Butter cream with sugar. Butter cream for cake - recipes step by step with a photo

Confectionery cream is a sweet paste that is used for filling various desserts - eclairs, profiteroles, cakes, rolls, various tubes and pastries, as well as for decorating them. Traditional creams are made with sour cream, cream, eggs or butter. Butter creams hold pride of place in the art of confectionery for their ability to hold their shape. Thanks to this feature, almost no birthday cake is complete without them.

Butter cream by classic recipe cooking is not at all difficult. Despite the simplicity of production, this cream has many ways of using it - it is used to decorate cakes, coat cakes, stuff various cakes, baskets, eclairs and profiteroles.

Ingredients

• butter - 100 g;
• icing sugar - 200-230 g;
• milk - 2 tablespoons

How to make buttercream for cake decorating

Leave the oil at room temperature for 2-3 hours so that it softens well.

In a mixer or food processor, beat the butter for 2-3 minutes at medium speed.

Add a third of the caster sugar to it and beat on the lowest speed for 2 minutes, and then another 2 minutes on medium.

Add half of the remaining powder and beat for another 2-3 minutes on medium speed.

Pour in the rest of the powder and beat for another 2 minutes, also on medium speed.

Pour in milk and beat the cream for another 3 minutes at the lowest speed. It will turn out to be gentle, light and elastic.

Protein-oil cream

This version of the butter cream will be lighter and more airy than the previous one. In addition, it keeps its shape perfectly. Therefore, protein-butter cream is often used to decorate the cake.

Ingredients:

• large eggs - 4 pcs.;
• butter - 300 g;
• sugar - 200 g;
• a pinch of salt.

Preparation:

Separate the whites and beat them lightly with a pinch of salt.

Add sugar to them and stir.

Set this mixture to water bath and beat until the sugar is completely dissolved.

Now beat the whites on the highest speed for about 10 minutes.

Cut the butter into small pieces.

Add them one at a time to the protein mixture, without stopping whisking, but already at a low speed.

When all the butter has been added to the mixture, continue whisking on medium speed for another 1-2 minutes. The finished cream will be light and airy, but dense enough.

Oil cream for mastic

The mastic cream is used to flatten the cake so that the mastic can coat it evenly. The consistency of the cream should be thick, but plastic - then the cake will succeed.

Ingredients:

• butter - 1 pack;
• condensed milk - 1 can (boiled milk can be used).

Preparation:

Beat the softened butter with a mixer until smooth.

Gradually add a can of condensed milk, while beating the butter.

When all the ingredients are combined, the cream is ready.

Tip: if you are using uncooked condensed milk, it is better to add a few crumbs to the cream shortbread cookies- it will get thicker.

Butter cream on eggs and milk

The cream according to this recipe can be used not only on its own. It can be used as a base for other creams - nut, chocolate, honey, etc.

Ingredients:

• butter - 200 g;
• milk - 4 tablespoons;
• sugar - 4 tablespoons;
• eggs - 2 pcs.

Preparation:

In a saucepan, mix milk with sugar and heat this mixture to 90-95 degrees, stirring constantly.

Beat eggs lightly in a separate container.

Pour eggs into hot milk in a thin stream, without stopping whisking.

Heat the mixture, but do not bring to a boil. Then cool again to room temperature.

Warm the softened butter slightly so that its consistency resembles thick sour cream. Then beat it until fluffy.

Continuing to beat, gradually pour milk syrup into the butter and beat everything together until a cream is formed.

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Cream of butter and cream cheese

This delicious airy cream with a rich, creamy taste is perfect for filling sponge cake and all kinds of pastries, and it can be made as easy as shelling pears.

Ingredients:

• cream cheese - 400 g;
• butter - 200 g;
• icing sugar - 200 g.

Preparation:

Stir the cream cheese with a mixer until soft.

While whisking, gradually add the soft butter.

Add the icing sugar and stir the cream until smooth.

Curd butter cream

This recipe will appeal to opponents of greasy sugary creams. Cottage cheese will smooth out the fat content of the oil and, moreover, will add a pleasant sourness to the cream, so it will not be too sweet.

Ingredients:

• cottage cheese - 200 g;
• butter - 150 g;
• icing sugar - 120-130 g.

