Butter cream is another invention of tireless French pastry chefs. It is used for filling cakes, for cakes, and also as an independent dish. It is prepared on the basis of milk or cream and butter.
French ganache, as professional chefs call buttercream, cooks quite quickly. The cream is mixed with sugar and then brought to a boil over low heat. Since there are almost as many cream recipes as there are cooks, the exact amount of sugar or cream cannot be established. It depends on how much of the final product you want to get, whether the recipe uses an egg, chocolate or other additional ingredients.
Homemade butter cream consists of: 250 g butter, 200 g granulated sugar, 350 g sour cream or heavy cream. To create a soft and viscous consistency, you can add a bag of gelatin to the finished mixture.
After the cream has boiled, the resulting syrup must be cooled, and in the meantime, prepare the butter. To make the butter soft and pliable, remove it from the refrigerator beforehand. At room temperature, it quickly melts and takes on the consistency required by the recipe. Beat the soft butter thoroughly with a mixer, and then add the cooled mixture. After that, the cream is whipped again and used as directed.
Simplified recipes are also very popular, where only heavy cream, powdered sugar and gelatin are required. Gelatin is used to keep the whipped cream from losing its shape. Creams such as ganache should be eaten immediately after preparation. The fact is that natural cream spoils very quickly. The cream begins to taste bitter and spread.
To enhance the taste and aroma, vanillin is added to the cream, and to make a chocolate icing from it - a bar of dark chocolate. The principle of preparation is the same, but finely broken chocolate is added to the cream. The chocolate chips dissolve quickly, giving the cream extra firmness and a glossy appearance. A dense cream is used for interlayers and for decorating cakes. He also has another purpose. This butter cream is convenient for leveling the surface of the baked goods. The cake is thickly coated with ganache, leveling the surface and sides as much as possible, and then sent to the freezer. This cream hardens perfectly, allowing you to cover the cake with a layer of decorative mastic or beautiful patterns.
Soft buttercream can be made with a glass of full-fat yogurt, a glass of sour cream, and a glass of powdered sugar. Mix the ingredients and beat.
The first rule of a good cook also applies to buttercream. A delicious dessert will come out only from quality products and fillings. If the cream is served as a separate dish, add ground nuts, candied fruits, liqueurs and biscuit crumbs to it. Ganache is also used as a glaze for baked goods and homemade sweets. In addition to the classic dark chocolate, it can be prepared with the addition of white bars. The glaze is beautifully creamy, shiny and sweet.
Delicious butter cream can be enjoyed not only by desperate sweet tooths, but also by those who carefully monitor their figure. A cream prepared without oil will not ruin the waist with extra centimeters, but it will certainly cheer you up with a light creamy aftertaste.
