Buttercream is the best option for decorating a cake. Step-by-step recipe for protein-butter cream for decorating a cake. How to make butter cream with condensed milk: step-by-step recipe

Butter cream for cake is perfect for layering any cake layers. It makes excellent decorations on confectionery products. At the same time, preparing it is not at all difficult, you just need to have it on hand good recipe and quality products.

Oil cream, classic recipe which is very simple, even someone who is just learning the basics can prepare it confectionery art. It is suitable not only for cakes, but also for filling custard pies, straws and eclairs. For sponge roll This cream is also best suited.

Ingredients:

• butter – 200 g;
• powdered sugar – 8 tbsp. spoon;
• milk – 2 tbsp. spoons.

Preparation

1. Beat the softened butter at low speed and gradually add powdered sugar.
2. Then pour in the milk and beat again, but increase the speed.
3. Ready-made simple butter cream should be smooth, fluffy and shiny.

Butter cream with condensed milk is the basis of many cakes and pastries. It is easy to prepare, but there are still some nuances. If the cream separates, you need to warm it up a little and beat it. If this does not help, cool the cream, mix it, put it on a sieve and, after separating the liquid, heat it up and beat it again.

Ingredients:

• butter– 200 g;
• condensed milk – 8 tbsp. spoons

Preparation

1. Beat the softened butter until fluffy, about 3 minutes.
2. Without stopping whisking, pour in condensed milk in parts.
3. Beat the buttercream for the cake for about 15 minutes until fluffy and homogeneous.

Protein-butter cream for cake

Protein-butter cream has a soft structure and a pleasant delicate taste. Its calorie content is lower than in regular butter cream, which cannot but please those who are watching their figure. The finished product can be stored in the refrigerator in a closed container for up to 4 days, and then used for its intended purpose.

Ingredients:

• eggs – 3 pcs.;
• powdered sugar – 150 g;
• butter – 150 g;
• vanilla sugar;
• freshly squeezed lemon juice.

Preparation

1. Carefully separate the whites from the yolks.
2. Beat the whites at low speed for about 4 minutes, and to improve the process and result, add half a teaspoon of lemon juice to the whites.
3. Powdered sugar is added in small portions, vanilla sugar, increase speed and beat for another 3 minutes.
4. Without stopping the beating process, add softened butter in parts and beat until smooth.

Cream of this recipe Suitable for preparing various pastries, pies and cream buns. Thanks to the addition of butter, this butter cream for a cake turns out to be more fluffy than just custard, and it also holds its shape much better. For this reason, it is suitable not only for layering cakes, but also for decorating confectionery products.

Ingredients:

• sugar – 1.5 cups;
• eggs – 4 pcs.;
• flour - 3 tbsp. spoons;
• milk – 500 ml;
• butter – 400 g;
• liqueur – 3 tbsp. spoons;
• vanillin.

Preparation

1. The eggs are cooled.
2. Fry the flour until lightly browned.
3. Chilled eggs are ground with sugar.
4. Cool the flour and add the egg-sugar mixture to it, stir well.
5. Boil the milk and pour it in small portions into the prepared mixture.
6. Bring to a boil over low heat, stirring, and then cool to 35 degrees.
7. Beat the butter until fluffy, and then add the custard mixture in small portions.
8. Before use, cool the oil cream for Napoleon.

The sour cream and butter cream for the cake turns out very tasty and tender. Due to the oil component, it turns out thick and fluffy. It is perfect for layering cakes. Honey cake with such cream turns out incredibly tasty. Butter and sour cream for the original product should be selected with the highest possible fat content.

Ingredients:

• butter – 150 g;
• powdered sugar – 150 g;
• sour cream – 300 g.

Preparation

1. Beat the soft butter with a mixer for about 3 minutes.
2. Add powdered sugar, sour cream and mix thoroughly at high speed with a mixer.
3. Ready oil sour cream for the cake it will turn a little white and increase in volume.

Chocolate butter cream for the cake can also be used for Rosette, and other decorations made from this product also turn out excellent. The thickness can be adjusted independently by the amount of added powdered sugar. If the cream is needed for decoration, it should be thicker. To layer the cake you need a more liquid mass.