Preparation:

1. Rub the cottage cheese twice through a sieve.
2. Beat soft butter with a mixer until fluffy.
3. Reduce the speed of the mixer and add a little icing sugar.
4. Add cottage cheese in a spoon and beat together until a homogeneous elastic mass is obtained.

Chocolate Butter Cream

This cream has a velvety texture and will not leave indifferent any chocolate lover. It looks very impressive, so it is good to decorate with it a cake or cakes.

Ingredients:

• butter - 300 g (one and a half packs);
• condensed milk - 1 can;
• cocoa - 5 tablespoons

Preparation:

Soften the butter and beat with a mixer until fluffy, smooth.

At low speed, gradually add cocoa (if there is no low speed on the mixer, it is better to stir cocoa by hand with a whisk).

Without stopping whisking, add condensed milk in a spoon.

When all the ingredients are fully combined, the cream is ready.

Tip: The amount of cocoa powder in a recipe can be slightly altered. Milk chocolate flavor is obtained if you put three spoons instead of five. Or vice versa - increase the volume of cocoa to six tablespoons. Then the chocolate flavor will be richer.

How to decorate cakes with butter cream

Most often, creams of different colors are needed to decorate the cake. Dyes will help with this. You can use ready-made food colors or replace them with natural ones - from scrap ingredients.

• The cream will color the paprika powder in red. It has a slightly sweet taste, so it will not spoil the taste of the cream itself - the main thing is not to overdo it with the quantity. In addition to paprika, you can use juice or syrup made from red berries (strawberries, raspberries and their mixtures).
• Beet juice will give pink color. It is also sweet enough so that the taste of the dessert will not be affected.
• Saffron powder or lemon peel will give the cream a yellow color.
• In orange cream it will be colored with carrot juice and orange peel.
• The cream will turn green if you add a little spinach juice to it.
• A blue color can be obtained by adding a few drops of Blue Curacao, a rich blue liqueur.
• A light purple hue will give juice from blueberries or black currants. It should be filtered twice through the finest sieve or cheesecloth to remove small particles of pulp and peel.
• Brown color will be given by chocolate or cocoa powder.

Having received all the necessary colors, we proceed to the decoration itself. To do this, you will need certain tools - a pastry bag, different attachments, a spatula. With their help, you can create all kinds of shapes and patterns on cakes. If the necessary tools are not available, this is not a problem. Some decorations can be created using available tools. For example, lettering and simple borders can be applied to the cake using a regular tight bag with a small hole - this design will replace a pastry bag.

If you plan to decorate the dessert with more intricate shapes, then you can't do without a bag with special attachments. With their help, figures of various shapes can be deposited.

• For butter cream, it is best to use high-quality butter with a fat content of at least 70%. All kinds of spreads and margarines are not a substitute for butter in a cream. They will give it a synthetic taste and will not form the desired consistency.
• The finished cream can be stored for no more than 36 hours in the refrigerator.
• Add vanilla to taste. It is better not to use vanillin - because of it, the cream will taste bitter. Liquid vanilla extract is also sometimes found on the market.
• As a flavoring agent, you can use a few drops of liqueur instead of the usual vanilla.
• All dyes, except for cocoa powder, are added at the very end of cooking.
• To prevent cocoa powder from forming lumps in the chocolate cream, it must first be mixed with powdered sugar and sieved through a sieve.
• If it is not possible to use high-fat oil, then for every 200 g of oil, an incomplete spoonful of starch must be added.
• If liquid comes out of the oil during softening, it is better to drain it.
• Desserts with butter cream decor are stored in the refrigerator for no more than three days.

Butter cream is one of the most commonly used pastry creams. It is difficult to imagine a big birthday cake or a well-known Napoleon without it.

The undoubted advantage of the product is its plasticity and ability to keep its shape well. This is why buttercream is often used to decorate a cake. It is possible to create a wide variety of patterns and shapes from it - stars, roses and other flowers, curly borders, weaving and much more.

The classic butter cream is often disliked due to its sugary and too high fat content. To eliminate these unpleasant properties, try making butter-based creams with various additives - cottage cheese, cream cheese, milk and others, as described in our article. These ingredients will change the butter cream familiar to everyone beyond recognition. It will acquire a lighter texture and taste much more pleasant.

Butter cream for cake

How to make buttercream for cake by step by step recipe with photo. Butter cream preparation options and recommendations for decorating cakes with butter cream.

