If you decide to prepare a real birthday cake for a family celebration, then you should read this article. In it we will share with you the secrets of preparing a sweet treat, and also tell you how to make a delicious recipe with a photo you can see below.

with condensed milk

Buttercream is the best choice for those who decide to decorate a cake or pastry made by themselves. You can also use it as a filler for eclairs or cream made from butter and condensed milk:

• Take 200 grams of butter and beat it until fluffy using a mixer. For this purpose, it is best to turn it on at low or medium speed.
• (ten spoons) pour into a bowl of butter in a thin stream, continuing to beat the cream until smooth.

If you don't have a mixer on hand, use a whisk or wooden spatula. Remember that you can add any flavor to the treat if you wish. To do this, just add a little aromatic additives to the cream.

Cream "Charlotte"

The recipe for butter with milk and eggs is not complicated, and you can easily prepare it yourself at home. It is prepared as follows:

• Pour four tablespoons of milk into a saucepan, add four tablespoons of sugar to it, place the dish on the fire and bring its contents to a boil.
• In a separate bowl, beat two eggs. Gradually pour hot water into them without ceasing to stir. Bring the new mixture to a boil as well.
• While the syrup is cooling to room temperature, beat 200 grams of butter until fluffy. It should first be heated to the consistency of thick sour cream.
• Combine the prepared products and beat them together until smooth.

Milk buttercream recipe

One of the main advantages of this cream is its ease of preparation. You can add pineapple, kiwi, strawberries or vanilla sugar to the main ingredients. Each time you will get a new result and come up with new desserts. Cake buttercream recipe:

• Keep 200 grams of butter for half an hour at room temperature until it becomes soft enough.
• Whisk one glass of milk with two tablespoons of flour, put on the fire and bring the liquid to a boil, and then let it cool.
• Beat butter with one glass of sugar and vanilla using a mixer.
• Add the milk mixture in a thin stream, remembering to stir. Wait until the cream acquires an airy consistency.

Cream "Glace"

Butter cream mixed with eggs has a special taste that your loved ones will certainly notice. How to make buttercream (recipe):

• In a suitable bowl, mix two eggs and four tablespoons of sugar.
• Place the mixture over low heat and stir until it doubles or triples in size.
• Beat 200 grams of softened butter with a mixer or whisk.
• Combine the prepared products and beat them to an airy cream.

Prepare a delicious treat for the whole family. The delicate choux pastry of these cakes goes perfectly with buttercream. Read the cooking instructions carefully and get to work:

• Melt 150 grams of butter in a saucepan over low heat, add a pinch of salt, one glass of boiling water and bring the mixture to a boil. Carefully pour one glass of flour into the saucepan and begin to stir it vigorously so that no lumps appear. When the dough reaches a homogeneous consistency, remove it from the heat and let it cool slightly.
• Add five eggs one at a time to the finished dough, mix and transfer the resulting product into a pastry bag.
• Preheat the oven and grease a baking sheet with oil. Pipe strips of dough 10-12 cm long onto it and bake the pieces for about 15 minutes until golden brown.
• Now you can prepare the cream, the recipe for which is quite simple. Grind one egg with one glass of sugar, carefully pour in one glass of hot cream and heat over the fire until thickened, stirring constantly. Add one spoon of vanilla sugar to the cream and leave to cool. Beat 200 grams of butter until it turns white, and then combine with the cream.
• Score the eclairs on one side with a knife to allow steam to escape. When the pieces have cooled, fill them with cream using a pastry bag.

Cover the finished eclairs with chocolate glaze and serve with hot tea.

Your guests will appreciate this original dessert thanks to the pleasant combination of butter cream and coconut flakes. We will prepare the dough like this:

• Using a mixer or whisk, beat one glass of sugar and three eggs. Add 100 grams of sour cream, 150 grams of melted butter and mix everything well. Sift three glasses of flour through a sieve, mix with one glass of ground almonds and a bag of baking powder. Combine the prepared products and mix them well.
• Divide the dough into two equal parts, roll out each, place them in round shapes and bake in a preheated oven until ready. When the pieces have cooled slightly, cut each piece lengthwise into two pieces.

