Buttercream cake with cream - 350 cooking recipes

Most butter cake recipes feature a delicate base layer soaked in whipped cream. Recently, cakes like cheesecakes, in which the crust is made in the form of a thin flat cake, and most of the dessert is given over to a creamy filling, have become in demand among Russians. Here you can find recipes for all types of butter cake.

If you plan to cook this for the first time in your life, it is better to stick to a sponge cake with butter cream. It is prepared quite simply and does not require any special confectionery skills. The most difficult thing is to bake a decent airy sponge cake that will bake well and not collapse at the end. But if you go to the appropriate section on the website and find the desired biscuit recipe, then there should be no problems with this either. After all, you can buy ready-made sponge cakes in the store.

The second most difficult thing is to actually whip the cream itself correctly so that it does not curdle, does not remain liquid, but turns into a fluffy, amazingly tender mass that holds its shape well even outside the refrigerator. To do this, you can use special thickeners that are sold in confectionery departments. Or do this.

Before whipping the cream (and it must be fat, at least 35 percent), it must be cooled. The container in which they will be beaten must also be cold. If during the process you begin to realize that something is going wrong, you need to place the container with cream in a bowl filled with cold water or ice. And continue whisking. Nothing other than powdered sugar can be added to the mixture as a sweetener. Especially the first time.

It is important to keep in mind that even high-fat cream does not always whip well. This is influenced by many factors: the freshness of the product, its quality and composition (powder, concentrated or homemade). You can play it safe and buy special cream intended for whipping - there are definitely no surprises with them.

After coating the cake layers with buttercream, the cake should be allowed to stand for a while at room temperature and then put in the refrigerator. It has been noticed that if you do not use thickeners, homemade butter cream begins to “float” and melt quite quickly - if it is not stored at low temperatures. To become more delicious, any cake should be left to steep for at least several hours (it’s more convenient to refrigerate it overnight).

You can not only soak the cakes with buttercream, but also decorate the surface of the cake. If it is prepared correctly, it will hold its shape. It can also be colored with food coloring and passed through a piping bag/syringe. In addition to powdered sugar and thickener, you can add gelatin, curd cheese, whipped egg whites, and so on to the cream itself. You can beat with anything, from a mixer to your hands. A blender with a special attachment in the form of a thin whisk will be the ideal solution. It has been noticed that you should not whip a lot of cream at once - it is better to start with 100-200 ml.