Basic buttercream (Крем вершковий основний) is the simplest GOST buttercream recipe — made by whipping softened butter with powdered sugar, condensed milk, and vanilla. This is the most widely used cream in Soviet-era confectionery for cake filling, layering, and decoration.
Recipe per 10 kg
- Butter (TS 84%) — 5.225 kg
- Powdered sugar — 2.500 kg
- Condensed milk (TS 74%) — 2.790 kg
- Vanilla flavoring — 0.015 kg
Technological map
Butter is softened to 18–20 °C and whipped at medium speed for 5–7 minutes until light and creamy. Powdered sugar is added in portions while continuing to whip. Condensed milk is then added gradually. The cream is whipped for a further 10–15 minutes until smooth, fluffy, and homogeneous. Vanilla is added at the end. Final moisture: 14–16%.
This cream can be flavored with cocoa powder (for chocolate buttercream), coffee extract, fruit essences, or liqueurs. It is suitable for piping and holds its shape well at room temperature.