Let's prepare the cream (recipe):

• Beat four eggs with a glass of sugar, add three glasses of milk and eight tablespoons of flour. Place the mixture on the fire and cook until it becomes thick enough. After this, remove it from the heat and cool to room temperature.
• Beat 300 grams of butter with one glass of coconut flakes and combine with the milk mixture. Stir the cream until smooth.

Now you can start assembling the cake. To do this, coat the cake layers with cream, place them on top of each other and cover the surface of the cake with the remaining butter cream. Sprinkle your dessert generously with coconut crumbs.

Cake with strawberries, buttercream and whipped cream

In your kitchen you can easily create a real masterpiece. Stock up on time, patience and get to work:

• For the dough, combine two glasses of flour, two glasses of sugar, a packet of baking powder, 200 grams of butter, four eggs, a glass of milk, a little vanilla and half a glass of strawberries, mashed to a puree.
• Divide the dough into three equal parts and bake round cakes in the oven.
• For the filling, whisk one and a half cups of cream, two tablespoons of sugar and one and a half cups of sliced ​​strawberries.
• Prepare the cream. Recipe: beat 100 grams of butter at room temperature, 200 grams of any butter, two cups of powdered sugar, two teaspoons of vanilla.

“Assemble” the cake by covering it with cream and decorate with whole strawberries.

Graceful rosettes for cakes, fancy “tops” for muffins and cupcakes, excellent filling for all kinds of desserts - butter cream has many magical properties, which is also used for products where mastic is present.

Its popularity is in no way inferior to custard recipes. With the help of cooled buttercream, housewives create elegant matte, expressive decorations for cakes; with warm buttercream, the decoration is glossy, although less embossed. The presence of oil in the ingredients enhances and reveals the taste of dry ingredients in desserts, be it caramel or various ground spices.

Preparing butter cream will not take much time, and its taste will fill the atmosphere with a festive mood.

Classic buttercream

This recipe is considered to be one of the sources of the huge variety of creams that fill the confectionery world. Its taste has been familiar since childhood, since butter cream serves as the main component in the preparation of the Medovik cake, eclairs, biscuit treats, straws and other desserts.

Ingredients:

• Butter – 200 gr
• Powdered sugar – 450 gr
• Milk – 2-3 tbsp. spoons

How to make buttercream:

Classic buttercream is a recipe that requires a bit of patience. Some housewives are often disappointed with the result because the mass turns out to be rough, heavy and unpleasant to the taste. Probable causes: mixing all ingredients in one step and beating at maximum speed without adjustment. In addition, it is better to prepare this butter cream with powdered sugar, due to which the mass becomes more tender than with regular sugar.

Swiss buttercream

Protein-butter cream is often used by professionals to create luxurious delicacies: it holds its shape perfectly and tastes fluffier and lighter than the previous one.

Ingredients:

• Egg white – 230-250 gr. (4-5 large eggs)
• Butter (unsalted) – 300 g
• Sugar – 200 gr
• Vanilla extract – 1 teaspoon
• A pinch of salt

How to prepare protein-butter cream:

By adding a drop of food coloring to the finished cream, you can diversify your sweet masterpieces with bright decorations.

Curd and butter cream

An excellent alternative to oil “classics”. The cottage cheese in the composition softens the taste, and the combination of cream with fruits or berries will bring fabulous pleasure.

Ingredients:

• Cottage cheese – 400 gr
• Butter – 250-300 g
• Powdered sugar – 250 gr
• Vanilla extract – 0.5 teaspoon

Preparation:

As you can see from the recipe, making butter cream with cottage cheese is simple, but it’s very difficult to tear yourself away from such deliciousness. It can be used both as a filling for cakes and as an independent dessert. Powdered sugar in the recipe is sometimes replaced with condensed milk for greater thickness and richness.

Ingredients:
500 ml milk
200 g sugar
1 tsp vanillin
50 g flour
4 egg yolks

Recipe for classic custard:
First, we grind the egg yolks with sugar, vanillin and flour until smooth. Then we bring our milk to a boil. Pour hot milk into the egg mass, mix. Place the resulting mass on the fire and cook until thickened. Ready!

Ingredients:
Butter packaging
4 chicken eggs
Sand sugar - 1 cup
Powdered sugar - 100 grams
Pinch of vanilla - optional

Recipe for making universal butter cream:
First, take a pan with the thickest bottom. It should be dry. Break four eggs into it. Mix them with sugar. Turn on the heat and start heating. Stir constantly, do not leave the stove. You will get a thick mass. Remove from heat and place on the table. Stir the mixture and wait for it to cool. Beat the butter in a bowl with the powder. Add the egg mixture to the butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.

