One of the keys to the success of a delicious cake is a delicate and sweet cream. It is quite possible to prepare it on your own; for this it is not at all necessary to use ready-made powder mixtures.
Few people will not like homemade cakes. Soft airy cakes and delicate cream leave almost no one indifferent, regardless of gender and age. By the way, it is not enough to choose the right cream for the cake, you definitely need to learn how to cook it with your own hands, without buying ready-made mixtures in the store. This way you can give your confectionery masterpiece even more individuality and unique taste. There are just a huge number of recipes for cake creams, but the most popular are only a few.
Custard is considered one of the most common. Ideal for napoleon and honey cake, it is also traditionally used for filling eclairs. To prepare the custard, you need to put half a liter of milk on the fire, and while it is heating, divide 4 eggs into yolks and whites. The yolks should be mixed with a glass of sugar and two to three tablespoons of flour, depending on the required density. Beat the mixture until foam appears, then add one gram of vanillin and mix thoroughly. When the milk boils, you need to reduce the heat and pour the yolks with sugar and flour in a thin stream, stirring constantly. The liquid in the eyes will become thick, the cream will be ready after boiling. If it turns out to be too liquid, it can be boiled over very low heat or in a water bath for several minutes.
Custard is renowned for its stability and long shelf life, which is why it is often made with fruit syrups, jams and purees. You need to add fruits at the very end of cooking, bringing the cream to a boil is a must.
Butter cream is especially popular for its tenderness and mild sweet taste. They not only smear the biscuit cakes with it, but also decorate the top cake layer, because the butter keeps its shape perfectly. For cooking, you need to take chilled cream with a fat content of 33 to 40 percent, beat them with a mixer at high speed until a thick and strong foam is formed, which will not fall off an inverted spoon. When the foam is ready, add powdered sugar to the cream without ceasing to beat, achieving the desired sweetness of the cream. Gelatin, dissolved in hot water, is often added to buttercream, which makes the cream more durable and makes its consistency more interesting.
Butter cream cannot be stored for a long time, so it is prepared immediately before use. In the refrigerator, such a cream will last no more than three hours without additives and no more than an hour with additives.
One of the most delicious types of cream is protein. It is often prepared along with a custard from the remaining proteins, and then decorated with it on the cake, because it holds its shape as well as creamy. To prepare a protein cream, you will need boiled sugar syrup, in which 8-9 tablespoons of powdered sugar are used for 50 ml of water. It is necessary to cook the syrup to the consistency of fresh honey, so that it flows down from the test stick in a thick stream. The syrup must be cooled to a temperature of 40 degrees and beat the cooled egg whites into a cool foam. After that, you need to start whipping the syrup itself, gradually spreading the proteins into a container with it. Efficiency is very important here, mixing must be carried out in 3-5 minutes and no more.
