The dessert, which will be a wonderful end to the festive dinner, will be remembered by the guests if you decorate it beautifully. Some types of jewelry require more than skill. A properly prepared cream for smoothing the cake will allow you to create a good shape, which even mastic, the most finicky to use, will lie on evenly.
Butter cream for smoothing the cake
This kind is often used not only to create the desired shape. It is also perfect for decoration: creating flowers, borders and inscriptions.
The main thing is to use the ingredients correctly.
For example, take:
- 180 g butter with high fat content;
- 1 can of condensed milk.
Bring the oil to room temperature, cut into pieces and start whipping with a mixer. The mass should acquire a magnificent shape and lighten. Usually enough for 5 minutes. Pour the condensed milk and stir for a couple of minutes.
Align with the blunt end of a long knife or with a plastic spatula.
You can add ground shortbread cookies to the cream, which will give even more viscosity. For flavor, many are poured over a tablespoon of cognac or liquor, sprinkled with coconut flakes or a drop of vanilla essence. Condensed milk can be replaced with other components: just sugar, a bar of chocolate, which should be melted in a water bath.
After application, hold in a cool place so that the mass solidifies a little.
Curd with cream
The taste of the cream will add a twist. To cook it will not be difficult even for a novice cook.
We buy:
- cream - 120 g;
- curd cheese - 540 g;
- icing sugar - 70 g.
When choosing a dairy product, consider the fat content and its origin. Cream must be real or confectionery. Otherwise, you will fail.
The cream must be cooled in advance, poured into the mixer bowl and beat for a couple of minutes at low speed, gradually increasing it. When the volume begins to increase, first add the curd cheese, without turning off the device. Then pour the powder in parts.
Keep an eye on the consistency, as having interrupted you get a wooden curd cream. Better to apply in parts, allowing to cool in the refrigerator.
At the end, the blade of the knife can be heated, hold them on top and sides. This will make the surface perfectly flat.
Milk chocolate ganache
Here, all the products that are required must be of high quality with a high percentage of fat content.
Prepare:
- 75 ml cream;
- 2 bars of dark chocolate (180 g);
- 100 g butter.
The main thing to consider is the amount of cocoa butter in the chocolate. The smaller it is, the more grams will be needed. If white chocolate is taken, then its ratio increases to 3: 1.
We put a saucepan in a water bath, into which cream is poured and chocolate tiles are broken. Do not be alarmed when you notice slight lumping while stirring. Soon everything will pass. When you achieve uniformity, remove from the stove and cool a little. Soft (otherwise the cream will exfoliate) butter is added to the mass and thoroughly stirred with a whisk.
Such a cream is not used immediately, but is kept in a cold place until thickened. Time depends on the quality of the ingredients. Beating the finished mass, you can get a truffle version.
Cream Cheese for Aligning Cake
Confectioners are sure that only with Almette cheese the correct cream is obtained. But, it can not always be found in stores. We suggest replacing it with good cream cheese.
Prepare:
- 70 g of powdered sugar;
- 100 ml fat cream;
- 500 g cream cheese.
We start whipping cold cream with icing sugar. First, set the speed on the mixer low so as not to spray, and as it thickens, you can increase it. Since there is a possibility of stratification, you should monitor the mass and, as soon as peaks appear, lay out the cheese. Homogeneity will show the readiness of the cream cheese for leveling the cake. It must be cooled before application.
Read also:cream cheese
Icing custard
There are several types of cooking. The option below is more consistent in consistency if the final decoration is selected in the form of glaze.
We get:
- 0.5 l of milk;
- 4 yolks;
- 1 tbsp. l starch;
- 3 tbsp. l flour;
- 7 tbsp. l granulated sugar;
- some salt;
- 100 g butter.
In a deep saucepan of small diameter, we begin to grind the yolks with sugar. Next, add potato starch along with flour. Pour in small portions of milk. Stir better with a whisk to avoid lumps.
We put in a water bath and bring to a boil, gradually stirring, bring to a thickening. Remove from the stove, set aside for a while, until the temperature drops to room temperature. Only then lower the oil here and beat the mass with a mixer.
To hide the yellow color, you can add a little instant coffee, cocoa or food coloring.
Swiss recipe
Prepare:
- 90 g of sugar;
- 3 squirrels;
- 250 g butter;
- 1 tsp cognac.
Very carefully so that not even a drop of yolk gets caught, we separate the squirrels in a clean and dry dish. We fall asleep with sugar and put in a water bath. Stirring, wait until the sugar is completely dissolved and begin to beat for 10 minutes with a mixer, so that the mass begins to keep in shape.
Slow down and add soft butter in small pieces. The consistency will constantly change: first, it will liquefy a little, then grains will appear and in the end it will become glossy, which is what we sought. Pour in cognac, mix a little, cool and you can start collecting the cake.
Cooking in Italian
This cream is used not only for leveling cakes, but also served as a separate dessert.
We will need:
- 7 g of gelatin;
- 3 squirrels;
- 250 g of granulated sugar;
- 500 ml cream;
- a drop of vanillin.
First of all, soak the gelatin in a glass.
We put in a cup to cook syrup from sugar, adding 80 ml of water. While it boils, we will begin to whip the whites with a mixer.
As soon as they are ready, without stopping the mixer with a thin stream, pour in the syrup, and then the gelatin (if it has not completely dissolved, then do this with a water bath).
As soon as the mass becomes warm, elastic and dense, the meringue is ready.
Separately, we begin to whip the cream, add vanillin.Magnificence will mean that it is time to add meringue. Quickly intervene and you're done.
Cream-leveling cake smoothing
The great taste of ice cream complement the flavor of baking.
We spread the following products on the table:
- 100 g of sugar;
- 350 ml of fat sour cream;
- 3 tbsp. l flour;
- 70 g of butter;
- egg;
- ½ tsp vanillin.
All the ingredients except the oil are mixed in an enameled bowl and transferred to a saucepan with boiling water, creating a water bath.
Without stopping to interfere with a whisk, we are waiting for brewing (thickening). While the mass cools down with a mixer, the oil is at room temperature. Without turning off the apparatus, in parts we add custard mass, bringing to uniformity.
To stabilize, send to a cold place. Cream ice cream can be supplemented with condensed milk.