Ingredients:
Softened butter – 200 g
Condensed milk - 100 g
Eggs (yolks) - 2 pcs.
Vanillin or liqueur

Recipe for making cream with condensed milk and eggs:
First, beat the softened butter with condensed milk. Then, continuing to beat, gradually add the egg yolks. For flavoring, add vanillin or other spice, or 30-50 grams of liqueur.

Ingredients:
1 can of condensed milk
1 stick of butter

Recipe for making cream from condensed milk and butter:
Beat butter and milk until smooth. The oil should be at room temperature. Cool the cream.

Ingredients:
1/2 cup milk
1 tbsp. semolina
1 tsp Sahara
1/2 tsp. butter
1 yolk
1 tsp vanilla sugar

Recipe for making semolina cream:
Boil milk with vanilla sugar. Mix semolina with a small amount of water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until it becomes a fluffy, homogeneous mass. Add semolina porridge to it in small portions, constantly whisking it with a broom so that the cream is fluffy and light.

Bon appetit!

Butter cream for cake is perfect for layering any cake layers. It makes excellent decorations on confectionery products. At the same time, preparing it is not at all difficult, you just need to have a good recipe and quality ingredients on hand.

Buttercream, the classic recipe for which is very simple, can be prepared even by those who are just learning the basics of confectionery art. It is suitable not only for cakes, but also for filling custard pies, straws and eclairs. This cream is also best suited for sponge rolls.

Ingredients:

• butter – 200 g;
• powdered sugar – 8 tbsp. spoon;
• milk – 2 tbsp. spoons.

Preparation

1. Beat the softened butter at low speed and gradually add powdered sugar.
2. Then pour in the milk and beat again, but increase the speed.
3. The finished simple buttercream should be smooth, fluffy and shiny.

Butter cream with condensed milk is the basis of many cakes and pastries. It is easy to prepare, but there are still some nuances. If the cream separates, you need to warm it up a little and beat it. If this does not help, cool the cream, mix it, put it on a sieve and, after separating the liquid, heat it up and beat it again.

Ingredients:

• butter – 200 g;
• condensed milk – 8 tbsp. spoons

Preparation

1. Beat the softened butter until fluffy, about 3 minutes.
2. Without stopping whisking, pour in condensed milk in parts.
3. Beat the buttercream for the cake for about 15 minutes until fluffy and homogeneous.

Protein-butter cream for cake

Protein-butter cream has a soft structure and a pleasant delicate taste. Its calorie content is lower than in regular butter cream, which cannot but please those who are watching their figure. The finished product can be stored in the refrigerator in a closed container for up to 4 days, and then used for its intended purpose.

Ingredients:

• eggs – 3 pcs.;
• powdered sugar – 150 g;
• butter – 150 g;
• vanilla sugar;
• freshly squeezed lemon juice.

Preparation

1. Carefully separate the whites from the yolks.
2. Beat the whites at low speed for about 4 minutes, and to improve the process and result, add half a teaspoon of lemon juice to the whites.
3. Add powdered sugar and vanilla sugar in small portions, increase speed and beat for another 3 minutes.
4. Without stopping the beating process, add softened butter in parts and beat until smooth.

The cream from this recipe is suitable for making various pastries, cakes and buns with cream. Thanks to the addition of butter, this butter cream for a cake turns out to be more fluffy than just custard, and it also holds its shape much better. For this reason, it is suitable not only for layering cakes, but also for decorating confectionery products.

Ingredients:

• sugar – 1.5 cups;
• eggs – 4 pcs.;
• flour - 3 tbsp. spoons;
• milk – 500 ml;
• butter – 400 g;
• liqueur – 3 tbsp. spoons;
• vanillin.

Preparation

1. The eggs are cooled.
2. Fry the flour until lightly browned.
3. Chilled eggs are ground with sugar.
4. Cool the flour and add the egg-sugar mixture to it, stir well.
5. Boil the milk and pour it in small portions into the prepared mixture.
6. Bring to a boil over low heat, stirring, and then cool to 35 degrees.
7. Beat the butter until fluffy, and then add the custard mixture in small portions.
8. Before use, cool the oil cream for Napoleon.

