the biscuit will not have to wait long in the wings. Chocolate cream can be prepared with the addition of cocoa powder or grated dark chocolate, it’s up to you to decide which will be tastier. Just remember, before decorating the cake, line its edges with another, thicker cream.

Ingredients:

unsalted butter – 130 g;
chicken eggs – 1 pc.;
powdered sugar – 150 g;
cocoa powder – 15 g;
cold water – 1 tbsp. l.;
vanilla extract – 5 ml;
ground cinnamon, if desired, on the tip of a knife.

Cooking method:

Beat the butter until it becomes porous and fluffy.
Add a separately beaten egg to the butter.
Gradually add powdered sugar and gently knead the mass with a silicone spatula from bottom to top.
We dilute cocoa with water and pour it into the cream. Add vanilla essence there.
Mix the cream thoroughly.

Prepare other recipes as well.

How to make butter cream - cooking secrets

You have already figured out how to prepare a layer for the cakes. It's time to talk about the intricacies of applying it to the surface of the cakes or as a filling. The following helpers come to the aid of cooks:

Silicone spatula. It is convenient for her to spread the cream over the surface of the sponge cake, grease the sides and distribute the filling over the cakes.
A pastry spatula is needed to smooth out the edges, to smooth out any imperfections in the cream and to give the baked goods a perfect appearance.
Culinary pouch and syringe. The latter will be convenient for filling eclairs, buns and cakes with filling. The bag will help create decorations on the surface: delicate flowers, neat leaves and beautiful waves.
Natural or food coloring is needed to color the finished buttercream. If you plan to use the mixture for decoration and make several decorative elements, then divide the mixture into different bowls. Add a few drops of dye to them and mix, and use a disposable cooking bag for decoration.
A rotating stand is necessary for housewives so as not to have to run around the table once again, aligning the edges of their culinary work.

Video

Start by making the cake sponge with buttercream. Separate the whites from the yolks and put them in the refrigerator. Leave the yolks at room temperature for a couple of minutes, meanwhile sift the flour and baking powder through a sieve and stir.
Preheat the oven to 180C, line the baking pan with parchment paper. Place the yolks with 3 tbsp in a separate bowl. sugar and beat with a mixer until a light fluffy mass is formed (3-4 minutes).
Then mix the dry mixture into the yolk cream. Remove the whites from the refrigerator, add the remaining sugar and beat for about 3 minutes until stiff peaks form. Gently mix the protein foam into the dough and pour everything into a lined pan, place in a preheated oven.
Bake for approximately 45 minutes until golden brown. Check the biscuit for doneness with a toothpick (pierce it in the center and check the toothpick for dryness). Remove the mold and leave for a few minutes.
Then remove the biscuit from the mold, remove the parchment and leave on a wire rack to dry for at least 4 hours, preferably overnight. After the specified time, prepare sugar syrup for soaking the sponge cakes.
Pour water into a saucepan, add sugar and put on fire. After boiling, reduce heat and simmer the liquid, stirring, for 1 minute. Remove the pan from the heat and leave until completely cool. Pour in all the alcohol and stir thoroughly.
Cut the biscuit into two equal parts, soak both sides with sugar syrup. Prepare buttercream for sponge cake. Remove the butter from the refrigerator and keep warm for 15 minutes until it becomes soft.
Bring the milk to a temperature of 80-90C (almost boiling) and immediately remove from heat. Beat the egg into the pan, add sugar and whisk until smooth. Continuously whisking, pour in hot milk in a thin stream.
Beat until smooth and place on low heat. Boil the egg cream for 3-5 minutes after boiling, stirring constantly. Remove the pan from the heat and cool.
When the butter softens, add vanilla sugar and beat with a mixer until fluffy. Continuing to beat, gradually add the egg cream and cognac. Beat for another half a minute or a minute until smooth.
Place the sponge cake on a flat dish and spread it evenly with 3/4 of the buttercream. Cover it with the second sponge cake, grease the surface and sides with the remaining cream. Grind the peanuts into small pieces using a rolling pin or blender, sprinkle them over the entire cake and put them in the refrigerator.
The sponge cake with butter cream should sit in the refrigerator for at least an hour. Then you can remove the dish, cut the cake into portions and serve. Enjoy your tea!