Ingredients:

• butter – 120 g;
• powdered sugar – 500 g;
• vanilla extract– 2 teaspoons;
• salt – ¼ teaspoon;
• dark chocolate – 100 g.

Preparation

1. Beat the butter and half the powdered sugar for about 5 minutes.
2. Add salt, vanilla extract, and melted chocolate.
3. Stir at low speed until smooth.
4. Add powdered sugar little by little and knead thoroughly each time until the buttercream reaches the desired consistency.

It is better to prepare curd and butter cream for cake based on homemade cottage cheese. In this case, you can be absolutely sure of a successful outcome of the matter. Instead of vanilla essence, you can add vanilla sugar to the cream. Or you can do without using flavorings altogether. This will not affect the taste of the finished product.

Ingredients:

• butter – 300 g;
• powdered sugar – 300 g;
• cottage cheese – 500 g;
• vanilla essence – ½ teaspoon.

Preparation

1. The cottage cheese is rubbed through a sieve.
2. Beat soft butter at high speed, add vanilla essence and powdered sugar.
3. Continuing the beating process, gradually add 500 g of pureed cottage cheese.
4. After this, the oil pump will be ready for further work.

Butter with the addition of cream allows you to cook delicious cake who will not be ashamed to apply to festive table. If you want to make the cream colored, gel food coloring is added to it. If you suddenly used liquid dye and the consistency of the product was damaged, this can be corrected by adding powdered sugar to it.

Ingredients:

• butter – 200 g;
• vanilla sugar – 1 sachet;
• powdered sugar – 500 g;
• heavy cream – 2 tbsp. spoons.

Preparation

1. Beat soft butter for about 5 minutes until fluffy.
2. Add vanilla sugar and beat again.
3. Add powdered sugar in parts without stopping the beating process.
4. At the end, add cream and continue to beat the delicious buttercream for another 3 minutes.

Butter cream charlotte

French buttercream charlotte is incredibly tender. And for it to turn out that way, you need to follow some rules. Do not whip cream at high speed. In this case, the butter may curdle, and instead of a silky soft mass, a curdled mixture will come out. If the cream is intended for decorating products, then you need to add a little less milk syrup.

Ingredients:

• butter – 250 g;
• milk – 150 ml;
• eggs – 1 pc.;
• sugar – 200 g.

Preparation

1. Pour the milk into the saucepan, beat in the egg and stir well with a whisk.
2. Add sugar and heat over low heat, stirring.
3. Bring the mixture to a boil and cool to room temperature.
4. Beat the soft butter at low speed with a mixer and gradually add the cooled syrup.

When planning a cake, you need its surface to be perfectly smooth. But it’s not always possible to bake an even cake. In such cases, butter cream will come to the rescue to level the cake. A spatula is dipped in boiling water and the cream is spread over the surface of the product using a hot tool. After the product has acquired the ideal shape, it is put into the cold for a couple of hours.

The butter version of cake creams is the easiest to prepare and does not require long preparation or special culinary skills. That is why it is most often used for layering cake layers and for decorating the cake - drawings, figures, sides.

A delicious cream with a dense consistency is made from butter and condensed milk. It is used in cakes made from a sponge or shortbread base, to form butter decorations, and in sour cream desserts. This layer is rightfully considered the easiest to prepare.

Ingredients:

1. Condensed milk – 1 can.
2. Butter – 200–220 grams.

Cooking process:

1. Condensed milk can be boiled or used raw. Cooking will take at least 2 hours, and the cream in this case will be denser.
2. Soften the butter and chop into cubes.
3. Beat it with a mixer until white and increasing.
4. Add condensed milk one spoon at a time and beat one more time.
5. The finished mass must be stored in the refrigerator, otherwise the butter in its composition may melt.

Protein-butter cream for cake

The cream based on butter and whipped egg whites comes out porous, airy and very soft. It would be optimal to use it in a biscuit base or for filling custards. When decorating desserts, they form borders, “close” the sides, and lay out inscriptions and drawings using a pastry syringe.

