Photo: Lila la Loop
Buttercream
Buttercream is more than just a sweet filling and cake covering – it's a classic in high-end cake decorating and the heart of many baking dreams. In this article, you'll learn all about its origins, variations, preparation tips, and even why buttercream is so popular. Baldeneysee unfolds its very own charm.
Classics of confectionery art
When butter meets sugar, magic happens – in the form of buttercream. This velvety temptation is not only a classic of confectionery, but also a true chameleon among cake fillings. Whether as a fluffy topping on cupcakes, an elegant layer in wedding cakes and classic cakes like the Frankfurter Kranz, or as a colorful decoration on children's birthday cakes – buttercream is like the sweet soul of cake art.
Different countries, different creams
Their story begins in the kitchens of Europe: French buttercream, "crème au beurre," relies on eggs and sugar, the Italian version features hot sugar syrup and egg whites and resembles the ingredients of a pavlova, while German buttercream traditionally combines custard and butter. Each version has its own characteristics and special features – from its velvety texture to its temperature sensitivity. American buttercream, on the other hand, is a quick mix of butter and powdered sugar, ideal for spontaneous baking sessions, virtually foolproof, but less heat-resistant.
Buttercream, the versatile one
But buttercream can also be a diva: it demands patience, a delicate touch, and absolutely the right temperature. Too cold? Then it quickly becomes lumpy. Too warm? It won't set. Those who master it are rewarded with a cream that not only spreads perfectly but also tastes amazing. With vanilla, tonka bean, fruit puree, coffee, or even salt and caramel – the possibilities are virtually endless.
Generations, stories, and taste
And now for the kicker: In the Ruhr region, buttercream has its own unique cult status. Here, where people wear their hearts on their sleeves and cakes are served with a real punch, buttercream has long been a staple. Whether on the coffee table at the Baldeneysee, at a family celebration, or as the sweet finale to a true Ruhr region dinner – buttercream is more than just a... Recipe, but rather a piece of living cake culture. It connects generations, stories, and tastes – and many have their own unique recipe, passed down through generations. What follows is a simple basic recipe for buttercream.
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 15 minutes | 1 | simply | German |
Ingredients
1 packet of vanilla pudding powder
500 ml milk
3 tablespoons of sugar
250 g butter (room temperature)
preparation
1. Prepare a pudding according to the package instructions using vanilla pudding powder, milk, and sugar. Transfer to a bowl, cover with cling film (otherwise a skin will form, which we don't want), and let cool. Stir the cooled pudding.
2. Beat room-temperature butter until fluffy, about 2-3 minutes. It should be the same temperature as the finished pudding. It's best to use a baking thermometer to check. First, stir in the pudding a spoonful at a time. Then stir in the remaining pudding and, if desired, add fruit puree, chocolate, coffee, or nougat (see variations). Immediately proceed with the next step: fill, frost, and decorate the baked goods with the buttercream.
Variations
1. Fruit buttercream: It gets fruity with 100 g of strained fruit puree, which (also at room temperature) is stirred into the base mixture by the spoonful.
2. Chocolate buttercream: For the chocolate version, 100 g of couverture are first melted over a water bath and, once almost completely cooled but still liquid, stirred into the buttercream.
3. Espresso Buttercream: Dissolve 3 teaspoons of instant coffee in 2 cl of cognac. Once the mixture has cooled to the same temperature as the cream, stir it in; the espresso buttercream is ready.
4. Nougat buttercream: For nougat buttercream, 150 g of nougat are melted over a water bath and, after cooling and at the same temperature, stirred into the buttercream base mixture.
| Recipe by: |
|---|
| Bianca Killmann |