Buttercream cake - 17 cooking recipes

The undeniable advantage of a cake with butter cream is that it can be decorated in the most intricate and complex ways - the cream holds its shape perfectly, does not settle, does not flow and hardens well. Of course, if it is prepared according to the correct recipes with step-by-step photos.

The main thing in such a cake, of course, is the cream. The cakes themselves can be anything: sponge cake, shortbread, puff pastry, custard or something else. The cream is also prepared in different ways, but the main, classic composition is considered to be butter and condensed whole milk. Typically, one standard 380 gram jar contains 200 grams of oil.

Before whipping the buttercream, the ingredients must be brought to room temperature. But the butter should not be melted, but only soft. Beat it at medium speed with a mixer, usually no longer than seven minutes. When the butter is whipped, add condensed milk into it in a stream, without stopping the rotating blades.

If the cream starts to separate and release a clear liquid, don't panic, just keep whisking it. In the end, it will still become what you need: fluffy, airy, white, thick.

Oil the cakes when they have cooled down. Apply a layer of the desired thickness and cover with another cake layer. The sides and top of the cake are also coated. And the remaining cream is used to decorate the surface. It’s easier to do this with a pastry bag with various attachments. If there is no bag, you can use any food-grade plastic bag for this, with a hole cut in the corner. You can also use a figured knife and fork for decoration.

The decorated cake is placed in the refrigerator to completely harden. You can keep it there until the delicacy is completely eaten) Outside the refrigerator, such a cake can stand for quite a long time and not leak.