The sour cream and butter cream for the cake turns out very tasty and tender. Due to the oil component, it turns out thick and fluffy. It is perfect for layering cakes. Honey cake with such cream turns out incredibly tasty. Butter and sour cream for the original product should be selected with the highest possible fat content.

Ingredients:

• butter – 150 g;
• powdered sugar – 150 g;
• sour cream – 300 g.

Preparation

1. Beat the soft butter with a mixer for about 3 minutes.
2. Add powdered sugar, sour cream and mix thoroughly at high speed with a mixer.
3. The finished butter sour cream for the cake will turn slightly white and increase in volume.

Chocolate butter cream for the cake can also be used for Rosette, and other decorations made from this product also turn out excellent. The thickness can be adjusted independently by the amount of added powdered sugar. If the cream is needed for decoration, it should be thicker. To layer the cake you need a more liquid mass.

Ingredients:

• butter – 120 g;
• powdered sugar – 500 g;
• vanilla extract – 2 teaspoons;
• salt – ¼ teaspoon;
• dark chocolate – 100 g.

Preparation

1. Beat the butter and half the powdered sugar for about 5 minutes.
2. Add salt, vanilla extract, and melted chocolate.
3. Stir at low speed until smooth.
4. Add powdered sugar little by little and knead thoroughly each time until the buttercream reaches the desired consistency.

It is better to prepare curd and butter cream for the cake using homemade cottage cheese. In this case, you can be absolutely sure of a successful outcome of the matter. Instead of vanilla essence, you can add vanilla sugar to the cream. Or you can do without using flavorings altogether. This will not affect the taste of the finished product.

Ingredients:

• butter – 300 g;
• powdered sugar – 300 g;
• cottage cheese – 500 g;
• vanilla essence – ½ teaspoon.

Preparation

1. The cottage cheese is rubbed through a sieve.
2. Beat soft butter at high speed, add vanilla essence and powdered sugar.
3. Continuing the beating process, gradually add 500 g of pureed cottage cheese.
4. After this, the oil pump will be ready for further work.

Butter cake with the addition of cream allows you to prepare a delicious cake that will not be embarrassing to serve at the holiday table. If you want to make the cream colored, gel food coloring is added to it. If you suddenly used liquid dye and the consistency of the product was damaged, this can be corrected by adding powdered sugar to it.

Ingredients:

• butter – 200 g;
• vanilla sugar – 1 sachet;
• powdered sugar – 500 g;
• heavy cream – 2 tbsp. spoons.

Preparation

1. Beat soft butter for about 5 minutes until fluffy.
2. Add vanilla sugar and beat again.
3. Add powdered sugar in parts without stopping the beating process.
4. At the end, add cream and continue to beat the delicious buttercream for another 3 minutes.

Butter cream charlotte

French buttercream charlotte is incredibly delicate. And for it to turn out that way, you need to follow some rules. Do not whip cream at high speed. In this case, the butter may curdle, and instead of a silky soft mass, a curdled mixture will come out. If the cream is intended for decorating products, then you need to add a little less milk syrup.

Ingredients:

• butter – 250 g;
• milk – 150 ml;
• eggs – 1 pc.;
• sugar – 200 g.

Preparation

1. Pour the milk into the saucepan, beat in the egg and stir well with a whisk.
2. Add sugar and heat over low heat, stirring.
3. Bring the mixture to a boil and cool to room temperature.
4. Beat the soft butter at low speed with a mixer and gradually add the cooled syrup.

When planning a cake, you need its surface to be perfectly smooth. But it’s not always possible to bake an even cake. In such cases, butter cream will come to the rescue to level the cake. A spatula is dipped in boiling water and the cream is spread over the surface of the product using a hot tool. After the product has acquired the ideal shape, it is put into the cold for a couple of hours.

Butter-based creams are widely used in the manufacture of confectionery products. Such creams have a stable substance, do not spread and allow you to create decorations on cakes and pastries. The recommended shelf life of butter cream is no more than 36 hours.

Baseincludes unsalted butter, free from foreign odors and tastes, as well as sugar or powdered sugar. According to the recipe, you can add it to butter cream, milk,, cocoa and coffee, flavorings, both natural and artificial (vanillin).

