Cream
Description
This cream is perfect for making cakes and covering them under fondant. If it's intended for covering, use 33% cream. For layering between cake tiers, you can use 10-20% cream. For "Tafita" cream, bitter chocolate works best as it balances the sweetness of the condensed milk.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making "Tafita" cream. Take the ingredients out of the refrigerator in advance; they should be at room temperature.
- 2
Step 2
Bring the cream to a boil, but do not boil. Remove from heat and add the broken chocolate. Stir until smooth and cool to room temperature.
- 3
Step 3
Place the soft butter into a deep bowl and beat for 2-3 minutes. While continuing to beat, add the condensed milk one tablespoon at a time, beating well after each addition.
- 4
Step 4
While continuing to whisk, add the chocolate mixture in small portions. Whisk until a smooth, delicate cream forms. Let it sit for 2–3 hours to stabilize.
- 5
Step 5
Enjoy using it!