Cream for cakes This cream is great for layering cakes and pastries, stuffing eclairs! It does not flow, it keeps the shape well, so it can also be used to decorate cakes and desserts, tint with food colors and add flavorings to taste. The butter-egg cream has a gentle, airy oil texture, it is pleasant to work with a confectionery bag (through any of the nozzles comes a neat beautiful cream pattern), pliable and, no less importantly, very tasty. This amount of cream enough for a large cake of 7-8 layers.
Ingredients:- Eggs chicken 7 pcs.
- Butter 500 g
- Sugar 360 g
- Citric acid 0.2 tsp.
- Vanilla powder 1 g
- Step 1 For the preparation of butter-egg cream, we need the following products: fresh homemade chicken eggs, butter, sugar, citric acid and vanilla powder (or even better vanilla pod!).
- Step 2 Separate yolks from proteins and whisk them thoroughly with a mixer for a long time. Yolks must be significantly blanched.
- Step 3 Separately whip the proteins with a mixer until the peaks are stable. At the end of whipping, we add to the proteins citric acid - so they will better pounce! Mixer whiskers should be clean and dry!
- Step 4 Simultaneously with whipping the proteins, melt butter in a microwave oven until it is soft (or on a water bath). The oil should become very, very soft, bleed the edges, but it should not completely melt! Continuing to whip the whites, we introduce in them gradually butter!
- Step 5 Continue to beat the whites and oil, and add sugar and vanilla (or seeds of half a vanilla pod).
- Step 6 When the sugar is injected into the cream - pour also gradually, without stopping whipping, whipped previously yolks.
- Step 7 The yolks were injected, the cream became soft, oily and homogeneous. Now put it for 20-30 minutes in the refrigerator and you can use it! In the finished cream may come across the crystals of sugar, but during his "stasis" in the refrigerator and impregnation of any product, it completely dissolves and is absolutely not felt "in the teeth"! And one more thing - even the fact that I had to interrupt the process of photographing, the cream turned out to be perfect, but still it is better not to interrupt during the entire whipping process!