The most important thing in making a sponge cake at home is to bake the “right” base. Ideally, it should not fall off or stick to your hands after baking. Through trial and error, I developed my own (already tested many times) homemade recipe for baking such a crust. I suggest you learn how to bake a beautiful and tasty base for this delicious sponge cake by following my recommendations and step-by-step recipe with photos.

Products for biscuit dough:

eggs (large) – 5 pcs.;
starch - 1 table. lie with a slide;
vanillin – 1 packet;
sugar – 150 grams (or one glass 200 ml.)
flour – 150 grams (or one glass 200 ml.)

butter – 1 pack (200 grams);
boiled condensed milk – 1 can (400-450 ml.)
fruit marshmallows – 1 pc. (100g).

How to make sponge cake at home.

First we need to prepare the crust. To do this you need to beat the eggs. You can do this in any way convenient for you: with a whisk, mixer, fork, blender, food processor.

Then, we need to add sugar and vanillin to the beaten eggs. Continue beating the eggs until the sugar has completely dissolved.

After the sugar has dissolved, we need to add starch and flour to the eggs and again mix everything thoroughly but gently.

The dough for our sponge cake should be medium in thickness.

Then, you need to pour the prepared biscuit dough into the prepared form.

And now, the most important point of the recipe is how to bake a sponge cake. To bake a beautiful crust, I use a non-standard baking method. Before sending the pan with the dough into the preheated oven, I cover it tightly with foil.

And in this form, I bake the cake first over medium heat for half an hour, and then reduce the heat to low and bake the cake for another 30 minutes. During baking, the oven must not be opened; the foil must not be removed from the pan until the end of baking.

After an hour has passed, we remove the pan from the oven and remove the foil. We check the readiness of the biscuit with a match; as you can see in the photo, the dough does not stick to it. Leave the biscuit to cool in the mold.

In the meantime, let's get busy preparing cream for layering and decorating the cake.

I make homemade with condensed milk very simply.

Place a can of condensed milk and a stick of butter in a deep container and mix the mixture thoroughly until smooth.

When the sponge cake has cooled completely, we remove it from the mold. This is very easy to do in a springform pan. Then, using a long sharp knife, you need to cut the cake in half lengthwise.

Place the second part of the cake on top and spread the remaining condensed butter cream on it.

To decorate this cake I used fruit marshmallows; it gives the dish a pleasant sourness.

I simply cut the marshmallows into slices and placed them on the finished cake. You can decorate the cake to suit your taste and mood.

The finished homemade sponge cake needs to be refrigerated for at least a couple of hours so that it is soaked in cream. The sponge cake will be more delicious if the soaking time in the cream is at least 24 hours.

Bon appetit everyone!

real condensed milk – 1 can;
butter – 200g;
fresh lemon/lime – 1 pc. (large);
vanillin – liquid – 1 teaspoon = 1 sachet of vanilla sugar;
berries (red currants, blueberries) - for decorating the cake.

How to make sponge cake with buttercream

Baking a sponge cake

Break the eggs into a mixer bowl, including the whites and yolks. Important: the bowl or other utensil for beating chicken eggs must be clean and dry, without a drop of fat.
Beat the eggs at highest speed for about 5-7 minutes. As an assistant, I used a 500W mixer. The result is a fluffy, creamy mass.
Without stopping the mixer, add powdered sugar or granulated sugar in portions to the bowl. Beat at highest speed for another 5-7 minutes until the sugar is completely dissolved.
During the beating process, the mixture of eggs and sugar will increase 2-3 times.
Turn off the mixer, remove the bowl from the device and continue to work manually. Separately sift premium baking flour two or three times. When sifting, the flour will be saturated with oxygen and in the future the sponge cake will acquire additional fluffiness. Pour flour into the mixture of eggs and powdered sugar in small portions. Extremely carefully and carefully mix it in using a spatula, moving from the walls to the center and from bottom to top.
At this stage of preparing the sponge cake, it is important not to lose the volume of the previously whipped components. After mixing in all the flour, the dough looks like thick sour cream.
Line a springform baking pan with parchment/baking paper. Pour the biscuit dough from the bowl into the mold immediately after cooking - this is a very important point. Distribute the dough evenly over the pan, slightly tilting it in different directions.
Bake the biscuit in an oven heated to 170-180°C for 35-50 minutes. After 20 minutes, increase the temperature to 200-210°C. Baking time depends on the characteristics of the oven.
Important: do not open the door; observe the baking only through the oven glass. The biscuit will rise first and then turn golden. The finished biscuit slightly moves away from the walls of the mold.
After finishing baking, do not rush to remove the pan, just open the oven for 10-15 minutes. Carefully remove the biscuit pan and cool at room temperature. The ideal option is to cut into cake layers and complete the formation of the cake after 10-12 hours. But you can do it half an hour after baking.
Open the locks of the mold, take out the biscuit and free it from the paper. As a rule, the finished sponge cake has a height of 5 to 8 cm. You can also look at a slightly different option for preparing a sponge cake.
Cut the biscuit mixture into cake layers, if desired, trim the crispy edges in a circle. It is advisable to cut with a sharp wide knife or divide the biscuit into cake layers using confectionery thread. I cut the sponge cake immediately after baking, so my cakes are slightly moist and the edge of the cut is not too smooth.

