Perfect Cake-Leveling Mastic Cream

Thick, dense, ideal for leveling! Mastic cream for cake is a real lifesaver! If you plan to cover the cake with fondant, then with its help you can easily do this. The cream will have time to harden before coating and the result will be wonderful!
cook time: 20 min
Owen Truitt
Perfect Cake-Leveling Mastic Cream

Nutrition Facts (per serving)

459
Calories
37g
Fat
34g
Carbs

Ingredients (12 portions)

Basic:

Sugar 300 g
Butter 400 g
Water 200 ml

Recipe instructions

Step 1

Step 1
How to make mastic cream for a cake? Prepare the necessary products. Take fresh, good quality butter without vegetable fats with a fat content of 82.5%. Take it out of the refrigerator in advance (about 2 hours before) and let it sit in a warm place for a few hours to soften. For good results it should be at room temperature. Otherwise you wonʼt be able to beat it.

Step 2

Step 2
To speed up the process, you can cut the butter into small pieces with a knife and leave it to rest. This way it will become soft faster. The butter should be soft, but not melted. This will not make a cream.

Step 3

Step 3
While the oil is heating, letʼs make the syrup. Pour the required amount of water into a ladle or saucepan and add sugar. Place a saucepan over medium heat and bring the water to a boil, stirring occasionally until the sugar is completely dissolved. When all the sugar crystals have dissolved, turn off the heat and cool the resulting syrup completely.

Step 4

Step 4
After the butter has been at room temperature and has become soft, place it in a deep bowl and beat with a mixer at the highest speed until it becomes a fluffy white mass. Continue whisking gradually adding all the syrup for 4-6 minutes until the mass is fluffy and smooth.

Step 5

Step 5
The finished cream will be very plastic and stable.

Step 6

Step 6
The cream is great for leveling the surface of the cake and preparing it for coating with mastic. Use the cream as intended!

Additional rubrics

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