butter cream
Buttercream ( French crème au beurre ) is a cream made from whipped butter which English cream , pastry cream , whipped egg white or whole egg is subjected to. Buttercream is used as a filling and coating for cakes , dessert slices and other baked goods.
composition
According to the German food book , butter cream (in the spelling butter cream ) contains at least 20% butter or corresponding amounts of pure butter or butter fat for the preparation of cream cake . If margarine is used instead of butter , the product is not called buttercream but fat cream; According to the food book, this contains at least 20.5% margarine or corresponding amounts of practically anhydrous fat. Normal baking margarine is unsuitable, but there are special cream margarines that can be whipped even more loosely, i.e. to a larger volume, than butter. Butter is mainly used for reasons of taste and it is sometimes also added to the fat cream.
The base mass, which tastes slightly like butter, can easily be changed in taste by adding finely ground nuts , melted chocolate , nougat , coffee powder , brittle , candied fruit , brandy , liqueur or other ingredients.
history
Buttercream has only been used by German confectioners since the end of the 19th century; in France it is said to have been known some time before. In a well-known textbook for confectioners by Carl Krackhart from 1895, there is only one recipe for a cake with buttercream, namely Prinzregententorte . In a later edition from 1912 it says: "Buttercream has only recently been introduced to the confectionery in a wider range (...)".
Today, however, there are numerous recipes with buttercream in both sophisticated and simple kitchens, including a number of standard cakes in addition to the aforementioned Prinzregententorte. Examples include:
- Frankfurt wreath
- Esterházy cake
- Fürst Pückler cake
- Black Forest cake (cream is also used as an alternative or in addition)
Buttercream and other cream fillings can also be used for other types of cake, such as Donauwelle or roulades made from biscuit or Viennese mass, as well as for desserts.
preparation
The basis of all butter creams is foamy, stirred butter. This means that butter is whipped vigorously at around 20 ° C, thereby introducing air and increasing the volume. You can whip butter to a density of 480 g / l; with cream margarine you can even reach 280 g / l - unbeaten butter has a density of approx. 1020 g / l. Because of the butter they contain, all buttercreams are sensitive to heat, because if stored too warm or in direct sunlight, the butter melts and the cream loses its volume.
German cream
German butter or fat cream consists of fat and a cream containing milk, either pastry cream bound with flour or starch (in some recipes also as pudding - it is the same), or English cream that does not contain starch. First you make this cream, usually hot, and let it cool down well, whereby no skin should form; to do this, stir them regularly, cover them with foil or sprinkle them with sugar. Then the fat is stirred until it is frothy and the cream is gradually stirred in.
Because of the milk content in the base cream, German buttercream is prone to becoming sour from lactic acid fermentation . If the base cream is bound by starch gelatinization, the buttercream cannot be frozen because the starch then de-swells and water escapes when thawing.
French cream
French butter or fat cream contains only eggs, fat and sugar and is prepared in two kettles. In one cauldron, the fat is whipped until frothy, in the other the eggs with sugar (and possibly salt and flavorings) are whipped warm and cold. Then the opened egg is worked under the fat. French cream is less fluffy than other creams, is quick to prepare, easy to process and does not acidify as it does not contain any milk. However, it does tend to lose volume when processed.
Italian cream
Italian butter or fat cream contains only protein, fat and sugar and, similar to French cream, is prepared in two kettles. In one kettle the fat is stirred until it is frothy, in the other a sugary egg white (essentially a meringue) is whipped, under which the boiled syrup is raised while it is still hot. After the mass of egg white and sugar has cooled down, the fat is incorporated. Italian cream is stable, does not acidify and is so loose that it is difficult to cut and is therefore not well suited for cakes. It has only a slight taste of its own and is therefore often processed with fruits.
Health aspects
| Cream type | Calorific value |
|---|---|
| German cream, 22% fat | 1,120 kJ (269 kcal) |
| German cream, 42% fat | 1,780 kJ (425 kcal) |
| French cream | 2,280 kJ (545 kcal) |
| Italian cream | 2,150 kJ (514 kcal) |
Buttercream is high in energy and is therefore considered particularly unhealthy by many people. In fact, the calorific value varies according to how fatty the cream is and how loosely it is whipped (see table opposite). With the same weight, cream cakes are not more energetic than other types of high-fat baked goods such as Danish pastry or butter cake , but the portions are often larger.
Depending on the recipe, some buttercreams (especially French cream) are raw egg products because the added egg is not sufficiently heated to reliably kill any salmonella it may contain . These creams and baked goods and confectionery made from them must therefore be consumed immediately or only stored briefly and refrigerated; freezing is also possible. According to German law, the provisions of Section 20a Tier-LMHV also apply to restaurants and communal catering .
Individual evidence
- ↑ German Food Book , Guidelines for Fine Baked Goods , Section II 18. ( Cream cakes )
- ↑ a b c d e f g h Claus Schünemann, Günter Treu: Technology of the bakery production. Specialized textbook for bakers . 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 348-353 .
- ↑ Irene Krauss : Chronicle of beautiful baked goods. Matthaes, Stuttgart 1999, ISBN 3-87516-292-7 , p. 270.
- ↑ F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen . 25th, revised edition. Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0663-6 .
- ↑ Erhard Gorys: The new kitchen dictionary. Deutscher Taschenbuch Verlag, Munich 1995, ISBN 3-423-36008-9 .
- ↑ Eckhard Rabe: Nutritional value of fine baked goods. In: Wilfried Seibel (Ed.): Fine baked goods. 2nd Edition. Behr, Hamburg 2001, ISBN 3-86022-852-8 , p. 232 ff.