French buttercream cupcakes

Overview

I don’t want to use non-dairy cream to decorate cakes. It’s unhealthy, but light cream is difficult to decorate with clear patterns and various flowers. Royalicing cannot be used on cream cakes because it will melt when exposed to water. Fondant is too thick and too sweet, so there is only one option left - buttercream frosting. Cream frosting is thicker and easier to greasy than butter, so it is best to decorate it locally. Wrap the interlayer and outer layer of the cake with cream, and use butter frost for local shapes and flowers. This will not be too greasy, and it will not affect the overall taste of the cake even if you don't like it. However, butter cream is really delicious and can be made into many flavors. Otherwise, it would not have been popular in European and American countries for so many years. There are many kinds of buttercreams. In every region, they will be improved by bakers to make them more suitable for local tastes. The various improved buttercreams learn from each other, so it is basically impossible to distinguish between French, British, Italian and American styles. French buttercream has a very rich and fragrant taste due to the addition of egg yolk. I like this light creamy yellow color very much, so it’s also very beautiful to decorate it with natural color. The Italian buttercream is whipped with egg whites, giving it a light texture and not too greasy. Both are suitable for our Asian tastes.

Tags

• baking
• egg yolk
• sponge cupcakes
• unsalted butter
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Put milk, light cream, caster sugar and egg yolks into a small pot

   

2. 2 Mix well with a hand mixer

   

3. 3 Cut butter into small pieces and soften

   

4. 4 Beat with an electric mixer until smooth

   

5. 5 Heat the milk liquid over low heat to about 80 degrees, do not boil. Turn off the heat when many bubbles appear on the surface. Let sit in cold water to cool.

   

6. 6 Add the cooled egg liquid to the butter in batches, beating to combine each time.

   

7. 7 After all the egg liquid is added, continue beating for a few minutes.

   

8. 8 The whipped cream looks very smooth.

   

9. 9 Take an appropriate amount of cream and put it into a disposable paper cup. Use a toothpick to pick out a little red pigment

   

10. 10 Stir evenly and it will become pink cream frosting.

    

11. 11 Place a small piece of oil paper on the decorating needle and use a small rose nozzle to squeeze out rose petals.

    

12. 12 The other one uses a large rose mouth, and the natural cream frosting is squeezed out of the flower center

    

13. 13 Squeeze out the petals one after another. Place the finished flowers in the refrigerator to chill for a while.

    

14. 14 Prepare cupcakes. (For the cupcake recipe, please refer to my previous recipe: Cream Decorated Cupcakes)

    

15. 15 Spread a little buttercream in the middle of the cake, remove the refrigerated flowers from the parchment paper, and place them on the cupcake.

    

16. 16 Several types of cupcakes made

    

17. 17 Once the flowers are in place, pipe the leaves with green buttercream.

    

18. 18 pink rose

    

19. 19 Lily flower made of bougainvillea.