How to decorate a cake with cream

For starters it should be mentioned that not all cream able to attain alluring sweet cloud, but only those that have a fat content of not less than 25%. Moreover, the cream should have a higher fat content than vegetable. Thus it is useful to know that the cream of non-dairy origin, taken in an amount of 1 liters, 3 liters give resistant that you can even freeze and thaw without compromising taste. In addition, they are low in calories compared to dairy.

The next stage is cooling. Before you whip the cream should be cooled at a temperature 5-10 degrees at least 12 hours. Sugar (water, milk, and other additives) into the cream you need to add before mixing. Not every cookware is suitable for whipping cream. It is best to use a plastic Cup. It is necessary to make sure that the whisk does not scratch its inner surface.Then you need to start whisking, making sure that cream was not "broken". To determine the readiness of the product is easy: it greatly increased in volume, but still a little watery, although the whisk leaves a clear mark on its surface. Theoretically, you can whip the cream and hand whisk, but less labor intensive the cooking process is with a mixer. Using electric mixer, beat the product is better at low speed.

Next, you will need a pastry bag with nozzles. Before you decorate the cake, it is necessary to smear cream, frosting, jam, tighten marzipan and so on. Already on a greased surface, you must start to apply the cream.For the application of cream using a pastry bag with different nozzles. For example, roses will fit the tip with an oblique cut, and the curb – fine tip with teeth. Cake decoration entirely depends on the imagination of the hostess. For example, you can use a thin tip to decorate a chocolate-frosted cake surface similarity fishnet spider web, you can "put" a cake with many roses, in the center of which to put canned or fresh strawberries or cherries.