Cream of cream for cake

The cream according to this recipe turns out to be surprisingly gentle and airy! Cream is certainly an important part of the cake. It goes into the filling for different cakes, and makes up its shell. It is important to him, like, say, cement for a brick house. It's not like that without the cream. Cream for a cream cake is one of the best types of cream, in my personal list it stands side by side with buttercream. The recipe for buttercream is not complicated in composition, and you can use this cream for any desserts, fruits, cakes and coffee. You like cappuccino coffee, don't you? And with whipped cream?

UO-Shu

Recipe author

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Composition / ingredients

Servings:

Cream

Powdered sugar

0.5

Gelatin

Vanilla sugar

0.4

Water

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 3 g

Fats 26 % 10 g

Carbohydrates 66 % 25 g

248 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 35 min

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Start whipping cream with a whisk until a thick foam forms. This can take a long time. Therefore, if you have a manual mixer, it is better to use it. Beat, adding powdered sugar at regular intervals. In one of the receptions, add vanilla sugar. The whipped cream should be homogeneous and the powder should not creak on the teeth.
Soak gelatin in cold water for twenty minutes. Then we heat it up until it completely dissolves, and cool it down a little. We take up the mixer again, and as gradually as we poured powdered sugar, we drain the gelatin without ceasing to beat.
That's it, the cream is ready for use. It seems that you accidentally have fresh cake cakes lying around somewhere?