The butter cream that we show is special, tasty, and perfect texture, suitable for any use. You can use with cupcakes, cakes, there are no limitations to the possibilities of use. You must try it absolutely. Leave a comment at the end of the page to let us know if you liked it.
- 400gr Nutella or other chocolate spread
- 200gr butter or margarine
- 6 tablespoon of brandy
Subscribe to our youtube channel ItalianCakes, new video each week.
Great for the filling without losing the typical characteristics of the butter cream which make it particularly indicated to make decorations with a piping bag, written, or to spread over the cakes before you cover them with fondant (pdz, plastic chocolate, etc).
- 150ml water
- 30gr sugar
- 1/2 tablespoon white vinegar
- 3 egg yolks
- 250gr butter
- 2-6 tablespoon limoncello (or rhum and other liqueur)
In a saucepan, bring to a boil the water with the sugar and the white vinegar (it helps prevent sugar crystallization).
In the meantime, pour it into a container the egg yolks.
We bring the mixture of sugar at 121-122°C and pour it still hot in the container with the egg yolks. We assemble at medium-high speed for at least 5 minutes.
Add the butter, softened and cut into cubes, and shake everything up. If we want to get a taste of more delicate, we can halve the amount of butter and add 125gr of margarine.
We can flavor to taste. In the video, we propose the addition of limoncello (2-6 tablespoons to your discretion).
– 1 egg white
– 1 tablespoon unflavoured gelatine
– 1 tablespoon glucose
– 3 teaspoon gum tragacanth
– 3 teaspoon Crisco shortening
– 2 tablespoon water
– 17,6oz sifted icing sugar
Pour gelatine in water and leave to soak for 15 minutes. Dissolve gelatine with a spoon over low heat, add glucose and vegetable shortening and mix well. Remove from heat and whisk well with icing sugar and gum tragacanth. Incorporate the egg whites, whisking for about ten seconds.
Put gumpaste on a plan and work with icing sugar until it stops sticking to the plan. Ready to use. Wrap in plastic wrap and store in refrigerator.
3 tablespoon water
1/2 tablespoon unflavoured gelatine
1/2 tablespoon honey
1/2 tablespoon butter
1/2 tablespoon glucose
4 cups sifted confectioners’ sugar