Cake leveling cream

Cake leveling cream is a cream designed to create a cake with a perfect appearance and smooth contours. There are a large number of recipes for cake leveling cream. Each of them is unique in its own way, but what they all have in common is that they are incredibly delicious and create an even surface on cakes. This cream is prepared quickly, easily and from a small set of ingredients. Cakes with it turn out just perfect!

Cream cheese for leveling a cake with cream

Cold cream cheese is placed in a deep container. Powdered sugar and vanillin sifted through a sieve are added to it and everything is whipped until smooth. Next, cold heavy cream is poured in, and the cream is whipped until it has a uniform, dense and delicate texture. It turns out incredibly tasty.

1. 
   Cake leveling cream is easy to prepare at home.Place the creamy curd cheese in a deep container in which we will beat the cream. To obtain high-quality cream, it must be very cold. It is important not to accidentally take processed cheese.
2. 
   Sift the powdered sugar along with vanilla through a fine sieve so that there are no lumps, and pour everything into a container with the curd cheese.
3. 
   Now take a mixer and beat the curd cheese with powdered sugar until smooth for two to three minutes.
4. 
   Now add good quality heavy cream. They also need to be very cold or they won't fluff up. Continue beating until you get a homogeneous thick cream. It is important not to beat it, as the cream may turn into butter.
5. 
   The finished cream should be soft, but at the same time keep its shape well. Now we can level our cake with it or use it as a layer. Bon appetit!

Cream cheese for leveling the cake

Powdered sugar is added to butter at room temperature and, using a mixer, everything is whipped into a fluffy mass. Then curd cream cheese, a little vanillin are sent there and the cream is whipped to a homogeneous consistency. Before leveling the cake, it is placed in the refrigerator for several hours.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Portions – 10.

Ingredients:

• Butter – 120 gr.
• Creamy curd cheese – 350 gr.
• Powdered sugar – 100 gr.
• Vanillin - to taste.

Cooking process:

Step 1. Before starting cooking, take the butter out of the refrigerator, cut it into small pieces and let it sit at room temperature until it softens.

Step 2.Next, transfer the softened butter into a container in which we will beat the cream, and add 100 grams of powdered sugar to it. We begin to beat everything with a mixer at low speed so that the powdered sugar dissolves in the butter. Next, turn on maximum speed and continue beating until a fluffy mass is formed.

Step 3. Beat at high speed for about 1-2 minutes until the powdered sugar is completely dissolved and the cream lightens and becomes airy.

Step 4. Now add curd cream cheese and vanilla to taste to the butter and beat again with a mixer at low speed, then switch to maximum speed to get a fluffy cream.

Step 5. The finished cream should be homogeneous and stable. Before leveling the cake, put it in the refrigerator for a couple of hours until it hardens. The cream can also be used as a layer. In this case, leave it at room temperature. Bon appetit!

Cream cheese with butter for leveling the cake

Beat butter at room temperature with a mixer for a couple of minutes. Then powdered sugar, vanilla sugar, and cream cheese are added and the cream is whipped until smooth. Next, it goes into the refrigerator for a couple of hours, after which it can be used to level the cake.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Portions – 1.

Ingredients:

• Creamy curd cheese – 300 gr.
• Butter – 100 gr.
• Powdered sugar – 60-80 gr.
• Vanilla sugar - to taste.

Cooking process:

Step 1. Before starting cooking, take the butter out of the refrigerator and let it sit until it is at room temperature.Next, transfer it to the mixer bowl and beat at medium speed for 1-2 minutes.

Step 2. Now add powdered sugar and continue beating until the mass becomes lighter in color and increases in volume. At the same time, if desired, we can add vanilla sugar or vanilla extract. Beat everything for 7-9 minutes depending on the power of the mixer.

Step 3. Next, without ceasing to beat, gradually add creamy curd cheese. If you put it all at once, it can scatter throughout the kitchen. Beat for a couple more minutes. It is important not to overbeat the cream, otherwise it will separate.

Step 4. The finished cream should be quite soft. Before leveling the cake, put it in the refrigerator for a couple of hours so that it hardens and becomes denser.

Step 5. Now we can start leveling the cake. This cream is also suitable for creating jewelry. Bon appetit!

Protein cream for leveling sponge cake

First, prepare syrup from water, citric acid and sugar. The whites are gradually whipped until fluffy, after which the syrup is gradually poured in. The cream is whipped for another 30 seconds, cooled and used to level the cake. It turns out stable and incredibly tasty.

Cooking time: 20 minutes.

Cooking time: 15 minutes.

Portions – 1.

