Butter cream is another invention of tireless French confectioners. It is used for filling cakes, for cakes, and also as an independent dish. It is prepared on the basis of milk or cream and butter.
Pick your recipe
French ganache, as professional chefs call cream, cooks pretty quickly. The cream is mixed with sugar and then brought to a boil over low heat. Since there are almost as many cream recipes as cooks, the exact amount of sugar or cream cannot be determined. It depends on how much of the final product you need to get, whether the recipe uses an egg, chocolate or other additional ingredients.
Homemade cream consists of: 250 g butter, 200 g granulated sugar, 350 g sour cream or heavy cream. To create a soft and viscous consistency, you can add a bag of gelatin to the finished mixture.
After the cream has boiled, the resulting syrup must be cooled, and in the meantime, prepare the oil. To make butter soft and pliable, it must be removed from the refrigerator in advance. At room temperature, it quickly melts and acquires the desired consistency. Soft butter must be thoroughly beaten with a mixer, and then add the chilled mixture. After this, the cream is whipped again and used for its intended purpose.
Simplified versions of the recipe are also very popular, where only fat cream, powdered sugar and gelatin are required. Gelatin is used so that whipped cream does not lose its shape. Creams such as ganache should be eaten immediately after cooking. The fact is that natural cream spoils very quickly. The cream begins to bitter and spread.
To enhance the taste and add aroma, vanillin is added to the cream, and to make chocolate icing from it - a bar of dark chocolate. The principle of preparation is the same, but finely broken chocolate is added to the cream. Chocolate chips dissolve quickly, giving the cream extra density and a glossy look. Thick cream is used to interlayer and decorate cakes. He has another purpose. It is convenient to smooth the baking surface with such a creamy butter cream. The cake is densely coated with ganache, leveling the surface and sides as much as possible, and then sent to the freezer. This cream perfectly hardens, allowing you to cover the cake with a layer of decorative mastic or beautiful patterns.
Soft cream can be prepared from a glass of fat yogurt, a glass of sour cream and a glass of icing sugar. Mix and whip the components.
The first rule of a good cook is also true for cream. A delicious dessert will be obtained only from quality products and fillers. If the cream is served as a separate dish, ground nuts, candied fruits, liquors and sponge crumbs are added to it. Ganache is also used as icing for baking and homemade sweets. In addition to the classic dark chocolate, it can be prepared with the addition of white tiles. Glaze turns a beautiful creamy shade, shiny and sweet.
Delicious sweet cream can be enjoyed not only by desperate sweet tooth, but also by those who carefully monitor the figure. A cream prepared without oil will not spoil the waist with extra centimeters, but it will certainly cheer you up with a light creamy finish.