Butter cream

Name: Butter cream
Total time: 10 min
Yield: 1
Cuisine: European
Ingredients: Cream 33% fat - 500 g; Powdered sugar - 100 g; Vanilla sugar - 3 g

Cookinero 25 Feb 2025

7410

There are no complicated ingredients in the cream recipe. But there is one very important nuance. To prepare the cream, you must use only cold cream. Its temperature should be 3-5 °C. Otherwise, they will not churn to the desired consistency. Cream is ideal for soaking cakes.

How to cook Butter cream

Step 1

Take a large and deep bowl for whipping, pour the cream into it. Add some of the powdered sugar to make the buttercream for the cake and start whipping with a mixer. Gradually pour in the rest of the powdered sugar and vanilla sugar. Continue whipping at low speed for 1 minute.

Step 2

Increase the mixer speed to maximum and continue beating for 2-3 minutes until the buttercream doubles in volume. You should get a fluffy mixture that does not settle.

Step 3

Cream with cream is ideal for soaking traditional sponge cakes. Cakes with such cream are tender and juicy. After combining the butter cream and cakes, put the dessert in the refrigerator to infuse.

Butter cream - FAQ About Ingredients, Baking Time and Storage

How much buttercream can I substitute for butter in this recipe?

You cannot substitute plain butter cream for whipped cream in recipes. The recipe calls for whipped cream batter consistency. Use heavy cream for the buttercream base.

Can I use almond flour or sugar substitutes for a keto-friendly cream?

No, powdered sugar provides volume needed for structure. Almond glaze will not whip properly. For keto dessert, try sugar-free whipped topping instead.

Will refrigerating assembled cake affect flavor?

Yes, cooling sets moisture from cream into cake sponges which absorbs flavors better overnight. Always chill filled cakes before serving.

How much icing do I need between standard 8-inch cake layers?

1.5 cups cream buttercream per layer is ample. 3 layers would take 4.5 cups icing total to properly assemble without squeezing filling outward.

Is freezing leftover cakes possible after icing assembled?

Not recommended as thaw makes cream weep sugar moisture ruining texture. Cakes keep refrigerated 3 days max covered.

What mixer speed prevents graininess when adding powdered sugar?

Always start lowest setting when incorporating sugar slowly to avoid grittiness then increase speed as mixture emulsifies.

Can bubbly stabilized whipped cream work instead of buttercream?

No, commercial stabilizers make cream rigid but too light for supporting layers without weeping under sponge weight leaning cake sideways.

Does cake taste better served warm?

Cold set icing becomes stable for slicing clean pieces. Room temperature softens sugary textures so serve custardy cakes mildly chilled.

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Butter cream

How to cook Butter cream

Step 1

Step 2

Step 3

Butter cream - FAQ About Ingredients, Baking Time and Storage

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