Ingredients:

1. A glass full of sugar.
2. 4 chilled egg whites.
3. Powdered sugar – 150 grams.
4. Half a teaspoon of citric acid.
5. Vanilla - one package.
6. Butter – 320 grams.

Cooking process:

1. Separate the whites and pour them into a saucepan with a thick bottom.
2. Add sugar and simply stir with a spoon.
3. Place the mass on water bath so that the bottom of the saucepan does not touch the boiling water. Stir the egg whites constantly to prevent them from overheating and curdling.
4. Remove the mixture from the heat when all the sugar grains have completely dissolved. You can check readiness by rubbing a drop of the protein mixture between your fingers.
5. Beat the mixture until stiff peaks form (approximately 10–15 minutes).
6. At the end, add a little citric acid.
7. Add a small cube of very soft (but not melted) butter to the whipped mass.
8. As a result, grooves from the corollas should remain on the surface, and the mass should gradually thicken and turn white.
9. At the very end, add sifted powdered sugar to stabilize the consistency. It holds its shape perfectly and can be used to decorate the finished product.

Butter cream for sponge cake

Airy sponge cakes go well with heavy buttercream. It holds its shape, does not spread, and in the refrigerator hardens and gives ready-made cake integrity. One such butter cream can be used both as a layer and for decoration.

Ingredients:

1. Sifted powdered sugar - one glass.
2. Vanilla - one package.
3. Soft butter - one pack.
4. Cocoa powder - about 25 grams.

Cooking process:

1. Mix sugar with cocoa so that there are no lumps in the cream.
2. Let the oil sit at room temperature for about 1 hour.
3. Then chop it into pieces and place in a mixer bowl.
4. Beat until it pales, but do not overdo it - the butter tends to separate.
5. Add vanilla and chocolate sugar and beat for a few more minutes.
6. You can immediately coat the biscuit base with the finished mixture.

Sour cream and butter cream for cake

This cream turns out to be quite liquid, especially if sour cream with a fat content of 15–20% is used. If, according to the recipe, the layer for the cakes should keep its shape and not be absorbed, you need to take the fattest sour cream and additionally strain it on a sieve to remove excess whey.

Ingredients:

1. Sour cream – 300 grams.
2. Butter – 2/3 pack.
3. Powdered sugar – 150 grams.

Cooking process:

1. Soften the butter, chop it as finely as possible with a knife and transfer it to a mixing bowl.
2. Sift the powder. You can mix it with vanilla sugar if you wish.
3. Beat the butter until it turns white and slightly increases in volume.
4. Then add sour cream one spoon at a time and, at the very end, powder (with vanilla).
5. The cream is ready. You can layer the cake.

Chocolate buttercream for cake

Suitable for light cakes or with the addition of cocoa. Cocoa or melted chocolate is also added to the cream itself, and if desired, you can use the most bitter, milk, or even white. Chocolate buttercream can replace frosting for topping a cake.

Ingredients:

1. 150 grams of powdered sugar.
2. 120 grams of butter.
3. One egg.
4. 15 grams of cocoa powder (or 50 grams of melted chocolate).
5. 5 grams of vanilla.
6. Ice water - 15 milliliters.

Cooking process:

1. Soft butter must be quickly whipped until fluffy. Continuing to beat, pour in the egg without separating the whites.
2. Add the powder little by little and mix thoroughly.
3. Pour cocoa powder and vanilla into very cold water and shake.
4. Pour into the oil mixture in a stream.
5. If you are using natural chocolate, melt it in a water bath, cool slightly and pour it down the side into the butter.
6. The finished cream hardens in the cold and takes shape.

Video gallery

Despite the fact that nowadays there are cakes for every taste, color and budget on supermarket shelves, homemade baking remains in favor. Cakes are mainly decorated with various creams, but butter cream is perhaps the most popular among them. It is suitable for creating almost any decoration for baked goods, from simple ornaments to curly flowers and other elements. An oil-based cream is good because it holds its shape better than its protein “colleague”, and it hardens faster.

Butter cream for cake decoration with condensed milk

For this cream with condensed milk we will need:

• butter – 200 g,
• condensed milk - 10 tbsp. l.

