Buttercream is an essential part of many desserts and pastries. Its preparation is not necessarily complicated, but the process consists of several steps that must be done correctly. Therefore, we will look at how to avoid possible mistakes and prepare the perfect cream.
The preparation is simple, you only need two ingredients: butter and sugar. A ratio of 1:1 is just perfect. Just beat the butter, mix in the sugar and beat well to create a smooth mixture. You can add vanilla sugar or vanilla extract for a better taste and aroma. If you decide to add whipping cream or custard to the cream, you will need less butter to get the optimal consistency.
Buttercream is quite versatile. The basis is butter and sugar, so the taste is relatively neutral. However, the heaviness of the cream can be a disadvantage. That's why other ingredients are often added, for example whipping cream, egg whites or custard.
Thanks to its consistency, buttercream is great for filling various desserts, pastries and sweets. It is commonly used as a cream for cakes, it goes perfectly with any basic dough. You can also use it for roulades, but also for Christmas cookies.
Last but not least, it is also suitable for decorating cupcakes and other desserts.
Before you start preparing the cream, you need to prepare the correct ingredients. The basis is, of course, butter. Take it out of the fridge ahead of time, it softens nicely at room temperature and it is easier to work with. The other ingredients you will be using should also be at room temperature. Whether it's pudding, mascarpone, whipping cream or something else.
It is important to whip the cream well, an electric whisk or even a robot is a great helper. The first step is to beat the butter with the sugar. Once these ingredients are combined, you can add more. You always need to take it slow – add only one spoon at a time (eg custard) and whisk it well. This will ensure a smooth and fine consistency.
The butter gives the cream a solid consistency, so you don't have to worry about it running down and not sticking. If the cream seems too thin, put it in the fridge for a while.
In some cases, despite best efforts, the cream may curdle. However, you don't have to be upset, as this is also easy to fix.
There is another option, but you will need extra butter and sugar. It is enough to beat the fat with the sugar and then gradually beat the mixture into the curdled cream.
Given the bland flavor of buttercream, there are plenty of ways you can improve it. Some of them have already been mentioned - pudding, whipping cream or mascarpone will add a unique taste. But you can also experiment with other ingredients, such as chocolate, nuts, coconut or liqueur.
For a great looking result, you can also add a few drops of food coloring, the colored cream will be perfect on cupcakes, but also in other sweet treats.
The preparation of buttercream is not a miracle, you can easily make it at home. If you stick to simple tips, the result will be a delicious and delicate cream that will become a great part of sweet pastries.
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