Mastic cream for cake

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make mastic cream for a cake? Prepare the necessary products. Take fresh, good quality butter without vegetable fats with a fat content of 82.5%. Take it out of the refrigerator in advance (about 2 hours before) and let it sit in a warm place for a few hours to soften. For good results it should be at room temperature. Otherwise you won't be able to beat it.

2. STEP 2

   

   To speed up the process, you can cut the butter into small pieces with a knife and leave it to rest. This way it will become soft faster. The butter should be soft, but not melted. This will not make a cream.

3. STEP 3

   

   While the oil is heating up, let's make the syrup. Pour the required amount of water into a ladle or saucepan and add sugar. Place a saucepan over medium heat and bring the water to a boil, stirring occasionally until the sugar is completely dissolved. When all the sugar crystals have dissolved, turn off the heat and cool the resulting syrup completely.

4. STEP 4

   

   After the butter has been at room temperature and has become soft, place it in a deep bowl and beat with a mixer at high speed until it becomes a fluffy white mass. Continue whisking gradually adding all the syrup for 4-6 minutes until the mass is fluffy and smooth.

5. STEP 5

   

   The finished cream will be very plastic and stable.

6. STEP 6

   

   The cream is great for leveling the surface of the cake and preparing it for coating with mastic. Use the cream as intended!

Comments on the recipe

Teacher

29.11.2023

4.9

I also prepare cream for leveling the cake from butter and sour cream.

Olga

29.11.2023

4.8

I love custard tubes with this cream! Wonderful cream!!!

Irina

29.11.2023

4.5

Thank you