What cream is better to level the cake under the cream. Cream cheese on butter and cream (two options)

To make a delicious and beautiful cake yourself, you need quite a bit. Layer the cakes with the main cream and cover with icing or mastic. But either the mastic will lie on the dessert more neatly and evenly if you lay another cream layer. Creams for leveling the cake for icing or mastic should have a dense consistency. It will not allow the sweet coating to deform and lie in folds.

Chocolate cream for leveling the cake

Chocolate cream with soft curd cheese is the perfect solution for leveling the cake. The cream layer will be dense enough to withstand mastic, voluminous figurines or other large decorations.

Ingredients

• 600 gr. curd cheese (cream);
• 900 ml cream (33% fat);
• 200 gr. powdered sugar;
• 300 gr. chocolate tiles.

Cooking steps

1. Break chocolate bars into small pieces in an enamel cup. Place in a water bath. Pour about half of the mass of cream into the crumbs. Heat to a boil. Remove from fire. Stir to make the mass soft and smooth. Cool slightly to room temperature.
2. Beat the remaining cream with a mixer until thick. Start at mixer speed 1, then move to 2 and 3. The whole whipping will take about 7-8 minutes. Add sugar, while beating again at the first speed.
3. In batches, fold the cream cheese into the cream in several batches. Whisk to mix ingredients.
4. Combine both parts of the blanks - chocolate and cream. Stir.
5. Put the mass in the refrigerator for about 1-1.5 hours. And then use it as directed.

Chocolate cream can be made not from natural chocolate, but with cocoa powder. Then whip the cream with powdered sugar until thick. Stir in cheese and cocoa. This option is faster, but it should still be cooled before use.

Butter cream for mastic for cake

The easiest cake cream to make is buttercream. The whole recipe is a few steps of mixing a couple of ingredients. But the sweet mass can be made more diverse. If desired, you can add a little ground nuts, food coloring or vanillin to the classic recipe.

Ingredients:

• 250 gr. sweet butter (82% fat);
• 250 gr. powdered sugar.

How to cook step by step:

1. There are two secrets in this recipe. Oil for it must certainly be of high fat content and at room temperature. It is from such a product that you will get a high-quality cream for mastic cake. So put a piece of butter out of the refrigerator in advance.
2. Lightly beat the soft butter with a mixer for fluffiness.
3. Add powdered sugar. Whisk until blended. In just a minute you will get a tender mass without lumps. Place it in the refrigerator for an hour to harden.

Butter-custard cream with white chocolate under mastic

Butter-custard for mastic should be quite thick and dense. This consistency is easy to achieve by brewing butter with melted chocolate. In this case, white chocolate is used, but if desired, it is permissible to replace it with milk or dark.

Ingredients:

• 250 gr. sweet butter (fat content not less than 82%);
• 80 gr. sweetened condensed milk;
• 50-55 gr. white chocolate.

Cooking steps:

1. Break white chocolate pieces into smaller pieces. Add a spoonful of condensed milk. Melt in a water bath. Stir. You should get a mixture of uniform consistency and color. Cool it down a bit.
2. Separately, beat the condensed milk with soft butter until fluffy.
3. Connect both parts of the workpiece into one. It turns out that you are brewing a condensed-oil mass. Whisk the mixture. Cool down.

With this cream, it is very easy to level the cake under the icing or mastic. It is recommended to use the blunt side of a long knife or a special pastry spatula for this.

Ganache with buttercream

Forms a thinner layer of coating, but the mastic fits well on it. Ganache is used not only in the preparation of cakes, but as a glaze for cakes, cupcakes, petit fours, muffins and muffins.

Ingredients:

• 180 gr. dark chocolate;
• 75 ml heavy cream (33-36%);
• 80 gr. sweet butter (82%).

How to cook step by step:

1. Break dark chocolate into pieces. Mix with cream. Melt the mass in a water bath. Be sure to stir so that the mixture does not burn and is heated evenly. Then cool to room temperature.
2. Beat soft butter separately. Add to stock. Mix everything or beat with a whisk. Now you can use the ganache for its intended purpose. It will freeze on the cake.