It is prepared simply:

1. Heat the butter in a saucepan until its consistency becomes similar to thick sour cream.
2. Beat the butter with a whisk until you obtain a fluffy elastic mass.
3. Without stopping whisking, add condensed milk and knead for at least 10 minutes until fluffy. butter cream.

Cream prepared with sugar syrup

We invite you to get acquainted with another recipe with a photo of preparing butter cream for decorating a cake.

For this we need:

• butter,
• granulated sugar,
• water.

We make this cream with sugar syrup like this:

1. To cook sweet syrup, pour 6 tbsp into the pan. l. granulated sugar, add 8 tbsp. l water, stir and boil until the sugar is completely dissolved.
2. The resulting sugar syrup needs to be cooled.
3. Using a blender or mixer, beat 200 g of softened butter until white.
4. While whipping, add cooled sugar syrup in small portions.
5. Beat the mixture until a thick, fluffy mass is obtained.

Cream glaze

This type of butter cream is the most delicate in consistency.

To prepare it you will need:

• 2 eggs,
• 150 g butter,
• 3 tbsp. l. Sahara.

Prepare ice cream as follows:

1. Break eggs into a metal container and add sugar. Place the dishes over low heat and heat until stirring quickly. The volume of the mass should increase 2-3 times.
2. After removing the pan from the heat, continue stirring the mixture, cooling it to room temperature.
3. In a separate bowl, the oil must be heated to the state of thick sour cream, beat until white and, continuing to knead, pour in the egg-sugar mixture.
4. Beat until fluffy.
5. Despite the fact that the cream is delicate and cooked with eggs, it holds its shape very well.

Decorating cakes with cream

Butter cream for decorating cakes is plastic, it produces original and delicious decorations. To add color or scent to the cream, you can use natural flavors, dyes and syrups.
Now that we have prepared one of the buttercream options, we can start decorating the cake.

To decorate cakes you can use:

• cooking syringe;
• culinary bag;
• homemade culinary bag made of thick paper.

The shape of the squeezed out elements will depend on the type and size of the nozzles or the cut you made on the homemade bag.

Confectionery decor options

There are plenty of options for decorating cakes:

• Flowers and leaves made using attachments on a pastry syringe.
• Congratulatory inscriptions - these are easy to make using a nozzle with a round hole. Ornaments and lace from cream are created in the same way.
• Shells, relief border. Similar decorative elements are created using a star-shaped attachment.
• Creating a wicker basket effect. This is achieved using a nozzle with a hole in the form of a thin strip.

We hope that with creams prepared according to our recipes, your cake will become the most beautiful dish on the holiday table!

Due to its stability and ease of preparation, butter cream for cake is considered a classic of confectionery art. It is able to cope with various tasks: be it roses using the Malaysian technique or giving clear shapes to a dessert before covering it with mastic. A large number of different recipes for its preparation can radically change the taste of the cake, even if an ordinary classic sponge cake is used as the cake layer.

Classic buttercream is easy to prepare and is suitable for those who are just starting out as a pastry chef. It holds its shape perfectly and is easy to pipe with various relief patterns through confectionery nozzles. The fattier the oil, the tastier the cream will be.

Butter cream for cake is a classic in confectionery.

For the classic version use:

• 200 gram pack of cream. oils;
• 160-180 g of powdered sugar;
• 30-45 ml cow's milk.

Cooking step by step:

1. At room temperature, bring the butter until soft, when it can be easily pressed with your finger. Sift the powdered sugar. If you use homemade rather than store-bought pasteurized milk, it is better to boil and cool it. The ideal oil temperature for operation is 25 degrees. To ensure that there are no sugar grains in the cream, you should only use powdered sugar, not sugar, and be sure to sift it.
2. First beat the butter with a mixer until white and fluffy, and then add the rest of the ingredients into it in small parts: first the powder, and then the milk.
3. The finished cream will be fluffy, shiny and smooth. If desired, you can give it a berry, coffee or chocolate flavor by adding a little berry syrup, coffee or cocoa.

Sweet layer with condensed milk

Butter cream with condensed milk is perfect not only for layering cake layers, but also as a mass for leveling a cake under mastic. The taste of this layer can be milky if you use whole condensed milk, or caramel if you use boiled condensed milk. The ingredients for its preparation must be at the same temperature - room temperature.

