Practical Cream Making Daquan

Name: Practical Cream Making Daquan
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: butter; 50g cream; 50g Powdered sugar; 10g Lemon juice and vanilla extract; Thick yogurt; 50g Lemon juice; A little (can be omitted, used to adjust the flavor) Cheese

by Sophie SugaryMagic

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The cream creams introduced here are the more commonly used types in my usual orders and lectures. The biggest features of these cream creams are: convenient operation, easy-to-accept taste, easy-to-obtain ingredients and reasonable cost, even for novices. It's easy to get started.
Of course, according to different uses, different formulas are used, and there will be minor adjustments to the formula when necessary (for example, when the temperature and humidity are different). The main reason is that the temperature and humidity in Guangzhou, where I am, are high all year round, and some unexpected situations will increase when I use the cream, so sometimes the formula needs to be adjusted slightly. But these relations are not too big. The formula given here is a general formula for the masses and is suitable for most occasions. You can choose and use it according to your own cost, taste and production background needs.

There is also an Italian cream frosting (more commonly used in Korean cream frosting and high-temperature dessert table requirements). In the early days, there was a graphic recipe in "Xia Kitchen", so friends who are interested can check the following link:

Some other small details are explained in detail in the small video and the steps below 👉
(Before asking questions, please digest the video carefully and look at the comment area, and no reply to repeated questions)

Ingredients

Butter
50g Cream
50g Powdered Sugar
10g Lemon Juice And Vanilla Extract
Thick Yogurt
50g Lemon Juice
A little (can be omitted, used to adjust the flavor) Cheese

Practical Cream Making Daquan

1. first set:
Whipped cream

The butter is thawed until a small dent can be formed by pressing the finger lightly

2. Whisk slightly to loosen the thawed butter

3. Sift the powdered sugar, pour it into the butter, and beat evenly with a whisk

4. Put the whipped cream to room temperature in advance to warm it up, it is best to warm it to about 20 degrees, it is easier to fuse with the butter without oil and water separation

Pour the whipped cream into the butter that was beaten before, and beat it evenly with a whisk

5. There are many pores in the freshly whipped cream, which is rather rough;
The cream can be rolled and stirred with a silicone spatula, and the air can be squeezed out until the cream is delicate and smooth

6. The second paragraph:
Yogurt cream

Thaw the butter in the same way, and slightly break up the butter initially

7. Sift the powdered sugar, pour it into the butter, and beat until there is no dry powder

8. Weigh the solid thick yogurt

9. Pour the yogurt into the previously whipped butter and beat evenly

10. During the whipping process, if there is oil-water separation or "tofu dregs" phenomenon, it does not matter. You can keep whipping at the same time with the warm water (in summer, just continue to send it continuously), and it will be smooth soon.

11. Continue to pass until it is smooth

12. The third paragraph:
Cheese Buttercream

First take the cream cheese (that is, cheese) out of the refrigerator and stir repeatedly until it is soft, fine, and particle-free, set aside

13. Like the previous two steps, the butter is thawed and sent out initially

14. Beat in powdered sugar

15. Add cheese and beat evenly

16. Silicone spatula rolls smoothly

17. Butter cream has many uses:
Can be wiped

18. Decorate

19. Cream transfer (the formula here will be slightly adjusted, please refer to the "cream transfer" recipe uploaded earlier)

20. Cake decorated with cream frosting transfer

21. Butter cream embossed

22. Cream oil painting style

23. Cream frost oil painting style cake

24. Cream frost oil painting style cake

Tips:
1) Try to choose a whiter color for all ingredients, so that the cream will be white in color;
2) The butter must be thawed in place, it is hard to operate, and it will cause oil and water separation;
3) The whipped cream should also be warmed in place, otherwise it will cause oil and water separation; if the oil and water are separated, you can use the "temperature-isolated water" operation method suggested in the recipe steps or the small video, but pay attention to the control time, and the heating time should not be too long. ；
4) Whether the cheese is taken out of refrigeration or cryopreservation, it needs to be stirred in advance to be very delicate and smooth before it can be stirred with butter, otherwise there will be a lot of small particles;
5) The cream of the three recipes in the video, the color is from slightly yellow = "beige =" white, the order is: light cream cream = "yogurt cream = "cheese cream cream; of course, the other whitest and strongest Yes, it must be Italian cream, but cheese cream has the best taste;
6) The amount of powdered sugar in the formula can be adjusted according to your own materials and taste preferences. For example, if you use sugar-free yogurt, you can add a little bit of powdered sugar in the formula (because I use It’s sugary yogurt sold in supermarkets)

-Sui Sui Nian ends here for now! I will add it later when I think about it! 😅