Protein-buttery cream for flattening the cake
0
6196
Kitchen
World
Calorie content
285.6 kcal
Portions
4 port.
Cooking time
20 minutes.
Proteins *
7.3 gr.
Fats *
3.7 gr.
Carbohydrates*
61.8 g
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.
Ingredients
Cooking process
To prepare sugar syrup, put the specified amount of granulated sugar in a saucepan and pour water into it. Mix and place on the stove. Bring the mixture to a boil and, while stirring, cook the liquid until large bubbles and yellow hue. It will take approximately five to six minutes. At the end of cooking, add citric acid, mix well and remove the saucepan from the stove.
Add well softened butter in small portions. After the first serving, the proteins will begin to liquefy - this is normal. In the process of further addition, it will also be possible to observe a slight stratification of the mass - this is also within the normal range. We introduce the entire volume of oil and continue to beat.
When the consistency of the cream becomes homogeneous, dense, shiny and glossy, we stop the work of the mixer - the cream is ready. It can be used immediately or refrigerated until ready to use. If the mass after the refrigerator is too thick, beat it a little with a mixer - elasticity will be restored.
Bon Appetit!