25 min

370 kcal

5/5 (7)

Kitchen appliances: blender, mixer or food processor, glass, tablespoon

Ingredients

It is very important to choose the oil for the butter cream to be thick and lush. maximum fat content 82.5%. And remember that such a cream is not made from ghee.

It is highly desirable to use sugar powder, not sugar, because grains of sugar do not dissolve well in oil, and you run the risk of making a cream with grains of sugar crunchy on your teeth.

What cakes use butter cream

Older people who remember Soviet shop cakes can tell you that in the eighties and even nineties of the last century, a lot of cakes were sold in our stores, which included butter cream.

These cakes and rolls most often they had biscuit cakes with various impregnations and butter cream (most often white or chocolate). There were cakes with butter cream colored with multi-colored food dyes (pink, light green, blue, yellow) and with the addition of fried nuts and candied fruits. Such cakes are still popular with many. You may be surprised, but in those days, according to GOST, the production of such creams was based on confectionery margarine. Why? Firstly, it was a way to reduce the cost of production, and secondly, to make it less high-calorie by replacing animal fats with vegetable ones.

In addition to cakes, were popular pastries with butter cream and layers of different types of jam and impregnations. Baskets, stumps, custard cakes and many other famous and loved ones. But traditionally, our mothers and grandmothers knew how to make butter cake cream to please the family and guests with delicious sweets. Indeed, buttercream cake is very easy to make at home step by step.

Step-by-step recipe for making butter cream

To make butter cream, you will need softened butter. Therefore, be sure to remove the oil from the refrigerator a couple of hours before making the cream.

If you forgot to get the oil on time, and it's time to prepare the cream, use microwave... Set the power to the lowest setting if it is adjustable in your microwave, or in the standard reheat mode, heat 2-3 times for 20 seconds so as not to miss when the butter begins to melt.

Cream recipe video

Preparing the butter cream is very simple, but it never hurts to watch the cooking process on the video:

Cream preparation options

Different ingredients and colors can be added to a buttercream base to create creams with different aromas, flavors and colors.

Previously, when it was problematic to buy ready-made powdered sugar, housewives prepared powdered sugar themselves, grinding granulated sugar in coffee grinders, special screw machines similar to a meat grinder, or simply grinding it in a mortar.

Hermetically sealed powdered sugar is now sold in many supermarkets in the grocery department. The use of ready-made powdered sugar speeds up the process of making butter cream many times over.

If you don’t have the powder and you don’t have time to cook it yourself, prepare a cake cream from butter and sugar slightly soaked in milk. This will make it easier for the sugar crystals to dissolve in the oil.

If you like to bake a lot, butter cream can be prepared for future use and stored in the refrigerator in a tight container or glass jar.

How to decorate a cake with butter cream

The butter cream prepared according to this recipe, thanks to its dense structure, is like no other cream suitable for decorating cakes and pastries. Butter cream can draw flowers, leaves, patterns, lines of different types.

You can write words. To do this, use culinary bags(fabric, polyethylene, silicone) with different types of attachments or just a cornet, rolled from parchment paper, the tip of which is figuratively cut out.

To make the patterns clear and not blur, the oil cream can be put in front of the decoration for a short time in the refrigerator(10-20 minutes).

Please write in the comments which types of butter cream you like. What are the subtleties in their preparation.

In the manufacture of cakes and pastries, various oil creams, both as a filler and as a material for decorating with a piping bag. This is due to the fact that oil creams easily take voluminous and embossed forms, and perfectly maintain their stability. In this article, we will look at several basic recipes for butter cream: with condensed milk, sugar syrup, milk and eggs, with eggs, with different dosages of butter.

Any of the main creams can be given one or another taste and aroma, using certain flavoring and aromatic additives as additional ingredients in the recipe.

It should be borne in mind that butter, which is the basis of any butter cream, must be of good quality, not salty, clean, free of foreign odors and tastes.

Condensed milk butter cream recipe

Heat the oil in a saucepan until the consistency of thick sour cream and beat it with a metal broom or wooden spatula until a fluffy elastic white mass is obtained. Then, without stopping whipping, pour condensed milk into the butter in small portions and beat for 10 - 15 minutes until a fluffy homogeneous mass is obtained. If condensed milk is saccharified, which is determined by the feeling of sugar grains on the tongue when testing milk, boil it first and cool it to room temperature.

