Light white cream made from cream cheese and heavy cream, delicate vanilla aroma and airy texture. It is ideal as a final layer for a sand cake because it gives a creamy structure and goes well with chocolate bases and biscuit bases.
Labels: vegetarian recipe, for children, for dessert.
Preparation time: 20 minutes.
The cooling time of the heavy cream is not calculated.
Ingredients:
- 400 g of cream cheese
- 200 ml of heavy cream (refrigerator cold* (see note))
- 50 g of powdered sugar
- ½ - 1 teaspoon of vanillin extract or 10 g of vanillin sugar
Preparation:
1. In a large bowl, beat cold heavy cream with powdered sugar until stiff and fluffy, about 2 to 5 minutes** (see Note 2).
1b. Add vanilla extract. Beat for another 5-10 seconds, just to combine the extract.
2. In another bowl, briefly beat the cream cheese until it becomes smooth and creamy.
3. Gradually add the whipped heavy cream to the cream cheese, mixing with a spatula or mixer at the lowest speed.
4. Mix only until the ingredients are completely combined and you get a smooth, light and airy cream.
5. Spread the white cream evenly over the cooled filling, level the surface and continue with the decoration of the cake.
Note 1 for heavy cream
The heavy cream should be well chilled in order to whip it well. It is best to be:
- from the refrigerator, at a temperature of about 4–6 °C.
- Chilled for at least 8 hours, can be 12 hours.
Note 2 for mixing heavy cream
Step 1 (beating cold heavy cream with powdered sugar) usually takes: 2-5 minutes with a mixer on medium to high speed (depending on the strength of the mixer and the type of heavy cream).
The cream is ready when:
- becomes firm and foamy,
- holds its shape when you lift the whisks,
- clear traces of whipping remain.
Do not whisk for too long as the fat may begin to separate and turn into butter.
What size cake is this amount of white cream for?
From this amount of white cream:
- A round cake with a diameter of 24–26 cm — is enough for a nice finishing layer on top and thin coating on the sides.
- A round cake with a diameter of 28 cm — it is usually enough only for the top layer or a thinner coating.
- A rectangular cake about 30 × 20 cm — is enough for the final layer.
If you want a thicker white layer, it is better to make 1.5 measures:
- 600 g of cream cheese
- 300 ml of heavy cream
- 75 g of powdered sugar
- 1–1.5 teaspoons of vanilla extract
Lagani beli krem od krem sira i slatke pavlake, nežne vanila arome i vazdušaste teksture. Idealan je kao završni sloj za pesak tortu jer daje kremastu strukturu i lepo se slaže sa cokoladnim podlogama i keks podlogama.
Oznake: vegetarijanski recept, za decu, za dezert.
Vreme pripreme: 20 minuta.
Vreme hlađenja slatke pavlake nije racunato.
Sastojci:
- 400 g krem sira
- 200 ml slatke pavlake (frižider hladna* (vidi napomenu 1))
- 50 g šećera u prahu
- ½ - 1 kašičice vanilin ekstrakta ili 10 g vanilin secera
Priprema:
1. U većoj posudi umutite hladnu slatku pavlaku sa šećerom u prahu dok ne postane čvrsta i penasta, oko 2 do 5 minuta** (vidi napomenu 2).
1b. Dodati vanila ekstrakt. Mutiti još 5–10 sekundi, samo da se ekstrakt sjedini.
2. U drugoj posudi kratko umutite krem sir dok ne postane gladak i kremast.
3. Postepeno dodajte umućenu slatku pavlaku u krem sir, mešajući špatulom ili mikserom na najmanjoj brzini.
4. Mešajte samo dok se sastojci potpuno ne sjedine i ne dobijete gladak, lagan i vazdušast krem.
5. Beli krem ravnomerno rasporedite preko ohlađenog fila, poravnajte površinu i nastavite sa dekoracijom torte.
Kako dobro umutiti slatku pavlaku?
Napomena 1 za slatku pavlaku
Slatka pavlaka treba da bude dobro ohlađena kako bi se lepo umutila. Najbolje je da bude:
- iz frižidera, na temperaturi oko 4–6 °C.
- ohlađena najmanje 8 sati moze i 12 sati.
Napomena 2 za mucenje slatke pavlake
Za korak 1 (mućenje hladne slatke pavlake sa šećerom u prahu) obično treba: 2–5 minuta mikserom na srednjoj do višoj brzini (zavisi od jačine miksera i vrste pavlake).
Pavlaka je gotova kada:
- postane čvrsta i penasta,
- drži oblik kada podignete mutilice,
- ostaju jasni tragovi od mućenja.
Nemoj predugo mutiti jer može početi da se odvaja masnoća i da pređe u puter.
Za koju velicinu torte je ova količina belog krema?
Od ove količine belog krema:
- Okrugla torta prečnika 24–26 cm — dovoljan je za lep završni sloj odozgo i tanko premazivanje sa strane.
- Okrugla torta prečnika 28 cm — dovoljan je uglavnom samo za gornji sloj ili tanji premaz.
- Pravougaona torta oko 30 × 20 cm — dovoljan je za završni sloj.
Ako želiš deblji beli sloj bolje je napraviti 1,5 meru:
- 600 g krem sira
- 300 ml slatke pavlake
- 75 g šećera u prahu
- 1–1,5 kašičica vanila ekstrakta
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