Cake Cream Frosting and Decoration
This is a Syrian-style cake cream and decoration recipe. It is based on whipped whipping cream with powdered sugar and vanilla, then divided into chocolate cream and pink beet cream. There is also a filling made with butter, cream cheese, powdered sugar, and vanilla. The cake is filled with fruit and jam as desired, then coated with cream and decorated with almonds, strawberries, and chocolate, and kept in the refrigerator until set.
A guide to making cream for cakes and decorating them.
Like whipped frosting for layer cakes.
Chill the cream if needed so it stays stable for decorating.
Ingredients
- 3 cartons (1500 ml) Whipping cream
- 100 g or three-quarters of a cup Powdered sugar
- 50 g Butter
- 1 beet Boiled beet
- 1 tablespoon Vanilla
- 2 tablespoons Cocoa
- 1 can Mixed fruit can
- 150 g Cream cheese
- 1 cup Strawberry jam
- Strawberries for decoration Strawberries for decoration
- A substitute for liquid whipping cream when it is unavailable Powdered Chantilly cream
- Can be added to the filling Mascarpone
- Can be used instead of cream cheese Kiri cheese
- For decoration Slivered almonds
- For decoration Liquid chocolate
- According to availability Fresh fruit
- To color the cream Red food coloring
Instructions
- In a bowl, beat the room-temperature butter with the powdered sugar until the butter becomes creamy and turns slightly white.
- In the same mixing bowl, add the cold cream cheese, then add the vanilla, and beat until the filling is combined and firm.
- Place the cold liquid whipping cream in a cold bowl, then add the powdered sugar and vanilla, and beat until the cream is firm.
- Divide the whipped cream in the bowl into two portions.
- Add the cocoa to the first portion of cream and mix until it becomes chocolate-colored.
- Add boiled beet juice to the second portion of cream until the cream becomes pink.
- Place the first cake layer on a serving plate, then moisten it with the juice from the can of mixed fruit.
- Spread a layer of filling cream over the first cake layer, then add mixed fruit as desired.
- Place the second cake layer over the filling, then moisten it with the same juice. Add another layer of filling cream, followed by fruit as desired.
- Place the third and final cake layer over the previous layers.
- Coat the top and sides of the cake with the plain cream intended for the outer coating.
- Decorate the cake with slivered almonds, then add liquid chocolate or strawberries in the desired design.
- For the other cake pan, add a layer of fruit followed by a layer of strawberry jam, then add the filling cream. Cover it with the outer cream and decorate it with strawberries and rosettes as desired.
- Place the finished cake in the refrigerator until the cream sets and the decorations are firm.