Top 5 frosting recipes – 5 najboljsih slascicarskih krem

I’m getting lots of questions about frosting recipes so here they are:

Tokrat objavljam 5 najboljsih receptov za slascicarske kreme oz frostinge.

PS: The quantity of recipes is to frost about 24 cupcakes or one 8” cake. If t says that powdered/ confectioners sugar is sifted it means that you have to sift the sugar first and then measure the amount you need for the recipe. Usually the frosting is ready when its consistency becomes light and fluffy and you can’t feel traces of sugar in it.

Kolicina krem je za okrasitev do 24 cupcakes ali pa ene torte premera 10 cm. Kjer je navodilo, da se sladkor v prahu preseje, pomeni, da sladkor najperj presejes, potem pa izmeri kolicine potrebne za recept. Krema je ponavadi narejena, ko postane lahka in puhasta, hkrati pa v njej ne cutis prahu sladkorja.

Vanilla cupcake with Vanilla buttercream frosting

1. BUTTERCREAM FROSTING ali MASLENA KREMA:

2 sticks unsalted butter (softened)

3 cups sifted confectioners sugar

1 tsp vanilla extract

1-2 tbsp heavy cream or milk

Cut butter into cubes and put it into a mixing bowl. Mix until is completely white. Now gradually add sugar, cup by cup and keep mixing. When mixed well add vanilla and 1 tablespoon heavy cream, if you want the consistency of the frosting softer and spreadable add 2 tablespoons of heavy cream or milk and mix for about 2 more minutes. Frost the cake or place in the fridge for 3 minutes to pipe it on cupcakes. You can also add different flavors to it. Add cocoa for chocolate frosting, or Nutella, coffee, espresso coffee, fruit juices..

226 g masla sobne temperature

375 g sladkorja v prahu, presejanega skozi sito

1 zlicka vanilijevega ekstrakta

1-2 zlici sladke smetane ali mleka

Maslo narezi na koscke, ga daj v skledo in miksaj dokler ne postane bele barve. Zdaj pocasi dodajaj sladkor, ki si ga presejala skozi sito in miksaj na majhni hitrosti, dokler se maslo in sladkor popolnoma ne zmesata. Spremeni hitrost miksanja na najvisjo in dodaj vanilijo ter 1 zlico smetane ali mleka. Ce zelis, da je krema bolj mazljiva – ponavadi se tako uporabi za premaz tort, dodaj se 1 zlico ali dve mleka. Dobro premiksaj da je krema puhasta in premazi torto. Za okasevanje cupcakes postavi kremo za 3 minute v hladilnik, da se malo strdi. S tem frostingom se lahko brez problema igras z okusi, le dodaj kakav ali Nutello za cokoladen frosting, kavo za kavni, ali samo zmleto kavo, sok sadja, naprimer limonin juice..

Maslena krema je zelo primerna za premaz torte, na katero gre fondant, ali pa za okrasitev cupcakes-ov. Glede na to, da za cupcakes potrebujemo malo bolj trdno kremo, moramo dodati manj mleka/smetane, da krema ne bo prevec tekoca. Ce se zgodi, da je se vedno prevec mehka, dodamo se malo sladkorja v prahu, da dobimo zazeljeno strukturo in obratno, ce zelimo bolj mehko kremo dodamo malo vec mleka. Se enkrat opozarjam, da maslo ne sme biti stopljeno ampak le mehko, toliko da se ga da lepo miksati.

2. CREAM CHEESE FROSTING ali KREMA IZ KREMNEGA SIRCKA

8 oz soft cream cheese

1 stick unsalted butter (softened)

1,5 – 2 cups sifted confectioner sugar

1-2 tsp milk or heavy cream

1 tsp vanilla extract (optional)

Mix butter and cream cheese together until smooth, for about 3 minutes. Now gradually add sifted sugar and keep mixing. When mixed well add milk or heavy cream if you want the frosting to be softer or just add more sugar if you don’t mind the sweetness. Sugar makes cream cheese frosting softer. I try to avoid too much sugar if I intend to frost cupcakes. Also add vanilla or any other extract/ fruit juice/ chocolate… if you want.

