How to make French cream?

A large part of the beauty of dessert comes from decoration. Today, we mainly introduce three kinds of icing commonly used in decoration: French cream icing, English royal icing and cream cheese cream icing.

Do you know what kind of dessert decoration they are suitable for? What are your characteristics? What are the different effects of different concentrations?

I believe that when you finish reading this article, you will never worry about what icing to use again!

Materials?

Do you know when to use what icing?

Explain in detail three commonly used decorative icing/frosting methods?

-French buttermilk-

French cream is made of butter+powdered sugar and a little milk. French cream is soft and smooth, like a ribbon, and is suitable for decorating cupcakes or cakes.

We can adjust the concentration of cream by adjusting the amount of milk and powdered sugar in the ingredients. The more milk, the less powdered sugar and the thinner the concentration; Conversely, the less milk, the more powdered sugar, and the stronger the concentration.

There is a simple test that can measure the concentration of cream. Insert the spatula vertically into the paste, and the consistency of the paste can be judged according to the inclination of the spatula. Explain in detail the steps of three commonly used decorative icing/cream frosting.

The rightmost spatula hardly tilts. This high-concentration cream is suitable for some fine 3D decorations, such as cupcakes. Detailed description of three commonly used decorative icing/cream frosting steps 4

Or the flower shape on the wedding cake, this cream can keep firm for a long time. Detailed description of three commonly used decorative icing/cream frosting steps 5

Although the second cream with medium consistency is not as thick as the one on the right, it can basically keep its shape, and is suitable for making interlayer in multi-layer cakes. It is easy to rub and will not flow down. Detailed description of three commonly used decorative icing/cream frosting steps 6

Or do some 2D decorations, such as the cat hair on the cat cake, to give it a soft feeling. Explain in detail three common methods of decorating icing/cream. Step 7: The thinnest cream on the left is smooth and easy to push away. Usually coated on the outside of the cake. After cooling, it is used to shape the cake, which is convenient for icing or further decoration. Explain in detail three common decorative icing/frosting methods. Step 8-Royal icing in Britain-

English powdered sugar is made of protein powder+powdered sugar+water. English icing has a mirror-like luster, hard texture and even mixing, so it is often used to decorate cookies.

We can adjust the concentration of icing by adjusting the amount of water and powdered sugar in the ingredients. The more water, the less powdered sugar and the thinner the concentration; Conversely, the less water, the more powdered sugar, and the stronger the concentration.

Similarly, we also have a simple test to measure the concentration of ice. Mark the icing with a knife about 3 cm thick. It takes 10 second for the ice to return to a smooth surface. This concentration is most suitable for biscuit decoration. Explain in detail the steps of three commonly used decorative icing/cream frosting 1 1.

If it doesn't recover after more than 10 second, it means that the sugar coating is too thick, easy to dry and not smooth, and needs a little water to stir evenly; If it becomes smooth after only 5-6 seconds, it means that the icing is too watery, difficult to dry and difficult to control, and it needs a little sugar powder to pass the time.

But in the process of decoration, we often use the above three concentrations of English icing. Medium-consistency icing is the icing of the above-mentioned 10 second test method, which is often used for edge marking and writing. Detailed explanation of three commonly used decorative icing/cream frosting steps 13.

The icing with higher consistency is thicker than the 10 second test method, which can be used to make some more layered decorations, such as painting petals, weaving baskets, ruffling lace and so on. Detailed explanation of three commonly used decorative icing/cream frosting steps 14.

The frosted sand with lower consistency is more diluted than the test method of 10 second, which can be used to make some softer decorations, and the texture of watercolor painting can be brought by color matching. Detailed explanation of three commonly used decorative icing/cream frosting steps 15.

-Cream cheese icing-Cream cheese icing-

Cream cheese icing is made of cream cheese+powdered sugar+whipped cream. The more whipped cream, the less powdered sugar and the thinner the concentration. On the contrary, the less whipped cream, the more powdered sugar, the stronger the concentration.

Cream cheese icing and French cream icing are both thick icing, with two main differences. According to these two points, you can choose the appropriate frosting. Detailed explanation of three commonly used decorative icing/cream frosting steps 17.

One: the texture is different. French cream icing is smoother and more suitable for decoration, while cream cheese icing is not easy to form and is often used for naked cakes.

Two: different tastes. French cream frosting can be changed into various flavors such as fruit/chocolate/vanilla by adding different ingredients, which are generally mild and sweet; However, the taste of cream cheese icing is simple, sweet and sour, suitable for people who don't like sweets.