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    Buttercream Recipe ( バタークリーム )

    Recipes > Japanese Recipes > Japanese Creams


     

    Japanese Buttercream Recipe ( バタークリーム )

    Photo: Lara Missina


     

     

     

    TRADITIONAL JAPANESE RECIPE: Japanese Buttercream is pretty much like European and American buttercream. Soft butter is mixed into a sweet meringue with flavoring such as vanilla or liqueur.

    The best part? This recipe makes a great base for so many different flavor variations too! So, let’s get started.

    Buttercream is not very popular in Japan but still used from time to time, that may be because Japanese people tend to like lighter and less sweet cakes, and they think buttercream cakes are overly sweet and heavy.

    A lot of Japanese people keep a buttercream cake in the fridge and try to eat it as is. However, the cream is super hard when cold, and that can be less tasty. You should never keep the buttercream outside the fridge though, so the best option is to make it only when you need it.

    One good thing about buttercream is it is easy to flavor. By adding chocolate, fruit jam, or simply liqueur, you can make a variety of flavored cream for your cakes. This is the basic buttercream, so play around, expreriment.

     

     

     



    Skill Level: Skill Level Time: 30 Minutes
    Price: Price Makes: 1 Cup


     

     

     

    Ingredients:





      Conversions


    • Metric:

       

       

       

      285gr Butter
      ( room temperature, cut into small cubes )

      5 large Egg Whites

      175gr Sugar

      5gr Vanilla Extract




    • Imperial:

       

       

       

      10oz Butter
      ( room temperature, cut into small cubes )

      5 large Egg Whites

      6.1oz Sugar

      0.17oz Vanilla Extract




    • Cups:

       

       

       

      1.25 cup Butter
      ( room temperature, cut into small cubes )

      5 large Egg Whites

      0.75 cup Sugar

      1 teaspoon Vanilla Extract




     

     

     

    Directions:


     

    01 - In a large bowl, whisk Egg Whites and Sugar.

    02 - At this point place the bowl over a pot with water simmering over low heat. Whisk constantly until hot ( about 60C / 140F ).

    03 - Set the mixture on a stand mixer and whip until hard peaks form. This should take about 10 minutes, or until you're sure the meringue has become shiny and cool.

    04 - Change the attachment to a paddle, and start adding Butter a couple of tablespoons at a time.

    05 - White the machine does its job, scrape the sides and bottom every so often and keep adding Butter until all is well incorporated.

    06 - Finally, while the machine is still working, add Vanilla.




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    Japanese Buttercream Recipe ( バタークリーム )



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