Learning how to make oily cream

In confectionery products, the most commonly used oil is cream. It perfectly keeps the form, and from it create all sorts of decorations for cakes and pastries. Roses, leaves and figurines from such a cream, as a rule, have a beautiful relief pattern, a glossy shiny surface and for a long time remain unchanged. Use such creams and for the interlayer of products.

Make an oil cream usually with the addition of other products - eggs, sugar powder, syrup, whole or condensed milk. At the very end of the preparation, the cream is supplemented with aromatic and flavor additives, as well as with dyes.

The basis of this cream is butter, it must certainly be quality and fresh. Before you can whip the butter, cut it into small pieces and lightly warm it to soften it. It is even better not to heat the oil, but to keep it at room temperature until it becomes soft.

Beat the butter by lowering the dishes with it into a container of cold water. Many confectioners beat the butter on ice. If it crumbles, it is better to replace it with margarine, which must also be fresh and quality.

Here is the simplest recipe with which you can quickly and easily prepare an oil cream.

We need: half a kilogram of sugar, 6-7 spoonfuls of milk, 250 grams of fresh butter, salt and a pinch of vanillin.

Soft butter must be beaten in a lush white mass, add salt and vanilla, whisk again. And only when the mass becomes homogeneous and elastic, add milk to it, after whisking for about five minutes. The oil cream is ready.

Now let's try to complicate the task and prepare a dark cream.

Oily chocolate cream

Ingredients:

- powdered sugar - 150 grams;
- the egg;
- butter unsalted - 120 grams;
- ice water - 3 table spoons;
- cocoa powder - 15 grams;
- vanilla extract - tea spoon.

First of all, whisk the butter until the mass becomes airy. Add the egg and whisk again. Then gradually pour the powdered sugar, gradually adding it with a spatula. Carefully weighed the mass, the movements should be from the bottom up. Now we dilute cocoa in water, we will pour vanilla essence. Add the mixture to the oil, all together well we will blow.

Chocolate butter cream is ready. It is perfect for home cakes and cakes, as well as for biscuit rolls.

Roses from oil cream

And now we will learn how to make original decorations for homemade cakes. Cakes with flowers look really elegant and romantic, besides, edible roses are sweet and incredibly tasty.

For roses, an oil cream with powder or sugar, and also based on condensed milk, is suitable. Proportions for it take the following: a can of condensed milk (you can boiled) for 300 grams of butter or half a glass of sugar powder for 200 grams of butter. As usual, sweet milk or powder is added to the oil gradually, whisk until the appearance of waves (the cream starts to go to the waves).

The cream is ready, it needs to be cooled and you can start making jewelry. We will need something like a small flat disc that can be twisted in the hands, it should be on a stick. This device resembles an axis with a wheel from a children's typewriter. Many use for this purpose a cookie or a piece of bread, which can be put on a toothpick.

You can spread flowers and on paper for baking or tracing paper, in this case it must be oiled, so that the product can be easily removed. To take off ready-made roses (to cut off) it is convenient and scissors.

A nozzle with a flattened hole for the confectionery bag will also be needed. That is, the exit should be a flat strip (flat). If there is no confectionery bag, you can replace it with a cake made from baking paper and cut at the end.

Let's start the implementation of the rose. First, we make the base of the bud - hill-cone or skeleton. Then we apply petals on it. Petals make diagonally diagonally upward movements, scrolling the base towards the movement of the cream strip.

Have a fantasy, change the angle and get a variety of confectionery roses - from buds to blossoming flowers. Gently transfer the finished product to the surface of the cake.