Kitchens of the world Food calories Cookery Books Kitchen goods

Cream cream

Cooking recipes / Recipes for sweets / Creams / Cake cream

4 servings
25 min your 10 min

Only fatty cream is used to make the cream. Such cream, when whipped, gives a lush, stable mass. Cream cake cream is prepared in small portions for finishing. The cream is very delicate, so cream cake cream is best used not for lubricating and gluing layers of cake, but for the final decoration of the dessert.

Cream (35% fat) - 200 ml, vanilla sugar powder - 60 g, or sugar powder - 60 g, vanilla sugar - at the tip of the knife, Gelatin (optional) - 2 g, Thickener for cream (if necessary) - 0.25 tsp.

Prepare products for making cream from cake cream. Cream, mixer whisks and a bowl in which the cream will be whipped are cooled in the refrigerator (up to two degrees).

For the stability of the cream, gelatin can be added to it. The gelatin is washed with boiled water, combined with cream in a ratio of 1: 10 and allowed to swell for 1-2 hours. The instant gelatin is allowed to swell for 10-15 minutes (as written on the package).

Then put in a water bath. While stirring, heat to dissolve the gelatin.

When the gelatin dissolves, it is added to the remaining chilled cream and then cream cream is whipped (for cake or for other desserts). Cream is beaten in a cool room, using cooled nozzles of kitchen appliances. The first 2-3 minutes are beaten slowly, then the rate of beating is increased.

Gradually add sugar powder, and then vanilla powder (preferably without stopping to beat). You need to make sure not to "interrupt" the cream (beat for no more than 10 minutes). The cream is ready when the mixer tips "draw" clear "waves" on the surface. If the cream does not beat for any reason, a cream thickener or (in extreme cases) some starch can be added.

Cream cake cream can be used immediately, or can be additionally cooled in the refrigerator. Enjoy your meal!

If you want to use cake cream cream, consider that this cream is unstable when stored, spreads quickly and loses shape. Make cream cake cream just before use.