Sometimes it is very difficult to choose an oilcream mastic. After all, if you wrongly make such a filling, you risk not getting a very attractive cake, as the adornment on it simply will not fall. In this regard, in the article presented, we decided to tell you in detail about what kind of oil cream for mastic should be used for making a beautiful home-made dessert.
Make delicious filling of protein and culinary fat
Protein-oil cream for mastic is veryeasy to prepare and most popular among those who regularly cooks beautiful homemade cakes for their loved ones and relatives. It should be specially noted that there is nothing difficult to create such a filling.
So, to make an oil-protein cream for mastic, it is necessary to prepare:
- egg white - from 3 large village eggs;
- sand-sugar - about 150 g;
- salt sea fine (pinch);
- butter of high fat content - about 200 g.
Cooking process
As you can see, the oil-protein cream for mastic is notrequires a lot of expensive and rare ingredients. To make such a filling, it is necessary to place 3 egg whites, all the sugar and a pinch of salt in a large metal bowl. Then they need to be put on a water bath and slowly warmed up, regularly stirring with a whisk.
All ingredients should be cooked until the sugar is completely dissolved. At the same time, it is necessary to ensure that the contents of the bowl are not burnt.
The second stage of preparation of a stuffing for a cake
That the oil cream under mastic turned outtasty, culinary fat for it should be purchased as fresh as possible. It requires thawing in the heat, and then whipped to a magnificent and airy state, using a mixer for this.
After obtaining a homogeneous creamy mass to itit is necessary to lay out the cooled egg whites. Beat these ingredients together preferably until the oil under the mastic becomes shiny and airy.
How to use?
After preparing a delicious cream for a cake, it shouldimmediately use it for its intended purpose. To do this, they need to lubricate all previously baked cakes, and then cover them with a thin layer, wait for the hardening and start decorating with mastic at personal discretion.
Caloric oil cream for mastic with condensed milk: a recipe for cooking
Presented filling for home cakeis considered classical. After all, it is very often used for cooking delicious and very high-calorie baking. It should be specially noted that in the creation of this cream there is nothing difficult. That's why the most inexperienced housewife in the culinary business can make it.
So, what ingredients are needed to prepare butter cream for mastic and condensed milk on its own? For this we need products such as:
- butter of high fat content creamy - about 200 g;
- unboiled condensed milk - a standard canned pot.
Cooking method
Before starting to prepare such acream, it is necessary to remove the cooking oil from the cold in advance and thaw it at room temperature. It should be noted that some housewives put oil on batteries or near fire for the speed of this process. Doing this is extremely undesirable. After all, for the preparation of a delicious and tender cake, we need thawed, not melted culinary fat.
Thus, after the butterbecomes very soft, it is required to put it in a deep bowl and whip with a blender (with a nozzle-whisk) to the air state. After this, it should be poured unboiled condensed milk. Together, these ingredients should be beaten in the same way for a few more minutes, until you have an airy and lush mass.
How to apply?
After the oil cream is masticated withcondensed milk will be cooked, they need to first lubricate all the baked cakes, and then add them with a pile and apply a thin layer on the whole formed cake.
To decorate well laid for dessert, it is recommended to place it for a while in a cold store. In it, the oil cream stiffens a little, which greatly simplifies the process of laying the mastic.
It should be noted that such a filling for a cakeI do not like everyone. After all, quite a large number of housewives complain that it is too fatty, sweet and high-calorie. This is why it is recommended to use this recipe only for those who really like the mentioned properties of the filling. Otherwise you can apply another oil cream.
Scalded butter cream for mastic: a recipe with a photo of the finished product
If you need a durable butter cream that will not drain on the cake, then we recommend to prepare a scoop with white chocolate.
So, we need the following:
- chocolate white without any additives - 180 g or 2 standard tiles;
- flour sifted white - about 2.5 large spoons;
- milk is lean as fresh as possible - about 250 ml;
- high-fat butter; exactly 200 g;
- vanilla sugar - dessert spoon full.
Cooking cream
To make such a filling for the cake, ina small saucepan should be poured non-fat fresh milk, and then add a little wheat flour to it. Having mixed components with a manual nimbus, it is necessary to achieve their uniformity. Further to products it is required to add vanilla sugar. After that, the saucepan with the contents should be put on low heat.
Slowly bringing the ingredients to a boil, theirmust be boiled until thick. At the same time, products are required to constantly stir a large spoon. At the end of the dish should be removed from the stove and immediately put in her white chocolate, broken into slices. To alter the resulting mass is necessary until the tiles are completely dissolved. After that, the mixture must be cooled in air.
The final stage
Having prepared the main part of the cream, it should be thawed.cooking oil, and then beat it until white, using a blender. After that, the butter must be gradually introduced into the cooled mixture and thoroughly mixed. As a result, you should get a very thick and tasty custard filling. She should smear all cakes, put them in a pile, and then evenly cover the entire surface of the cake, using a pastry shovel or a regular knife.
Preparing a dessert, it must be placed inrefrigerator and soak in it for about 60 minutes. Next, a homemade delicacy must be removed and leveled its surface with a special spatula. At the end of the finished cake should be decorated with mastic, which must be done in advance.