You can prepare such a ganache not only with dark chocolate, but also with milk or white. Then the proportions of the bookmarks of products change slightly. The ratio of milk chocolate and cream is 2:1, and white chocolate and cream is 3:1 or even 4:1. These numbers are made up of the fact that dark chocolate has the most cocoa butter. Therefore, dark chocolate is needed for the recipe less.

Cream for mastic with condensed milk

Another quick recipe option is cooking based on condensed milk with butter. It is important to use only quality products. So the ingredients are well whipped, and you can easily cook everything yourself. Creams for leveling cakes perfectly hide the irregularities of biscuit cakes, make desserts even and neat.

Ingredients:

• 180 gr. unsalted butter;
• 200 gr. sweetened condensed milk.

Cooking steps:

1. To get the perfect mass for cakes, take both ingredients out of the refrigerator in advance. Butter and condensed milk should be about the same temperature - room temperature.
2. Transfer the oil to a cup. Whisk a little.
3. Drain the condensed milk. Beat at the first speed of a blender or mixer for a couple of minutes. The mass is ready. It remains only to cool it for a couple of hours before use.

Such a mass can be tinted with natural dyes. Cocoa powder for brown, cranberry juice for pink, or spinach juice for green.

So you can easily make a delicious and mouth-watering dessert for the whole family without any problems. Enjoy your meal!

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Many people ask questions about which cream is best for layering cakes and which cream to choose for finishing alignment. Here are my two favorite recipes. The first for layering cakes and rough leveling and the second for finishing.

Ingredients for layering and rough leveling of the cake:

• 200 gr white chocolate
• 200 gr butter 86% room temperature
• 376g mascarpone or philadelphia cream cheese or hochland cream cheese

Cooking process:

1. Beat the butter until fluffy, you can add liquor or natural vanilla extract, about 1-2 tablespoons.
2. Melt white chocolate and cool to room temperature.
3. Whisk cream cheese until smooth.
4. Pour the melted chocolate into the whipped butter and beat until the mass turns white and increases in volume and becomes embossed.
5. After that, add the cream cheese in portions, constantly mixing with a mixer.

Cream for finishing the cake, ingredients

• 500 grams of cream 33% fat or more
• 1000 gr ready mix for making mousses and soufflé "Ziisan yogurt" or any other ready mix for soufflé
• 200 grams of water at room temperature
• 4 tablespoons thick condensed milk

At will and taste, you can add: fruit syrup, creamy soft cheese, melted white chocolate. at will.

Cooking:

1. Whip the chilled cream to a peak starting from a slow speed of the mixer to high, gradually increase the speed.
2. Chill the mixer bowl and whisk well in the freezer before starting the whipping process.
3. In a separate bowl, mix the prepared Ziisan Yogurt soufflé mixture, mix with water until smooth, then strain the resulting mixture through a sieve.
4. Stir the whipped cream and the resulting mixture, add the condensed milk and mix until smooth.
5. If you wish, you can add flavoring, dyes or the above listed additives.

How to stabilize buttercreams

Gelatin

1. For one liter of cream should be taken
2. 10 grams of gelatin dissolved
3. in 100 grams of water.

For one cup of cream, take 1 teaspoon of gelatin powder, four teaspoons of water, one tablespoon of sugar and half a teaspoon of vanilla extract.
Pour a thin layer of gelatin into a cup of water and let it swell properly.
Warm the gelatin in a water bath until completely dissolved, do not let it boil, otherwise it will curdle. Let the gelatin solution cool to 40 degrees and pour into the whipped cream. The main thing is that the gelatin has cooled down to 40 degrees. It is very important!

In order to stabilize the butter cream, you can buy special stabilizers used in the confectionery industry.

How to Stabilize Buttercream with White Chocolate

For one glass of cream, take 85 grams of white chocolate

Chop the chocolate and heat with 1/4 cup cream to about 35 degrees, remove from heat and stir until the chocolate has completely melted into the warm mixture. It's almost like a white chocolate ganache. Let the mixture cool down to room temperature. In the bowl of a mixer, beat the cold cream to soft peaks and slowly pour in the chocolate cream mixture and beat until the cream is fluffy and thick, i.e. to firm peaks.

