Buttercream

45 min
Suitable for vegetarians
Temperature: Cold
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Water 0.02 l
Sugar 0.05 kg
Butter 0.038 kg
Creamed margarine 0.063 kg
Elaboration
  • Place the butter into a bowl, and beat it with a spatula until creamy and smooth. It can also be kept at room temperature and cut into 2 cm cubes.
  • Pour water in a small saucepan, add sugar and then moisten it.
  • Bring to a simmer. A water-soaked flat pastry brush should be passed through all over the inner sides of the saucepan to prevent mixture from sticking or sugar crystallization.
  • Cook that syrup until temperature reaches 112 ºC.
  • When the syrup is ready, let chill until it reaches room temperature. To make the process quicker a beater can be used.
  • Then, fold margarine and butter into a mixing beater until get a creamy and homogeneous texture.
  • Set aside in the fridge, kept it in an airtight container.
  • To use it again, it must be removed from the fridge to warm it up to get a more fluid cream.
Nutritional information (1 portion)
Energy
187.48
kcal
Carbohydrates
10.08
g
Proteins
0.08
g
Lipids
16.31
g
Fiber 0.0 g
Saturates 6.03 g
Monounsaturated fatty acids 4.27 g
Polyunsaturated fatty acids 4.86 g
Cholesterol 31.63 mg
Calcium 1.8 mg
Iron 0.04 mg
Zinc 0.02 mg
Vitamin A 62.1 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 100.38 mg
Sugars 9.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.