Ingredients:

• Egg white – 4 pcs.
• Drinking water – 50 ml.
• Granulated sugar – 100 gr.
• Citric acid – 1/3 tsp.

Cooking process:

Step 1. Pour water into a small saucepan, add granulated sugar and citric acid and place on medium heat. Cook the syrup until the sugar is completely dissolved, stirring it from time to time. Then reduce the heat and start working with the whites.

Step 2. Pour them into a deep container and begin to beat with a mixer.First we do this at minimum speed, gradually increasing it to maximum. You should get a fluffy mass.

Step 3. Don’t forget to also keep an eye on the syrup. It should take on a light caramel color and smell like caramel. This will be a sign that he is ready. It cooks very quickly, so it is important not to be distracted so as not to burn it.

Step 4. Pour the resulting syrup into the whites in a thin stream, without stopping whisking them. Thus, the cream will have to increase in volume even more.

Step 5. After all the syrup is in the whites, beat the cream for about another 30 seconds. The finished cream should be stable and adhere well to the mixer beaters. If desired, you can add coloring and start leveling the cake. Bon appetit!

White chocolate cake leveling cream

The cream is brought to a boil, white chocolate is added to it and everything is mixed until dissolved. Then everything is whipped with a blender and sent to the refrigerator. Next, the Mascarpone is whipped, ganache is gradually added to it until a light but stable cream is obtained.

Cooking time: 50 min.

Cooking time: 30 min.

Portions – 1.

Ingredients:

• Mascarpone cheese – 400 gr.
• Cream 33-35% – 300 ml.
• Grated white chocolate – 170 gr.

Cooking process:

Step 1. Pour the heavy cream into a small saucepan, put it on the fire and bring it to a boil. Next, pour in the grated white chocolate and mix everything gently until the chocolate is completely dissolved.

Step 2. Pour the resulting ganache into a high container and beat it with a blender for about 2-3 minutes.

Step 3.Cover the whipped ganache with cling film to prevent it from winding, and let it first cool at room temperature, after which we put it in the refrigerator for a couple of hours.

Step 4. At this time, transfer the Mascarpone cheese into a separate container and begin to beat it with a mixer at low speed.

Step 5. Next, add the cooled white chocolate ganache in two batches and continue whisking until you get a fluffy and homogeneous cream. It is very stable and light, so we can immediately start leveling the cake. Bon appetit!

Cream Ganache for leveling the cake

To begin, melt the white chocolate icing along with the white chocolate in a water bath. Next, everything cools a little, butter is added to the chocolate and the ganache is whipped with a mixer until fluffy peaks form. Thanks to this cream, the cake will have a strong and neat leveling.

Cooking time: 50 min.

Cooking time: 20 minutes.

Portions – 1.

Ingredients:

• White chocolate – 160 gr.
• White chocolate icing – 140 gr.
• Butter – 180 gr.

Cooking process:

Step 1. Transfer the white chocolate with icing into a glass container and melt everything in a water bath, stirring constantly with a spatula.

Step 2. Remove the melted chocolate from the water bath and let it cool to about 40^OC. We check the temperature using a special thermometer.

Step 3. Add softened butter, cut into pieces, to the slightly cooled chocolate.

Step 4. Mix everything with a spatula until a homogeneous mass is obtained, then put the ganache in the refrigerator for 15 minutes.

Step 5.After the required time, we take everything out of the refrigerator and begin to beat the white chocolate ganache using a mixer until it lightens and fluffy peaks form.

Step 6. Level the cake with the finished ganache and put it in the refrigerator for a while to harden. Then we can proceed to the main decoration of the cake. Bon appetit!

Protein custard for leveling and decorating the cake

Boil syrup from water and sugar in a saucepan for 8-10 minutes. The whites are whipped using a mixer, and sugar syrup is poured into them in a thin stream. Next, lemon juice and vanilla are added and the cream is whipped to stable peaks. The cake is smoothed with this cream, decorated and served.

Cooking time: 40 min.

Cooking time: 20 minutes.

Portions – 1.

Ingredients:

• Chicken whites – 3 pcs.
• Granulated sugar – 300 gr.
• Water – 100 ml.
• Vanillin – 0.5 sachet.
• Lemon juice or acid – 1 tsp.

Cooking process:

Step 1. We start by preparing the syrup. Pour water into a saucepan, add granulated sugar to it and put on fire. Bring the syrup to a boil and cook until the sugar is completely dissolved. We check readiness by dropping a drop of syrup into cold water. If a soft ball forms in it, then everything is ready. The most important thing is not to overcook the syrup, as it can be burned.