225 g kremnega sircka (Philadelphia je fajn)

113 g masla sobne tempreature

150 g – 200 g presejanega sladkorja v prahu

1-2 zlicki mleka ali smetane

1 zlicka vanilijevega ekstrakta – po zelji

Skupaj zmiksaj maslo in sircek. Ko je dobro zmesano skupaj pocasi dodajaj sladkor in nadaljuj z miksanjem. Lahko tudi dodas vanilijev ekstrakt ali pa kaksen drug okus, mogoce celo kakav. Ce zelis, da je krema bolj mehka dodaj malo vec sladkorja ali pa zlicko do dve sladke smetane ali mleka. Vec sladkorja kot dodas v tale frostnig, bolj se bo le ta zmehcal.

3. SWISS MERINGUE BUTTERCREAM ali SVICARSKA MASLENA KREMA (click for pictures)

1/2 cup granulated sugar

2 large egg whites

3/4 cup butter softened

1/2 tsp vanilla extract

Make a double boiler. Place a big metal bowl over a pot of lightly simmering water. Don’t let the bowl touch the water. Immediately add the sugar followed by the egg whites. Whisk together over the simmering water until you can’t feel the sugar grains when you rub the mixture between your fingers. Now whip the mixture with an electric mixer until it turns white and doubles in volume. Then blend in the vanilla. Now start adding the butter in about 3 additions or so and continue to whip until the mixture gets thick and you think that it’s thick enough to decorate with. This will take some time. You have to keep whipping it until it gets from a really weird consistency to a crumbled cheesy one and then you will get a nice smooth consistency. So just keep whipping it, I needed 9 minutes. It’s worth the time you have to mix it and it’s such a nice frosting to work with. This buttercream does not get a crust on the surface and it stays fluffy even after sitting overnight (does not flatten). Because the egg whites are cooked the frosting is safe.

115 g ali 1/2 cajne skodelice belega kristalnega sladkorja

beljak 2 jajc

170 g masla sobne temperature

1/2 zlicke vanilijeve esence (ali vaniljev sladkor)

Potrebujes 2 lonca, ki ju postavis enega na drugega. V spodnji lonec nalij malo vode nekje do 3cm, toliko da se ne dotika dna zgornje posode. Vodo zavri in naj rahlo vre na najnizji temperaturi. Na to posodo postavi drugo posodo ali kovinsko skledo v katero streses sladkor in takoj vanjo vlijes tudi beljake. Mesaj z metljico za stepanje in s prsti vsake toliko casa otipaj zmes. Ko vec ne cutis kristalov sladkorja, je zmes pripravljena za nadaljno uporabo. To je nekje po minuti, dveh. Zdaj to maso mesaj z elektricnim mikserjem, da se volumen podvoji in masa postane bela. Dodaj vanilijev ekstrakt in miksaj. Zacni dodajati maslo, ki je narezano na kocke.Maslo dodaj v treh korakih, postopoma in vmes miksaj. Zdaj moras miksati toliko casa, da se iz cudne zmesi zacne tvoriti sirasta zmes. Nadaljuj z miksanje dokler ne dobis gladko lepo kremo. Nekje 9 minut sem se jaz nastopala. To je kljucen podatek, ker ce ne miksas dovolj dolgo, ne dobis prave kreme. Ce tudi po 9-ih minutah ni lepe kreme, nadaljuj z miksanjem, dokler ne dobis zeljenega rezultata. Veliko ljudi tu obupa in misli, da ni uspelo, ampak se mora samo miksat dokler ne uspe. Ko je krema dovolj trdna in gladka za okrasevanje, lahko prenehas. Opomba: Ker so beljaki pokuhani na vodni pari, ni bojazni za kakrsnekoli okuzbe. Cupcakes okrasene s to kremo so lahko shranjene na sobni temperaturi.

