Cream butter in Swiss meringue

Today's entry will be different. Taki hmmm… how to say – technical. Designed with the needs and at the request of many people. I know very well, same as I sometimes find it hard to imagine, how something should look like. We often do not know, if I'm doing something right, they should have the consistency of the cream, etc.… So I decided to show you, I do like cream to decorate the cake and the same decoration in the shape of roses. I hope, I could help you a little, but I hope for your understanding, because I am a layman in filmmaking. I am aware of, that they are not perfect, but it shows what you need:)

For a long time I was looking for a suitable cream to decorate cakes, because unfortunately, but not everyone is suitable for this. Cream-based Swiss meringue is perfect! Ideally hold shape, not delaminate, it can be colored and very good to work with. The only thing I feared, will there be 'catty'. It turned out, so. It tasted all, who had the opportunity to eat the cake decorated with cream. I recommend it sincerely. Since then it's my No. 1 in decorating!

Decorating a cake and the recipe for the cream he copied the blog 'Ciasteczkolandia’.

Ingredients for the cream (provision of basic):

• 300g soft, cut into small pieces of butter
• 100g protein (ca. 3-4 pieces)
• 200g of sugar
• pinch of salt
• ½ teaspoon of potassium tartrate (Optional, I have not added a, I do not have)
  
• vanilla extract or any other
  
• or dyes
  

Protein transfer to a bowl, add a pinch of salt. Place the bowl over a pan of boiling water, lightly fluff protein. Add sugar and beat until, when all the sugar dissolves. Best to check the foam rubbing between fingers – sugar should not be perceptible.
Remove the bowl from the pot and if you get too much protein should be heated the cool. Then pour into a mixing bowl and blade for whipping protein mix until, until the protein will be very dense (about 10 minutes).
After this time, change the end of the grating, and gradually add a piece of butter, softened, mixing all the time. When mixing can occur, that the weight starts to look like a blighted. Do not worry about it, after a while, further mixing everything will return to normal. I did this cream twice, and has not happened to me nothing.
Add extract and beat until, until you hear the characteristic 'munching’ cream. Our cream is ready. You are ready to decorate.

For decorating the cake with a diameter of 22cm prepared a cream with twice the amount of ingredients, I was a little on the possible amendments.

Cream divided into as many parts, if we want to have different colors. For me, these were the 3 shades of purple. For each section add the selected dye (I use gel colors of Wilton) and mix thoroughly (or mix).
You will need to decorate the disposal bag or sleeve and Tylka confectionery in the shape of an open star No. of Wilton 1M.
The top and sides of cake that will adorn the thin layer of the cream-colored.

Ready cream applied to the bag. Decorating start from the lowest layer of the cake and decorate around. We attach the tip perpendicular to the side of the butts of the pie, Peel the center of rubella and then comes full circle around it. The weight of each bag we put a lighter color. Repeat this step on the second row. At the end of the top of the cake stroimy, changing the color of the cream of course.
In the video you can see exactly how to make the decoration of the Rose.
Have a nice watch.

Good luck!

Print this recipe