Preparation of cream for mastic for cake

Preparation of cream for mastic to lubricate the holiday cake is associated with various difficulties. After all, it must have some mandatory qualities - not to swim, not to melt, and to remain well for a long time. Also among the properties of the cream under the mastic, it is necessary to mention the good compatibility with the dyes of various species. Do not forget about the taste - this is an important characteristic.

Oil cream for mastic. Recipe for Protein

This kind of cream is very suitable for your cake. From it, you can also make roses - after freezing they can decorate your product. Cream for mastic cake , we will prepare only two basic ingredients - from proteins from eight eggs and from three glasses of sugar. The oil is added at a later stage. Also, the mass can be slightly salted in order to better beat. Heat the proteins and sugar first in a water bath. Stirring will help you dissolve sugar faster. Cool, taking off the fire. Continue stirring. Now, after the mass has cooled down, whisk it to the dense peaks. This can be done with a whisk or a mixer. Take 600 g of quality sweet creamy room temperature oil and whisk separately from the protein-sugar mixture. For one tablespoon add whipped oil to the squirrels, without stopping to work with a mixer. After all is mixed, you need to mix the resulting mass for a short time until it shines. From the sufficient amount of time spent on whipping, the quality of the cream under the mastic directly depends. Now lubricate the cakes or make jewelry. To the cream to lie flat, apply it with the widest nozzle of the culinary syringe. Make sure that it is carefully leveled all over the surface. Of the specified amount of butter and eggs, a little more than a kilogram of cream will be obtained for mastic.

Two more options

A mixture of butter and condensed milk is a cream well known since the Soviet times for smearing biscuits and preparing a variety of cakes. These ingredients should be taken in equal amounts and whipped. Here, unlike the recommendations to the previous recipe, it is important not to overdo it. Beating should be stopped immediately after the oil has brightened. Condensed milk must first be brought to room temperature. This cream has a pronounced taste of butter. Therefore, if you do not like it, add half the tile of bitter chocolate, pre-melted and chilled. If we are talking about chocolate, we need to mention ganache. It is good for leveling the cake for the subsequent decoration, prepare it for covering with mastic. For black bitter chocolate, you need to take an equal amount of cream. For dairy - a little less, and for white - half the size. You need to boil the cream in a water bath, put the chopped tiles in them, mix them and beat them with a mixer. Now this mixture should be spent the night in the refrigerator before using it for the intended purpose.