Prepare sponge cake with butter cream. Which cakes use buttercream? Condensed milk cream for biscuit

If you want to cook delicious sponge cake with cream - you will definitely like this recipe. Airy sponge cake with butter cream and fruit - what could be simpler and better than the classic beloved by many!

Ingredients:

For the biscuit(for a mold with a diameter of 24 cm):

9 eggs (from the refrigerator)
1.5 tbsp. Sahara
1.5 tbsp. flour
a pinch of salt
vegetable oil for lubricating the mold

For cream:

300 gr. butter room temperature
1 ¼ cups (200 grams) powdered sugar
125 ml. pasteurized milk (better) or boiled and cooled
1 sachet vanilla sugar

For decoration:

1 jar canned peaches or other fruits or berries (820 g total weight, 470 g fruit)
100 gr. biscuits for crumbs (or chopped nuts, grated chocolate, almonds, coconut flakes) - optional
1 tbsp. l. without a slide of instant gelatin

Preparation:

We bake a sponge cake from 9 eggs as described in the photo recipe. Approximate baking time is 40-50 minutes. Remove the cooled biscuit from the mold. You can leave it on the wire rack until the next day, this will make it easier to cut into cakes. But you can cut it immediately after it has completely cooled.
If you want to sprinkle the sides of the cake with crumbs, cut off the top of the sponge cake in a thin layer and dry it in the oven. Grind in a blender (not too finely) or put into a bag and grind with a rolling pin or a wooden chop mallet. To make more crumbs, you can grind biscuit cookies in the same way.
Divide the sponge cake into 2 or 3 layers (depending on the quantity butter cream in the cake you like), cut lengthwise. I first cut the biscuit in a circle with a knife, and then “finish it” with a thread, inserting it into the cut.
Preparing buttercream for sponge cake. I used . Combine soft butter, powdered sugar, ground vanilla sugar and milk in a saucepan and beat with a whisk or mixer at low speed until the buttercream becomes homogeneous, fluffy and shiny. When whipping with a mixer, it takes 4-5 minutes.
Place the peaches in a colander and let the syrup drain. Pour out ½ cup of syrup and leave it for making jelly. We soak the cakes with the remaining syrup using a silicone brush or pouring liquid over them little by little from a spoon. Let the cakes soak for 10 minutes.
Let's start assembling the cake. We place the first cake on a dish; you can put strips of paper around the edges so that the dish remains clean. Grease the cake with cream. I apply the cream in a layer that is not too thick so that the flavor of the buttercream does not dominate.
Place the second cake layer on top, already soaked in syrup. We also grease it with butter cream. If you cut the sponge cake into 3 layers, apply cream to the 3rd layer. Grease the sides of the cake with cream, leaving a little cream for decoration.
We cut the peaches into thin slices, lay out a pattern from these slices on the surface of the cake, leaving a small indent along the edge for a border of cream.
From 1/2 cup of peach syrup and gelatin, prepare clear sweet jelly according to the instructions on the package (preparation differs depending on the type of gelatin). Using a silicone brush, cover the peaches with a thin layer of cooled jelly - it will be easier to cut the cake. Place the cake in the refrigerator until the jelly hardens.
Sprinkle the sides of the cake with biscuit crumbs or chopped nuts, almond petals, grated chocolate, and coconut.
Using a pastry syringe, bag or cornet, make a border from the remaining buttercream. I made a border of stars, placing them next to each other in the form of a closed chain. The decoration is simple but effective.
Carefully remove the strips of paper from the dish and put the cake in the refrigerator to soak overnight.
Serve sponge cake with cream and fruit.

Recipes for making cream and other confectionery decorations

buttercream for cake decoration

400 g

20 minutes

370 kcal

5 /5 (6 )

Know different ways decorating homemade baked goods is no less important than baking a delicious cake. The simplest decoration that can be prepared using a minimum of ingredients and very little time is butter cream with condensed milk. I use this recipe very often because it saves a lot of time and the sweets turn out light and beautiful. I offer two versions of this cream, which you can easily prepare just by looking at its recipe.

Butter cream with condensed milk for cake decoration

I really liked this recipe for the reason that it is very easy to implement at home, and the ingredients can be found in absolutely any store. To prepare the cream you need a minimum of time and a small amount of equipment. Let's look at how to make butter cream with condensed milk with your own hands.

1 tablespoon, 1 tall metal bowl (0.5 l), mixer with cream attachment, food coloring, vanilla.

Dye and vanillin are not important ingredients of the cream and are added as desired.

Required Products

To make standard buttercream you only need 2 ingredients:

Choose butter with a fat content of at least 72.5%; high-quality butter with a fat content of 82% is ideal.

How to make butter cream with condensed milk: step-by-step recipe

Now let's talk about the buttercream recipe for decorating the cake. To make it easier to remember, let's break everything down into successive stages.

