Composition / ingredients
Step-by-step preparation
Step 1:
Step 2:
Beat eggs with sugar.
Step 3:
Add warm milk.
Step 4:
Warm up in a water bath.Leave to cool.
Step 5:
Knead the butter,
Step 6:
Add the milk-egg mixture.
Step 7:
Step 8:
There are a great many cakes that use buttercream, mostly a variety of children's cooking recipes. Probably because children are more fond of this kind of cream. Honestly, as a child, I also loved him much more than I do now. But I didn't cook it any less because I have a lot of relatives of school and kindergarten age who come to visit us to eat delicious food that I cook especially for them. So, now I'm going to teach you how to make buttercream for a cake. To begin with, beat the chicken eggs with sugar, then add warm milk and warm up the mass in a water bath until the granulated sugar is completely dissolved. We leave the resulting mass to cool down. Now we thoroughly knead the butter. After that, we add a little of our mass to it and rub it thoroughly. That's all. The butter cream for the cake is ready for decoration. It can also be used as a filling, for example, in custard cakes.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
