Butter cream to flatten the cake

Despite its lightness, cream cheese on cream is quite dense and does not settle, which makes it ideal for decorating cakes and other homemade desserts. We will share the tricks of its preparation in this recipe.

Today, mascarpone can be easily found in any grocery store. This fact greatly expands the possibilities of home culinary experiments. With mascarpone, creams are more delicate and refined.

A gourmet and delicate cream cheese can be made with soft cream cheese and white chocolate. It is ideal for cupcakes, pairs well with mastic on cakes and can be an alternative to buttercream for creating cake flowers.

Cream cheese has a dense and plastic structure, making it ideal for decorating cakes. In addition, it has a pleasant creamy taste and goes well with many types of fillings and cakes.

Every chocolate lover tries to add it wherever possible. And of course homemade goodies are no exception. We suggest you try the chocolate-flavored cheese cream option, which can be used to smooth the edges and decorate your birthday cake.

To make the cake look beautiful and even on the outside, it is often necessary to prepare a special cream for leveling. This recipe describes one of the options for preparing such a cream - ice cream.Each of the existing recipes involves the use of some kind of base for the cream, the basis for the preparation of this cream is sour cream.

If you're on the hunt for the perfect cake lining cream, this recipe is a godsend! Preparing a cream sundae on cream in two stages - first you need to make a custard base, then mix it with whipped cream. It sounds complicated, but in practice everything is simple and straightforward! Delicious and delicate cream sundae will make any cake perfect!

We present to your attention a recipe for making a cream that is perfect for leveling a cake. This is an ice cream made with sour cream. The cream turns out to be delicate, tasty and very easy to use due to its consistency. With such a cream, it will be quick and easy to align the cake!

Ganache is a mix of white chocolate, cream and butter in different proportions. Such a mass has a dense texture and perfectly holds its shape, and these are excellent qualities for a cream when it comes to leveling the cake. As a rule, after assembling the cakes, the final appearance of the cake has errors, and with the help of ganache, you can bring the product to an ideal shape. The layer of such a cream retains the specified thickness and does not flow.

Here's a simple chocolate ganache recipe for flattening the cake. We melt the chocolate on the stove directly in the cream - this eliminates the problem of overheating and stratification of the chocolate mass if the components are heated separately. And this "simplification" does not affect the result in any way. Before using for work, ganache must be kept in the refrigerator for several hours so that it forms into a thick mass. By the way, if the percentage of cocoa butter in the chocolate used was high, then the ganache will stabilize faster and will be denser. It is recommended to take dark chocolate with 60-70% cocoa content.

We prepare a cream based on a custard mixture of eggs and milk. It also contains chocolate and butter - this provides a characteristic dense consistency of the finished mass. The cream turns out to be thick and pliable, and after cooling it stabilizes and gives a stable texture - this allows it to be used not only for the layer of cakes, but also for high-quality leveling of the surface of the cakes.

Protein cream is great for biscuit cakes. Their cakes are porous, tender - an excellent combination with a smooth, tender protein mass is obtained.In addition, the protein cream keeps its shape well, which means that the airy protein layer will remain a visible layer between the cakes, and will not be absorbed into the crumb. We also add a little butter to the cream - it will not give a tangible fat content, but it will add a creamy aftertaste and contribute to a dense texture.

The cream has a very pleasant silky texture. It is also quite fluffy thanks to the intense whipping. Sugar is added to the cream in the form of a hot syrup - this provides the characteristic softness, pliability of the finished cream, but at the same time and density. The combination of proteins prepared by this custard technology with butter guarantees good stability and stability of the cream, which allows it to be successfully used for leveling cakes.

Yoghurt cream is one of the tastiest and easiest to prepare. It can be done in just a few minutes! The cream turns out to be very airy, gentle and at the same time low in calories. A real treat for those with a sweet tooth!

Although mascarpone cheese contains up to 75% fat, in tandem with butter it will be a good cream for decorating and greasing the cake layers. Such a cream does not need to be whipped for a long time, only until a homogeneous texture, otherwise it may exfoliate. Powdered sugar is added to the cream instead of sugar, which makes the cream smooth.

An excellent decor for the cake will be cream of cream, mascarpone and condensed milk. Despite its delicate texture, the cream holds its shape well and gives the cake a respectable look. Condensed milk is added to the cream for better saturation of the cakes, and the cream gives lightness. To make a good cream, you need all the ingredients to be at the same temperature in the refrigerator, otherwise the cream may exfoliate. The cream is whipped at the minimum speed of the mixer.

Modern cooking widely uses pastry mastic to create a unique cake decor. It is important to even out the cake well before applying the mastic. Butter, protein or chocolate creams are best for this. In this recipe, you are invited to prepare a cream for mastic based on oil, proteins and sugar. Such a cream will not float, will not melt and will tolerate various dyes well.

To give the cake a respectable look, ganache cream is used. It corrects the roughness of the cakes well and gives the cake an exquisite chocolate flavor. The cream is always prepared from chocolate and butter or cream and the correct proportion and quality of the ingredients are a guarantee of its good quality.

Thick and delicate chocolate cream cheese can be cooked with heavy cream. The treat is ideal for homemade cakes. The product will not only decorate your dessert, but also saturate it well.

Delicious custard that keeps its shape perfectly. It is easy and convenient for them to align the cake. The cream does not melt, lies well and has a thick texture. Cakes with him are simply delicious!

To level the cake, you can make a delicate chocolate cream cheese from the cream. The delicacy will not only decorate your homemade dessert, but also give it an original and bright taste.