The main indicator of the quality of condensed milk is the percentage of fat, which should be no lower than 8.5% and no higher than 26.5%.

This completes the preparation of the cream, but it is worth considering a few points.

If the cream begins to separate (this can happen if you beat it for a very long time), it needs to be reheated and whipped again.

French buttercream

French butter custard differs from the one described above in that we will use more ingredients for preparation, but the preparation itself is not complicated. This decoration can be used not only for the “crown” of the cake, but also for soaking the cake layers, so it can be considered a universal filler.

Inventory and kitchen appliances: tall plastic bowl (1 L), measuring cup, mixer, small heavy-bottomed frying pan, silicone brush.

Required Products

egg yolks (6 pcs.);
water (100 ml);
sugar (150 g);
butter (360 g);
vanillin (1 package).

How to make French buttercream: step-by-step recipe

Let's move on to the step-by-step preparation of French buttercream according to the recipe.

Do not stir the syrup.

Then increase the heat and continue removing the bubbles with a cold brush. Cook the mixture for 4 minutes, then remove from the stove. Place the saucepan in a saucepan with cold water.

This completes the preparation of the cream; you can see the option for decorating the cake with French buttercream in the photo below.

It was in France that meringues, creams, caramels, jellies and biscuits first appeared, without which modern cakes are impossible.

We figured out how to make buttercream for cake decoration. Now let's look at the intricacies of preparation so that you get a cream of the desired consistency and color.

Let's start with the dyes for the cream. In fact, if you are impregnating the cakes, then there is no point in adding dye. If you are going to decorate the crown with roses or make a colored inscription, then prepare a small part of the cream separately and gradually add dye at the end while churning. Firstly, too bright a color will look artificial; secondly, even natural dyes have a negative effect on the body.

To keep the cream at the desired consistency after applying it to the cake, you should keep the sweet dish in the refrigerator and only take it out a few minutes before serving. Since room temperature can make the cream softer, your “crafts” on the cake crown may simply bleed. This is especially true when the cream was initially slightly liquid.

What to do if you don’t have a mixer on your farm? Custard buttercream for decorating a cake can also be whipped using a whisk, but you will need a lot more time and effort. If you try hard, the result will be identical to the work of a mixer. After all, many cream recipes were invented long before the invention of the mixer.

Start by making the cake sponge with buttercream. Separate the whites from the yolks and put them in the refrigerator. Leave the yolks at room temperature for a couple of minutes, meanwhile sift the flour and baking powder through a sieve and stir.
Preheat the oven to 180C, line the baking pan with parchment paper. Place the yolks with 3 tbsp in a separate bowl. sugar and beat with a mixer until a light fluffy mass is formed (3-4 minutes).
Then mix the dry mixture into the yolk cream. Remove the whites from the refrigerator, add the remaining sugar and beat for about 3 minutes until stiff peaks form. Gently mix the protein foam into the dough and pour everything into a lined pan, place in a preheated oven.
Bake for approximately 45 minutes until golden brown. Check the biscuit for doneness with a toothpick (pierce it in the center and check the toothpick for dryness). Remove the mold and leave for a few minutes.
Then remove the biscuit from the mold, remove the parchment and leave on a wire rack to dry for at least 4 hours, preferably overnight. After the specified time, prepare sugar syrup for soaking the sponge cakes.
Pour water into a saucepan, add sugar and put on fire. After boiling, reduce heat and simmer the liquid, stirring, for 1 minute. Remove the pan from the heat and leave until completely cool. Pour in all the alcohol and stir thoroughly.
Cut the biscuit into two equal parts, soak both sides with sugar syrup. Prepare buttercream for sponge cake. Remove the butter from the refrigerator and keep warm for 15 minutes until it becomes soft.
Bring the milk to a temperature of 80-90C (almost boiling) and immediately remove from heat. Beat the egg into the pan, add sugar and whisk until smooth. Continuously whisking, pour in hot milk in a thin stream.
Beat until smooth and place on low heat. Boil the egg cream for 3-5 minutes after boiling, stirring constantly. Remove the pan from the heat and cool.
When the butter softens, add vanilla sugar and beat with a mixer until fluffy. Continuing to beat, gradually add the egg cream and cognac. Beat for another half a minute or a minute until smooth.
Place the sponge cake on a flat dish and spread it evenly with 3/4 of the buttercream. Cover it with the second sponge cake, grease the surface and sides with the remaining cream. Grind the peanuts into small pieces using a rolling pin or blender, sprinkle them over the entire cake and put them in the refrigerator.
The sponge cake with butter cream should sit in the refrigerator for at least an hour. Then you can remove the dish, cut the cake into portions and serve. Enjoy your tea!

