Semolina Buttercream
A tender, airy buttercream for cakes and cupcakes! This semolina-based cream can stand on its own as a dessert, or you can use it to fill cakes and frost cupcakes and muffins. Be sure to chill it before using—it holds its shape much better that way. If you don't have coconut syrup, you can leave it out; it isn't essential.
Olya-yaya
Recipe author
Semolina Buttercream
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
3 g
Fats 33 %
18 g
Carbohydrates 61 %
33 g
296 kcal
GI:
24
/
21
/
55
- Pour the milk into a suitable pot or saucepan, add a pinch of salt and the semolina, and set it over the heat. Cook, whisking constantly, so the semolina doesn't form lumps.
- Stir the coconut syrup and shredded coconut into the hot semolina until smooth.
- Add the softened butter to the cream and beat with a mixer.
- That's it!
- Your airy buttercream is ready to delight you!
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
- Semolina - 340 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
- Coconut chips - 592 kcal/100g
- Syrup - 300 kcal/100g
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