If the cream is "cut off" (becomes pockmarked), slightly warm it up and beat. If this does not help, then cool the cream, stir it, fold it onto a fine sieve and, after separating the liquid, slightly heat it and beat again or add a little heated oil.

Decorations made of warm cream have a beautiful, glossy surface, but drawings made of such cream are not embossed; decorations made of cold cream are matte, drawings are embossed.

Sugar Syrup Butter Cream Recipe

Pour granulated sugar into a saucepan, pour in water, stir with a spoon, boil until the sugar is completely dissolved, remove the foam. Cool the finished sugar syrup to room temperature. Heat the oil in a saucepan until the consistency of thick sour cream and beat it with a metal broom or wooden spatula until a fluffy elastic white mass is obtained. Then, without stopping whipping, gradually pour in the chilled syrup in small portions and beat until a fluffy homogeneous mass is obtained.

Powdered Sugar Butter Recipe

Heat the butter in a saucepan until the consistency of thick sour cream and beat until a fluffy, elastic white mass is obtained. Then, without stopping whipping, add fine, carefully sifted icing sugar in small portions. By the end, it is necessary to speed up the whipping process.

Milk and Egg Butter Recipe (Charlotte)

Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, add sugar and, stirring continuously, bring the mixture to a boil. In a separate container, lightly beat the eggs with a broom and, without interrupting whipping, pour hot milk with sugar here in a thin stream. Bring the total mixture to almost a boil, then cool the milk syrup to room temperature. While the syrup is cooling, beat the butter until a fluffy white elastic mass is obtained, preheating it to the consistency of thick sour cream. Without stopping whipping the butter, gradually pour the chilled milk syrup into it in small portions. Beat until a fluffy cream is obtained.

Egg butter cream recipe (glaze)

Put sugar and eggs in a container. Warming the mixture to 45 degrees, beat it with a broom until the volume increases 2.5 - 3 times. Then, while continuing to beat, cool the mass to room temperature. In a separate container, heat the butter until the consistency of thick sour cream, beat it white and, continuing to beat, gradually pour in the mass of eggs with sugar. Beat the total mixture until a fluffy cream is formed.

If you wondered what kind of decorations for cream cakes are, then, apparently, you are tired of monotonous store cakes that are not able to surprise both visually and taste. Among the factory cakes, you can rarely find an original design, eye-catching, decorated the way you want. And it's not even worth talking about the ingredients - continuous savings, substitutes and additives that extend the shelf life of the product.

If you want really original and a tasty cake, decorated according to your wishes, created especially for you - then you can either prepare it yourself, or buy it to order, for example, from the partners of our portal. But this article will tell you exactly how to decorate the cake yourself using butter confectionery cream. This is not difficult to do, for this you need the available ingredients, special confectionery devices, a little desire and a little patience.

Butter cream for decorating cakes is soft, but at the same time it is able to maintain the created shape. Due to its plastic properties, butter cream is most often used when decorating cakes. It is easy to prepare, as you will notice below, but due to its milk base it has a short shelf life. The food environment of butter cream is favorable for the growth of bacteria, therefore, you need to store a cake decorated with butter cream in the refrigerator for no more than 3 days.

Butter cream for cake decorating can be made in a variety of ways by combining different colors and flavors to achieve the desired color and flavor. Below we will look at the basic methods of making butter cream, and a little later we will tell you how you can decorate a cake with this cream.

Recipe for making butter cream for decorating a cake with powdered sugar or condensed milk

1. 100 grams of butter;
2. 4 tablespoons of powdered sugar or condensed milk.

Depending on the desired mass of butter cream, the volume of the ingredients must be increased proportionally.

Step-by-step instructions for making butter cream with powdered sugar or condensed milk for decorating cakes:

1. Continuing to beat, add powdered sugar or condensed milk to the mass;

If you do not have condensed milk and powdered sugar, but you have regular granulated sugar, then butter cream can be prepared with sugar syrup.

Recipe for making butter cream for decorating a cake with sugar syrup:

To prepare 200 grams of butter confectionery cream, you will need the following ingredients:

1. 100 grams of butter;
2. 3 tablespoons of granulated sugar;
3. 4 tablespoons of water;

Step-by-step instructions for making butter cream with sugar syrup:

1. Pour granulated sugar into a deep bowl;
2. Pour granulated sugar with water;
3. Heat over a fire until the sand is completely dissolved in water, stirring with a spoon;
4. Remove foam and cool to room temperature;
5. Put butter in a deep bowl and melt;
6. Beat with a mixer for 10-15 minutes until a fluffy white mass is obtained;
7. Continuing to beat, add sugar syrup to the mass;
8. Further, if desired, add dyes and flavors, which we will discuss below;
9. Beat again and the cream is ready to decorate the cake.