4. ITALIAN MERINGUE BUTTERCREAM ali ITALJANSKA MASLENA KREMA

1 cup granulated sugar + 1/4 cup sugar

1/4 cup water

5 egg whites

4 sticks unsalted butter softened cut into pieces

First prepare the egg whites by beating egg whites until soft peaks form. Also add 1/4 cup sugar when egg whites are getting firm and beat well. Now boil 1 cup of sugar and water on medium heat until it reaches 245 F. When the sugar syrup is done start pouring it very slowly into the egg whites while beating on high. You have to temper the eggs the syrup or your eggs will cook. Make sure you don’t get burned by the syrup, so to protect yourself place a cloth over the mixing bowl. Beet for about 8-10 minutes until the outside of the bowl feels like room temperature. Now beat in the butter spoon by spoon and add desired flavoring, like vanilla extract or something else. When frosting gets fluffy is ready to use.

230 g kristalnega sladkorja + 57 g sladkorja

62.5 ml vode

5 beljakov

452 g masla ali cel zavitek masla sobne temperature

Prvo pripravi sneg iz beljakov, katerim proti koncu miksanja dodas 57 g sladkorja. Zdaj pripravi sladkorni sirup in sicer tako, da segrevas vodo in 230 g sladkorja na nizki temperaturi, da zacne rahlo vreti. Najbolje je da temperaturo izmeris s termometrom, ta mora biti 118 stopinj C. Ko imas sladkorn sirup pripravljen, nastavi mikser na najvisjo hitrost in pocasi, res pocasi vlivaj sirup v sneg. Ce to naredis prehitro, se bodo beljaki v stiku z vrocim sirupom pokuhali. Pazi tudi, da se sirupom ne poparis, najbolje se obvarujes tako, da skledo na pol prekrijes s kuhinjskim servetom. Zdaj miksaj nekje od 8 do 10 minut, da se zunanjost sklede ohladi na sobno temperaturo. Zdaj lahko zacnes dodajati maslo, zlicko po zlicko in miksaj dokler krema ne postane lahka in puhasta. Ko je maslo vmesano lahko dodas tudi razlicne okuse, naprimer vanilijev ekstrakt, ohlajeno stopljeno cokolado in vanilijo, kokos, espresso prah, sadne ekstrakte.. po zelji.

5. COOKED FLOUR FROSTING ali MASLENA KREMA IZ KUHANE MOKE

5 tbsp flour

1 cup milk

1 tsp vanilla extract

2 sticks butter (room temperature)

1 cup granulated sugar (not powdered sugar)

In a small pan whisk flour into milk and heat it up on low heat, stirring constantly so you don’t burn it until it gets thicker. You will need around 3-5 minutes. Now take the pan off the heat and let it cool completely. I usually just pour the mixture in a clean cold bowl so it cools faster. When is cold enough mix in vanilla. In the mean time while your flour is cooling, prepare the butter mixture. Mix together butter and sugar until light and fluffy. Now add the flour mixture to the butter and whip until you get a nice fluffy and creamy frosting. It might take you a few minutes, around 8-10 to whip it perfectly. This frosting is for people who prefer something less sweet than a regular sweeter buttercream frostings is. This frosting is the best on the day it was made.

5 zlic moke

250 ml mleka

1 zlicka vanilijevega ekstrakta

226 g masla sobne temperature

230 g kristalnega sladkorja (ne sladkorja v prahu)

V posodo nalij mleko in vanj vmesaj moko. Zacni segrevati in neprestano mesaj. Potrebujes tam nekje 5 minut, da se moka dobro pokuha. Pazi, da moke ne prizges! Zdaj ponev odstavi, mocnato zmes moramo ohladiti zato je najbolje, ce jo prestavis v novo cisto mrzlo skledo, saj se bo tako najhitreje ohladila. Ko je zmes ohlajena, resnicno mrzla, vanjo vmesaj vanilijo. Medtem, ko cakas, da se mocnata zmes ohladi pa zmiksaj maslo in sladkor. Miksaj dokler maslo ne postane puhasto in kremasto. Zdaj maslu dodaj ohlajeno mocnato zmes in miksaj dokler krema ne postane lahka, puhasta n lepo mazljiva, nekje od 8 do 10 minut. Ta krema je manj sladka in manj maslena, zato je popolna krema za vse, ki vam gre tipicna maslena krema na zivce ali pa za vse tiste, ki ne marate presladkih krem. Krema je za razliko od ostalih najboljsa prvi dan, ko je narejena.

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