Cooking description:
Any good housewife simply must know how to make butter cream, because it is it that is used to make our most beloved and popular cakes and pastries. There are several options for it, but I offer you the simplest and easiest, here you should follow only a few rules. First, the oil must be of good quality, otherwise your cream will turn out to be patchy or not work at all. And also do not forget that all the ingredients should be at room temperature, observing these simple rules, you will prepare an excellent delicate and airy cream. So if you decide to make a delicious treat for yourself and your family, then with this classic recipe for butter cream you will definitely succeed.
Main Ingredient: Dairy / Butter
Dish: Desserts / Cream
Ingredients:
- Butter - 600-750 grams (room temperature)
- Sugar - 400 Grams
- Egg whites - 8 Pieces (from large eggs)
- Vanilla Sugar - 15 Grams
- Citric acid - 5 grams
Servings: 3
How to make Butter Cream
First of all, of course, we need to separate the whites from the yolks. So, we take large chicken eggs, break them and put the proteins in a deep bowl, peel them of threads and pieces of shell. The yolks, by the way, can be used to make another version of butter cream. And we add sugar and vanilla sugar to our proteins.
Now you need to put a bowl of proteins in a water bath and, stirring constantly, heat the proteins until the sugar granules are completely dissolved. The main thing here is not to overdo it and not to overheat the mass, otherwise the proteins will simply curl up.
While the protein mass is cooling to room temperature, we cut the softened butter into small pieces.
Then we transfer the proteins with sugar into a mixing bowl and beat them until thick foam (3-5 minutes). If you beat the whites with a hand mixer, then you will have to spend 10-15 minutes to form a thick foam. In the process of whipping, add citric acid, and when the proteins become thick, we begin to spread the butter one piece to them, without stopping whipping the mass.
The oil should be added until the cream becomes thick and pearlescent. Therefore, you can safely lay out the first 2 packs (in pieces), but when it comes to 3, then do not rush, perhaps you, like me, will not need all the oil.
There are quite a lot of ready-made cream, you can add food coloring to it or use it like that. The cream holds its shape well and practically does not melt, and if you do not use the entire cream, then the rest can be frozen until next time.