
Cake cream with 10% cream
Fans of homemade confectioners are often faced with a situation where it is difficult to find good cream with a high percentage of fat in the store. And it is precisely these that are needed to achieve a thick and stable cream consistency. We offer an alternative to heavy cream: take the available 10% cream and add butter to it. Thus, the fat content and density of the cream is increased. It is important to cool the resulting mixture well and beat it qualitatively with a powerful mixer. For leveling the surface of cakes and making decorations, the mass is not suitable, because not stable enough, but perfect for filling and sandwiching cakes.