Butter cream or buttercream or mock cream is a type of icing used inside cakes, as a coating, and as decoration. Icing, also called frosting, is a Sweet glaze made of Sugar that often also contains Butter, Water, Egg whites Cake decorating is one of the sugar arts that uses icing and other edible decorative elements to make otherwise plain cakes more visually interesting In its simplest form, it is made by creaming butter with icing sugar, although other fats can be used, such as margarine. Creaming is used to refer to several different Culinary processes Butter is a Dairy product made by churning fresh or fermented Cream or Milk. Powdered sugar, also known as confectioner's sugar or icing sugar, is a very finely ground form of Sugar. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Margarine (ˈmɑrdʒərɨn /ˈmɑrdʒəriːn/ or /ˈmɑrgəriːn/ as a generic term can indicate any of a wide range of Butter substitutes Colorings and flavorings are often added, such as cocoa powder or vanilla extract. Cocoa solids is a term for the nonfat component of Chocolate. Vanilla extract is a Solution containing the flavor compound Vanillin.
One use of buttercream is in butterfly cakes, although it is popular as a topping for many other forms of Victoria sponge. A butterfly cake is a classic Cake made from a simple fairy cake, also called a cupcake Sponge cake is a cake based on Flour (usually Wheat flour Sugar, and eggs sometimes leavened with Baking powder, that derives its
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Major types of buttercream
Simple buttercream
Simple buttercream, also known as American buttercream, is made by creaming together fat and confectioners' sugar to the desired consistency and lightness. Shortening is a semisolid Fat used in food preparation especially baked goods and is so called because it promotes a "short" or crumbly texture (as in Shortbread Powdered sugar, also known as confectioner's sugar or icing sugar, is a very finely ground form of Sugar. Small quantities of whole eggs, egg whites, egg yolks, or milk may be included. An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Some recipes also call for non-fat milk solids. Powdered milk is a manufactured dairy product made by evaporating Milk to dryness. Due to a high sugar content, the frosting can form a thin crust, which prevents sticking.
Decorator's buttercream
Sometimes called Rose Paste, this buttercream is creamed much less than a regular simple buttercream resulting in a stiff paste suitable for making flowers and other cake decorations. It is usually the sweetest of all the buttercreams.
Meringue-type buttercream
Also known as Swiss buttercream or Italian buttercream, this buttercream is similar in preparation to a French buttercream. A boiling syrup of sugar and water cooked to soft-ball stage is poured over beaten egg whites to create a meringue. Candy, specifically sugar candy, is a confection made from a concentrated solution of sugar in water to which a variety of flavorings and colorants is added Meringue is a type of Dessert made from whipped Egg whites and caster sugar. The sugar syrup essentially cooks the egg whites, eliminating most health concerns. Fat is added to the meringue as it cools. Frequently, when adding in the butter or shortening, the mixture will separate and look "curdled". Curd is a Dairy product obtained by curdling (coagulating Milk with Rennet or an edible Acidic substance such as Lemon juice Extensive mixing is needed to incorporate the ingredients. This is the most commonly used frosting for bakery cakes, and it does not form a crust.
French buttercream
French buttercreams are made by beating a sugar syrup which has reached the soft-ball stage into beaten egg yolks and whipping to a light foam. Candy, specifically sugar candy, is a confection made from a concentrated solution of sugar in water to which a variety of flavorings and colorants is added Softened butter is then whipped in. Butter is a Dairy product made by churning fresh or fermented Cream or Milk. This icing is very rich, smooth, and light. French buttercreams tend to melt faster than other buttercreams due to the high content of fat from the egg yolks and butter.
Pastry cream-type buttercream
Pastry cream types, sometimes referred to as German buttercreams, are made by beating together thick pastry cream and softened butter, and may be additionally sweetened with extra confectioners' sugar. Custard is a range of preparations based on Milk and eggs thickened with heat Powdered sugar, also known as confectioner's sugar or icing sugar, is a very finely ground form of Sugar. Similarly, a light custard can be made and beaten with butter. Custard is a range of preparations based on Milk and eggs thickened with heat
Fondant-type buttercream
Fondant buttercream is made by creaming together equal parts fondant and butter. Fondant is a cream Confection used as a filling or coating for Cakes, Pastries, and Candies or Sweets.
