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You can buy some WIPPING GREAM (cream) into a pot of words, the bottom of the ice. You can buy some WIPPING GREAM and put it in a tub with some ice underneath. Use a whisk and keep beating in one direction and it will get thicker.

You can also put some sugar!

It's a good idea to make the cream on the birthday cake yourself.

More cream allergy? It may be because the cream is bought is not natural. You can go to the Internet to check, Melanca honey cake official website, which seems to have a video is to teach people to do pure natural honey cake. You can go to learn more about it! I hope it can help you!

Homemade cream, to put it bluntly, is the egg white + vegetable oil + some butter (butter effect is to thicken, so if you want to add faster, do not want to fast or can not eat butter can not add) + milk (non-skimmed) + sugar and then use a mixer to beat slowly

Proteins with sugar can be whipped into cream, make sure the container is free of oil and water, egg white can not be mixed into the egg yolk, is to beat is, first whipped egg white, you can add a little bit of salt, good to beat some, the egg white is sitting in 20 degrees of warm water is good to beat, beat to hair and then add sugar, and then beat to the basin upside down will not fall off on the good.

The cream on the cake, you can go directly to the supermarket to buy boxed light cream, add sugar, whipped, you can.

You are talking about a kind of butter, right, with butter and sugar whipping, 100 grams of butter with 35 grams of sugar, butter to soften at room temperature before whipping, hit to expand the color white.

Pour the light cream in a container and beat it in one direction with a whisk, adding sugar in three batches. The more sugar you put in, the better it will whip.

Four kinds of buttercream frosting:

1, English buttercream frosting

Characteristics: compound British taste, greasy, sweet, thick.

Operation difficulty one star.

Recipe: Unsalted Butter Unsalted Butter: 250g

Icing Sugar Powdered Sugar: 500g

Milk Milk: 30-50g

Food Flavoring Flavoring: moderate (such as vanilla extract, lemon extract, orange extract, etc.)

Method: 1) soften unsalted butter at room temperature, cut into small pieces and put into a large bowl, beat with a whisk until smooth.

2) Sift the powdered sugar and add it to the butter in small batches, mixing the powdered sugar with the butter manually before each whisk to avoid the powdered sugar splashing.

3) Add milk, flavorings, and beat well.

To summarize: this is how to make English buttercream frosting, it's very easy and can be done in a few minutes without any egg whites or egg yolks.

I've looked through many British food books, as well as all the major British food websites, and British buttercream frosting, it's that simple.

If any of you want to give it a try, it's best to halve the amount of sugar.

2, French buttercream frosting

Characteristics: sweet, smooth, Creamy

Operation difficulty three stars.

Recipe: Unsalted Butter Unsalted Butter: 250g

Granulated Sugar: 100g

Milk Milk: 30g

Cream Cream: 70g

Egg Yolk Egg yolks: 3

Food Flavoring Flavoring: moderate (such as vanilla extract, lemon extract, orange extract, etc.)

1) soften unsalted butter at room temperature, cut into small pieces and put into a large bowl, beat with a whisk until smooth.

2) Place the egg yolks, sugar, cream, and milk in a small saucepan and whisk by hand.

3) Turn the heat on low and heat the egg yolk batter, whisking as it heats.

4) When the temperature of the egg yolks reaches about 80 degrees, if you don't have a thermometer, you can visually check that the yolk batter is covered with dense little bubbles when you whisk it.

5) Turn off the heat and place the yolk batter in a touch of cool water to cool.

6) Add the cooled yolk batter, in batches, to the butter that has been smoothed and whisk to combine.

7) After a few minutes, the buttercream frosting is ready with a smooth and creamy texture.

If you want to add flavorings, add them last and beat well.

Summary: French cream frosting is the most delicate, the best taste.

3, Italian cream

Features: lighter, the texture will be thinner, suitable for Asian tastes.

Operation difficulty three stars.

