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A simple recipe for making a delicious and stable strawberry cream using cream and mascarpone. Perfect for layering, decorating, and topping cakes. Perfect for cakes and desserts. It's easy to make and always turns out great. It has an intense strawberry flavor and natural color. I also invite you to watch the videos: Perfect Meringue. All about meringue. -    • Beza idealna. Wszystko o bezie. Tajemnice ...   How to make chocolate cream. -    • Jak zrobić krem czekoladowy do przekładani...   How to make mascarpone and cream cream. -    • Jak zrobić krem z mascarpone i śmietany, c...   How to make the best tall sponge cake. -    • Jak zrobić najlepszy wysoki biszkopt. Prze...   Cocoa sponge cake. -    • Biszkopt kakaowy. Jak zrobić czekoladowy w...   The best pistachio cream recipe for a cake. -    • Najlepszy przepis na krem pistacjowy do to...   SHORTCUTS: 00:47 – Ingredients 01:59 – Are frozen or fresh strawberries better for cream? 02:47 – How to naturally enhance the color of strawberry cream? 04:12 – When should cream be stabilized, and how? 05:07 – Advantages and disadvantages of gelatin cream 05:59 – Advantages and disadvantages of cream using Cream Fix/Cream Ex 07:15 – Accessories needed 07:42 – Can the cream be prepared in a food processor? 09:36 – Preparing the gelatin 10:26 – Preparing the strawberries 10:46 – How much sugar should I add to the strawberries when stabilizing the cream with Cream Fix/Cream Ex? 11:50 – Combining strawberries with gelatin 13:04 – Preparing the Sour Cream Fix/Sour Cream Ex for adding to the cream 13:21 – Whipping the cream and mascarpone – how long? 14:19 – When to add the Sour Cream Fix/Sour Cream Ex? 14:37 – How to combine the cream with strawberries? 15:43 – How to naturally enhance the color of strawberry cream? 16:18 – And it's ready! 16:28 – How many layers and layers can this cream be used for? 16:51 – What's the main difference between a cream with gelatin and a cream with Sour Cream Fix/Sour Cream Ex? 17:23 – How can the cream be shaped in practice? I also invite you to visit my profile:   / menu_dorotki   INGREDIENTS: 250 g mascarpone 250 g 30% fat cream 250 g frozen strawberries 40 g powdered sugar 2 tablespoons lemon juice 1-3 teaspoons beetroot concentrate TO STABILIZE THE CREAM: 2 teaspoons gelatin and 5 tablespoons strawberry juice or 2 packages of Śmietanfix or Śmietanex I talk about the differences in cream stabilizers in the video: 04:12 – When should cream be stabilized and with what? 05:07 – Advantages and disadvantages of gelatin cream 05:59 – Advantages and disadvantages of cream with Sour Cream Fix/Sour Cream Ex 16:51 – What is the main difference between gelatin cream and cream with Sour Cream Fix/Sour Cream Ex? #menudorotki #kułkulinarny #menu