Maslena krema z belo čokolado / Buttercream with white chocolate
by Cimetovo dekle
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Tudi ta teden ni minil brez rojstnih dnevov in posledično brez rojstno dnevnih tort. Seveda se ne pritožujem, saj sem torte zopet delala jaz 🙂 Zgornja torta je bila narejena za malo Manco, ki je dopolnila 3. leta, starša pa sta me prosila naj naredim sadno torto, ki bo dovolj velika, da bo nahranila 30 ljudi. Drugih želja ni bilo, zato sem se hitro lotila dela, ker sem vzporedno delala torto še za nekoga drugega, sem en dan bolj ali manj pekla samo biskvite 🙂
Zvečer sem torti napolnila, naslednji dan je sledilo okraševanje. Za to torto se uporabila 3 kreme in sicer masleno z belo čokolado, ki sem jo uporabila tudi tukaj, smetano in kremo iz masla, moke in mleka. Po okusu mi je najbolj všeč smetana, saj ji ne dodam sladkorja in je zato nevtralna, je pa iz nje težko kaj dosti ustvarjati, saj je preveč mehka, krema s čokolado je dobra, zelo dobro mazljiva, vendar vseeno zelo presladka, krema iz moke pa ima potencial, vendar jo moram še malo izpopolniti. Danes vam torej predstavljam masleno kremo z belo čokolado, ki sem ji dodala modro barvilo v prahu.
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Maslena krema z belo čokolado (recept od tukaj)
240 g masla na sobni temperaturi
400 g sladkorja v prahu
170 g bele čokolade
3-4 žlice smetane za stepanje
1/2 čajne žličke barvila v prahu (po želji)
Belo čokolado stopite nad vodno kopeljo, pustite da se ohladi. Stepite maslo, nato dodajte sladkor in stepajte na najnižji hitrosti. Dodajte stopljeno čokolado in smetano v katero ste premešali barvilo. Mešajte še kakšne 3-4 min, dokler masa malo ne naraste, oz. dokler niso vse sestavine dobro premešane. Če vam masa zdi pregosta, po občutku dodajte smetano, če se vam zdi prečista, po občutku dodajte sladkor v prahu. Kremo lahko zamrznete, ko jo boste naslednjič uporabili, jo preprosto ogrejete na sobno temperaturo.
Buttercream with white chocolate
This week was also very festive, there were a lot of birthdays and od course a lot of birthday cakes. During the weekend I had to make two cakes and one was for a little girl named Manca, who just turned 3. Her parents only wanted a fruit cake that would be enough for 30 people, everything else was up to me. In the picture above you can see the final product, do you like it? I have to say I was quite proud of it, I know its not perfect, but I’m learning, so it´s not bad either, well not bad for me 🙂 With you I´lll be sharing a recipe for the blue cream that I used for the flowers, I have used this cream before, you can see it here and it is very sweet, but it´s very good for frosting and piping, so I think I will be using it again.
For the cream:
240 g / 1 cup + 1 tbs of butter
400g / 3 cups + 1/4 cup powdered sugar
3-4 tbsp whiping cream
170 g / 1 cup of white chocolate
1/2 tsp coloring (optional)
Melt the chocolate under a double boiler and let it cool down to room temperature. Beat the butter then incorporate the powdered sugar. Add the chocolate and the cream in which you have mixed the coloring. Beat for 3-4 min until every thing is well mixed. You can add sugar if the cream is too runny, or cream if the cream is to thick.
You can freeze the cream and when using it, just bring it to room temperature.
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