Cream recipe for finishing cakes very quickly.
As I promised you, I am back with the quick version of the cream for finishing cakes.
To prepare this cream, you need to take the butter and cream cheese out of the refrigerator at least 2 hours before they reach room temperature.
The softer the butter, the better it will foam and you will get a cream that is whiter and easier to work with.
Powder or gel coloring can be added to this cream.
Cocoa can also be added.
INGREDIENTS
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- 150g soft butter (at room temperature)
- 100g powdered sugar
- 300g cream cheese (at room temperature)
- 1 vanilla essence
METHOD OF PREPARATION
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Put the butter, sugar and vanilla essence in the bowl of a mixer and mix for 6 minutes.
If you don't have a planetary mixer, no problem, the cream can also be made with a hand mixer, but it will have to be mixed for 2-3 minutes longer.
Add the cream cheese and mix for another 2 minutes.
That's it, you can use the cream to finish your wonderful cakes.
I used it to finish a cake with a diameter of 20 cm.
If you have any cream left, put a cling film in contact with the cream and it can be kept for 3-4 days in the refrigerator.
After you take it out of the fridge, let it come to room temperature and then mix well with a spatula.