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Butter creams are very easy to take a variety of relief forms and sustain them.
Butter, which is the basis of butter creams, should be unsalted, without any tastes and odors. Basic creams vary in composition of products, cooking methods, shelf life and taste. Any of the main creams can be given a different taste and aroma by adding any aromatic or flavoring substance.
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The following is an example of a basic butter cream made with icing sugar.
You can also make butter cream with condensed milk, sugar syrup, milk and eggs, or eggs.
(For 400 g cream):
1. Heat the butter in a saucepan to the consistency of thick sour cream and beat with a mixer until you get a white fluffy elastic mass.
2. Then, without stopping beating, add small, carefully sifted icing sugar in small portions. Whip for 10-15 minutes to obtain a fluffy smooth mass. At the end of whipping increase the speed.
1. If the cream is “cut off” (it becomes ribbed), you need to warm it up slightly and beat it up.
2. If this does not help, cool the cream, mix, fold on a frequent sieve and, after separating the liquid, slightly warm and whip again or add a little softened butter.
3. Decorations from warm cream have a beautiful glossy surface, but the drawings from such a cream are not relief.
4. Decorations made of cold cream are matte, and drawings are embossed.