TOP 7 Charlotte Cream Recipes

Charlotte is a classic buttercream made with milk and eggs. It's very popular among pastry chefs and home cooks. This buttercream is delicious, holds its shape well, and is easy to make. Charlotte is perfect for layering cakes and creating 3D decorations. Experimenting with different flavors allows you to create a variety of flavors. Be sure to try one of the variations below!

Charlotte cream according to USSR GOST

The USSR GOST-compliant Charlotte cream recipe was used in the legendary Kyiv cake. Precise adherence to the proportions and technology guarantees a perfect result. This cream is made exclusively from natural ingredients—butter and custard syrup—with vanilla sugar and cognac as a flavoring.

Ingredients

• Milk 3.2% – 150 ml
• Egg – 1 pc.
• Sugar – 150 g
• Butter 82% – 225 g
• Cognac – 1 tbsp.
• Salt - a pinch
• Vanilla sugar – 10 g

Cooking time: 40-60 minutes

Servings: 1

Step-by-step recipe

Step 1

We collect the necessary ingredients.

Step 2

In a heavy-bottomed saucepan, mix the egg, sugar, salt and vanilla sugar.

Step 3

Add milk to the resulting mixture. Mix thoroughly until a homogeneous mass is formed.

Step 4

Place the saucepan on the stove over low heat. Bring the cream to a boil, stirring constantly to prevent it from burning or forming lumps. Cook for 7-10 minutes until thickened.

Step 5

Pour the cream into a small bowl and cover with cling film. Let cool to room temperature.

Step 6

Beat the softened (but not melted) butter with a whisk or mixer until fluffy and slightly white.

Step 7

Gradually add the cooled egg-milk mixture to the butter and continue whisking. It's important that the temperatures of both mixtures be approximately the same to prevent the cream from separating.

Step 8

At the last stage, add cognac to the whipped mixture and mix everything well again.

The result is a fluffy, smooth, glossy and very stable cream.

Charlotte cream for sponge cake

Sponge cake layers are versatile and pair beautifully with any frosting. I suggest trying a sponge cake paired with Charlotte cocoa cream. This combination is sure to please anyone with a sweet tooth, especially children.

Ingredients:

• Egg yolks – 6 pcs.
• Sugar – 150 g
• Vanilla sugar – 10 g
• Milk – 180 ml
• Butter – 200 g
• Cognac (orange juice) – 15 ml
• Cocoa – 1-2 tbsp.
• Salt – 1 pinch

Cooking time: 40-60 minutes

Servings: 1

Step-by-step recipe

Step 1

We collect the necessary products.

Step 2

Place the egg yolks, sugar, vanilla sugar, and salt in a deep bowl. Mix and beat with a mixer until smooth and light.

Step 3

Without stopping whisking, add milk in a thin stream to the resulting mixture.

Step 4

Add the cocoa. It's best to sift it through a fine sieve to avoid lumps. Mix thoroughly: first with a spoon, then with a mixer.

Step 5

Pour the mixture into a heavy-bottomed saucepan and place it on the stove. Cook the syrup over low heat, stirring constantly. When the syrup thickens, it's ready.

Step 6

Pour the mixture into a deep plate, cover with plastic wrap and leave to cool to room temperature.

Step 7

Beat butter heated to room temperature with a mixer until a fluffy, thick, white mass forms.

Step 8

Gradually, in small portions, add the egg-milk syrup to the butter and continue whisking. The result is a delicious and beautiful cream that can complement any dessert!

Charlotte cream for Napoleon cake

This Charlotte cream recipe will be a wonderful addition to classic Napoleon cake layers.

Ingredients:

• Eggs – 7 pcs. (or 14 yolks)
• Milk – 375 ml
• Sugar – 350 g
• Butter – 500 g
• Vanilla sugar – 10 g

Cooking time: 40-60 minutes

Servings: 1

Step-by-step recipe

Step 1

We collect the necessary ingredients.

Step 2

Pour milk into a thick-bottomed saucepan, add sugar and, after mixing well, place on the stove over low heat and bring to a boil.

Step 3

Separately, using a mixer or whisk, beat the eggs.

Step 4

Gently add the boiling milk mixture to the eggs, stirring continuously.

Step 5

Return the syrup to the saucepan and place it over medium heat. Stir constantly until the syrup thickens. Do not boil. Remove the syrup from the heat, cover with plastic wrap, and let it cool to room temperature.