Butter cream for cake decorating can be flavored by using additional ingredients, for example:

• vanilla cream can be obtained by adding 2 grams of vanilla sugar or 1 tablespoon of vanilla liqueur;
• coffee cream flavor can be obtained by adding 1 tablespoon of coffee liqueur;
• Strawberry cream can be obtained by adding 1 tablespoon of strawberry jam syrup
• Apricot cream can be obtained by adding 1 tablespoon of apricot jam syrup;
• cherry cream can be obtained by adding 1 tablespoon of cherry juice;
• chocolate cream can be obtained by adding 1 tablespoon of cocoa powder;
• Rum cream can be obtained by adding 1 tablespoon of rum;
• nut cream can be obtained by adding 3 tablespoons of finely ground nuts.

And that's not all, you can get other cream flavors by adding liquid or finely ground ingredients that you want to taste in the cream.

Butter cream for decorating cakes can be made in different colors, for example:

• The chocolate color of the cream can be obtained by adding chocolate or cocoa to the cream;
• The yellow color is produced by the addition of saffron mixed in water, lemon peel or special food colors;
• The blue color comes from the food coloring indigo carmine;
• Green color is obtained by squeezing juice from spinach, or using special food colors;
• Orange color gives the juice of orange or tangerine peel;
• Red or pink color is given by the addition of syrups or juices of raspberries, strawberries, cherries.

This way you can get the main colors of butter cream for decorating cakes, other colors are obtained by mixing creams of different colors.

Now you have the butter cream of the desired color and taste, it remains to pick up the pastry tools and start creating. To decorate cakes with cream, confectioners use culinary bags with various attachments, or cornets. Cooking attachments and pouches are available at almost any cooking store. When creating simple elements for decorating a cake, you can get by with a cornet rolled from a triangular sheet of thick culinary paper. The shape of the butter cream you squeeze out will depend on the cut shape of the tip of the cornet. So let's see how you can decorate a cake with butter cream.

How to make butter cream roses

Butter cream - ideal for creating roses on a cake. Butter cream roses are realistic, retain their shape well and taste good - they can be made different in color and taste, as discussed above.

To make cream roses you will need:

• culinary bag with a special attachment for creating roses;
• oil cream;
• baking paper;
• marzipan or a piece of biscuit in the form of a small cone, it will be the base on which the rose will grow;
• confectionery nail.

If you have these elements, then you can safely start making flowers from butter cream to decorate the torus.

Step-by-step instructions for making butter cream roses for decorating a cake:

1. Cut the baking paper into small squares slightly larger than a rosebud;
2. To the base of the culinary nail on a drop of cream, you need to attach the cut out square of paper;
3. On a piece of paper with a drop of cream, you need to attach a cone made of marzipan or biscuit with a wide base. The cone will be the heart of the rose, petals will grow on it;
4. Rotating the culinary nail, squeeze the core of the rose from the culinary bag with the attachment for creating roses onto the cone;
5. Then, with the second layer, squeeze out 3 petals by rotating the nail. Each petal should occupy 1/3 of the circle;
6. With the third layer we make 5 petals, occupying 1/5 of the circumference of the cone;
7. With the fourth layer we make 7 petals, occupying 1/7 of the circumference of the cone;
8. The rose is ready, carefully remove it from the nail and repeat steps 1 to 7 to prepare other roses;
9. Place the finished rose or roses in the refrigerator;
10. After the roses have cooled, they can be laid out on the cake;
11. It remains to make green leaves. To do this, you will need a culinary bag with a nozzle for creating leaves on a cream cake and green cream. The cream needs to be squeezed to the base of the rose to create the appearance that the leaf is part of the rose.

In order to create rosebuds from butter cream, you must:

1. Squeeze a small strip of cream onto a piece of cooking paper using the same buttercream rose attachment. This will be the base of the bud. The buds can be immediately planted on the cake.
2. Squeeze out the same strip of cream to the right of the base of the bud;
3. Squeeze out the same strip of cream to the left of the base of the bud;
4. The bud is ready. You can make other rosebuds by repeating steps 1 through 3;
5. Put the buds of roses in the refrigerator. After the buds have cooled, they can be laid out on the cake.

