Charlotte cream (Крем Шарлот) is a GOST buttercream recipe made by combining whipped butter with a cooked milk-egg-sugar syrup known as Charlotte syrup. This cream was one of the most popular cake creams in Soviet-era confectionery — smoother and more refined than basic buttercream, with a delicate dairy flavor and silky mouthfeel.
Recipe per 10 kg of finished cream
- Butter (TS 84%) — 5.030 kg
- Granulated sugar — 2.530 kg
- Whole milk — 2.530 kg
- Egg yolks — 0.910 kg
- Vanilla flavoring — 0.015 kg
- Cognac or rum (optional) — 0.010 kg
Technological map
First, the Charlotte syrup is prepared: milk, sugar, and egg yolks are combined and heated while stirring constantly to 103–104 °C. The mixture thickens into a smooth, custard-like syrup. It is then strained through a fine sieve and cooled to 20–22 °C. Separately, softened butter is whipped in a planetary mixer for 5–7 minutes until light and fluffy. The cooled Charlotte syrup is added to the butter gradually in a thin stream while whipping continues at medium speed. The cream is whipped for a further 10–15 minutes until completely homogeneous, smooth, and airy.
Charlotte cream is suitable for filling and layering sponge cakes, shortcrust tart bases, and as a piped decoration. It can be flavored with cocoa powder, coffee extract, fruit essences, or chocolate for variety. Final moisture content: 14–16%. Shelf life: 36 hours at 4–6 °C.