Making cream for mastic for greasing a holiday cake is fraught with various difficulties. After all, it must possess some mandatory qualities - not to swim, not to melt and be well preserved for a long time. Also among the properties of the cream for mastic, mention should be made of good compatibility with various types of dyes. We should not forget about the taste - this is an important characteristic.
Oil cream for mastic. Protein Recipe
This type of cream is very suitable for your cake. You can also make roses out of it - after freezing them, you can decorate your product. Cream for the cake under the mastic, we will prepare only from two main ingredients - from proteins from eight eggs and from three glasses of sugar. Oil is added at a later stage. Also, the mass can be slightly salted in order to beat better.
First heat the proteins and sugar in a water bath. Stirring will help you dissolve sugar faster. Cool by removing from heat. Keep stirring. Now, after the mass has cooled, beat it to dense peaks. This can be done with a whisk or mixer. Take 600 g of high-quality
sweet cream butter at room temperature and beat separately from the protein-sugar mixture. One tablespoon, add whipped oil to the proteins, without stopping working as a mixer. After everything is mixed, you need to mix the resulting mass for a short while, until it shines. The quality of the cream for mastic directly depends on a sufficient amount of time spent whipping. Now grease the cakes or make jewelry. To keep the cream even, apply it using the widest nozzle of the cooking syringe. Make sure that it is carefully leveled over the entire surface. From the specified amount of oil and eggs, a little more than a kilogram of cream for mastic will turn out.
Two more options
A mixture of butter with condensed milk - a cream well known since Soviet times for spreading biscuits and making a variety of cakes. The mentioned ingredients must be taken in equal quantities and whipped. Here, unlike the recommendations for the previous recipe, it is important not to overdo it. Beating should be stopped immediately after the oil has brightened. Condensed milk must first be brought to room temperature. Such a cream has a pronounced taste of butter. Therefore, if you do not like it, add half a bar of dark chocolate, previously melted and chilled. If we are talking about chocolate, we must mention the ganache. It is good to align the cake for subsequent decoration, to prepare it for coating with mastic. For dark dark chocolate you need to take an equal amount of cream. For dairy - a little less, and for white - half less. You need to boil the cream in a water bath, put chopped tiles in them, mix and beat with a mixer. Now this mixture should spend the night in the refrigerator before use as directed.