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
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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).
– 1,7 cups (400ml) milk
– 4 egg yolks
– 1/2 cup (125gr) sugar
– 1oz (30gr) flour
– 1 cup (250ml) cream
– 1/2 lemon peel
– a little pinch of salt
Beat the egg yolks with sugar and salt, add the flour and mix well. Add the milk previously boiled with lemon peel. Boil for a few minutes, stirring constantly. Pour into a container and allow to cool, covering the cream with plastic wrap.
Whip the cream and fold into the cooled cream with a spoon.
More information can be found by viewing the step by step video.