Due to its stability and ease of preparation, butter cream for cake is considered a classic of confectionery art. It is able to cope with various tasks: be it roses using the Malaysian technique or giving clear shapes to a dessert before covering it with mastic. A large number of different recipes for its preparation can radically change the taste of the cake, even if an ordinary classic sponge cake is used as the cake layer.

Classic buttercream is easy to prepare and is suitable for those who are just starting out as a pastry chef. It holds its shape perfectly and is easy to pipe with various relief patterns through confectionery nozzles. The fattier the oil, the tastier the cream will be.

Butter cream for cake is a classic in confectionery.

For the classic version use:

200 gram pack of cream. oils;
160-180 g of powdered sugar;
30-45 ml cow's milk.

Cooking step by step:

At room temperature, bring the butter until soft, when it can be easily pressed with your finger. Sift the powdered sugar. If you use homemade rather than store-bought pasteurized milk, it is better to boil and cool it. The ideal oil temperature for operation is 25 degrees. To ensure that there are no sugar grains in the cream, you should only use powdered sugar, not sugar, and be sure to sift it.
First beat the butter with a mixer until white and fluffy, and then add the rest of the ingredients into it in small parts: first the powder, and then the milk.
The finished cream will be fluffy, shiny and smooth. If desired, you can give it a berry, coffee or chocolate flavor by adding a little berry syrup, coffee or cocoa.

Sweet layer with condensed milk

Butter cream with condensed milk is perfect not only for layering cake layers, but also as a mass for leveling a cake under mastic. The taste of this layer can be milky if you use whole condensed milk, or caramel if you use boiled condensed milk. The ingredients for its preparation must be at the same temperature - room temperature.

What you will need for the cream:

300 g cream oils;
400 g condensed milk (can be boiled).

Cooking method:

With mixer whisk running at maximum speed, beat butter until fluffy and white.
After this, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.

It often happens that butter cream on condensed milk separates. This can happen due to a difference in temperature between the butter and the milk, or if the butter is over-churned and the buttermilk separates. To correct the situation, the cream can be slightly heated in a steam bath until smooth and whipped again.

Custard filling recipe with butter

This custard cream turns out to be quite light and tender, despite the sufficient amount of butter in its composition. While most other butter fillings develop their full flavor at room temperature, this one has the unparalleled taste of coolness melting on the tongue and straight out of the refrigerator.

The best filling for baking is buttercream.

List of products used:

200 g cream oils;
200 ml water;
200 g granulated sugar;
50 g flour.

Cooking algorithm:

Mix half the recipe amount of water with sugar and cook over medium heat until all sugar grains are completely dissolved.
Mix the remaining water with flour and pour in a thin stream into the hot syrup that is starting to boil. With constant stirring, boil the mixture until thick.
Place butter at room temperature, cut into small random pieces, into a non-hot but warm custard base.
Beat the cream ingredients with a mixer. At first the mass will have a yellow color and a thin consistency, but gradually it will turn white and thicken.
The cream will be ready when clear traces of the whisk remain on its surface. Before use, it is recommended to keep the mixture in the cold for a quarter of an hour.

Sour cream and butter cream

The whipped cream filling will inevitably settle under the weight of the cakes, so in this case it is better to use butter cream for a sponge cake with the addition of sour cream. It turns out lighter than the classic butter filling, but more stable than whipped cream or sour cream with sugar.

To layer one medium cake you will need:

200 g cream oils;
200 g powdered sugar;
350 g sour cream with a fat content of 20-30%;
vanilla to taste.

Prepare as follows:

All ingredients must be brought to room temperature before starting cooking, especially butter. Otherwise, it won’t be possible to whip it, and if the sour cream is cold, the cream may separate.
Beat soft butter together with powdered sugar. The mass should acquire a lighter shade and increase in volume. The whipping time will be 4-6 minutes.
Then add sour cream in small portions. If it is too liquid, then its amount can be reduced when the desired cream consistency is achieved. At the end of cooking, add a little vanilla and beat everything together for just one minute.

With added chocolate

Since oil versions of cream for decorating cakes are not afraid of fat as much as protein ones, any of the above recipes can be quickly turned into chocolate by adding a couple of tablespoons of cocoa powder. But there is more chocolate version filling, which is also often used by confectioners to line cakes with mastic, is chocolate cream ganache.

This recipe is very easy to prepare at home.

To prepare it you need to take:

105 g cream oils (82% fat content);
180 g dark chocolate;
75 g heavy cream (from 30%).

Preparation:

Finely chop the chocolate with a knife, place in a container of suitable capacity and pour in cream. Place these products in a steam bath and heat until the chocolate is completely dissolved.
When the cream and chocolate become a smooth and shiny homogeneous liquid, they will need to be removed from the heat and cooled to 40 degrees. Then put very soft butter into it and mix.
Cover the warm ganache with cling film in contact and put it in the refrigerator for an hour or two. Once the cream has hardened and become dense, you can begin decorating the cake.