Choice of Fat
The choice of fat in a buttercream frosting relates closely to the stability. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Often, some amount of vegetable shortening is combined with butter for better consistency and resistance to heat.
Butter
Sweet cream unsalted butter is traditionally the fat of choice for buttercreams, as evidenced by the name. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Butter provides a more delicate texture and superior flavor and mouthfeel (texture) when compared to vegetable shortening. Flavor or flavour is the sensory impression of a Food or other substance, and is determined Mouthfeel is a product’s physical and Chemical interaction in the mouth Crisco, a popular brand of Shortening, was first produced in 1911 by Procter & Gamble and was the first shortening to be made entirely of Vegetable oil Butter melts at a lower temperature, though, making it more difficult to use. The coloring provided by the butter is slightly off-white in the final frosting.
Margarine
Hydrogenated vegetable shortenings (margarine) have become a popular ingredient in commercial icings during the 20th century because they are cheaper and more stable at room temperature than butter. Margarine (ˈmɑrdʒərɨn /ˈmɑrdʒəriːn/ or /ˈmɑrgəriːn/ as a generic term can indicate any of a wide range of Butter substitutes Hydrogenation is the Chemical reaction that results in addition of Hydrogen (H2 Shortening is a semisolid Fat used in food preparation especially baked goods and is so called because it promotes a "short" or crumbly texture (as in Shortbread Icings made with vegetable shortening are more stable in warm temperatures and therefore easier to work with than butter. The whiter color is also favored, especially for wedding cakes. However, shortening does not dissolve in the mouth like butter, leading to a heavy, greasy feel inside of the mouth. The flavor of the buttercream is also not as intense.
Additions
Flavorings are commonly present in a buttercream frosting. Vanilla and chocolate are the most common additions. Vanilla is a Flavoring derived from Orchids of the genus Vanilla native to Mexico. Chocolate ( pronounced or /-ˈələt/ comprises a number of raw and processed foods that are produced from the seed of the tropical Cacao tree Clear vanilla extract can be used to create a lighter-colored frosting. For chocolate buttercreams, cocoa powder or melted chocolate is added during the creaming stage. Liqueurs or extracts, such as almond or peppermint, can also added. A liqueur is a sweet Alcoholic beverage, often flavored with Fruits, Herbs Spices Flowers Seeds Roots Plants An extract is a substance made by extracting a part of a Raw material, often by using a Solvent such as Ethanol or Water. The Almond ( Prunus dulcis, syn Prunus amygdalus Batsch Amygdalus communis L Peppermint ( Mentha × piperita) is a hybrid mint, a cross between Watermint ( Mentha aquatica) and Spearmint For meringue-type and French buttercreams, the sugar syrup can be prepared with other liquids such as juice for increased flavor. Food coloring can be added easily to any buttercream.
Handling
Most buttercreams can be left at room temperature without melting. Room temperature (also referred to as ambient temperature) is a common term to denote a certain Temperature within enclosed space at which humans are accustomed Buttercreams made with shortening and a higher sugar content withstand warmer temperatures better than those made solely with butter. Cooling buttercream will cause it to harden. If a frosted cake is cooled, the buttercream may crack.
When using buttercream to frost a cake, it is best to work with it when it is soft and spreadable. Icings may be stored, covered, in the refrigerator for several days. A refrigerator (often called a " fridge " for short is a cooling appliance comprising a thermally insulated compartment and a Heat pump - Before use, the icing needs to sit outside the fridge so it can come up to room temperature. Room temperature (also referred to as ambient temperature) is a common term to denote a certain Temperature within enclosed space at which humans are accustomed If it must be warmed quickly or if it curdles, it can be heated over warm water (such as a bain marie or double boiler) and beaten until it becomes smooth again. A bain-marie (also known as a water bath) is a French term for a piece of equipment used in Science, Industry, and Cooking to A bain-marie (also known as a water bath) is a French term for a piece of equipment used in Science, Industry, and Cooking to Avoid directly heating the buttercream.
References
External links
- Cooking For Engineers - American Buttercream - recipe with step-by-step photographs
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