Perfect Buttercream for Cakes

Delicious and very tender, for any desserts. Thick buttercream for cake is easy and simple to make at home. But, without experience, it may not work out — it won’t froth, or it will break and you’ll end up with butter. Even such a simple matter has its secrets and subtleties.
cook time: 10 min
Ruby Colston
Perfect Buttercream for Cakes

Nutrition Facts (per serving)

343
Calories
29g
Fat
20g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Powdered sugar 100 g
Vanilla sugar 3 g
Heavy cream (fat content not less than 33%) 500 g

Recipe instructions

Step 1

Step 1
How to make buttercream for a cake from cream? To prepare, take a spacious whipping bowl and pour the required amount of cream into it, with a fat content of 33-35%. If you take it with less fat content, they will not fluff up. The cream should be cooled to a temperature of 3-5 degrees. It is advisable that the bowl and whisk are also cold. So put them in the refrigerator in advance.

Step 2

Step 2
Measure out the required amount of powdered sugar. It is better not to use sugar, as it will not have time to dissolve in the cream. Powdered sugar can also be prepared at home using a stationary blender.

Step 3

Step 3
Start whipping the cream at low mixer speed. Gradually add powdered sugar and vanilla sugar. After all the powder is in the cream, keep the mixer still at low speed for a minute. During this time, the powdered sugar will dissolve well in the cream.

Step 4

Step 4
Then turn the mixer to maximum speed and whip the cream for 2-3 minutes. Determine the readiness of the whipped cream by eye. If you are not sure, stop the mixer and check the consistency. It should be lush and stable. The amount of cream will double in volume. The finished cream holds its shape well and does not flow. If you continue whipping at this stage, the cream will discard the water and you will get butter.

Step 5

Step 5
The finished cream can be used for layering and decorating cakes or pastries. To get a colored cream, add a couple of drops of food coloring. This cream should not be stored separately. Better prepare it as needed. Whip the cream, assemble the cake and put it in the refrigerator to soak. In the finished cake this cream is very tasty and tender. This amount of cream is enough for a cake weighing about 2 kg. Cook with pleasure!

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