For the final leveling of the cake, you can choose any other dense cream of a suitable composition, one that holds its shape well and is stabilized by cold. These are butter, charlotte, chocolate, cream and cheese creams or glace.

So, I have a biscuit, syrup to soak it and cream. I baked a biscuit in the form of a slightly larger diameter than our cake should be. We cut it with a serrated knife into cakes of the desired thickness. Now we take a plate or a lid of the same diameter as we want to make a cake. Flip over and cut out a circle. So we do with all the cakes.

With the resulting circle, lay out the edge along the edge of the cake.

Soak the resulting "bowl" with syrup, lay out part of the cream.

We lay the next cake on top, again we form a side, syrup, cream. And so with all the cakes, except for the last one. You can leave the side from it for tea) You get such a smooth cake.

Rough, but not quite. I am going to cover the cake with fondant, so I need to achieve the most even surface.

I use a protein-oil cream for smoothing. You can use any convenient for you (butter + condensed milk, ganache, etc.).

Somehow I didn’t make friends with special scrapers for leveling, somehow the usual ruler-triangle is more convenient. So, put the cake on the turntable (if available), apply cream on top of the cake, level with a scraper. Now, we place the scraper at an angle to the surface (about 45 degrees), and rotate the table, keeping the scraper motionless.

Now let's move on to the side surface. We also apply cream, put the scraper at an angle relative to the surface of the cake, but try to make it perpendicular to the table. Rotate the turntable. This will smooth out the rough edges.

A small "crown" is formed along the upper edge. You shouldn't touch her. While the cream is soft, it will be difficult to remove it gently. Put the cake in the refrigerator for 15 minutes.

We repeat the alignment. Again, first the top, then the sides. And again in the cold. Now for 30 minutes. If two approaches were not enough for you, you can repeat the procedure. And sometimes, one approach is enough for a perfectly even alignment.

Cooking:

Remove the cheese from the refrigerator 15 minutes before starting work.

Beat butter with powder for 3-4 minutes until a white airy mass.

Add cheese and beat for another 5 minutes.

It turns out an airy gentle cream. It is also not necessary to whip the cream for a very long time, but it is important to whip the cream!

Stir the cream with a spatula, as if smoothing out the texture. Use immediately! The cream can stand for 10 minutes maximum. I do not recommend re-cooling/heating!

This amount of cream is enough for caps for 12-14 cupcakes, it all depends on the size of the cap.

With this amount of cream, you can level a cake with a diameter of 16-18 cm. The pro is enough for 20 cm.

To level the cake, you need to transfer the cream to a pastry bag, cut off the tip, apply the cream in a spiral on the side of the cake, and apply the rest in a spiral on the top of the cake. Carefully level the side with a spatula (preferably a metal one, but you can also use a plastic one), level the top with a long spatula, level the side again and put the cake in the refrigerator for 20-30 minutes, then smooth the edge of the cake with a hot dry metal spatula to the center and level the top. The side can also be leveled with a hot, dry metal spatula, if required.

This cream is perfectly colored with americolor gel food coloring or liquid food coloring from a top product, etc. They can make space cakes, colored strokes, colored stripes, etc. You can paint on it with dyes.

I will attach a photo of different types of cakes with this cream.

In the layer, I use cream cheese on cream, not butter, but butter is also possible. This amount is enough for 2 layers in a cake with a diameter of 18 cm.

Mastic on such a cream melts! Only modeling paste feels good - princess, model paste, etc. Ordinary mastic melts or gives off color (for example, blue cubes on a green background), in order to use mastic, the figures must be completely dried in advance and the junction is isolated with either melted butter or melted white chocolate! You can put signs on cupcakes like this, but you need to dry them completely for 2-3 days!

I also want to draw your attention to the fact that sugar beads on this cream most often melt at the attachment point! Especially at high humidity or if the cake was in cold-warm-cold-warm - because of the temperature difference, they will also melt, paint may come off silver / gold.

