Buttercream
Butter cream ( crème au beurre French ) is a mass of soft consistency of butter, pudding, custard, Eischaummasse, Eischneemasse or sugar mass is pulled under. Butter cream is used as filling and coating for cakes.
The taste- matrix can refine etc. by adding finely ground nuts, melted chocolate, nougat, coffee powder, brittle or candied fruit and brandy or liqueur in innumerable flavors.
From German pastry butter cream is used only since the end of the 19th century, in France, they should already have been known for some time previously. In a well-known textbook for confectioners Carl cracking hard from the year 1895 only a recipe for a cake is included with buttercream, namely Prinzregententorte. In a later edition from 1912 states: " butter cream is introduced only recently in a wider circulation in the pastry shops (...)".
German butter cream
At the German butter cream, a cream is pulled under the frothy butter stirred. In the literature, three variants are described:
The fat content of the butter cream must consist solely of butter, clarified butter or butter fat.