🟢This video will contain a recipe for cream for covering a cake with the addition of white chocolate. This coating is for those who don’t really like standard cream cheese with butter and who don’t like the fat content and density of classic ganache. It turns out to be something in between these two types of creams. Any type of decor fits perfectly with it, and even waffle paper does not melt for 12 hours. And at the very end of the video we will dwell on the point why such a cream may not harden.
Cream recipe for leveling a cake 12-14 cm high
D1️⃣4️⃣cm
Butter 82% – 115g
White chocolate from 33% cocoa butter – 115 g
Curd cheese “Kremchiz” -267g
D1️⃣6️⃣cm
Butter 82% – 150g
White chocolate from 33% cocoa butter – 150 g
Curd cheese “Kremchiz” -350g
Powdered dye for whitening cream if necessary. In the description under the video there will be a recipe for other cake diameters.
D1️⃣8️⃣cm
Butter 82% – 190g
White chocolate from 33% cocoa butter – 190 g
Curd cheese “Kremchiz” - 445 gr
D 2️⃣0️⃣ cm
Butter 82% – 235g
White chocolate from 33% cocoa butter – 235 g
Curd cheese “Kremchiz” - 550g
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