HOW TO COLOR CREAM CHEESE IN BRIGHT COLORS
Cream cheese is perfectly colored with any food coloring. The main rule: use gel, paste or dry dyes. Liquid ones can ruin the texture for you. It is best to color the cream cheese at the moment of final mixing of all ingredients.
Add a little coloring and stir well until smooth, add a little more if necessary and mix again. Repeat this until you get the color you want. This way you will avoid excessive amounts of dye in desserts.
But if you don’t want to use chemical dyes, then you can always color the cake cream using natural products: matcha tea, hibiscus, vegetable, fruit and berry powders.
9 options for coloring cream cheese using natural dyes
How to store at room temperature?
Some types of cakes can be kept at room temperature. Technical conditions allow storing cakes, waffles and dry praline cakes that do not have cream components at temperatures up to +18 °C and relative humidity less than 70%. Their shelf life without refrigeration is up to 30 days. Unfilled sponge cakes and chocolate cakes can also be kept out of refrigeration. But you need to understand that in summer or when exposed to direct sunlight, chocolate can melt (you can find out about the shelf life and storage conditions of chocolate here).
The industry standard is that cream-filled confectionery products can also be kept indoors if the manufacturer has added a preservative (such as sorbic acid) to the filling. At a maximum temperature of +20°C, this product is suitable for use within 36 hours.
When buying a store-bought dessert, you should pay attention not only to the expiration date indicated by the manufacturer, but also to the composition of the product. The use of dairy products as fillers always implies a short shelf life, however, if no preservatives are introduced.
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Homemade baked goods are placed in the refrigerator compartment after they have cooled completely.
This set of unbreakable storage principles applies to cakes of almost any kind:
Allowable temperature range is +2 ... +6. The best place is the refrigerator. In rare cases, you can use the balcony. Some housewives do this when the cake is very voluminous. But to do this, you must be sure that the temperature at night will not be below zero. And, of course, never leave dessert just on the kitchen table. The maximum shelf life is 5 days. Then it is dangerous to use. The exception is cakes with preservatives.
Curd cheese cream
- Cooking time: 30 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 350 kcal per 100 g.
- Purpose: dessert.
- Cuisine: international.
- Difficulty of preparation: easy.
To make a real dessert, you need to follow the recipe to the gram - only in this case it will turn out homogeneous, not too cloying and retains its shape well, unlike analogues with condensed milk. It is used to level the surface of finished desserts and cover so-called “naked cakes”, in which only the space between the cake layers is smeared with mousse or sweet sauce. This cake can be stored for several days in the refrigerator or even in a regular room if the room temperature does not exceed 17 degrees.
- curd cheese – 340 g;
- butter – 115 g;
- powdered sugar – 100 g;
- vanilla extract – 2 tsp.
- Place homemade or store-bought curd cheese in the refrigerator overnight so that it becomes as hard as possible, but does not become icy.
- Leave the oil at room temperature. It must be high-quality, creamy, with a fat content of more than 80% so that the cream does not acquire an unpleasant oily aftertaste.
- Beat butter with sour cream and powder for 5-7 minutes until smooth.
- Add vanilla extract and beat again.
With cream
- Cooking time: 70 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 248 kcal per 100 g.
- Purpose: dessert.
- Cuisine: international.
- Difficulty of preparation: easy.
Thick cream made from cream cheese and heavy cream is ideal for decorating pastries, cakes, and other desserts. With its help, it is easy to hide baking errors such as uneven edges, cracks, and breaks. In order to have enough mass for the entire cake, you need to calculate in advance how many ingredients will be needed to implement the idea. The more cream you use to coat the cakes, the smoother and better the result will be. The first layer should be very thin; it “catches” the crumbs so that they do not subsequently spread throughout the product. The next layer can be applied after cooling.
- cream cheese – 500 g;
- cream (33%) – 100 g;
- powdered sugar – 70 g.
- Cool the cream well and beat until stiff. Be careful not to turn them into oil.
