Cream butter in Swiss meringue

4.31 avg. rating (86% score) - 42 votes

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’.

Dekoracja tortu pzy użyciu masy maślanej na bazie bezy szwajcarskiej

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.


Dekoracja tortu pzy użyciu masy maślanej na bazie bezy szwajcarskiej

Dekoracja tortu pzy użyciu masy maślanej na bazie bezy szwajcarskiej
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!

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Aneta
Aneta
1 a year ago

Where can I buy these dyes Wilton?

Samosia
Samosia
1 a year ago

Masa fatalna… Far too sweet 🙄 I did it the first time and would not recommend

Sea
Sea
1 a year ago

Good morning. Is this mass is suitable for making ornaments on top of the ground covered with the cream cake? Are these weight with each "bite" and the cake will not look nice? Yours sincerely 🙂

Marten
Marten
1 a year ago

And I have another question. Here are the raw protein, Are not you afraid?

Kasia
Kasia
11 months ago
Reply to Marten

there are no proteins are hardened 60 degrees at this temperature the sugar-based cream dissolved Swiss meringue is a classic pastry

Wing
Wing
1 a year ago

And if ordinary dough mixer can do the cream? There is no creaming of the butter only Union.

Ata
Ata
1 a year ago

I wonder if the cream of this amount is sufficient for me to decorate 24cm cake with a theme “unicorn” – cream need for lining the sides and the extrusion of the mane and mesh.

onelka
onelka
1 a year ago

Or for lining cake smoothly (no roses and other decorative elements), just a single serving?
Whether a string of white chocolate does not dissolve on the mass and for two hours prior to administration of the cake may be at room temperature, or rather in the refrigerator?

Kaja
Kaja
1 a year ago
Reply to Asiek

A layout for the weight of the cake with a diameter of sugar 18 cm in diameter. only need to 1/2?

Kaja
Kaja
10 months ago
Reply to Asiek

enough 🙂

Natalia
Natalia
2 years ago

I have a question about the extract because I do not have it and all the rest have already done. Do without it? The whole came to me a little list, I gave too little or something I have yet to Mixing?
Sorry for so many questions but I do 1x and in-laws are still on the cake 😛

Anna
Anna
2 years ago

I have a question. How wyciągnęłaś papers from the already finished cake? Are roses on the bottom is not destroyed?

Magda
Magda
2 years ago

And if this cream can be added, for example peanut butter or NUTELLA? With the usual butter did so ever, but such a nice, Ms. fluffy structure of the provision'm afraid to spoil additives… I greet 🙂

Teresa
Teresa
2 years ago

For many years, I recommend this cream and with a clear conscience 😃

Anka
Anka
2 years ago

Przepis na mase do dekoracji beznadziejny. Masa mi sie zważyła i w ogóle nie zgestniala po dalszym ucieraniu juz w lodowce gdy ja schłodziłam zaczęła sie ważyć. Hopelessness. I do not recommend. Szkoda czasu i kasy na robienie rzeczy z tej strony nie polecam…

Marzena
Marzena
2 years ago
Reply to Anka

hahahah, daruj sobie hejtowanie i najpierw przyjrzyj się swojej pracy nad masą, a nie szukaj błędów w przepisie, bo ich nie ma. Filozofii w przepisie nie ma. I am happy, robiłam kilka razy. RECOMMEND!

hana
hana
2 years ago
Reply to Anka

To jeden z najlepszych kremów do dekoracji tortu jakie znam.
Trzeba go umiejętnie zrobić, a nie hejtować, że przepis zły…
Krem zawsze się zwaRZy jak zaczyna sie dodawać masło – trzeba po prostu dalej ubijać – krem odpowiednio długo ubijany (10-15 minutes) staje się gładki. Ot i cała tajemnica…

skarabeuszka
skarabeuszka
1 a year ago
Reply to Anka

absolutely not true !!
cream comes great , great for decoration,
I did several times in different proportions and goes great

Marten
Marten
2 years ago

Czy ten krem nadaje się pod masę cukrową. Lub na wierzch . Nie rozpuści jej?

Edith
Edith
2 years ago

czy na ten krem nie bedzie rozpuszczac opłatka cukierniczego? Chciałam położyć opłatek na masie z mascarpone z przepisy waniliowo-nutellowego tortu i przyozdobić naokoło tym kremem.

Asia
Asia
2 years ago

Hi, czy można zabarwić krem sokiem wiśniowym np by wyszedł różowy?

Joanna
Joanna
2 years ago
Reply to Asia

Ja robiłam sokiem z buraka. 1 burak pokroić w kostkę dać ok 2 łyżki wody i gotować. Wyjąć buraka a pozostały płyn odparować by stał się lekko zawiesisty. Świetnie barwi kremy i bitą śmietane.

Joanna
Joanna
2 years ago
Reply to Asia

Ja robiłam sokiem z buraka. 1 burak pokroić w kostkę dać ok 2 łyżki wody i gotować. Wyjąć buraka a pozostały płyn odparować by stał się lekko zawiesisty. Świetnie barwi kremy i bitą śmietane. I recommend

Ann
Ann
2 years ago

Czy ten krem mozna czyms zakwasic ? Jesli tak to czym ? Nie lubie kremów tylko słodkich,muszą mieć jeszcze jakiś smak

bacha
3 years ago

Hello, dlaczego masa położona już na tort po schłodzeniu w lodówce pęka ?, wygląda nie ładnie?