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Chocolate or curveture - 150 grams
Butter 82% - 150 grams
Milk - 80 grams / milliliters
Excellent cream for leveling and decorating cakes! Keeps its shape perfectly!
Tender, airy and not very sweet!
It is important!
- The butter must be taken out in advance so that it becomes soft
- Melt the chocolate in a water bath
- Use milk at room temperature
❗️This cream must be used immediately after preparation!
If you cook it ahead of time, it will lose its smoothness.
How can he be revived? It needs to be melted in a water bath, cooled to a temperature of about 20 - 22 degrees, whipped again until fluffy, about 3 minutes. And immediately start decorating.