I flipped through my notebook and saw the recipe of my favorite oil cream based on Swiss meringue, decided to share with you

My favorite. oil-cream - whip the condensed butter! On a jar of condensed milk you need to take 250-300 g of softened butter. The main thing is that the products are of high quality. Then the ingredients should be whipped with a mixer to form a homogeneous mass. If the butter is badly broken, it will dissect. Everything is great: the cream is prepared very quickly and the cake smeared with it comes out tender and tasty. But for decorating dessert, such a cream is not suitable.



In search of alternatives, I turned to my friend, and she suggested a recipe for an oil cream, which includes a meringue.

Proteins for this cream are whipped with sugar according to the Swiss method, preheating them in a water bath. Heat proteins with sugar should be carefully so as not to overheat too, or instead of a cake, prepare a sweet omelet. This cream is convenient to align the surface of the cake, then cover with decor. The cream mass is resistant and plastic, it is easy to form exquisite petals, buds and a variety of small details for decorating cakes and cakes.

• 5 chicken eggs
• 1 cup of sugar sand
• 5 ml of cognac or vanilla extract (1 tsp)
• 400g butter

Preparation

1. Butter is removed from the refrigerator in advance, put on a plate and cut into small pieces so that it softens and warms up to room temperature. Sometimes it takes a couple of hours for it to become malleable.
   
   
   
   
2. Prepare a clean dry bowl. Take a high pan, fill it with 1/3 water and put it on the fire so that you can heat the proteins in a water bath.
3. Squirrels carefully separated from the yolks and pour into a bowl. Pour sugar into the squirrels and put the bowl on the water bath. The bottom of the bowl should not touch the water! Constantly stirring, heat the protein mass to 50 degrees so that the sugar sand completely melts.
   
   
   
   
4. Remove the bowl from the bath and beat the protein mass with a mixer at high speeds until the formation of a thick and persistent foam for about 10 minutes. During this time, the proteins should cool to room temperature.
5. Continuing to whip at high speed, gradually add butter to the proteins in one small piece. As the oil dissolves to homogeneity with the proteins, throw the next piece into the bowl. You can not immediately put a large portion of oil, because it will be difficult to achieve an ideal consistency.
   
   
   
   
6. At the very end of the whipping process, pour some cognac or vanilla extract. Then use the mixer to keep the mass homogeneous. Done!

Oil cream recipe: editorial advice For a variety of taste in the cream mass can add caramel or chocolate melted in a water bath. Make sure the chocolate is not too hot. You can add food coloring to the finished oil cream if you want to get a certain color. Or divide the cream into several parts in different dishes and stir separately as many colors as you need to decorate a cake or cake.



Store the finished oil cream should be in a closed dish in the refrigerator. The cooled cream hardens, and in a warm place becomes much softer, but the shape does not lose. Such a malleable cream perfectly holds the structure, and the decor made of this product retains its primary appearance at room temperature for a long time.

Believe me, cooking oil cream according to this recipe is not at all difficult and even an inexperienced hostess will cope with it. Try it and see for yourself!