The cream is a dairy product composed of the highest-fat layer skimmed from the top of milk before processing. In un-processed milk, the fat, which is less dense, eventually rises from the bottom to the top. Mixes the fresh and natural fruits with the finest spirit to develop a customized liqueur that fits your specifications. Cream liqueurs blend delightfully into any new cocktail creation, and can also be enjoyed on their own as an aperitif.

Without creams cake does not look delicious, Cream’s richness makes the cake more attractive. the cream acts not only as a liquid but also as fat which adds richness and, not surprisingly, creaminess.

There are many types of creams for different types of cake, here are some recipes below:

Heavy Cream:

Ingredients:

180 mL cold milk
75 g unsalted butter
240 mL heavy cream

Steps:

1) Melt the unsalted butter in a saucepan over low heat.
2) 15 ml of the melted butter into the cold milk.
3) Pour the milk into the rest of the butter and cook it over low heat.
4) Mix the cream until it thickens.
5) Keep the cream in the fridge and use it within 1 week.

Whipped Cream:

Ingredients:

59 mL cold water
10 g unflavored gelatin
240 mL whole milk
30 g powdered sugar
7.5 mL vanilla extract
470 mL whipped cream

Steps:

1) Combine water and unflavored gelatin, then wait 5 minutes.
2) Cook the mixture over low heat until it turns clear, stirring often.
3) Let the mixture cool, then whisk it into whole milk for a few seconds.
4) Whisk in the powdered sugar and vanilla extract.
5) Refrigerate the mixture for about 90 minutes, stirring it every 15 minutes
Whip the mixture with a hand-held mixer until it turns creamy.
6) Store the whipped cream in the fridge for up to 2 days.