Cake Buttercream
8 servings
20 minutes
Cream for cake is a delicate and airy treat that has become the foundation of European pastry tradition. Its roots trace back to classic French cuisine, where cream was used to decorate exquisite desserts. Sweet with a light vanilla aroma, it perfectly complements sponge cakes, éclairs, and pastries. The main feature of this cream is its softness and silky texture, achievable through proper cooling of ingredients and careful control of the whipping process. This cream not only adds an exquisite flavor to baked goods but also makes them truly festive. The key is not to overwhip it; otherwise, the cream can turn into butter. An ideal choice for those who appreciate classic recipes and the unique lightness of flavor.
1
Before starting, cool the cream and the bowl to 3–5 degrees; otherwise, it will be harder to control the whipping process. Pour the cream into the bowl and whip at medium speed, gradually adding vanilla sugar and powdered sugar (to avoid clumping). Once all ingredients are in the bowl, whip the mixture for 2–3 minutes.
- Heavy cream: 400 ml
- Vanilla sugar: 8 g
- Powdered sugar: 100 g
2
Increase the whipping speed to maximum and carefully monitor the consistency of the mixture: it should be fluffy, stable, and hold its shape well; if you tilt the bowl sideways, the cream should not run. If unsure about readiness—stop the process; if the cream is not ready, you can continue. The main thing is not to overwhip; otherwise, the cream will release water and end up as butter.