Крем для выпечки

Крем масло-сгущенка

Для приготовления масляного крема со сгущенкой для торта понадобится:
сливочное масло 82% жирности - 200 г;
молоко сгущенное - 1 банка (380 г);
ванильный сахар - 0,5 пакетика (по желанию).

Взбиваем масло, потом добавляем сгущенку и взбиваем вместе.

From classic American buttercream to the less traditional boiled frosting, there are all types of buttercream frostings that will take your cakes and cupcakes up a notch. While most contain the same or similar ingredients (eggs, sugar, butter), these buttercream frostings are each prepared differently, yielding different textures, tastes and consistencies.

Whether you’re looking to ice, fill, decorate or just lick the spoon, there’s a buttercream here for everyone!


Made with butter, shortening, confectioners’ sugar and vanilla extract, this is the buttercream you know and love. Quick and easy to make, this buttercream is well-loved for its flavor and versatility. It’s softer and more spreadable than most frostings, but can also be stiffened to pipe flowers and roses.


  • Great recipe if you’re planning to tint your buttercream, as it holds color very well (especially blacks and reds)
  • One of the best buttercreams for piping decorations
  • Great base for adding flavor


If you’re looking for a light and delicious frosting that won’t weigh you down, this Swiss buttercream is the way to go! Egg whites and sugar combine to create a warm mixture that’s then whipped into a delicious frosting that you can use on just about anything. Soft and fluffy, this buttercream is great for filling layers or frosting cakes.


  • Since Swiss buttercream is so soft, it’s better used for frosting cakes rather than piping or decorating
  • Make sure mixture is cool before adding butter, otherwise your butter will melt


For something light but durable, try this Italian meringue buttercream. The ingredients are similar to Swiss buttercream but in different proportions, so this frosting is a bit sturdier than its counterpart. Great for using between layers or frosting your cake, this buttercream requires a little extra work, but it’s well worth it!


  • This buttercream is best the day it’s made
  • Pasteurized eggs may be used, but they will not whip up as well as regular eggs and will yield less frosting
  • If using pasteurized eggs, start adding hot sugar syrup when eggs reach soft peaks


Rich and creamy, French buttercream has a taste and consistency similar to custard or pastry cream. Made using pasteurized egg yolks and sugar, this buttercream is not as sweet as traditional American buttercream and makes a great topping for a dark chocolate cake.


  • This buttercream is easy to spread and also makes a great filling between layers
  • The high butter content makes this buttercream good for piping as well, especially if you’re looking for decorations with sharp definition
  • French buttercream will have a yellow tint (due to the egg yolks and butter), so keep that in mind if you’re planning to ice your cake


If you like whipped cream frosting, you’ll love German buttercream. Light yet decadent, this custard based buttercream combines custard and butter for a tasty topping to your favorite cake recipe.  German buttercream is also less sweet than traditional frostings, making it a nice alternative to those who enjoy less sugary frosting.


  • This frosting needs to be kept cold as it will melt at room temperature
  • Watch your time while making this frosting to make sure nothing overcooks
  • This frosting works best with a flavorful base, like a rich chocolate cake


Also known as boiled frosting or flour buttercream, Ermine buttercream is smooth, rich and tastes similar to cream cheese frosting (though it does not contain cream cheese). Made by first cooking the flour and sugar, this buttercream has great texture and taste that works best with red velvet or chocolate cake.


  • Take care to seal your buttercream before it cools to prevent a skin from forming
  • Make sure mixture is completely cool before combining with butter


Just because this recipe omits butter and dairy doesn’t mean it skimps out on flavor! For decorators who are looking for an animal product-free frosting, this buttercream tastes amazing and gives great definition to your decorations. Experiment with taste and texture by using flavored almond or soy milk.


  • Since this ‘buttercream’ omits butter, it is super easy to tint and holds color very well (especially black and red)
  • Vegan butter spread may be substituted for ½ cup of shortening
  • Different vegan spreads may yield a softer frosting, so add liquid ingredients as needed when using vegan butter substitutes

Which of these buttercream recipes is your favorite? Let us know in the comments below or share a picture of your buttercream creations on Instagram and tag us @WiltonCakes.