Step 6

Add vanilla sugar to the softened butter and beat with a mixer until white.

Step 7

Once the milk syrup has cooled completely, fold it into the whipped butter, a little at a time. Beat until fluffy and creamy!

Chocolate cream "Charlotte"

This Charlotte cream recipe will appeal to all chocolate lovers. It's characterized by the sweetness of the buttercream, which is beautifully offset by the bitter flavor of dark chocolate.

Ingredients:

• Butter – 400 g
• Eggs – 2 pcs.
• Sugar – 360 g
• Milk – 240 ml
• Dark chocolate – 100-200 g

Cooking time: 40-60 minutes

Servings: 1

Step-by-step recipe:

Step 1

Pour milk and sugar into a small saucepan. Stir thoroughly and place on the stove over low heat.

Step 2

In a separate bowl, beat the eggs until smooth.

Step 3

Gradually, in small portions, while stirring constantly, pour the boiling milk into the eggs.

Step 4

Return the milk and egg mixture to the saucepan. Cook the syrup over medium heat, stirring constantly, until it thickens. Remove the syrup from the heat and let it cool to room temperature.

Step 5

Beat the softened butter with a mixer until white.

Step 6

Gradually add the cooled custard mixture to the butter, a little at a time, and continue whisking. Once the entire egg-milk mixture has been incorporated into the butter, the cream is ready.

Step 7

Melt the dark chocolate, cool it to room temperature, and add it to the cream. Beat with a mixer.

Charlotte cream with condensed milk

This delicate cream is perfect for any dessert. It's easy to make with just the simplest ingredients.

Ingredients:

• Condensed milk – 150 g
• Egg yolks – 2 pcs.
• Butter 80% – 200 g
• Water – 100 g
• Cocoa – 1 tbsp.
• Vanilla sugar – 10 g
• Corn starch - 1 tbsp.

Cooking time: 40-60 minutes

Servings: 1

Step-by-step recipe:

Step 1

We collect the necessary ingredients.

Step 2

Prepare the syrup for the cream: mix water, egg yolks, vanilla sugar, condensed milk and corn starch in a saucepan.

Step 3

Place the mixture on the stove and cook over low heat, stirring constantly, until thickened. Remove the syrup from the stove and let it cool to room temperature.

Step 4

Beat the softened butter with a mixer until white.

Step 5

Gradually add the cooled syrup to the butter and continue whisking.

Step 6

To give the cream an interesting chocolate flavor, you can add cocoa. Add cocoa powder and mix well until smooth.

Charlotte butter cream with condensed milk and cocoa is ready!

Charlotte cream for decorating cakes and cupcakes

Thanks to its elasticity, ability to hold its shape and be evenly colored even with ordinary water-soluble dyes, Charlotte cream is ideal for decorating confectionery products.

Ingredients:

• Eggs – 2 pcs (or 6 yolks)
• Sugar – 420 g
• Vanilla sugar – 8 g
• Milk 3.5% - 300 ml
• Butter – 500 g
• Rum essence – a few drops (or 1 tbsp. cognac)
• Food grade water-soluble gel coloring of the desired color – a few drops

Cooking time: 40-60 minutes

Servings: 1

Step-by-step recipe:

Step 1

We prepare the necessary products.

Step 2

Pour the milk into a heavy-bottomed saucepan, add the sugar, and stir well. Heat over low heat, stirring constantly. Bring the milk syrup to a boil and cook for 2 minutes.

Step 3

Mix the yolks thoroughly. Remove the prepared milk syrup from the heat and pour it into the egg mixture in a thin stream, stirring constantly.

Step 4

Return the egg-milk mixture to the saucepan. Place over low heat. Stirring constantly, bring the mixture to a boil and cook for 2-3 minutes until thickened and large bubbles form.

Step 5

Pour the prepared custard mixture into a small bowl, cover with cling film and leave to cool to room temperature.

Step 6

Beat the softened butter thoroughly with a mixer until it turns white and forms a fluffy mass.

Step 7

Pour the egg-milk mixture into the butter in small portions and continue whisking.

Step 8

Once all ingredients are mixed until smooth, add rum essence or cognac. Mix well.

Step 9

The frosting holds its shape perfectly. A pastry bag makes it easy to pipe frosting to decorate cupcakes. If desired, the frosting can be easily colored, even with water-soluble food coloring: add a few drops of coloring to the frosting and stir with a spoon. Now, let's begin shaping the decorations.