Sometimes it is very difficult to choose an oil cream for mastic. After all, with improper manufacture of such a filling, you risk getting a not very attractive cake, as the decoration simply will not lie on it. In this regard, in the presented article, we decided to tell you in detail about which butter cream for mastic should be used to prepare a beautiful homemade dessert.
Making delicious protein and cooking fat filling
Protein-oil cream for mastic is very easy to prepare and the most popular among those who regularly prepare beautiful homemade cakes for their loved ones and relatives. It should be noted that there is nothing complicated in creating such a filling.
So, to make an oil-protein cream for mastic, you need to prepare:
- egg white - from 3 large village eggs;
- granulated sugar - about 150 g;
- small sea salt (pinch);
- high-fat butter - about 200 g.
Cooking process
As you can see, oil-protein cream for mastic does not require many expensive and rare ingredients. To make such a filling, it is necessary to place 3 egg whites, all granulated sugar and a pinch of salt in a large metal bowl. Then they need to be put in a water bath and slowly heated, stirring regularly with a whisk.
All components should be prepared until granulated sugar is completely dissolved. At the same time, it is necessary to ensure that the contents of the bowl do not burn.
The second stage of preparing the filling for the cake
To make the butter cream under the mastic delicious, cooking oil for it should be purchased as fresh as possible. It needs to be thawed in heat, and then beat to a magnificent and airy state, using a mixer for this.
After obtaining a homogeneous creamy mass, it is necessary to lay out cooled egg whites for it. Beating these ingredients together is advisable until the oil cream under the mastic is shiny and airy.
How to use?
Having prepared a delicious cream for the cake, it should immediately be used for its intended purpose. To do this, they need to grease all previously baked cakes, and then cover them with a thin layer, wait for solidification and begin to decorate with mastic at their own discretion.
Calorie butter cream for mastic with condensed milk: recipe for cooking
The presented filling for homemade cake is considered classic. After all, it is very often used to prepare delicious and very high-calorie pastries. It should be noted that there is nothing complicated in creating this cream. That is why it can also be made by the most inexperienced in culinary business.
So what ingredients are needed to independently prepare an oil cream for mastic with condensed milk? To do this, we need products such as:
- high fat butter - about 200 g;
- condensed milk - standard tinned can.
Cooking method
Before proceeding with the preparation of such a cream, it is necessary to remove the cooking oil from the cold in advance and thaw it at room temperature. It should be noted that some housewives put oil on batteries or near a fire for the speed of this process. Doing this is highly undesirable. Indeed, to prepare a delicious and tender cake, we need thawed, not melted, cooking oil.
Thus, after the butter becomes very soft, it needs to be put in a deep bowl and beat with a blender (with a whisk attachment) until airy. After this, it is necessary to pour in undigested condensed milk. Together, these ingredients need to be whipped in the same way for several more minutes, until you have an airy and lush mass.
How to apply?
After the butter cream for the mastic with condensed milk is cooked, they must first grease all the baked cakes, and then fold them in a stack and apply a thin layer of filling on the entire formed cake.
To make the decoration fit well for dessert, it is recommended to place it in the refrigerator for a while. In it, the oil cream will harden slightly, which will greatly simplify the process of laying out the mastic.
It should be noted that not everyone likes this filling for a cake . Indeed, a fairly large number of housewives complain that it turns out too fat, sweet and high-calorie. That is why this recipe is recommended to be used only to those who really like the mentioned properties of the filling. Otherwise, you can apply another oil cream.
Custard butter cream for mastic: a recipe with a photo of the finished product
If you need a persistent butter cream that will not drip over the cake, we recommend preparing a custard filling with the addition of white chocolate.
So, we need the following:
- white chocolate without any additives - 180 g or 2 standard tiles;
- sifted white flour - about 2.5 large spoons;
- non-fat milk as fresh as possible - about 250 ml;
- high-fat butter - exactly 200 g;
- vanilla sugar - a dessert spoon full.
Cooking cream
To make such a filling for the cake, pour a low-fat fresh milk into a small saucepan, and then add a little wheat flour to it. By mixing the components with a hand whisk, you should achieve their uniformity. Next, vanilla sugar must be added to the products. After this, the saucepan with the contents should be put on low heat.
Bringing the ingredients to a boil slowly, they must be cooked until thickened. At the same time, products must be constantly mixed with a large spoon. In conclusion, the dishes should be removed from the stove and immediately put in it white chocolate, broken into slices. It is necessary to alter the resulting mass until the tiles completely dissolve. After this, the mixture must be cooled in air.
Final stage
Having prepared the main part of the cream, the cooking oil should be thawed, and then whisk it until white using a blender. After this, the butter must be gradually introduced into the cooled mixture and mixed thoroughly. As a result, you should get a very thick and delicious custard filling. She should grease all the cakes, stack them in a pile, and then evenly cover the entire surface of the cake using a pastry shovel or a regular knife.
Having prepared the dessert, it is required to place it in the refrigerator and soak in it for about 60 minutes. Next, the homemade delicacy must be removed and its surface smoothed with a special spatula. At the end, the finished cake should be decorated with mastic, which must be done in advance.