Cheese cream for leveling cake
Description
The dish is prepared without unnecessary complications. Cream cheese is the best cream for making cakes, desserts, pastries, etc. It is soft and smooth, easy to spread on cake layers or cupcakes, and can be easily smoothed with a spatula. The cream can be prepared in advance and chilled in the refrigerator along with the baked sponge cake. The finished dessert can be served.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can optionally use full-fat cream cheese and omit the butter. Powdered sugar can be replaced with regular sugar, and flavorings or food coloring can be added. Chill the cream, while taking the butter out of the refrigerator in advance.
- 2
Step 2
Pour the chilled cream into the bowl of a mixer or food processor and whip for about 3-5 minutes. The key is not to over-whip; the cream should just thicken. Add the powdered sugar and soft butter. Whip once again.
- 3
Step 3
Add the cream cheese and mix everything at a low speed—do not overbeat.
- 4
Step 4
At the very end, add the lemon juice while stirring. You will get a thick, pliable cream that pipes beautifully onto cakes, cupcakes, and trifles. Place it in the refrigerator—the cream will thicken even more thanks to the butter.
- 5
Step 5
When assembling the cake, spread the cream over the cake layers and distribute evenly. Finally, cover the entire cake with cream and refrigerate for 1 hour.
- 6
Step 6
Then decorate the dessert with berries, fruits, or cookies when serving.