Simple rules to help you make butter cream. This cream will work with most homemade cakes.
We have all made a cream of butter and condensed milk more than once. I used to have this cream every time it turned out differently, and sometimes even exfoliated. But when I became a pastry chef, this problem disappeared. In order for the cream to always turn out to be airy and of the same texture, you need to know one thing. Now I'll tell you which one.
As you know, fat and water do not mix with each other just like that. Remember the simplest experience from school when water is poured into a glass and then vegetable oil? That's right, the water in the glass will sink to the bottom, and the oil will rise to the top.
Now let's get back to the cream. Butter is fat, and condensed milk is water, and, as we already know, mixing fat and water just won't work. Combining fat and water is possible only by the method of obtaining an emulsion.
To do this, I begin to beat the butter with a mixer. When the butter becomes "airy", I gradually start adding condensed milk. When butter is whipped, air bubbles are formed in it, into which condensed milk is embedded. Thus, we get a cream.
But we must remember that fat can absorb a certain amount of water and, if you overdo it, the cream will exfoliate. As a child, I often faced this problem: I had already prepared a biscuit, began to whip up the cream, and it was sold for "water" and butter.
Now you know why this is happening and, I hope, you will not make such mistakes. But for the cream to work out for sure, here are my 3 basic rules in addition to the above.
1. Whipping queue
First of all, you need to beat the butter well so that air bubbles appear in it. Then I add the condensed milk a little at a time to fill these bubbles.
2. Temperature
The emulsion process works best when both products are at the same temperature. The optimum temperature of the butter for the cream is 20 ° C. I usually do not measure the temperature of the oil, I just take it out of the refrigerator 1 hour before whipping and leave it at room temperature.
3. Whipping intensity
When we have already begun to add condensed milk to butter, beat the cream on medium speed. Whisking the cream too vigorously can stratify the cream. Now you know how to make a cream based on butter, but I didn't tell you about the proportions.
For one can of condensed milk weighing 370-380 grams, I take 250 grams of butter with a fat content of 82.5%. For butter with a fat content of 72.5% condensed milk, less is needed, since the percentage of water in it is initially higher.
I hope my rules will help and you will not have to throw away the exfoliated cream.