Cream for mastic is one of the important conditions for the success of your efforts to create a beautiful and delicious dessert. The cake should be covered with a cream that evens out the cakes and does not cause the mastic to flow.

Creams such as yogurt, sour cream, whipped cream are too light in texture and low in density and, as a rule, do not do their job well.

Therefore, you need to choose a cream that will not leak with 100% probability and will allow you to give the cake a finished, neat look. Butter creams and custards work best for this task.

Protein-oil cream for mastic - a classic recipe

This is the simplest and most popular leveling cream among those craftswomen who often bake cakes decorated with fondant.

For its manufacture you will need:
3 large eggs;
sugar - about 150 gr;
salt - to taste;
butter (fat content not lower than 80%) - 200 gr.

How to prepare a smoothing cream for mastic

For work, we only need egg whites - add all 3 to a metal container, add salt and sugar there and put in a water bath.

Do not forget to constantly stir the mass with a whisk. Proteins need to be heated until the sugar dissolves. Then remove the container from the water bath and set aside to cool.

During this time, we will work with the oil base of the cream. Note that the oil must be chosen as fresh as possible and must be allowed to melt before starting work. Therefore, it is better to put the oil in advance in a warm place - so that it becomes soft.

Beat soft butter with a mixer until a homogeneously fluffy mass, into which then gradually pour in the cooled proteins, continuing to beat.

Ready leveling cream for the cake - lush and airy, shiny and uniform.

How to level the cake with cream for mastic:

The task of our cream is to smooth out all the irregularities on the cakes and prepare the product for covering with mastic.

We all want the finished cake to look neat and for this we suggest you level the cakes with cream in three stages.

1. We apply a thin layer of protein-oil cream on the cakes and send it to the refrigerator to harden. At this stage, crumbs and small irregularities in the cakes are usually smoothed out.
2. We apply a new layer of cream on the cakes - thick and generous enough to even out bumps and other irregularities. We send the cake back to the refrigerator so that the cream can harden faster.
3. The mastic cake now needs to be processed with a hot knife in order to smooth out all the bumps in the cream and bring the surface to a perfectly even state. And again we send the cake to the refrigerator.
4. Now the cake is perfectly even, covered with a neat layer of delicious cream and ready to be covered with mastic.

How to make cream Charlotte for mastic

In addition to protein-oil, you can use delicious and fairly easy-to-make Charlotte cream as a leveling cream for mastic. This delicious cream has a thick and fluffy texture and doesn't run, making it the perfect choice for leveling a cake before frosting.

How to do it at home is shown in detail in this video tutorial:

Custard oil cream for mastic

Very tasty and well leveling the surface of the cake is custard for mastic with white chocolate and butter.

To prepare it, we need:

2 white chocolate bars without additives;
flour of the highest grade - 2.5 tbsp. spoons with a slide;
low-fat milk, fresh - 250 ml;
fresh butter, not less than 80% fat - 200 gr;
vanilla sugar - a teaspoon with a slide.

Cooking process:

1. Pour the milk into a metal container and begin to beat with a whisk, gradually pouring flour and vanilla sugar into it. Try to stir the components very carefully, until smooth.
2. We send the milk base of the cream under the mastic to a low fire and heat it, stirring constantly and not allowing the mass to stick to the walls. Cook until thickened.
3. As soon as the cream thickens, remove it from the stove and pour the pre-broken chocolate into it. Stir the mixture until the chocolate is completely melted.
4. Set aside the base for the cream - let it cool. During this time, you need to beat the soft butter in a blender until light and airy. Then, in parts, add the custard part of the cream to this mass, bring to uniformity. Everything - you can cover them with a cake under mastic!

Ganache mastic cream - how to cook at home

Another cream that is ideal for leveling cakes and preparing the cake for covering with mastic is Ganache. This creamy chocolate cream perfectly levels the cakes, does not flow and has excellent taste.

You can see how to make homemade ganache cream in this video tutorial: