2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Homemade cakes are usually valued not for their beauty, but for the natural ingredients and taste. But if you cook, for example, a cake for a celebration, then you will certainly want to make it also beautiful. There are a lot of options for decorating desserts: chocolate, jelly, fruits, mastic and, of course, whipped cream. The latter are usually used not only for beauty, but also as a cream.
Any hostess knows that whipping cream is not as easy as, for example, sour cream or butter with condensed milk. This product is quite capricious, and if something is done wrong, it can either turn into oil or remain too liquid, so there can be no talk of any intended use.
So that decorating a cake with whipped cream does not turn into a waste of time and products, you need, firstly, to use high-quality ingredients, and secondly, to know a few secrets,process related. Having studied the advice of experienced housewives, you can safely get to work.
As for products, now different manufacturers offer a lot of options that differ in composition, fat content and, of course, price. But for cream it is better to use special cream - confectionery. They are usually high in fat content, and they contain additional components that contribute to the rapid thickening of the mass. In principle, it is possible to whip cream and the most ordinary - cow's, obtained as a result of processing whole milk, but this will require much more effort and time.
Now directly about the process itself. The first thing to do to make the buttercream lush and beautiful is to cool the food. Of course, this must be done in advance, for example by putting it in the refrigerator overnight. The ideal temperature for whipping is 4 degrees. As a sweetener, it is better to use powdered sugar. Firstly, then there will be no grains in the cream, and secondly, the starch contained in this product will contribute to the thickening of the mass.
Whip the cream gradually - first for a few minutes at minimum speed, then gradually increase it. Powdered sugar should be added little by little so that it has time to dissolve. If you immediately turn on the mixer at maximum speed, then instead of cream, most likely, you will get butter. When the mass needs to be tinted, it is better to use natural ingredients. It can be juices from bright vegetablesand fruits. In extreme cases, you can buy food coloring in a special department of the supermarket, but you must carefully read the instructions and ingredients.
You need to finish whipping the cream slowly, gradually reducing the speed of the beaters to a minimum, and only then turn off the device. It is better not to take breaks in the process. And they categorically do not recommend using a blender, since there is a high probability that the cream will separate into oil and water, after which nothing can be done with them. The cream is considered ready if clear traces of whisks remain on the surface of the mass. You need to store such cream in the refrigerator and preferably not for long. To decorate the cake, you can squeeze the finished cream onto its surface using a special syringe or bag with nozzles. Some adapt a regular bag for this by cutting off the corner.
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