Buttercream on sugar syrup (Крем вершковий на цукровому сиропі) is a GOST cream recipe — a rich, smooth buttercream made by whipping butter with a cooked sugar-milk syrup (Charlotte syrup). This method produces a more refined, less grainy cream compared to the basic buttercream made with powdered sugar.
Recipe per 10 kg
- Butter (TS 84%) — 5.220 kg
- Charlotte syrup (see separate recipe) — 5.720 kg
- Vanilla flavoring — 0.010 kg
- Cognac or rum (optional) — 0.010 kg
Technological map
Charlotte syrup is prepared separately by boiling sugar, milk, and eggs to 103–104 °C, then cooling to 20–22 °C. Softened butter is whipped until light and fluffy (5–7 minutes), then the cooled syrup is added gradually in a thin stream while continuing to whip at medium speed. The cream is whipped for another 10–15 minutes until homogeneous, smooth, and airy. Final moisture: 14–16%. This cream is used for filling and decorating cakes and pastries.