What you will need for the cream:

• 300 g cream oils;
• 400 g condensed milk (can be boiled).

Cooking method:

1. With mixer whisk running at maximum speed, beat butter until fluffy and white.
2. After this, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.

It often happens that butter cream on condensed milk separates. This can happen due to a difference in temperature between the butter and the milk, or if the butter is over-churned and the buttermilk separates. To correct the situation, the cream can be slightly heated in a steam bath until smooth and whipped again.

Custard filling recipe with butter

This custard cream turns out to be quite light and tender, despite the sufficient amount of butter in its composition. While most other butter fillings develop their full flavor at room temperature, this one has the unparalleled taste of coolness melting on the tongue and straight out of the refrigerator.

List of products used:

• 200 g cream oils;
• 200 ml water;
• 200 g granulated sugar;
• 50 g flour.

Cooking algorithm:

1. Mix half the recipe amount of water with sugar and cook over medium heat until all sugar grains are completely dissolved.
2. Mix the remaining water with flour and pour in a thin stream into the hot syrup, which is beginning to boil. With constant stirring, boil the mixture until thick.
3. Place butter at room temperature, cut into small random pieces, into a non-hot but warm custard base.
4. Beat the cream ingredients with a mixer. At first the mass will have a yellow color and a thin consistency, but gradually it will turn white and thicken.
5. The cream will be ready when clear traces of the whisk remain on its surface. Before use, it is recommended to keep the mixture in the cold for a quarter of an hour.

Sour cream and butter cream

The whipped cream filling will inevitably settle under the weight of the cakes, so in this case it is better to use buttercream for sponge cake with the addition of sour cream. It turns out lighter than the classic butter filling, but more stable than whipped cream or sour cream with sugar.

To layer one medium cake you will need:

• 200 g cream oils;
• 200 g powdered sugar;
• 350 g sour cream with a fat content of 20-30%;
• vanilla to taste.

Prepare as follows:

1. All ingredients must be brought to room temperature before starting cooking, especially butter. Otherwise, it won’t be possible to whip it, and if the sour cream is cold, the cream may separate.
2. Beat soft butter together with powdered sugar. The mass should acquire a lighter shade and increase in volume. The whipping time will be 4-6 minutes.
3. Then add sour cream in small portions. If it is too liquid, then its amount can be reduced when the desired cream consistency is achieved. At the end of cooking, add a little vanilla and beat everything together for just one minute.

With added chocolate

Since oil versions of cream for decorating cakes are not afraid of fat as much as protein ones, any of the above recipes can be quickly turned into chocolate by adding a couple of tablespoons of cocoa powder. But there is a more chocolate filling option, which is also often used by confectioners to line cakes with mastic - this is chocolate cream ganache.

To prepare it you need to take:

• 105 g cream oils (82% fat content);
• 180 g dark chocolate;
• 75 g heavy cream (from 30%).

Preparation:

1. Finely chop the chocolate with a knife, place in a container of suitable capacity and pour in cream. Place these products in a steam bath and heat until the chocolate is completely dissolved.
2. When the cream and chocolate become a smooth and shiny homogeneous liquid, they will need to be removed from the heat and cooled to 40 degrees. Then put very soft butter into it and mix.
3. Cover warm ganache cling film contact and put in the refrigerator for an hour or two. Once the cream has hardened and become dense, you can begin decorating the cake.

Protein-butter cream

The basis of this cream is a protein-custard cream called Swiss meringue. The oil provides such stability that it can be used to create flowers and other baking decorations, leveling cakes, including for mastic.

The proportions of oil and ingredients for Swiss meringue will be as follows:

• 90 g raw proteins chicken eggs(approximately 3 C1 egg whites);
• 200 g granulated sugar;
• 250 g cream oils

How to cook:

1. Build a steam bath on the stove. Pour the whites into a dry and clean bowl of a suitable size and pour out all the sugar. Then place the container on the bathhouse so that its bottom does not touch the water.
2. Heat the whites with sugar with continuous stirring (do not beat!) to 60 degrees and all sugar crystals are completely dissolved.
3. Then beat the syrup into a fluffy and smooth airy meringue at medium mixer speed. Remove the finished protein mass from the steam bath and beat until it cools completely.
4. The next stage of preparation is adding butter. It must first be softened and brought to 23-25 ​​degrees. Continuing to beat, the butter is introduced into the whites in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, the protein-butter cream will be ready.