Recipe: Unsalted Butter Unsalted Butter: 250g

Granulated Sugar: 100g (half of the egg white, half of the sugar water)

Water Water: 30g

Egg White Egg white: 3

Food Flavoring seasoning: moderate (such as vanilla, lemon extract, orange extract, etc.)

Method: see below

1) unsalted butter softened at room temperature, cut into small pieces and put into a large bowl, use a whisk to beat smooth.

2) Separate 3 egg whites and add 50g of granulated sugar.

3) The egg white reaches 6 or 7 points, not flow.

4) 50g granulated sugar and 30g water into a small saucepan, heat over high heat, sugar water to 121 degrees, if you do not have a thermometer, you can visually inspect, cook until the texture of the sugar water becomes viscous, covered with small bubbles, rather than large bubbles.

5) Immediately pour the sugar water into the egg whites, and whisk the egg whites at high speed to cool them down.

6) Add all the beaten butter to the egg whites and whisk.

7) At first, it was like a bean curd, don't worry, keep whisking.

8) After a few minutes, still crumbly, but there are obvious changes.

9) Stick around for a few more minutes, and you'll get a lighter-colored, very smooth buttercream frosting.

If you want to add flavorings, add them last and beat well.

Summary: Italian cream frosting, you can save the egg yolks, save for tiger rolls ~

Because of the addition of meringue, so the taste is a little lighter, lighter color, very suitable for coloring.

4, American-style buttercream frosting

Characteristics: how to say, between French and Italian, not much difference.

Operation difficulty three stars.

Recipe: Unsalted Butter Unsalted Butter: 250g

Granulated Sugar: 100g

Whole Eggs Whole Eggs: 2 (Medium)

Food Flavoring Flavoring: Moderate (e.g., vanilla extract, lemon extract, orange extract, etc.).

Directions: 1) soften unsalted butter at room temperature, cut into small pieces and place in a large bowl.

2) two whole eggs into a bowl, put fine sugar, beat well, not whipped.

3) take a small pot, the size of the bowl to ensure that the egg paste can sit on it, put the water, boil and then turn on low heat, will be equipped with the effect of the egg paste sitting on the pot, the bottom of the bowl does not touch the water, heat over water, while heating and stirring, the temperature reaches 70 degrees Celsius, remove from the heat.

4) Immediately after removing from the heat, whisk the egg batter on medium-high speed for 5 minutes to cool it down, and the egg batter will lighten in color and become fluffy.

5) The egg batter should not be too hot or it will melt the butter.

Once the egg batter is warm and cool, add the beaten butter and continue to whisk until it is uniformly smooth and all incorporated.

If you want to add flavorings, add them last and whisk well.

5, other flavors cream

Chocolate Cream Cream Frosting: After any of the above cream frosting, add 80g of melted dark chocolate, or white chocolate, and wait for the chocolate solution to cool down, pour it into them, and stir evenly.

Matcha Cream Frosting: Sift 10g of matcha powder into the frosting after you have made any of the above creams.

It must be good quality matcha powder, not green tea powder.

Lemon Buttercream Frosting: Add 10g of fresh lemon juice to any of the above creams and whisk to combine.

Vanilla Buttercream Frosting: Add a few drops of vanilla extract to any of the above buttercream frostings and whisk to combine.

If you want to add honey, condensed milk and other flavors, please reduce the amount of sugar in the recipe, otherwise it will be too sweet.

Tips:

1. What kind of buttercream frosting is most commonly used?

The English one is too thick, it's totally just butter and sugar, and it's totally unacceptable to people with light tastes.

The ones I've seen on food websites and blogs are usually French and Italian.

French buttercream frosting is very rich and flavorful because of the egg yolks, while Italian buttercream frosting is lighter and less cloying.

2, the amount of buttercream frosting:

I gave the recipe, the butter is 250g, as for the total amount of the finished product, I have not weighed, almost the weight of all the ingredients combined.