Thus, you can make roses, buds and leaves on the cake of various colors and tastes. Experiment, apply different colored creams to create multi-colored roses, be creative in placing them on the cake and you will have a real culinary masterpiece.

How else can you decorate the cake with butter cream:

1. Creation of inscriptions, patterns and lace. To create inscriptions from the cream on the cake, you need to take a culinary bag and a nozzle with a round hole. By squeezing the cream out of the bag onto the cake, you can draw inscriptions, patterns, lace, beads on it, put dots and other signs;
2. Creation of open and closed stars. To create stars from the cream on the cake, special attachments with a star-shaped hole are used, with their help you can get stars, shells, a corrugated border, and other decorative elements with small and large corrugations;
3. Creation of various simple colors. To create simple flowers from the cream on the cake, you can use special nozzles for creating flowers with a special hole of a complex shape. By squeezing the cream onto the cake, it will take the form of the simplest flowers. But they will be much simpler than roses, which were described a little higher in this article;
4. Creation of a weaving effect. To decorate the cake with weaving, special nozzles with a hole in the form of a strip are used. Nozzles with a hole in the form of a stripe with teeth create grooved strips of cream, and without teeth - smooth;
5. Creation of ripples and other special effects. To decorate the cake with corrugations and other special forms of cream, nozzles with a hole of complex shape are used - there are a large number of them.

So, decorating the cake with butter cream, you can implement almost any idea. To do this, of course, you need a culinary bag and a set of various attachments for it. Butter cream is quite simple to prepare and decorate cakes. Using various food flavorings and dyes you can get butter cream of various tastes and colors. Now that you know what it takes to decorate a cake with buttercream, use your imagination and imagination to create unique cakes.

Elegant roses for cakes, fancy "tops" for muffins and cupcakes, excellent filling for all kinds of desserts - butter cream has many magical properties, which is also used for products with mastic.

Its popularity is in no way inferior to custard recipes. With the help of chilled butter cream, the hostesses create elegant matte expressive decorations for cakes, with warm ones - the decoration is glossy, although less embossed. The presence of oil in the ingredients enhances and reveals the taste of dry ingredients in desserts, be it caramel or various ground spices.

It won't take long to prepare the butter cream, and its taste will fill the atmosphere with a festive mood.

Classic oil cream

This recipe is considered to be one of the origins of the huge variety of creams that the confectionery world is full of. Its taste is familiar from childhood, since butter cream is the main component in the preparation of the “Medovik” cake, eclairs, biscuits, straws and other desserts.

Ingredients:

• Butter - 200 gr
• Powdered sugar - 450 gr
• Milk - 2-3 tbsp. spoons

How to make butter cream:

The classic butter cream is a recipe that requires a bit of patience. Some hostesses are often disappointed with the result that the mass turns out to be coarse, heavy and unpleasant to the taste. Probable Causes: Mixing all ingredients in one go and whisking at maximum speed without adjustment. In addition, it is better to cook this butter cream with powdered sugar, due to which the mass becomes more tender than with ordinary sugar.

Swiss oil cream

Protein-butter cream is often used by professionals to create luxurious delicacies: it keeps its shape perfectly, and tastes more airy and lighter than the previous one.

Ingredients:

• Egg white - 230-250 gr. (4-5 large eggs)
• Butter (unsalted) - 300 gr
• Sugar - 200 gr
• Vanilla extract - 1 tsp
• A pinch of salt

How to make a protein oil cream:

By adding a drop of food coloring to the finished cream, you can diversify sweet masterpieces with bright decorations.

Curd butter cream

A great alternative to the oil classics. The cottage cheese in the composition softens the taste, and the combination of the cream with fruits or berries will bring a fabulous pleasure.

Ingredients:

• Cottage cheese - 400 gr
• Butter - 250-300 gr
• Powdered sugar - 250 gr
• Vanilla extract - 0.5 tsp

Preparation:

As you can see from the recipe, it is easy to make butter cream with cottage cheese, but it is very difficult to tear yourself away from such a yummy. It can be used both as a filling for cakes and as an independent dessert. Powdered sugar in the recipe is sometimes replaced with condensed milk for greater thickness and richness.