Option with cottage cheese

Stable buttercream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff tubes. It is important that the cottage cheese is not dry or sour. The fattier this fermented milk product is, the better the result will be.

For a serving of butter-curd cream you need to take:

• 300 g cream oils;
• 300 g powdered sugar;
• 500 g of tender fat cottage cheese;
• vanilla or lemon zest for flavor.

Cooking steps:

1. Press the cottage cheese through a fine mesh sieve. You can also puree it with an immersion blender. The goal is to achieve the most uniform consistency so that the finished cream is smooth.





The main ingredients of Charlotte cream are milk-egg syrup and whipped butter, the proportions of ingredients for these components will be as follows:

• 300 g cream oils with fat content from 73.0%;
• 180 ml milk;
• 1 selected egg of category C0 or C1;
• 240 g granulated sugar;
• 3 g vanilla powder;
• 20-25 ml cognac optional.

Progress:

1. Remove the butter from the refrigerator so that by the time the syrup is added to it, it is at approximately the same temperature as it – room temperature.
2. Grind the egg with sugar and vanilla, pour milk into the resulting mixture. Place the container with the mixture on the fire and bring to a boil while constantly stirring. Then simmer the syrup for 4-5 minutes until thickened.
3. The boiled syrup must be brought to room temperature. To prevent a thick crust from appearing on the surface during this, it should be stirred periodically, or covered with cling film in contact.
4. Beat soft butter with a mixer. The mass should become whiter and fluffier. Then, continuing to beat in small portions (no more than a tablespoon), add into the slightly cooled syrup. At the same stage, you can pour in cognac. The cream for decorating the cake (and not just Kievsky) is ready.

Alexander Kapustyan

Buttercream is an excellent addition to any confectionery product - pie, cake, cake, muffin, and even waffles. Its rich, delicate taste has been familiar to us since childhood.

Homemade delicacy for all occasions

Unlike protein filler, oil filler is richer, more nutritious and tasty; it perfectly saturates cakes and meringues, and is also considered the best type of decoration. Since it holds its shape well, roses, baskets, weaving and other sweet decorations are made from it.

You can make this filler yourself at home. True, for this you will need some knowledge of the technology of its preparation, as well as certain equipment.

If you don’t have a mixer at home, it’s better not to even take on this task, since you simply won’t be able to create the desired structure manually using a whisk.

How can you make buttercream for a cake?

To do this, of course, you will need a certain set of products, the main one among which will be butter.

And under no circumstances replace the base component with margarine, as some housewives advise.

To beautifully decorate the cake with the resulting filling, you will also need certain improvised or professional tools, which we will talk about later. So how to properly make delicious and thick buttercream at home?

Classic buttercream recipes for beginners

Once you gain enough experience in making confectionery, the taste of the cream can be varied with various natural flavors. But to make the simplest, standard, classic oil filler, you need to study its traditional recipe and a little "practice".

Please note that you may not succeed the first time. Even experienced cooks do not always achieve the desired consistency of the mass. But even if the filler is not suitable for adequately decorating the cake, if you follow the basic recipe, you will get the most delicate filler with which you can lubricate the cakes and soak other components of the finished sweet.

To properly prepare high-quality cream, you will need the appropriate products. If you start saving and buy unsuitable “raw materials”, the filler may turn out not only liquid, but also completely unpleasant in taste. Also, if the recipe includes dairy products, keep in mind that you need to take the most fatty ones possible. Skim milk is absolutely not suitable in this case. Butter should also be of optimal fat content. Take only those products that you are one hundred percent confident in. Ideal if it is homemade and natural.

Ingredients:

• Butter (soft, warmed to room temperature) – 200 g;
• Vanilla sugar - one sachet;
• Sifted powdered sugar - 4 cups;
• Milk – 2-3 tbsp, depending on the resulting thickness of the whipped mass;
• Food coloring - to taste and desire.

