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Thick cake smoothing cream

Thick Cake-Leveling Cream

A tasty, airy, delicate cake cream. A fairly versatile cream that's used very often in cakes, pastries, and various desserts. Very tender and delicious, it's sure to please.

Yulia M.

Recipe author

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Composition / ingredients

Servings:

Sour cream

350

Eggs

Sugar

110

Flour

Butter

200

Vanillin

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

Cooking method

Step 1:

Gather the ingredients you'll need for the cream. Measure out the sugar and flour. Take the butter out of the refrigerator ahead of time and let it sit at room temperature until soft.
Step 2:

Combine the sour cream and egg in a small saucepan. Add the sugar. Mix everything together.
Step 3:

Then add the flour and vanillin. Whisk the whole mixture until no lumps of flour remain. Then set the saucepan of cream over a water bath of boiling water and heat the mixture, stirring constantly.
Step 4:

As it heats, the cream will thicken. Stir it constantly so it warms evenly. Once it thickens, take the saucepan off the water bath, press cling film directly onto the surface of the cream, and cool it to room temperature.
Step 5:

Once the cream has cooled, whip the butter and fold the cream into it. Beat everything together briefly with a mixer to make the mixture more uniform.
Step 6:

The finished cream comes out very soft, delicate, and great at holding its shape. You can use it to fill cakes and pastries and to level the top and sides of a cake. Use a pastry spatula to spread the cream over the surface of the cake and smooth it out.

A light, airy cream for leveling a cake isn't hard to make at home at all. It's far tastier than the usual stable buttercream and works great for any cake, but it's much more tender in texture. It's best to make this cream right before using it. And a cake leveled with it should go straight into the refrigerator to set well. If you store the cream in the refrigerator before using it, it turns hard, and to use it for desserts you'll need to let it sit at room temperature until it's workable again. This cream doesn't keep long — only 3–4 days in the refrigerator — so don't make it too far ahead. Use the finished cream right away!