Perhaps the easiest cake cream option is whipped cream. In addition to coating large desserts, it can be served as an independent delicacy with fresh berries, fruit slices, nuts, etc.
It is advisable to apply the cream to the cake just before serving, because when soaked in the refrigerator, it can become cracked - the biscuit will "pull" moisture out of it.
Ingredients:
Cream - 300 ml
Sugar - 70 g
How to cook:
To make whipped cream cake, prepare the ingredients you need. It is best to use farm cream, with a fat content of at least 50%, but store cream is also suitable for whipping, but remember that usually this option does not exceed 35% and is plant-based. For a better whisk, chill them in the refrigerator for about 30 minutes, they will become thick and dense.
Optionally, you can add a flavoring: citrus, vanilla, alcoholic.
Place or pour your purchased chilled cream into a food processor or other deep, high-sided container if you are going to whip the cream with a mixer.
Add sugar. Ideally, powdered sugar, granulated sugar may not dissolve, and when smearing the cake, it will be inconvenient for you to round off the cream, since there will be particles of its crystals in it. But in the absence of powder, ordinary sugar is perfect.
Whisk the entire contents of the container for 2-3 minutes into a thick cream. If using a mixer, increase the whipping time to 4-5 minutes, depending on the power of your technique. Keep in mind, however, that with prolonged whipping, the cream easily flakes into buttermilk and butter, so it's better to under-beat than over-beat!
The finished cream adheres to the whisk and does not drain, does not fall in large parts back into the container. It tastes creamy and holds its shape well.
Transfer the entire mass into a pastry syringe or bag, installing the required nozzle in it. Spread the whipped cream on top of the soaked cake layers, or use the treat to create other desserts. Especially tasty strawberries with whipped cream or other berry, fruit mixes.
The shelf life of the finished cream is about 2 days when stored in the cold.
Like and subscribing to the channel is the best thanks for us :)
All our recipes can be found on the website: https://vilkin.pro