Cooking method:

1. First, warm the butter. You'll just have to wait - under no circumstances should you drown it;
2. Start whipping soft butter using a mixer (this option will be optimal). If you already have enough experience in culinary arts, you can try to make the filling fluffy using an ordinary wooden spoon or whisk;
3. It is necessary to beat the butter for about 5 minutes in intensive mode to obtain a dense and fluffy mass;
4. Gradually add sifted powdered sugar and vanilla extract to it. This must be done in portions, continuing to beat the mass. This way the taste will be tender and “homogeneous”;
5. Next, add a little milk (it can be replaced with medium-fat cream) and continue whisking. At the same time, you can add food coloring or cocoa if you plan to add them;
6. After adding milk (cream) and dyes, you need to whip the cream for no longer than 30 seconds;
7. If the structure turns out to be too soft and unplastic, put the mass in the refrigerator for a while. This is also true if you are not going to use the filler right away, or if your kitchen is hot;
8. When removing from the refrigerator, do not forget to re-beat the mixture.

This is a basic recipe that is used not only among housewives, but also in professional confectionery shops. To be fair, it should be said that this version of the cream does not have a pronounced taste, and is more likely to be used for decorating cakes. If you are looking for a particularly piquant taste, try the cooking technology below.

"Drunk" cream

Ingredients:

• Sugar (white or brown) – 200 g;
• Butter – 300 g;
• Chicken egg – 1 piece;
• Milk – ½ cup;
• Vanilla extract – 1 tsp;
• Rum – 1.5 tbsp. (it can be replaced with Baileys or Sheridan liqueurs, or simple cognac).

Cooking method:

1. Take a saucepan with a thick, thick bottom and start beating the egg in it with a fork.
2. Add milk and sugar to the foam and place over low heat.
3. Cook, stirring constantly with a spoon or whisk so that the mixture does not stick to the bottom and walls. When the boiling point comes, start stirring the mass even more intensely until it becomes thick, like jelly;
4. Beat softened butter (to room temperature) with a mixer until fluffy. You need to do this for about 5 minutes. Then, when the texture becomes creamy, begin to add the milk mixture from the stove to the butter in portions, continuing to whisk constantly;
5. At the end, add vanilla and alcohol to the mixture, continue beating until fluffy for no more than a minute;
6. You can grease the cakes with this filling right away if they are not hot (otherwise it will leak!). If you plan to make baskets, roses or other decorations, the cream should be put in the refrigerator for an hour;
7. How can you make protein-butter cream? Follow the same recipe, but replace the whole egg with two whites. The protein-oil mixture is not always suitable for decoration, but it perfectly saturates baked goods.

Cream with condensed milk

And of course, we can’t help but tell you about the recipe for making cream from childhood, which our caring mothers and grandmothers made with condensed milk.

What's the best way to make buttercream with condensed milk? We will tell you a slightly modified recipe for a filling with a rich chocolate flavor.

Ingredients:

• Softened butter – 200 g;
• Condensed milk (you can use boiled milk) – ½ standard can;
• Cocoa powder – 1/3 cup.

Cooking method:

1. Beat the butter with a mixer (at least 5 minutes). It should acquire a light, fluffy, creamy texture;
2. Add condensed milk little by little (regardless of whether it is boiled or not), and continue to beat the mass;
3. At the end of the whole event, add cocoa to the mass and shake the resulting cream again so that the mass is not only homogeneous, but also one-colored.

These are basic recipes preparing a delicious butter filler. If you wish, you can add natural fillers to it - from bananas to raspberries. The main thing is to show imagination and a little culinary skills.

Decorating the cake

How to make roses for a birthday cake from the resulting buttercream?

This question occupies many housewives who love to pamper their household with homemade cooking. Unfortunately, it will not be possible to create such decorations without special devices. You will definitely need a special pastry bag with a nozzle for forming flowers.

As a matter of fact, it can be made from improvised means, but you will need an attachment one way or another. You need to place the resulting oil filler in the bag, and then, pressing on it, make a neat rose. You need to squeeze the mass onto marzipan, which will serve as the basis for the flower.