Thick Cake Leveling cream

Delicious, airy and delicate cake cream. A fairly versatile cream, which is very often used in the preparation of cakes, pastries and various desserts. Very tender and delicious, it will appeal to many.

Julia M.

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Sour cream

350

Eggs

Sugar

110

Flour

Butter

200

Vanillin

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 57 % 31 g

Carbohydrates 37 % 20 g

376 kcal

GI: 10 / 0 / 90

Step-by-step cooking

Cooking time: 1 h

Step 1:
To prepare the cream, prepare the necessary products. Measure out the norm of sugar and flour.Remove the butter from the refrigerator in advance and let it lie at room temperature so that it becomes soft.
Step 2:
Combine sour cream and egg in a small saucepan. Add sugar. Mix everything together
Step 3:
Then add flour and vanilla. Mix the whole mass with a whisk so that there are no lumps of flour left in it. Then put the pan with the cream on a water bath with boiling water and heat the mass, stirring constantly.
Step 4:
When heated, the cream will become thicker. It must be constantly stirred so that it warms up evenly. When the cream thickens, remove the pan from the water bath, cover the cream with a film in contact and cool to room temperature.
Step 5:
When the cream cools down, whisk the butter and mix the cream with it.Whisk everything together a little with a mixer. to make the mass more uniform
Step 6:
The finished cream turns out to be very soft, gentle and perfectly holding its shape. It can be used to layer cakes and pastries and to align the top and sides of the cake. Use a pastry spatula to apply the cream to the surface of the cake and smooth it out.

Light and airy cream for leveling the cake, cooking at home is not difficult at all. It is much tastier than the usual, stable, butter cream and is great for any cake, but in consistency, it is much more tender.
It is best to prepare such a cream immediately before use. And the cake, lined with this cream, must be immediately put in the refrigerator so that it freezes well. If, before use, the cream was stored in the refrigerator, then it becomes hard. And in order to use it for desserts, it must be kept at room temperature so that it becomes convenient for work.
This cream is not stored for a long time, only 3-4 days in the refrigerator, so do not cook it long in advance.
Use the finished cream as intended!