Butter base cream with sugar syrup

Add granulated sugar to the pan, add water, stir with a spoon, boil until the granulated sugar is completely dissolved, remove the foam. Cool the prepared sugar syrup to room temperature. Beat the butter; while whipping, gradually pour in the cooled sugar syrup in small portions. Beat until fluffy.

Butter base cream with powdered sugar

Heat the oil in a saucepan to the consistency of thick sour cream, beat it with a metal whisk or wooden spatula until a fluffy, elastic white mass is obtained. While whipping, add fine, well-sifted powdered sugar in small portions. Beat for 10-15 minutes until a fluffy, homogeneous mass is obtained. At the end of whipping, speed up the process.

Butter base cream with milk and charlotte eggs

Prepare milk syrup from granulated sugar, milk, eggs. To do this, pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, add hot milk and sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature. While the syrup is cooling, cream the butter. Without stopping whipping the butter, gradually add cooled milk syrup into it in small portions, beat until a fluffy cream is obtained.

Butter cream on eggs (glazed)

Butter egg-milk cream

Beat eggs or yolks with sugar, add hot milk, stirring, and heat, continuing to stir, on the stove or in a water bath until the mixture becomes thick (do not cook). Beat the butter in a separate bowl, little by little add the chilled egg-milk mixture to it, stir until a homogeneous airy cream forms, season.

In the same way, you can add milk jelly made from 1 glass of milk to the butter cream. If the condensed milk or other products added to the whipped butter are too cold, the butter will turn out to be grainy and liquid will be released. The error can be corrected by slightly heating the cream, whisking it at the same time so that the cream becomes homogeneous and smooth.

Flavored butter creams

At the end of whipping the main cream, you can add juices, syrups, liqueurs, etc., giving the creams a varied taste and aroma.

Apricot butter cream. Add 1 table to the main butter cream. a spoonful of apricot liqueur or apricot jam syrup.

Vanilla butter cream. Add 1 table to the main cream. a spoonful of vanilla liqueur or 2 grams of vanilla granulated sugar.

Citrus butter cream (orange, lemon, tangerine). Add the juice of 1/2 orange, or 1/2 lemon, or half a tangerine, as well as the juice of the zest of 1/2 orange, or 1/2 lemon, or 1 tangerine to the main butter cream.

If the cream is orange or lemon, then citrus juice and zest can be replaced with 1 tablespoon. spoon of appropriate citrus liqueur.

Berry butter cream (cherry, strawberry, strawberry, raspberry). Add 1-2 tablespoons to the main cream. spoons of juice squeezed from the corresponding berry, or syrup from jam from the corresponding berry.

Cognac butter cream. Add 1 table to the main cream. a spoonful of cognac.

Butter nut cream. Add 3 tables to the main cream. spoons of peeled, roasted crushed nuts. Stir the cream thoroughly.

Butter tea cream. Add 2 tablespoons to the main cream. spoons of tea infusion, stir thoroughly.

Chocolate butter cream. Add 1 table to the main cream. a spoonful of cocoa powder or 50 grams of chocolate heated to a liquid state.

Apple butter cream. Add 2 tablespoons to the main cream. spoons of apple juice, food acid to taste.

Honey butter cream. Add 2 tablespoons to the main butter cream. spoons of natural honey, stir thoroughly.

Butter cream with condensed milk

Beat the softened butter in a porcelain or earthenware bowl with a wooden spoon until a fluffy foam forms. Continuing to beat, add condensed milk little by little. Add cream as desired. Instead of condensed milk, you can take milk and sugar, boil them, and cool.

BUTTER CREAM

Whipped cream is often referred to as “butter”. However, the classic recipe uses fresh, tender butter as a base, which is mixed with various ingredients, turning into a delicious delicacy.

Ingredients:

• powdered sugar - 300 gr
• cognac - 2 tables. spoons (can be replaced with dessert wine)
• oil drain - 500 gr.
• vanillin

Preparation:

Soften the butter and beat (preferably in a blender). Sift the powdered sugar, mix with cognac or wine, add powdered sugar (you can also use sugar, but with it the cream will not be as soft) and beat until a homogeneous mass is formed.

Variations of butter cream - with the addition of condensed milk, coffee, chocolate, chopped nuts.