{"id":512,"date":"2026-03-28T15:15:02","date_gmt":"2026-03-28T20:15:02","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=512\/"},"modified":"2026-03-28T15:15:02","modified_gmt":"2026-03-28T20:15:02","slug":"basic-buttercream-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/basic-buttercream-gost-recipe\/","title":{"rendered":"Basic Buttercream GOST Recipe"},"content":{"rendered":"<p><strong>Basic buttercream<\/strong> (\u041a\u0440\u0435\u043c \u0432\u0435\u0440\u0448\u043a\u043e\u0432\u0438\u0439 \u043e\u0441\u043d\u043e\u0432\u043d\u0438\u0439) is the simplest GOST buttercream recipe \u2014 made by whipping softened butter with powdered sugar, condensed milk, and vanilla. This is the most widely used cream in Soviet-era confectionery for cake filling, layering, and decoration.<\/p>\n<h2>Recipe per 10 kg<\/h2>\n<ul>\n<li>Butter (TS 84%) \u2014 5.225 kg<\/li>\n<li>Powdered sugar \u2014 2.500 kg<\/li>\n<li>Condensed milk (TS 74%) \u2014 2.790 kg<\/li>\n<li>Vanilla flavoring \u2014 0.015 kg<\/li>\n<\/ul>\n<h2>Technological map<\/h2>\n<p>Butter is softened to 18\u201320 \u00b0C and whipped at medium speed for 5\u20137 minutes until light and creamy. Powdered sugar is added in portions while continuing to whip. Condensed milk is then added gradually. The cream is whipped for a further 10\u201315 minutes until smooth, fluffy, and homogeneous. Vanilla is added at the end. Final moisture: 14\u201316%.<\/p>\n<p>This cream can be flavored with cocoa powder (for chocolate buttercream), coffee extract, fruit essences, or liqueurs. It is suitable for piping and holds its shape well at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Basic buttercream (\u041a\u0440\u0435\u043c \u0432\u0435\u0440\u0448\u043a\u043e\u0432\u0438\u0439 \u043e\u0441\u043d\u043e\u0432\u043d\u0438\u0439) is the simplest GOST buttercream recipe \u2014 made by whipping softened butter with powdered sugar, condensed milk, and vanilla. This is the most widely used cream in Soviet-era confectionery for cake filling, layering, and decoration. Recipe per 10 kg Butter (TS 84%) \u2014 5.225 kg Powdered sugar \u2014 2.500 kg&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/basic-buttercream-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Basic Buttercream GOST Recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[12],"tags":[211,196,46],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-cream","tag-gost-recipe","tag-semi-finished-product"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Basic Buttercream GOST Recipe<\/title>\n<meta name=\"description\" content=\"Basic buttercream GOST recipe with butter, powdered sugar, and condensed milk. 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