If you are a cake lover, then you must know something about butter cream, as it is the most common frosting. But have you completely immersed yourself in various styles of Buttercream and how to use them?
Cake cream (also known as American cream) is the easiest way to make it, and it's best used to make a cake of the same name: cupcakes. I wrote an article about cupcake fun-check it out here.
Swiss cream
Swiss cream is the next level-fluffy, but the satin texture balances butter and sugar nicely, which is my favorite cream for decorating cakes. It is simple to make, can color food well, maintain pipe details, and can be displayed at room temperature. Essentially, the egg whites and sugar are heated together, then whipped (Swiss Meringue), and after cooling, the butter is whipped with taste and / or color.
Next up is Italian cream, the first choice for frosting lovers. If you want to cover a cake with mousse or curd filling, or to assemble a layered cake (such as a wedding cake), you will need this most stable (but still fluffy and delicious) butter. Whisk the cooked sugar into egg whites (Italian meringues) and cool, then cook the butter. Italian cream has all the advantages of Swiss cream, but it is firmer when refrigerated and very stable at room temperature when frozen, which is why it is ideal for wedding cakes.
French cream
The last mentioned butter is little known: French butter. The yolk is not a yolk cake, but the base of the yolk, which makes this creamy and c-shaped. It's usually softer than Swiss and Italian cream, so I want to keep the decoration simple and the plumbing details less.
Get creative with Buttercream
With Swiss or Italian cream, décor is unlimited! Here are some ideas to help you get started:
Rustic-not in the pipe, but still want a clean look? You can cover the cake completely (fully covered with icing) and then use the tip of the palette knife to “roughen” the sides as you rotate the wheels on the cake – treat the palette knife like a needle on a record and then remove Start at the bottom and move up.
Although the sides of the "naked" cake are completely exposed, the "semi-naked" or purely decorative style adds a bit of butter cream flavor, but the layering is still visible.
This pancake was actually inspired by the wedding cake I made 20 months ago. Even under the trend of cake decoration, ancient things have become amazing again!
Cream Tips
Here are some creamy tips to help you:
* All cream should be used at room temperature, freshly whipped.
* That is, you can make any cream in advance and then chill or freeze it. Before use, allow it to fully return to room temperature, then re-beat to make it fluff.
* Gel food coloring is best for butter cream-a little bit of color at the end of the toothpick will go a long way, but remember that the color will intensify as frost forms, so keep that in mind before adding
So jump into the kitchen and start playing ... Today is the perfect day to make and decorate cakes!
Cake cream (also known as American cream) is the easiest way to make it, and it's best used to make a cake of the same name: cupcakes. I wrote an article about cupcake fun-check it out here.
Swiss cream
Swiss cream is the next level-fluffy, but the satin texture balances butter and sugar nicely, which is my favorite cream for decorating cakes. It is simple to make, can color food well, maintain pipe details, and can be displayed at room temperature. Essentially, the egg whites and sugar are heated together, then whipped (Swiss Meringue), and after cooling, the butter is whipped with taste and / or color.
Next up is Italian cream, the first choice for frosting lovers. If you want to cover a cake with mousse or curd filling, or to assemble a layered cake (such as a wedding cake), you will need this most stable (but still fluffy and delicious) butter. Whisk the cooked sugar into egg whites (Italian meringues) and cool, then cook the butter. Italian cream has all the advantages of Swiss cream, but it is firmer when refrigerated and very stable at room temperature when frozen, which is why it is ideal for wedding cakes.
French cream
The last mentioned butter is little known: French butter. The yolk is not a yolk cake, but the base of the yolk, which makes this creamy and c-shaped. It's usually softer than Swiss and Italian cream, so I want to keep the decoration simple and the plumbing details less.
Get creative with Buttercream
With Swiss or Italian cream, décor is unlimited! Here are some ideas to help you get started:
Rustic-not in the pipe, but still want a clean look? You can cover the cake completely (fully covered with icing) and then use the tip of the palette knife to “roughen” the sides as you rotate the wheels on the cake – treat the palette knife like a needle on a record and then remove Start at the bottom and move up.
Although the sides of the "naked" cake are completely exposed, the "semi-naked" or purely decorative style adds a bit of butter cream flavor, but the layering is still visible.
This pancake was actually inspired by the wedding cake I made 20 months ago. Even under the trend of cake decoration, ancient things have become amazing again!
Cream Tips
Here are some creamy tips to help you:
* All cream should be used at room temperature, freshly whipped.
* That is, you can make any cream in advance and then chill or freeze it. Before use, allow it to fully return to room temperature, then re-beat to make it fluff.
* Gel food coloring is best for butter cream-a little bit of color at the end of the toothpick will go a long way, but remember that the color will intensify as frost forms, so keep that in mind before adding
So jump into the kitchen and start playing ... Today is the perfect day to make and decorate cakes!