Cake cream with 10% cream
0
18003
Kitchen
World
Calorie content
353.7 kcal
Portions
0.5KG
Cooking time
15 minutes.
Proteins *
3.7 gr.
Fats *
23.1 gr.
Carbohydrates*
53.1 gr.
Fans of homemade confectioners are often faced with a situation where it is difficult to find good cream with a high percentage of fat in the store. And it is precisely these that are needed to achieve a thick and stable cream consistency. We offer an alternative to heavy cream: take the available 10% cream and add butter to it. Thus, the fat content and density of the cream is increased. It is important to cool the resulting mixture well and beat it qualitatively with a powerful mixer. For leveling the surface of cakes and making decorations, the mass is not suitable, because not stable enough, but perfect for filling and sandwiching cakes.
Ingredients
Cooking process
Before starting to prepare the cream, keep the cream in the refrigerator. Put the specified amount of butter in a saucepan and place on the stove. Melt the butter over low heat with constant stirring until it is completely liquid. You need to do this as quickly as possible so that the liquid oil does not get too hot. After melting, leave the butter for a while at room temperature to cool.
After the specified time has elapsed, we take out the bowl with the mixture and begin to work with the mixer. We start at low rpm and quickly go to high speed. Beat until the cream thickens. It is important not to interrupt the cream so that the mass does not exfoliate. The approximate working time with a mixer is four to five minutes.
Bon Appetit!