LESSON 3

BUTTER CREAM

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What is butter cream?
 Is an icing made of butter and OR
shortening blended with confectioners
sugar OR sugar syrup and sometimes
with other ingredients.

Characteristics of butter cream

 It should be light and smooth and
should always be made from high-
quality sweet butter.

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 Butter cream ingredients

PURE BUTTER

SUGAR SYRUP

FLAVORING
SHORTENING
(VEGETABLE FAT) ICING SUGAR
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Storage of butter cream
 Butter cream can be stored at normal room
temperature for three to four days and in the
refrigerator for up to 2 weeks.

 It can be stored in freezer for longer storage.

Methods of making butter cream:

 Direct Method
 Syrup method

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USAGE OF BUTTER
CREAM

Butter cream is primary used for

filling, icing and decorating cakes
and pastries
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Facts on butter cream

 Icings made from all margarine or shortening

can be unpleasant to eat.

 However a mixture of small amount of those

ingredients will stabilize the butter cream
without detracting from the taste.

 The ratio of butter to margarine is increase on

a very hot day to prevent the butter cream
from melting.

 Another way to stabilize butter cream is to add

white chocolate which is firmer at room
temperature than butter. 6
Types of Butter cream

Common butter cream

It
is made by creaming fats and powdered
sugar to the desired consistency and lightness.
The ratio of sugar and butter is 2:1.

Oils and flavoring extracts can be added.

Itis known to be the sweetest butter cream as

compare to others because of its high
proportion of sugar content.

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Meringue-based buttercream
There are 3 methods to make
meringue-based butter cream and they
are:

Swiss method : soft butter beaten

into whipped egg whites and sugar. It
has a light and fluffy texture and easy
to make.

French method : whipping whole

eggs or egg yolks to a thick foam with
hot sugar syrup then whipping in soft
butter.

Italian method : whipping egg whites

to a thick foam with hot sugar syrup
then whipping in soft butter.
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Custard-based butter cream
It is known as German butter cream
and Bavarian butter cream.

Itis prepared by beating pastry

cream and softened butter together
with addition of sugar.

Itis very rich and smooth and is best

suited for use as a filling or an icing,
but not for decorations.

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Rolled buttercream
It is often used for icing sugar cookies.

Rolled butter cream is prepared by mixing

together a large amount of powdered sugar
with vegetable shortening, glucose, or corn
syrup and flavorings.

This butter cream is kneaded with hands to

form dough which is similar to fondant but
has a softer texture with less elasticity.

Itcan be rolled out and cut into shapes once

the ingredients are fully incorporated.

Itcannot be rolled thinly for covering cakes

or molding flowers or figures.
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 Handling of Butter cream
 Most of the butter creams can be left at room
temperature without melting.

 It is made with shortening and high sugar

content to withstand warmer temperatures
better than those made only with butter.

 Butter cream will be hardened if it is cooled

so the probability of a cooled frosted cake
with butter cream may crack on the surface.

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 It is best to work with the butter cream when it is soft and
spreadable when using it to frost a cake.

 Icings may be stored and covered in the refrigerator for

several days.

 The icing needs to sit outside the fridge so it can come

up to room temperature before using.

 It can be heated over Bain Marie or double boiler and

beaten until it becomes smooth again if it curdles.

 Butter cream cannot be heated directly.

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THE END

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