- Add powdered sugar in small portions.
- Add cream cheese, beat until smooth.
- Place the cream in the refrigerator for about an hour.
Storing buttercream
Many of us love to cook sweets very much. What kind of cake can there be without buttercream? Therefore, many housewives are interested in recipes, as well as the shelf life of buttercream.
Cream is a whipped mass consisting of egg whites, sugar with the addition of milk, butter or whipped cream. It turns out to be a very fatty product. It is used in many sweets and serves as a decoration for cakes and pastries. Every housewife should at least once cook something using various creams. But you need to understand that cake cream has one very big drawback - it spoils very quickly.
In general, the shelf life of buttercream is not very long. But you need to understand that there are different types of creams: butter, protein, butter, custard, cream and sour cream. Also, each type of cream has its own recipe, preparation technology, and storage conditions.
Protein
Whipped egg whites retain their quality for up to 3 days at a temperature of +7C -+8C. It is important to know how to store protein cream in the refrigerator, given its airy structure.
The mixture should be left in the same container in which it was whipped. Any manipulation will lead to its subsidence. The container must be tightly closed with a lid or cling film so that the air mass does not come into contact with the external environment.
The indicated shelf life of protein cream (3 days) refers to a product that contains only proteins and sugar (powder). The presence of other additives can speed up the process of degradation of the confectionery mass or extend its “life,” such as citric acid, which prevents the development of bacteria.
Under natural conditions, whipped whites can be stored for up to 12 hours. Freezing them is not recommended.
Can it be frozen?
In order to preserve taste and consumer qualities, many types of cakes can be placed in the freezer .
Since industrial freezing at a temperature of -18...-25°C is impossible at home, we are not talking about storing a cake in the freezer for weeks or months.
However, it is quite possible to extend the shelf life of the cake by several days in the home freezer. Cakes containing jelly or fondant are not recommended to be frozen.
But sponge or shortbread cakes with the addition of fruits, nuts or buttercream survive this procedure quite painlessly if the freezing lasts no more than a few days.
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
27.72%
No, it is very dangerous and not useful.
36.37%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
35.91%
Voted: 1952
Time reserve before damage
How long can you eat a cake that is left in the refrigerator after the expiration date? For any perishable products, including cakes, the expiration date is indicated with a small margin , preventing cases of spoilage and subsequent poisoning.
So in a situation where the cake has expired, you should not throw it away immediately , since the expiration of the expiration date is not yet a death sentence for the dessert.
What is better to use, shortening or butter?
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Tips for the recipe
To get a delicious chocolate cream cheese of the correct consistency, it is important to follow some recommendations:
- during production, use high-quality oil that does not contain fats of vegetable origin - this will help avoid the appearance of a sour taste, a yellowish tint and loss of the shape of the cream;
- to obtain a richer taste, it is recommended to give preference to high-quality chocolate bars, which are sold in confectionery shops;
- Do not heat the oil in the microwave - this will make it more liquid than necessary;
- choose only creamy curd cheese for cooking - a processed product will significantly worsen the taste and also make it too uneven;
- It is better to take homemade cream, as it has a higher fat content;
- to obtain a rich, unusual taste, it is recommended to add 25 ml of Baileys non-alcoholic liqueur to the main composition during cooking;
- The cream should not be whipped for a long time at maximum speed of the mixer - this will lead to the appearance of grains, and you may also end up with low-quality or stale cheese.
The chocolate cheese cream recipe, due to its simplicity, excellent taste palette, and availability of ingredients, will appeal to most housewives and will be an excellent addition to any baked goods.
Don’t be afraid to experiment, feel free to add other ingredients, vanilla or cinnamon to the recipes - you will get a unique composition with a memorable aroma.
The buttercream should be used immediately after preparation. For ease of distribution, it is recommended to use a pastry spatula, a regular spoon or knife. The shelf life of prepared cheese cream ranges from 48 to 72 hours.
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