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Cake cream

Cake cream is his taste card. The recipe for cake cream has plenty of options.Read more about cake cream...Any homemade cake made with your own hand has a unique taste, but each hostess will certainly not forget to decorate it originally. Homemade cake cream, capable of giving cake both taste and appearance.

Even the simplest cake cream is an essential part of it. Cream is an important part of the cake, which, in addition to jewelry, is designed to impregnate the confectionery. It is the cream that makes ordinary cakes the favorite dessert of many. Soaking the cake with cream, as it were, connects other components, creates a taste ensemble, providing pleasure from the "sweet table. "

There are a large number of options for making cake decorating cream. The most popular custard for cake, sour cream for cake, curd cream for cake, etc. It is generally accepted that it is better to decorate your pastries with butter cake cream. This is mainly a type of biscuit cake cream. However, by acquiring small skills, you can apply excellent ornaments using cream cream for cake, protein cream, as well as other types of this product. The main task when preparing the cream is to achieve the necessary consistency. This is the most important condition for the success of your efforts when applying small patterns to a culinary product. You can even make cake cream from condensed milk, from whipped cream from a can, from chocolate paste.

Most cake cream recipes contain a whipping operation, so get ready to work with a mixer. For some creams (chocolate, cheese, Charlotte and others), this operation is optional. It's enough to work there as a whisk. The whipping time of the cream in each case is different, and it depends on the components included in this cream.

And let our tips on "how to make cake cream" come in handy:

- both natural and synthetic dyes can be used to give the cream the necessary color;

- sour cream used for sour cream should be with sour acid, so if it is not enough, add a little lemon juice;

- the storage time of creams and cakes with your cooked creams is limited. So, custard and cream for sour cream cake are stored in the refrigerator for no more than 6 hours, butter - up to 36 hours, but protein can withstand three days;

- protein cream residues are an excellent material for making marshmallows and the basis of the Bird's Milk cake when gelatin and other fillers are added to it.