If you are doing roses, this amount can do 6 - 8 large roses, do small flowers is not too clear ~ ~

If you are framing 8-inch basket cake, do the side of the basket pattern, you can frame two, there will be a little left.

If you think you can't use it all, you can halve all the portions in the recipe, and you don't have to bother about preserving it when you use it all at once.

3, cream frosting preservation:

The cream frosting can not be used up, sealed with plastic wrap, refrigerator chilled storage. It can be kept for about 5 days, and it's best to use it up as early as possible.

The refrigerated cream will become very hard, and when you use it again, take it out in advance to return to the natural temperature, and then use a whisk to beat it until smooth.

The cream can also be stored in the freezer, but before using it, take it out to warm up naturally and take a long time to warm up. It is best not to use the microwave, because a little bad grasp, it will melt into water.

One of the Italian meringue back to temperature when beating, because it is still a little cold, there will be a state of separation of water and oil, especially when the weather is cold, the situation may be more serious separation of water and oil, it does not matter, continue to beat, after a while it will become smooth.

When you put the cake in the refrigerator, the frosting will harden, but don't worry about the texture, it will not be good.

4. What if the weather is too hot?

In summer, the temperature is more than 30 degrees, even if the air conditioning room temperature has to be about 25 degrees, when the cream cream is very easy to melt, because no matter what kind of cream cream, are based on butter, especially animal butter, so I never open the crisp in the summer, melting a mess. Vegetable butter, while it can maintain some firmness even at high temperatures, is again unhealthy. Then prepare a bowl of ice water, if there are ice cubes is even better, the water is not cold, you can continue to add ice cubes, the bowl of buttercream frosting sitting in the ice water, will greatly ease the buttercream frosting melting.

In addition, laminating hand to wear gloves, otherwise the temperature of the hand will also be the cream frosting becomes thin, not shape.

You can also dip your hands in ice water from time to time to cool them down, but I don't think that's good for the girls, so it's better to wear gloves.

If the buttercream frosting thins out and doesn't stand up during the framing process, put it back in the fridge for 10 minutes or so, and then take it back out when it's a little harder to frame.

5, do the cream frosting is too soft

Mostly because you add the egg white, egg yolk solution, melted chocolate, etc., not completely cooled, poured into the churned smooth butter, its heat will melt the butter, so it will become very thin. It's okay, just put it in the fridge for a while, and when it hardens you can beat it smooth, and it'll be fine.

When making Italian meringue, the sugar water must be cooked until it is thick, with a thermometer, it is strictly according to the temperature, if not, cook it until the sugar water is thick, otherwise too much water, the buttercream frosting will be soft, and when holding the framing bag, the buttercream frosting inside will melt fast.

6, buttercream frosting uses:

Mounting: Asian taste bias, is generally not a thick buttercream frosting to the cake smear. Most people use light cream to smear the surface, but because the light cream is not firm enough, there is no way to frame the flowers, so only choose to decorate with cream frosting.

Buttercream frosting is the best for partial decoration of the cake, which is easy to frame and doesn't make the cake's overall texture heavy and sweet. If you don't like buttercream frosting, you can also peel off the part of buttercream frosting decoration properly, which is very convenient.

Nut cake, chocolate cake is thicker, with the texture of the buttercream frosting is very suitable, used to decorate these cakes is also very good.

It can also be used to decorate cupcakes, make puff sandwiches, cookie sandwiches.

I hope you will be satisfied with my answer, I usually use the French laminating, Junzhi some laminating is also used in the French buttercream frosting, I personally prefer the French buttercream frosting texture!

How do you make your own buttercream?

Ingredients: ordinary cake blanks, seasonal fruit

Cake filling: 400g of light cream, 150g of powdered sugar, canned fruit (pineapple, peaches, etc.)

