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Butter cream for cake under mastic

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2823
Kitchen World
Calorie content 227.5 kcal
Portions 12 port.
Cooking time 60 minutes
Proteins * 14.5 g
Fats * 5.5 gr.
Carbohydrates* 44.1 gr.
* per 100 gr. product
Butter cream for cake under mastic
Content

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.

Ingredients

Cooking process

step 1 out of 9
Divide the eggs into whites and yolks. Place the proteins in a separate bowl, add the required amount of sugar to them and put them in a water bath over low heat.
step 2 out of 9
Heat the mixture of proteins and sugar and stir with a whisk at the same time so that the sugar is completely dissolved.
step 3 out of 9
Then remove the dishes with this mixture from the heat and cool.
step 4 out of 9
Put butter in another bowl, remember that the butter must be of high quality. Using a mixer, beat the butter until creamy.
step 5 out of 9
Beat the cooled proteins with sugar with a mixer until stable peaks.
step 6 out of 9
Then, continuing the whipping process, transfer the whipped butter to the whites in portions.
step 7 out of 9
Beat the cream until it increases in volume by 1.5-2 times. The cream should shine after beating.
step 8 out of 9
The prepared cream, so that it fits evenly and well, apply to the cake through a pastry bag with a special nozzle for roses.
step 9 out of 9
Apply the cream on the cake under the mastic in a circle and even in 2 layers to make the product beautiful. Do not spare the cream.

Happy and delicious baking!

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