Cream Ice cream for cake - 2 cooking recipes

Cream Sundae can be considered universal. It can be used in a variety of sweet baking recipes and desserts. Can be served separately as an independent dish. There are many ways to prepare it at home using different ingredients. However, custard with sour cream will be considered classic. It is most often prepared; it is used to coat Napoleon’s cakes. Although, as mentioned above, it is suitable for any other cake, pastries, and muffins.

For the classic cream you take: flour, sugar, sour cream, egg, butter and vanillin. The technology for its preparation is quite complicated for a beginner. It's not just whisking eggs with sugar or condensed milk with butter. Flour, sugar, sour cream, egg and vanilla are mixed into a homogeneous mass. Then simmer until thickened in a water bath, stirring continuously. During this time, the mixture may slightly change color. Simmering can take five minutes or more. The fattier the sour cream, the less time it will take. If the groove from the spoon in the pan does not tighten, then the preparation for the Ice Cream is ready.

At this stage, it must be cooled, but so that a crust does not form on the surface. Then beat the butter at room temperature in a mixer or blender until fluffy and add a spoonful of cream to it. The result is an elastic mass of amazing consistency, very thick, and holds its shape well. It is so versatile that you can not only layer cakes with it, but also level their surface. You can add colorings to the cream, including natural ones like beet juice. Use it for decorations, even the most complex ones. Use it to stuff waffle rolls and eclairs. Serve chilled in bowls, sprinkled with chocolate or nut shavings, and topped with caramel or liquid chocolate.

The color of the Sundae cream can vary from snow-white to soft beige. It depends on the products in the composition, oil and sour cream (if it is included in it). If you want to get a truly delicious cream, be sure to use real butter, not margarine or spread.

You can also change the sweetness of the Ice Cream by adding more or less sugar. This does not affect the bonding properties of the cream in any way.