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Acasă > Ghiduri de coacere > 6 creme de unt de încercat acasă – Cea mai bună rețetă de glazură cu unt de
vanilie
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POSTĂRI RECENTE
Tort cu
cafea
cu
crema
de afine
Prăjitură cu budincă
cu fistic
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Am înţeles? Excelent. Continuând atunci… căpșuni
Cremă de unt. Îmi place orice despre asta. A o prepara, a o consuma, a Frisca
consuma puțin mai mult... Crema de unt este remarcabilă întinsă peste de
prăjitură, întinsă pe cupcakes sau tocat între 2 prăjituri. cafea
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2 Metode diferite
Cele 6 tipuri de cremă de unt pot fi împărțite aproximativ în 2
clasificări, în funcție de modul lor de preparare:
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Creme de unt care sunt făcute incluzând o bază dulce (în primul rând
un fel de budincă) la untul bătut. Îmi place să numesc această tehnică
„abordarea cu unt bătut”.
Some dishes will advise you to integrate the active ingredients for this
buttercream (so butter, powdered sugar, cream, and vanilla) in a
blending bowl at one time and begin blending it together like that,
however I discover that by very first beating the butter till it’s light
and fluffy, the buttercream ends up being a lot lighter and fluffier too.
The cream likewise assists to make the icing fluffy and velvety, due to
the fact that it makes the buttercream a little thinner. If you ‘d like a
thicker buttercream, you can constantly include a bit more powdered
sugar. Like it thinner? Include more cream.
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American buttercream has a pale ivory color and is a bit firmer than
the majority of other buttercreams, since it has a really high butter
material. I dislike to break it to you, however American buttercream
actually is simply fat and sugar. (That’s why it’s so great.)
Nevertheless, this likewise suggests that it does not hold up
effectively in warmer temperature levels, since as soon as the butter
begins to melt, the buttercream will not have the ability to keep all
those small air bubbles you’ve handled to beat into it. As soon as the
butter melts, the buttercream will rapidly end up being an
unfortunate little puddle, since its structure (the butter) has actually
simply collapsed.
Oh, and about the butter, I constantly utilize the saltless kind. You can
definitely make this buttercream with salted butter, however I like to
manage just how much salt really enters into my buttercream. For this
factor, I utilize saltless butter in all of my buttercream dishes, and just
include salt to taste at the very end. I likewise like to utilize great salt
for this, considering that I’ve discovered that kosher or sea salt will
not liquify correctly.
2. Flour Buttercream
Like I stated, you make it by very first cooking up a basic pudding base
made with milk, sugar, and a little flour.
By blending the flour into the sugar prior to including the milk, you
reduce the danger of getting flour swellings.
Then position the pan over low heat and permit the mix to come to a
boil, blending constantly to prevent swellings in the pudding. When
the mix is boiling, turn the heat to low and prepare the pudding for a
couple of minutes to prepare the flour, stirring continually.
One last note on the sugar: some other dishes for flour buttercream
advise you to make the pudding base with simply milk and flour. The
concept is that you then beat the butter and sugar together up until
fluffy and just then do you blend in the pudding base. This technique
has actually never ever worked for me. In some way, the granulated
sugar never ever liquifies entirely, leading to a rough, crispy
buttercream. Personally, I like buttercream to be smooth, however if
crunchy is your thing, you now understand what to do!
3. German Buttercream
You still should not boil it, however, so keep a close eye on the custard
as it cooks.
So those are the 3 sort of buttercream you can use the beaten-butter
approach. Now let’s take a better take a look at the cubed-butter
approach.
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Cubed-Butter Method
This approach is a bit more difficult to manage than the beaten-butter
approach, though the theory is still quite simple.
French buttercream.
Here are the 3 various sort of buttercream that can be used the
cubed-butter approach.
4. French Buttercream
Suggestion
5. Italian Buttercream
6. Swiss Buttercream
The truth that it’s made with meringue likewise implies that, like the
Italian buttercream, it looks practically white versus a dark chocolate
cake which it holds up quite well in warmer temperature levels. Plus,
it’s the simplest egg-foam-based buttercream you can make, since
there’s no hot sugar syrup included.
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It appears like simply the other day I was sharing a tutorial on how to
make her 1st birthday smash cake However in truth it was really
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make her 1st birthday smash cake. However in truth, it was really
FOUR years ago!!!
When individuals state “the days are long however the years are
brief,” that is the outright reality. I sure want time would decrease
with these infants of mine.
Our princess’s ask for her birthday cake was a “pink cake with a
ballerina on top.”
I had the ability to offer the pink icing simply great, however after
understanding my building and construction efforts are quite
substandard, I relied on Etsy for a ballerina cake topper. Which was
GORGEOUS by the method! If you’re interested, this is the one I
bought.
When it comes to the icing, I made this one (and colored it pink). This
is my go-to icing dish, and in my viewpoint, is The BEST Vanilla
Buttercream Frosting ever!
I’ve been making it for AGES so I marvel I have not shared it prior to!
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Active ingredients
1 cup saltless butter (2 sticks),, softened
4.5 cups powdered sugar
1 Tablespoon pure vanilla extract
4-5 Tablespoons whipping cream or entire milk
Directions
Beat the softened butter over medium speed with an electrical mixer
up until soft and velvety. Continue to beat over medium speed as you
slowly include the powdered sugar. Stop the mixer and scrape down
the sides of the bowl with a spatula as required to completely
integrate all of the sugar.
As soon as butter and sugar have actually come together, include the
vanilla. Beat in the whipping cream or milk 1 Tablespoon at a time till
preferred consistency is reached. This icing is ideal for piping, or for
merely spreading out onto cakes and cupcakes!
Notes
* This quantity makes enough for piping onto a two-layer 8 inch cake
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This quantity makes enough for piping onto a two layer 8 inch cake.
I’ve likewise utilized it to pipeline onto approximately 12 cupcakes. If
you’re not utilizing a piping bag, it might frost more than that!
Nutrition
Calorii: 331kcal | Carbohidrați: 45g | Grăsimi: 17g | Grăsimi
hidrogenate: 10g | Colesterol: 47 mg | Sare: 4 mg | Potasiu: 8 mg |
Zahăr: 44g | Vitamina A: 545UI | Calciu: 8 mg
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