homemade cakes are usually valued not for their beauty, but for natural ingredients and taste.But if you cook, for example, a cake to the triumph, you will certainly want to make it even and beautiful.Options toppings, there are many: it's chocolate, jelly, fruit paste and, of course, whipped cream.The latter are generally used not only for appearance but also as a cream.
Any housewife knows that the whipping cream is not as simple as, for example, sour cream or butter with condensed milk.This product is quite capricious, and if something is done wrong, it can either turn into oil, or remain too thin, so that about any intended use, and can be no question.
to cake decoration whipped cream does not become a waste of time and products, it is necessary, first, to use high-quality ingredients, and secondly, to know a few secrets associated with the process.Having studied the advice of experienced housewives, you can safely get to work.
With regard to products, different manufacturers now offer a lot of options that are different composition, fat content and, of course, price.But the cream is better to use special creams - confectionery.They are usually elevated fat, and they contain additional components to facilitate the speedy thickening mass.In principle, you can whip the cream and the most common - cow, obtained by processing of whole milk, but it will take much more time and effort.
now directly about the process.The first thing to do to make butter cream turned lush and beautiful - cool products.Of course, it should be taken in advance, for example by putting in the refrigerator overnight.Perfect for whipping is the temperature of 4 degrees.The sweetener is better to use sugar.Firstly, there will be no grains in the cream, and secondly, the starch contained in this product will contribute to the thickening mass.
Whipping cream should gradually - first a few minutes at the lowest speed and then gradually increase it.Powdered sugar should be added gradually, so she had time to dissolve.If the mixer turn immediately to maximum speed, instead of the cream is likely to yield an oil.When you need to touch up a lot better to use natural ingredients.It can be bright juices from fruits and vegetables.In a pinch, you can buy food coloring in a special department of the supermarket, but it is necessary to carefully read the instructions and composition.
Check whipping cream should be slowly, gradually reducing turnover beaters to a minimum, and only then switch off the appliance.Breaks in the best doing.And absolutely do not recommend the use of a blender as it is likely that the cream will split into oil and water, and then with them nothing can be done.The cream is considered to be ready, if the surface mass are clear traces of the corolla.Keep these creams should be refrigerated and preferably long.To decorate the cake can be ready to squeeze the cream on the surface using a special syringe or a plastic bag with the nozzles.Some adapt to this normal package, cutting off his angle.
