КРЕМ ЧИЗ на масле | Лучший крем для оформления торта
241.9 هزار بار بازدید -
4 سال پیش
-
Cream cheese in butter. If
Cream cheese in butter. If I briefly describe this cream, then I can safely call it universal. Lightweight, delicious and lush! And at the same time it is very stable and dense. Butter-based cream is used to flatten cakes and create creamy decorations.
How to choose cheese for cream cheese: Лучший СЛИВОЧНЫЙ СЫР для крема | выби...
About food colors: ПИЩЕВЫЕ КРАСИТЕЛИ / Какие бывают? / ...
Titanium Dioxide: ДИОКСИД ТИТАНА как использовать | Е17...
Ingredients:
oil 120 g
powder 100 g
curd cheese 350 g
To make the cheese cream perfect, special attention should be paid to the ingredients. The oil should be very soft and pliable. To do this, we take it out of the refrigerator at least a couple of hours before making the cream. The cheese should be cold and hard. It is advisable to get it out of the refrigerator at the last moment. Only then will we achieve the effect of a weightless "cloudy" cream.
In such a cream, you can change the ratio of butter and cheese. Only in the process of work can you decide which one will be more convenient for you to work with. You can do it, like mine, in a 1: 3 ratio, but you can do it 1: 1. Then the cream will be denser and more elastic. This makes flowers well for decorating a cake. Instead of vanillin, you can add a little lemon zest. This cheese cream can be frozen, and even covered with mousse cakes, used under mastic or filled with colored glaze. Since it contains butter, almost nothing happens to the cream.
How to choose cheese for cream cheese: Лучший СЛИВОЧНЫЙ СЫР для крема | выби...
About food colors: ПИЩЕВЫЕ КРАСИТЕЛИ / Какие бывают? / ...
Titanium Dioxide: ДИОКСИД ТИТАНА как использовать | Е17...
Ingredients:
oil 120 g
powder 100 g
curd cheese 350 g
To make the cheese cream perfect, special attention should be paid to the ingredients. The oil should be very soft and pliable. To do this, we take it out of the refrigerator at least a couple of hours before making the cream. The cheese should be cold and hard. It is advisable to get it out of the refrigerator at the last moment. Only then will we achieve the effect of a weightless "cloudy" cream.
In such a cream, you can change the ratio of butter and cheese. Only in the process of work can you decide which one will be more convenient for you to work with. You can do it, like mine, in a 1: 3 ratio, but you can do it 1: 1. Then the cream will be denser and more elastic. This makes flowers well for decorating a cake. Instead of vanillin, you can add a little lemon zest. This cheese cream can be frozen, and even covered with mousse cakes, used under mastic or filled with colored glaze. Since it contains butter, almost nothing happens to the cream.
4 سال پیش
در تاریخ 1399/10/22 منتشر شده
است.
241,962
بـار بازدید شده