Cream is a fluffy mass of cooked whipping oil, egg, cream and sugar and other products .  Splendor cream is achieved by introducing into it during the whipping cream bubbles have a high nutritional value, excellent taste and plasticity, which allows them to create jewelry from the most intricate shapes .  However, along with the high dignity and creams have a major drawback - they quickly deteriorate and are very sensitive to any kind of bacterial contamination .  Store creams in cold places, given that at 2- 5 ° microbial growth stops .  Bacterial contamination of the cream can be a source of diseases and poisoning .  Germs can be stored in a cream with raw materials, with the dishes or hands .  Cream should not be harvested for future use .  Products with cream can be stored for no more than 36 hours, and the custard is not more than 3 hours at a temperature of + 5 ° .  It is therefore desirable to cook cakes and cakes with cream shortly before use .  In the manufacture of creams need to clean your hands, utensils and equipment .  Prepares creams must be benign and only fresh products .

KEY oil cream

Oily creams are the most common, they are very easy to take various forms of relief, and they remain stable. Below are the five basic creams recipes: on condensed milk, sugar syrup, powdered sugar, milk and eggs on the eggs, oil at various dosages. Butter, which is the basis of oil creams should be unsalted, unpolluted, without foreign tastes and odors. Main creams differ in the composition of products, methods of production, shelf life and taste. Any major creams can be given a different taste and flavor by adding any fragrance or flavoring. Along with basic cream recipes in the book are recipes for a variety of flavored creams.

1. ESSENTIAL OIL cream on condensed milk

Heat the oil in a saucepan until the consistency of thick cream Smetana: untold riches of Russian cuisine   and beat him with a metal whisk or wooden spatula until fluffy white elastic mass. Then, without stopping whisking, pour in oil in small portions of condensed milk and beat for 10-15 minutes until fluffy smooth. If osaharilos condensed milk, which is determined by the sense of sugar grains language when testing milk, previously boiled and cooled it to room temperature. If the cream "cut off" (is pockmarked), slightly heat it and beat. If this does not work, then cool the cream, stir, discard in a fine sieve and after the separation of the liquid slightly warmed and re-whip, or add a little hot oil, Jewellery from the warm cream have a beautiful, glossy surface, but figures from this cream not prominent; decoration from a cold "cream - matt embossed patterns.

2. ESSENTIAL OIL cream on a sugar syrup

Pour into the pan sugar, add water, stir with a spoon, boil until sugar is dissolved, remove the foam. Ready sugar syrup to cool to room temperature. Beat butter, as indicated in the recipe 1 and during whipping gradually in small portions to pour the cooled sugar syrup. Beat until fluffy mass.

3. ESSENTIAL OIL cream on powdered sugar

Cream manufacturing the same manner as for oil cream condensed milk (recipe 1), with the only difference that after the knock butter in it during whipping add small portions small, carefully sifted powdered sugar. At the end of the beating process to accelerate.

4. ESSENTIAL OIL cream on milk and eggs (CHARLOTTE)

Sugar, milk and eggs to cook the milk syrup. To do this, pour the milk into the pan, put the sugar and bring the mixture to a boil while stirring. In a separate saucepan, whisk the eggs lightly beaten and without interrupting whisking, pour in here as a thin stream of hot milk with sugar. The overall mixture is brought to near boiling, then cooled milk syrup to room temperature. While the syrup is cooled, whisk oil, as indicated in the recipe 1. Continuing whipping butter, gradually pour in a small portions of the cooled milk syrup and beat until a lush cream

5. ESSENTIAL OIL CREAM on eggs (iced)

In a pan put the sugar and eggs. The mixture heated to 45 °, beat her broom to increase to 2, 5-3 times. Then, continuing to whisk, cooled to room temperature a lot. In a separate pan heat the oil to the consistency of thick cream, whip it until white and, continuing to whisk, slowly pour a lot of eggs with the sugar. The overall mixture to form a lush whip cream.

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