Protein-butter cream

The basis of this cream is a protein-custard cream called Swiss meringue. The oil provides such stability that it can be used to create flowers and other baking decorations, leveling cakes, including for mastic.

The proportions of oil and ingredients for Swiss meringue will be as follows:

90 g raw chicken egg whites (approximately 3 C1 egg whites);
200 g granulated sugar;
250 g cream oils

How to cook:

Build a steam bath on the stove. Pour the whites into a dry and clean bowl of a suitable size and pour out all the sugar. Then place the container on the bathhouse so that its bottom does not touch the water.
Heat the whites with sugar with continuous stirring (do not beat!) to 60 degrees and all sugar crystals are completely dissolved.
Then beat the syrup into a fluffy and smooth airy meringue. average speed mixer. Remove the finished protein mass from the steam bath and beat until it cools completely.
The next stage of preparation is adding butter. It must first be softened and brought to 23-25 degrees. Continuing to beat, the butter is introduced into the whites in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, the protein-butter cream will be ready.

Option with cottage cheese

Stable buttercream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff pastries. It is important that the cottage cheese is not dry or sour. The fatter this one will be fermented milk product, the better the result will be.

As part of the cream, cottage cheese will not lose its useful qualities.

For a serving of butter-curd cream you need to take:

300 g cream oils;
300 g powdered sugar;
500 g of tender fat cottage cheese;
vanilla or lemon zest for flavor.

Cooking steps:

Press the cottage cheese through a fine mesh sieve. You can also puree it with an immersion blender. The goal is to achieve the most uniform consistency so that the finished cream is smooth.
Beat soft butter with powdered sugar using a mixer at maximum speed. While whipping, you can add your chosen flavoring (zest or vanilla).
Next, without turning off the mixer, you need to combine both masses. Cottage cheese is added in small portions to the whipped butter.

French recipe "Charlotte"

“Charlotte” can safely be called a universal cream; it can be used to layer a sponge cake; it is wonderful as part of a “Kyiv” cake. And the way this cream holds its shape makes it an ideal mass for creating cream flowers and leveling the cake before covering with fondant.

The main ingredients of Charlotte cream are milk-egg syrup and whipped butter, the proportions of ingredients for these components will be as follows:

300 g cream oils with fat content from 73.0%;
180 ml milk;
1 selected egg of category C0 or C1;
240 g granulated sugar;
3 g vanilla powder;
20-25 ml cognac optional.

Progress:

Remove the butter from the refrigerator so that by the time the syrup is added to it, it is at approximately the same temperature as it – room temperature.
Grind the egg with sugar and vanilla, pour milk into the resulting mixture. Place the container with the mixture on the fire and bring to a boil while constantly stirring. Then simmer the syrup for 4-5 minutes until thickened.
The boiled syrup must be brought to room temperature. To prevent a thick crust from appearing on the surface during this, it should be stirred periodically, or covered with cling film in contact.
Beat soft butter with a mixer. The mass should become whiter and fluffier. Then, continuing to beat in small portions (no more than a tablespoon), add into the slightly cooled syrup. At the same stage, you can pour in cognac. The cream for decorating the cake (and not just Kievsky) is ready.

Prepare the biscuit dough. In a deep container, whisk 4 eggs, 3 yolks, sugar and heat in a water bath until warm. Pour into a blender bowl and blend until fluffy, at least 15 minutes. Add vanilla extract at the end. Sift the flour and pour it into the dough in parts, mix very carefully, preferably with a spatula, but if you cannot mix without forming lumps, then you can do this in a blender at the lowest speed, but quickly. Melt the butter until liquid, add 2-3 tbsp. dough, mix and pour back into the dough, mix gently with a spatula.

Grease the multicooker bowl with butter and pour the dough into it. Bake in the “Baking” mode for 50 minutes, turn off the “Warming” mode, wait 10 minutes and open the multicooker. Carefully turn the cake out onto a wire rack and cool completely. The sponge cake turns out fluffy and tall, about 8-9cm.

While the sponge cake is “resting”, prepare the impregnation for the cakes. To do this, mix sugar with water, bring to a boil, reduce heat and simmer until slightly yellow and transparent, add rum extract and cool completely. Prepare butter cream. Beat the butter, softened in advance at room temperature, until fluffy and add sifted powdered sugar in parts. Beat at high speed until fluffy and smooth. Cool the cream a little.

Cut the sponge cake into 3 or 4 thin layers. Pour the impregnation over each cake and grease it with cream. Assemble the cake and generously coat the top with cream. Transfer to a main dish or tray. Place in the refrigerator for 30 minutes.