Chocolate cream to cover the cake
0
5269
Kitchen
World
Calorie content
237.1 kcal
Portions
3 port.
Cooking time
15 minutes.
Proteins *
12.6 gr.
Fats *
10.3 g
Carbohydrates*
26.7 g
To cover the cakes, creams with a thick consistency and a stable texture are needed. If the mass does not hold its shape well, then the outer creamy layer on the cake can float and ruin the whole look. The cream according to this recipe is prepared on the basis of butter with the addition of condensed milk and cocoa powder. The mass keeps its shape perfectly and turns out to be quite airy - for this it is important to pay attention to high-quality whipping. After cooling, the cream becomes even denser and does not flow at all.
Ingredients
Cooking process
Butter should be taken out of the refrigerator in advance so that it softens well and becomes pliable. We place it in a bowl for beating and start working with a mixer. We start at low revs and gradually build up the speed. Beat the butter for one to two minutes, until the mass is fluffy and lightens a little.
The cream can be used to cover the surface and edges of the cake immediately after cooking - the mass is very pliable, plastic and allows you to apply a layer of any thickness. You can also fill a pastry bag with a nozzle with cream and deposit any volumetric decorations. It is recommended to use the cream in operation within an hour after preparation, since the mass stabilizes rather quickly, especially when stored in the refrigerator, and then it is difficult to return its plastic consistency.
Bon Appetit!