Cupcake Buttercream
10 servings
15 minutes
Cream for cupcakes is the embodiment of tenderness and airy texture that makes desserts truly delightful. Its roots go back to European pastry traditions where the quality of ingredients and simplicity of preparation were valued above all. This cream has a smooth, silky consistency with a light sweetness complemented by a rich dairy flavor. Thanks to gelatin, it maintains stability, making it perfect for decorating cupcakes, cakes, and éclairs. Its application is versatile—from classic pastries to modern interpretations. Chilled cream gains density allowing for delicate patterns and shapes, making it an indispensable tool in any pastry chef's hands. This cream is the perfect addition to delicate sponge cakes, adding airiness and richness of flavor.
1
Whip the cream with a mixer on medium speed until it reaches a thick kefir consistency.
- Heavy cream 35% fat: 500 ml
2
Gradually add powdered sugar.
- Icing sugar: 150 g
3
Melt the gelatin beforehand. When the cream reaches a sour cream consistency, gradually add the warm (body temperature) gelatin. Whip until the cream achieves the desired stable consistency.
- Gelatin: 10 g
- Heavy cream 35% fat: 500 ml
4
Put the cream in the fridge for an hour, after which they can be used.
- Heavy cream 35% fat: 500 ml
