Butter Cream Sandwich

Butter Cream Sandwich.00 00 13 23.Still005 结果 pinit
Butter Cream Sandwich.00 00 13 23.Still005 结果 pinit
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Butter Cream Sandwich

Difficulty: Beginner Cook Time 28 mins Total Time 28 mins
Cooking Temp: 302  °F Servings: 12
Best Season: Suitable throughout the year

Description

A Butter Cream Sandwich is a delightful and indulgent treat that combines soft, fluffy bread or cookies with a rich and creamy buttercream filling. This sandwich is typically constructed from two layers of either lightly toasted bread, which serve as the perfect vessels for the thick layer of buttercream nestled between them.

The buttercream used in these sandwiches is a luxurious mix of butter, powdered sugar, and often a touch of vanilla or other flavorings to enhance its flavor. This filling is whipped to a light and airy consistency, providing a contrast in textures with the softer bread or crisper cookies. The result is a blend of creamy sweetness that perfectly complements the bread or cookies' subtle flavor.This versatile treat is enjoyed as a snack, dessert, or special occasion treat, offering a satisfying combination of sweet, creamy, and either soft or crisp textures, depending on the outer layers.

Ingredients

Cooking Mode Disabled

Cake Base

Filling

Instructions

  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.

  2. In another bowl, mix well vegetable oil and milk until well combined. Add in cake flour and egg yolks and mix well. Set aside.
  3. Preheat the oven to 302℉/ 150℃. Line the baking tray (28*28*2.6 cm) with baking mat or parchment paper.
  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract and sugar, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white and gently fold into the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined.
  5. Pour all the batter into the baking tray, smooth it out and give it a tap or two. Send into the oven to bake for 28 minutes or until golden brown.
  6. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  7. Bring together heavy cream, sugar, salt and softened cream cheese, use a hand mixer to beat until thickened.
  8. Slice the cake in half into two equal size rectangle. Spread the cream onto one side of the cake and top with another slice. Let it cool in the fridge for 30 minutes. Slice the cake into several finger sandwiches.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: butter cream sandwich, cake sandwich
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