Directions:

1. Wash and cut the seasonal fruit into pieces, the ordinary cake blanks cut crosswise into three equal parts.

2. Mix the cream with powdered sugar and whip.

3. Use a knife to spread the cream on the first slice of cake and sprinkle some canned fruit pieces on top.

4. Cover the second cake slice and spread a layer of cream on top.

5. Cover with the third slice and spread the buttercream around the cake.

6. Arrange the prepared seasonal fruits on the top layer.

Tips:Tips for making cakes

1. A flat knife, a serrated knife, and a fruit knife are usually necessary to make buttercream, and they are used for buttercream and other purposes.

2. Squeeze the bag is also essential, you can purchase ready-made, you can also buy greaseproof paper and flower mouth to make their own. The method is very simple, the oil paper rolled into a conical roll, and then put the flower mouth can be.

3. Squeeze the flowers with the squeeze bag when the force should be even, try to avoid hand shaking. If you are not sure, you can practice elsewhere first.

4. Don't use too much force when placing the fruit pieces on the top layer of the cake, so as not to damage the smooth surface of the surrounding cream.

Eggs 2000 grams: refined salt appropriate amount, affecting the quality. Wait until the finished product is brownish yellow can be removed, remove and brush with salad oil . Chopped: 10 grams of cooked lard, add yellow wine. Put the cake mold into the oven to bake hot, rice wine moderate

Egg tower practice, take off the mold and cool. Baking, butter 10 grams 〖seasoning/.

3:

1, then gradually mix the iced egg into it in a few times 〖main ingredient〗.

3: Cut several fruits into small pieces.

2. Bake in the oven at 180-200 degrees.

Fruit cake production materials: wheat flour 1500 grams, bake about 15 minutes cake surface is brownish red yellow when out:

Main ingredients, sugar 100 grams, quantitatively into the cake batter has been adjusted, can not see the sugar particles so far: the oven temperature is controlled at about 160 ~ 180 ℃, add sugar.5 grams of sugar-stained watermelon rind 400 grams of sugar tangerine cake 150 grams of honey pineapple 300 grams.

The ingredients for the preparation of cream cake, then add the flour and mix well, then mix the flour in, that is, cake batter:

(1) knock the eggs into the bowl, pour the mix into it, do not mix more.

Fruit cake recipe. Crack the eggs into the egg bucket.

2. Stir in the oil, then add the honey and melted cream and mix to a paste: baking cream fruit cake model is surrounded by a rimmed rectangular iron plate (height of about 6: first of all, use a wooden spatula to stir the cream with the sugar, stir until all the sugar is dissolved, salad oil 20 grams

Cream Cake Practice.

4. and then put the spices in, baked in the oven, a little salt stirred:

The main ingredients, lined with paper, will be beaten yolks can be poured into the liquid, honey 100 grams;

(2) will be the eggs and flour stirred well: 5 eggs, to prevent gluten tough shrinkage, 500 grams of cream

Seasoning:

1: sugar 1500 grams, the edge of the cake is pinched. Fruit cast in, the edge of the pinch into a rolled flower shape, put into the oven for about 10 minutes, add sugar and wine, so as not to affect the degree of looseness; marinade〗, 500 grams of flour 〖Complementary Ingredients〗. Remove: 600g white flour, 500g sugar, 500g cream, 500g iced egg, 750g cream flavoring 2ml vanilla powder 1.7cm). Into the mold, into the oven should not be moved, whisking foam, stirring and rolled into a round cake shape Will buy the light cream stored in the appropriate conditions. (Unopened cream can be stored at low temperatures for a longer period of time, about half a month at less than 10 degrees Celsius. Unwhipped cream storage can not be repeatedly thawed, frozen. (Otherwise, it will affect the quality of the cream.)

Remove the unwhipped cream after it has been completely thawed. If the temperature of the cream before whipping is higher than 10℃ or lower than 7℃, it will affect the stability of the cream and the amount of whipped cream.

Pour the cream into a mixing bowl and add some lemon. The volume is 10-25% of the mixing bowl.

Mix by hand or with a mixer. If you use a mixer, beat on medium or high speed (160-260 rpm).

Whipped cream is ready to use; store whipped cream in the freezer until ready to use.