butter cream

butter cream is produced by creaming butter and incorporating as much air possible. When the butter has changed from yellow to a creamy white color, sweeteners and other ingredients are added for flavor and bulk. There are many varieties of buttercream used in the pastry kitchen, and these differ according to personal, regional and national tastes, and availability of certain products. Most buttercream contain sugar, icing sugar or fondant and either egg yolks, egg whites or the entire egg, and can be flavored as desired. Buttercream range from the very ligh and airy to those which are rich and heavy in flavor and texture. It is best to use butter cream as soon as it is made, when it is light, airy and fresh. Never make more buttercream than is required just to save time on the next cake. It is quicker to make it fresh than to reconstitute chilled buttercream and better result are obtained for the finished product. If buttercream has to be stored, it should be kept in an airlight container in the refrigerator. Never store buttercream for more than two weeks in the refrigerator. Remove from the refrigerator when required and stand at room temperature for one hour to soften.
Beat in a mixing bowl until light and fluffy The following are the main ingredients contained in the buttercream produced by different countries :

• French Buttercream : Butter, fondant and eggs;
• German Buttercream : Butter, custard and flavouring;
• Italian Buttercream : Butter, italian meringue and flavouring
• Russian Buttercream : Butter, icing sugar and flavouring
• Danish Buttercream : Butter, icing sugar and cream