Step 2. Place the cold egg whites into the mixer bowl and begin beating them at low speed. A stationary mixer is very convenient when working with this cream, since it will only take care of beating the whites, and at this time you can safely prepare the syrup.

Step 3. After the whites have beaten to a fluffy foam, pour hot sugar syrup into it in a thin stream. At this time, we continue to beat the whites at high speed.

Step 4.After the syrup is completely poured, add lemon juice and vanillin to the whites. Beat the cream until it becomes fluffy and has stiff peaks.

Step 5. With the resulting cream we can begin to level the cake. It can also be used in making cakes and other products. Bon appetit!

Cream filling for leveling the cake at home

Eggs are mixed with granulated sugar, sour cream and flour. Then everything is placed in a water bath and heated for 12 minutes until thickened. The cream is transferred to a separate container and cooled. Then it is added in portions to the whipped butter and beaten well.

Cooking time: 35 min.

Cooking time: 20 minutes.

Portions – 1.

Ingredients:

• Sour cream or cream from 25% – 240 gr.
• Chicken eggs – 60 gr.
• Granulated sugar – 80 gr.
• Wheat flour – 20 gr.
• Butter 82% – 100 gr.

Cooking process:

Step 1. Before starting cooking, take the butter out of the refrigerator and cut it into small pieces. The most delicious cream will be obtained if the temperature of the custard and butter coincide.

Step 2. Place eggs, granulated sugar, sour cream into a suitable container and whisk everything thoroughly until smooth.

Step 3. Then sift the wheat flour into it and mix again.

Step 4. Boil water in a saucepan or small saucepan and place the container with the egg mixture on top so that it does not come into contact with the water. Set the temperature to minimum. Cook the cream for about 12 minutes, stirring constantly until it thickens. It should be at a temperature of 82-85^OWITH.

Step 5. Transfer the custard into a cold container, cover it with cling film in contact and let it cool to room temperature.

Step 6.Beat the softened butter with a mixer until smooth. Next, add the custard part one tablespoon at a time. The cream filling is ready after everything has come together.

Step 7. Place the finished cream in the refrigerator for 10-15 minutes to make it stronger. Now we can level the cake with them. Bon appetit!

Chocolate cream for leveling the cake

To begin, melt the chocolate or confectionery glaze in the microwave. Then it cools and softened butter is added there. Mix everything with a spatula and beat with a mixer for 5 minutes at high speed. The prepared chocolate cream is used to cover the cake.

Cooking time: 1 hour 20 minutes

Cooking time: 20 minutes.

Portions – 1.

Ingredients:

• Confectionery icing or chocolate – 300 gr.
• Butter – 150 gr.

Cooking process:

Step 1. If we use chocolate, then first finely chop it with a knife or grate it. When using confectionery glaze, you don't need to do anything.

Step 2. Pour the resulting crumbs into a deep container and melt everything in the microwave. Let the melted chocolate cool to room temperature.

Step 3. First take the butter out of the refrigerator and soften it into the chocolate. Mix everything with a silicone spatula until a homogeneous mass is obtained.

Step 4. Now take a mixer and beat the almost finished ganache at high speed for 5 minutes. This way, everything will mix well with each other and become more airy.

Step 5. Before leveling the cake with the resulting chocolate cream, let it stand at room temperature for one hour. Bon appetit!

Sour cream for leveling the cake

The sour cream is heated in a water bath along with white chocolate.Next, swollen gelatin and softened butter are added and everything is whipped with a mixer until smooth. The cream is placed in the refrigerator for 30 minutes, after which it is whipped to stable peaks. It turns out tasty and stable.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Portions – 1.

Ingredients:

• White chocolate glaze or chocolate – 400 gr.
• Sour cream 25% – 150 gr.
• Butter – 300 gr.
• Gelatin – 1 tsp.
• Water – 2 tsp.
• Vanilla sugar – 15 gr.

Cooking process:

Step 1. First, pour gelatin into a small container, fill it with water and leave to swell.

Step 2. Transfer the full-fat sour cream into a deep container, add vanilla sugar to it and place everything in a water bath. Stir constantly with a silicone spatula until the sugar is completely dissolved.

Step 3. Now add white chocolate glaze or chocolate pieces to the sour cream and continue stirring until the chocolate is completely melted.

Step 4. Next, remove the container from the water bath, add the swollen gelatin and mix thoroughly.

Step 5. Add softened butter to the chocolate and sour cream and lightly mix the mixture with a silicone spatula.

Step 6. Take a mixer, beat the cream until smooth and put it in the refrigerator for 20-30 minutes to stabilize.

Step 7. After the required time, beat the already cooled cream again until smooth and stable peaks.

Step 8. We can start leveling the cake. Bon appetit!