Preparing buttercream for cake

Assembling the cake

Enjoy your meal!

If you want to make a delicious sponge cake with cream, you will definitely like this recipe. Airy sponge cake with butter cream and fruit - what could be simpler and better than the classic beloved by many!

Ingredients:

For the biscuit(for a mold with a diameter of 24 cm):

9 eggs (from the refrigerator)
1.5 tbsp. Sahara
1.5 tbsp. flour
a pinch of salt
vegetable oil for lubricating the mold

For cream:

300 gr. butter room temperature
1 ¼ cups (200 grams) powdered sugar
125 ml. pasteurized milk (better) or boiled and cooled
1 sachet vanilla sugar

For decoration:

1 jar canned peaches or other fruits or berries (820 g total weight, 470 g fruit)
100 gr. biscuits for crumbs (or chopped nuts, grated chocolate, almonds, coconut flakes) - optional
1 tbsp. l. without a slide of instant gelatin

Preparation:

We bake a sponge cake from 9 eggs as described in the photo recipe. Approximate baking time is 40-50 minutes. Remove the cooled biscuit from the mold. You can leave it on the wire rack until the next day, this will make it easier to cut into cakes. But you can cut it immediately after it has completely cooled.
If you want to sprinkle the sides of the cake with crumbs, cut off the top of the sponge cake in a thin layer and dry it in the oven. Grind in a blender (not too finely) or put into a bag and grind with a rolling pin or a wooden chop mallet. To make more crumbs, you can grind biscuit cookies in the same way.
Divide the sponge cake into 2 or 3 layers (depending on how much buttercream you like in the cake), cutting lengthwise. I first cut the biscuit in a circle with a knife, and then “finish it” with a thread, inserting it into the cut.
Preparing buttercream for sponge cake. I used . Combine soft butter, powdered sugar, ground vanilla sugar and milk in a saucepan and beat with a whisk or mixer at low speed until the buttercream becomes homogeneous, fluffy and shiny. When whipping with a mixer, it takes 4-5 minutes.
Place the peaches in a colander and let the syrup drain. Pour out ½ cup of syrup and leave it for making jelly. We soak the cakes with the remaining syrup using a silicone brush or pouring liquid over them little by little from a spoon. Let the cakes soak for 10 minutes.
Let's start assembling the cake. We place the first cake on a dish; you can put strips of paper around the edges so that the dish remains clean. Grease the cake with cream. I apply the cream in a layer that is not too thick so that the flavor of the buttercream does not dominate.
Place the second cake layer on top, already soaked in syrup. We also grease it with butter cream. If you cut the sponge cake into 3 layers, apply cream to the 3rd layer. Grease the sides of the cake with cream, leaving a little cream for decoration.
We cut the peaches into thin slices, lay out a pattern from these slices on the surface of the cake, leaving a small indent along the edge for a border of cream.
From 1/2 cup of peach syrup and gelatin, prepare clear sweet jelly according to the instructions on the package (preparation differs depending on the type of gelatin). Using a silicone brush, cover the peaches with a thin layer of cooled jelly - it will be easier to cut the cake. Place the cake in the refrigerator until the jelly hardens.
Sprinkle the sides of the cake with biscuit crumbs or chopped nuts, almond petals, grated chocolate, and coconut.
Using a pastry syringe, bag or cornet, make a border from the remaining buttercream. I made a border of stars, placing them next to each other in the form of a closed chain. The decoration is simple but effective.
Carefully remove the strips of paper from the dish and put the cake in the refrigerator to soak overnight.
Serve sponge cake with cream and fruit.