Butter, milk or cream, sugar or powdered sugar, egg yolk or whole egg, and vanilla are among the basic ingredients for making butter cream. Vanilla is the main flavoring in plain butter cream, but if you want to use flavored butter cream in the preparation of colorful cupcakes, you can mix the cream with food coloring, fruit extract or puree, as well as powders. Also, cocoa powder or coffee.
All kinds of butter creams
American, Swiss and Italian butter creams are among the most famous types of butter creams. Although French, German and Korean buttercreams are less common, they still have a wonderful flavor.
In this section, we want to introduce you to preparing the tastiest butter creams in the most three common types: American, Swiss and Italian.
American butter cream
Features of American butter cream:
- It is easy to prepare.
- The most common type of butter is cream.
- It is easy to form.
- In the vicinity of the air, it takes and hardens more quickly, so it will be more practical in practice, and it is used for instant coatings and strong tissues.
American butter cream ingredients:
- Softened butter at room temperature (250 grams)
- Powdered sugar or sifted sugar 3-4 cups
- 2 teaspoons of vanilla extract
- Milk or plain cream 2 to 4 teaspoons
How to prepare American butter cream:
- First, put the butter out of the refrigerator until it softens a little.
- Then beat the butter with an electric mixer for 1 minute.
- Now add sifted powdered sugar to the butter and mix well, then beat the ingredients with a mixer at high speed for another 2 minutes until the ingredients are completely smooth and light. At this stage, taste the sweetness of the cream to adjust it if necessary.
Swiss butter cream
Features of Swiss butter cream:
- The texture of this type of cream is soft and uniform and slightly sweet.
- This type of cream is prepared with meringue.
- It remains soft in the vicinity of air.
- Its best use is between the layers of the cake.
- Considering that the egg white used in this type of cream is cooked with sugar in steam, so the raw egg is disinfected in a way.
Swiss butter cream raw materials:
- Egg whites (5 pieces)
- Sifted powdered sugar 2 cups
- Salt in small amounts
- Softened butter 4 molds
- Desired flavoring (such as vanilla)
How to prepare Swiss butter cream:
- First, separate the egg whites in a bowl, then add powdered sugar and beat with a mixer.
- Then place the bowl over the boiling water for about 4-5 minutes until the egg whites begin to foam.
- At this stage, remove the bowl from the heat of the steam and beat the mixture with a mixer from low to high speed until the egg white retains volume and hardens, so that it separates in pieces. The prepared composition is called meringue.
- Finally, add softened butter and mix well.
Italian butter cream
Features of Italian butter cream:
- It has a soft texture and a special taste.
- In the vicinity of air, it maintains its soft texture.
- Due to the fact that this type of cream has high heat resistance, it is used in the preparation of fine decoration details and when high temperature is used.
Italian butter cream ingredients:
- Sifted powdered sugar 2 cups
- 3/4 cup water
- Egg whites (5 pieces)
- Half a teaspoon of salt
- Softened butter 4 molds
- Optional flavoring (such as vanilla)
How to prepare Italian butter cream:
- First, combine water and sugar in a pot and then boil it under low heat.
- Separate the egg white in a bowl and beat it until it becomes light and fluffy.
- Then remove the pot of water and sugar from the heat and after 5-6 minutes when the temperature has decreased, add it little by little to the egg whites and stir at high speed and add salt in the meantime.
- When the ingredients reach room temperature, add butter to make the creamy butter soft and smooth.
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