2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Preparing buttercream for greasing a birthday cake is fraught with various difficulties. After all, it must have some mandatory qualities - not to swim, not to melt, and to be well preserved for a long time. Also among the properties of the cream for mastic, it is necessary to mention good compatibility with various types of dyes. We should not forget about taste - this is an important characteristic.
Oil cream for mastic. Protein Recipe
This kind of cream is very good for your cake. You can also make roses from it - after freezing, they can decorate your product. We will prepare cream for mastic cake with just two main ingredients - from proteins from eight eggs and from three glasses of sugar. Oil is added at a later stage. Also, the mass can be slightly s alted in order to beat better.
Heat upfirst proteins and sugar in a water bath. Stirring will help you dissolve the sugar faster. Cool by removing from heat. Keep stirring. Now, after the mass has cooled, beat it to dense peaks. This can be done with a whisk or a mixer. Take 600 g of good quality sweet cream butter at room temperature and beat separately from the protein-sugar mixture. Add the whipped butter to the egg whites, one tablespoon at a time, without stopping the mixer. After everything is mixed, you need to mix the resulting mass for a short time until it shines. The quality of the cream for mastic directly depends on a sufficient amount of time spent whipping. Now grease the cakes or make decorations. To spread the cream evenly, apply it using the widest nozzle of a cooking syringe. Make sure that it is carefully leveled over the entire surface. From the specified amount of butter and eggs, you get a little more than a kilogram of cream for mastic.
Two more options
A mixture of butter and condensed milk is a well-known cream from Soviet times for spreading biscuits and making various cakes. The mentioned ingredients must be taken in equal amounts and beat. Here, unlike the recommendations for the previous recipe, it is important not to overdo it. Whipping should be stopped immediately after the oil has brightened. Condensed milk must first be brought to room temperature. This cream has a pronounced taste of butter. So if you don't like it, add half a tiledark chocolate, pre-melted and chilled. If we are already talking about chocolate, it is necessary to mention ganache. It is good for leveling the cake for subsequent decoration, preparing it for coating with fondant. For dark bitter chocolate, you need to take an equal amount of cream. For dairy - a little less, and for white - half as much. It is necessary to boil the cream in a water bath, put chopped tiles in them, mix and beat with a mixer. This mixture must now be refrigerated overnight before being used as directed.
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