How to whip butter cream

Video: Easy Whipped Buttercream Frosting Recipe

Content

Method 2 of 3: Use a mixer
Method 3 of 3: Whisk the cream by hand
Tips
Warnings
What do you need

1 Let the oil reach room temperature (15.5 ° C). Remove the butter from the refrigerator at least 10 minutes before whipping. Cut it into small pieces about 6 cm in size. It is quite difficult to whip the cold butter into a cream, and in this case, clots of butter often remain in the final product.

It is usually recommended that the oil reach exactly room temperature, but it would be better if the temperature is slightly lower. When the butter reaches 21 ° C, it becomes too warm to absorb much air, resulting in a denser baked product.
Use a digital thermometer to check the temperature. In the absence of such, you can check the temperature by lightly pressing on the oil with your finger; if it is soft like a ripe peach and if your fingers easily left a depression in it, then it is ready to use.
However, if the butter is too soft and shiny, it is likely that it has begun to melt, which is not suitable for whipping. Return the oil to the refrigerator for 5-10 minutes, until slightly hardened.

2 Grate the butter. Don't worry if you forget to get the butter out of the fridge beforehand - all chefs forget to do this every now and then. In this case, a cheese grater comes to the rescue. Rub the oil; it will soften quickly and you can start whisking without wasting time.

3 Place the butter in the microwave. If you are in a real rush, you can microwave the butter. But be very careful: if the butter begins to melt, it will be impossible to whip the cream out of it, and you will have to start all over again using another pack of butter. To soften butter in the microwave:

Cut the butter into equal pieces (this will allow it to soften evenly). Place the pieces in a microwave-safe container and heat for no more than 10 seconds.
Take out the bowl and check the butter - if it's still hard, put it back in the microwave for 10 seconds.

Method 2 of 3: Use a mixer

1 Place the softened butter in a suitable beating container. Beat the butter with a mixer on low speed until soft and creamy.
2 Start adding sugar gradually. Add the sugar to the butter little by little.It is necessary to add the oil gradually - thanks to this, the sugar will completely dissolve, and no undissolved sugar granules will remain in the cream.
- When sugar is beaten with butter, air bubbles form in the mixture. This makes the mass airy, making it rise and acquire a light and fluffy texture.
- Many recipes recommend using fine white sugar for whipping butter into cream. This is because such sugar has the best consistency for whipping - being large enough, it saturates the mixture with air during the whipping process (unlike powdered sugar), but at the same time does not give the final baked goods a harsh texture.
3 Increase mixer speed. Once you have added all the sugar to the butter, increase the speed of the mixer and continue beating until the mixture is smooth and creamy.
- Remember to use a rubber spatula to scrape the edges of the beating container from time to time so that the butter and sugar sticking to the edges will get into the mixture.
- Also clean the mixer.
4 Determine when to stop beating. During the whipping process, the mixture of butter and sugar will increase in volume and brighten. When butter and sugar have turned into a perfect cream, it should be snow-white and almost double in volume. The mass should be thick and creamy - almost like mayonnaise.
- Be careful not to beat for too long. Stop whipping as soon as the mixture is light and creamy.
- If you beat for too long, the cream will lose more air from the beating and will not rise afterwards.
- As a general rule, butter and sugar should be beaten with a mixer for 6-7 minutes.
5 Use the time indicated in the recipe you are using. If you beat the butter and sugar well, then the baking process should go smoothly.

Method 3 of 3: Whisk the cream by hand

1 Place the softened butter in a beating container. You can use any container you like, although some cooks recommend using ceramic containers.
- Containers of this type have a non-smooth surface, which makes it possible to speed up the process of whipping the cream.
- The surface of metal and plastic bowls is smoother - the butter does not cling to it, and it takes longer to whip it.
2 Begin to beat the butter. Beat the butter before adding sugar to the container. This will help make it easier to beat the sugar later on.
- Use a fork, whisk, wooden spoon, or spatula to knead the butter before whisking.
- Just as in the case of ceramic dishes, there is an opinion that whipping butter with a wooden spoon can facilitate and speed up the process of cream formation.
3 Add sugar gradually. Add sugar to the butter little by little, whisking after each addition. Thanks to this, the sugar will dissolve and will not spill out during the whipping process.
- Continue whisking the butter and sugar after adding all the sugar. Beat hard, but do not overdo it - you will need to beat for a while, you do not want to get tired too early. Change hands if necessary.
- Just think about how many calories you will burn in the whisking process - you will surely deserve an extra cake when it's done!
4 Determine when to stop beating. Whisking by hand, you cannot overdo it ... but at some point you will need to stop.
- When the cream is ready, its texture should be creamy and free from lumps. In addition, it should become lighter.
- To check, slide a fork over the cream: if you see lumps of oil, continue to beat.
- Leaving oil lumps will result in a patchy cream and an uneven texture in your final product.

Tips

If you have spices, vanilla extract, or citrus rinds, you can add them to the cream while whisking. This will add flavor to the cream, which will later carry over to the cake.

Warnings

If, according to the recipe, the cream does not need a long whipping, then this can lead to the appearance of empty, empty spaces in the cake.
If you overdo it with whipping, the butter can simply melt. The melted butter should not be used in recipes in which it needs to be whipped.