Dry cream for cake - 1 cooking recipes

Water alone is not enough; you must additionally add sugar, milk, cream, butter and other products that the manufacturer recommends in the instructions. You will also have to use a mixer, but less time. The custard powder must be boiled. - The composition on the packaging is often questionable - there are so many “chemicals”, although on sale you can find sachets with relatively natural contents. It seems that the right decision is to choose the last option. Is not a fact. Even the naturalness of the ingredients does not guarantee that the cream will not be oversweetened, will not taste starchy and will have a good consistency. It's a question of searching. Recipes with dry cream for cake are no different from traditional methods of preparing desserts. Using the semi-finished product, you can spread cakes and pancakes, fill cakes and sweet rolls, and decorate shortbread baskets. If the resulting cream concentrate is disappointing, lemon juice, cocoa, melted chocolate, crushed berries, and other products that can “overpower” the taste will help correct the unsuccessful experiment.