КРЕМ ДЛЯ ИДЕАЛЬНОГО ВЫРАВНИВАНИЯ и ДЕКОРА/ БЕЗ СЫРА, СЛИВОК, ШОКОЛАДА

Friends, join me and SUBSCRIBE: Instagram -   / lubovicveti   Telegram https://t.me/lubovicveti Yandex.Zen https://zen.yandex.ru/id/60e97c9956ca... My SITE with recipes https://www.lubovicveti.ru/ COLLECTIONS OF RECIPES IN A CONVENIENT PDF FORMAT https://lubovicveti.ru/m/ --------------------------------------------------------------------------- COPYING AND USING VIDEO MATERIALS IS PROHIBITED, INCLUDING POSTING ON THIRD-PARTY RESOURCES WITHOUT THE CONSENT OF THE CHANNEL AUTHOR ------------------------------------------------------------------------------------------------------ CREAMS FOR LEVELING: Curd cream    • Вы ЖДАЛИ этот РЕЦЕПТ ✶ ТВОРОЖНЫЙ КРЕМ ДЛЯ ...   How to make a BRIGHT CREAM    • КРЕМ ДЛЯ ВЫРАВНИВАНИЯ / Как сделать ЯРКИЙ ...   The simplest and most convenient cream cheese for leveling    • Самый простой и удобный КРЕМ ДЛЯ ВЫРАВНИВА...   Cream with white chocolate for leveling    • Идеальный КРЕМ ДЛЯ ВЫРАВНИВАНИЯ тортов/ По...   Cream cheese on cream for leveling    • КРЕМ ЧИЗ на сливках ДЛЯ ВЫРАВНИВАНИЯ торта...   Chocolate cream for leveling    • Шоколадный КРЕМ ДЛЯ ВЫРАВНИВАНИЯ/ Простой ...   GANACHE on DARK chocolate for leveling    • ГАНАШ для выравнивания всего из 2-х ингред...   GANACHE on WHITE chocolate    • ВЫРАВНИВАНИЕ торта / ГАНАШ на белом шокола...   THE MOST AFFORDABLE CREAM for leveling    • Самый ДОСТУПНЫЙ и ПРОСТОЙ КРЕМ ДЛЯ ВЫРАВНИ...   RECIPES COLLECTIONS IN CONVENIENT PDF FORMAT https://lubovicveti.ru/m/ ----------------------------------------------------------- Butter cream on Swiss meringue for a cake 9 cm high, 16 cm in diameter, for leveling and decoration: Whey protein 120 g Sugar 240 g Butter 82.5% 300 g IMPORTANT! Heat the egg whites with sugar to a temperature of 60 - 65 C. Use only high-quality eggs that have been processed. And wash the eggs thoroughly before use IMPORTANT! The bowl must be clean, dry and fat-free. The whites must be carefully separated from the yolks. The presence of even a small amount of fat or water will not allow the whites to whip. All utensils, whisks, spatulas - everything must be clean. IMPORTANT! The butter should be softened and at room temperature. It should be taken out a few hours before preparing the cream so that it reaches room temperature. If necessary, heat it slightly in short pulses in the microwave until soft. But do not melt it under any circumstances! STRAWBERRY LEMONADE CAKE    • Торт КЛУБНИЧНЫЙ ЛИМОНАД рецепт/ Быстрый РЕ...   TROPICAL COCONUT-MANGO-PASSION FRUIT CAKE    • Тропический ТОРТ Кокос-Манго-Маракуйя подр...   RASPBERRY-DOUBLE CHOCOLATE CAKE    • Рецепт Торта Малина в Шоколаде: Бисквит, Д...   AUTHOR'S TRIO CAKE    • Авторский рецепт ТОРТ ТРИО / Шоколадный би...   RECIPES COLLECTIONS IN CONVENIENT PDF FORMAT https://lubovicveti.ru/m/ -------------------------------------------------------------------------------------------------- Music: ES_Won't Do That Again (Instrumental Version) - Lvly ES_Lesson Learned (Instrumental Version) - Tommy Ljungberg ES_Sun Melt Waves - Oman