Thick buttercream for cake

Name: Thick buttercream for cake
Total time: 10 min
Yield: 8
Ingredients: 500 g Heavy cream; 100 g Powdered sugar; 3 g Vanilla sugar

Delicious and very tender, for any desserts. Thick buttercream for cake is easy and simple to make at home. But, without experience, it may not work out - it won’t froth, or it will break and you’ll end up with butter. Even such a simple matter has its secrets and subtleties.

295

11144

Olivia Johnson

Recipe author

Calories

257kcal

Protein

2g

Fat

22g

Carbs

15g

*Nutrition per serving

Ingredients

Servings: 8

Heavy cream

500g

Powdered sugar

100g

Vanilla sugar

3g

Step-by-step preparation

Cooking time: 10 mins

STEP 1
How to make buttercream for a cake from cream? To prepare, take a spacious whipping bowl and pour the required amount of cream into it, with a fat content of 33-35%. If you take it with less fat content, it will not whip. The cream should be cooled to a temperature of 3-5 degrees. It is advisable that the bowl and whisk are also cold. So put them in the refrigerator in advance.
STEP 2
Measure out the required amount of powdered sugar. It is better not to use sugar, as it will not have time to dissolve in the cream. Powdered sugar can also be prepared at home using a stationary blender.
STEP 3
Start whipping the cream at low mixer speed. Gradually add powdered sugar and vanilla sugar. After all the powder is in the cream, keep the mixer still at low speed for a minute. During this time, the powdered sugar will dissolve well in the cream.
STEP 4
Then turn the mixer to maximum speed and whip the cream for 2-3 minutes. Determine the readiness of the whipped cream by eye. If you are not sure, stop the mixer and check the consistency. It should be lush and stable. The amount of cream will double in volume. The finished cream holds its shape well and does not flow. If you continue whipping at this stage, the cream will discard the water and you will get butter.
STEP 5
The finished cream can be used for layering and decorating cakes or pastries. To get a colored cream, add a couple of drops of food coloring to it. This cream should not be stored separately. Better prepare it as needed. We whipped the cream, assembled the cake and put it in the refrigerator for soaking. In the finished cake, this cream is very tasty and tender. This amount of cream is enough for a cake weighing about 2 kg. Cook with pleasure!

Comments on the recipe

♥Nata╬♫

29.10.2023

5

The cream turned out! Thanks to the author! I offer an excellent option for cream and cream cheese. Perfect for cakes!

Elena Pankina

29.10.2023

4.6

When preparing the cake, I used thick buttercream for the layer. Delicate, creamy and very tasty cream was perfect for sponge cake. I used 33% cream and a little more vanilla sugar - 5g. I pre-cooled the cream. In the mixer bowl, first at low speed, I began to beat the cream, vanilla sugar and powdered sugar, gradually increasing the speed. In the end, the cream turned out thick and held its shape wonderfully. I recommend trying it and thanks to the author for the recipe 😘

Oksana

29.10.2023

4.9

Excellent buttercream!

Varvara

29.10.2023

5

Leila

29.10.2023

4.8

Girls, tell me, is this cream suitable for cupcakes? And what fat content of cream is suitable for the cream?

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