Butter cream
Description
The dish is prepared without unnecessary complications. Any good homemaker simply must know how to make buttercream, as it's used to prepare our most beloved and popular cakes and pastries. There are several variations, but I'm offering you the simplest and easiest one—just follow a few basic rules. First, the butter must be of good quality; otherwise, your cream may turn out lumpy or might not work at all. Also, remember that all ingredients should be at room temperature. By following these simple rules, you'll end up with an excellent, delicate, and fluffy cream. So if you've decided to treat yourself and your loved ones to a delicious dessert, this classic buttercream recipe will definitely guarantee success. Serve the finished dessert right away.
Instructions
- 1
Step 1
First of all, we need to separate the egg whites from the yolks. Take large chicken eggs, crack them open, and place the whites into a deep bowl, removing any strings or shell fragments. By the way, the yolks can be used to prepare another version of buttercream. To our egg whites, add sugar and vanilla sugar.
- 2
Step 2
Now you need to place the bowl with egg whites over a double boiler and, stirring constantly, heat them until the sugar granules are completely dissolved. The key here is not to overdo it and not to overheat the mixture, otherwise the egg whites will simply curdle.
- 3
Step 3
While the protein mass cools down to room temperature, we cut the softened butter into small pieces.
- 4
Step 4
Then transfer the egg whites and sugar to the bowl of a mixer and beat until thick foam forms (3-5 minutes). If using a hand mixer, it will take about 10-15 minutes to achieve a thick foam. During beating, add the citric acid, and once the egg whites become thick, begin adding pieces of butter one at a time, continuing to beat the mixture.
- 5
Step 5
You should keep adding the butter until the cream becomes thick and pearly. So you can confidently add the first two packs (in pieces), but when you get to the third one, don't rush—perhaps, like me, you won't need all of the butter.
- 6
Step 6
The recipe yields quite a lot of cream. You can add food coloring to it or use it as is. The cream holds its shape well and hardly melts. If you don't use all the cream, you can freeze the remainder for next time.