For an unforgettable dessert or cake, you simply need delicious cream.
One of the simplest is protein cream. It differs from others in its airy texture and delicate consistency. It contains very little fat - this is an advantageous difference between protein cream and butter or custard cream. It holds its shape perfectly even after being out of the refrigerator for more than a day. And on top of everything else, prepare the cream from very affordable and simple ingredients.
Protein cream is used to decorate cakes, fill wafer rolls and custard cakes. Serve in portions in bowls, as an independent dessert, supplemented with nuts, candied fruits, chocolate or berries. And of course they decorate cakes and cupcakes.
How to make the “right” cream?
The mass suitable for decoration should be:
- thick;
- oily;
- holds its shape well;
- do not spread, but do not be too hard;
- fresh and chilled.
The best option is a simple recipe based on butter and condensed milk. In addition to these components, it may contain:
- sugar syrup;
- instant coffee (colors and flavors the mixture well);
- natural or synthetic food colors;
- cocoa powder (to add chocolate flavor and color);
- fresh whipped cream (gives a white color);
- high-fat homemade sour cream;
- flavorings – vanilla, rum or cognac essence, cinnamon, lemon zest.
It is not advisable to add the following to the cake decorating cream:
- nuts, candied fruits;
- pieces of fruit or berries;
- chocolate (you can add finely grated);
- other coarse particles.
The mass ready for decoration should be shiny, smooth, and homogeneous. The average beating time is about 5, and preferably 7 minutes. Each component is added to the mass one by one: soft butter is whipped first, then condensed milk. Afterwards, add dyes and flavors as desired, or leave the mixture white. The resulting mass must be used immediately or stored in the refrigerator, otherwise the decoration will simply “flow.” If you are decorating a large two-tier cake at home, divide the mixture into parts and refrigerate half.
Products must be fresh. If you use sour cream or cream, be sure to choose a product with a fat content of at least 25%, unless the recipe specifies a different composition. If the consistency is a little runny, you can add a thickener or even gelatin for better hardening, which is especially important when decorating the sides. Some people don't use real butter, but a spread. However, such a replacement will worsen the quality and taste of the entire cake, so it is optimal to use only natural butter from cream.
Protein-custard butter cream for decorating cakes and pastries
If a cake or other dessert is being prepared for a festive table, then any housewife wants not only to surprise guests with its taste, but also to amaze them with its spectacular appearance. The main thing in this matter is to choose the right cream for decorating the cake and making flowers: it should hold its shape well, be easily painted in different colors, be embossed, not fall off or flow. And, of course, it simply must be delicious!
