Making cakes is extremely time consuming and complicated, sometimes it takes hours and is far from affordable for every chef. Making a juicy cake is a big challenge, even when you have all the necessary products, time and precise instructions.
Among the greatest subtleties in making a cake is the preparation of cake cream, on which depends its taste and appearance. Sometimes, however, the cake cream turns out too thin and even then urgent measures must be taken so that it does not go directly into the trash.
Depending on the cream with which you prepare the cake, there are different ways of thickening the cream. Usually when it comes to cream, it is enough to add a little more cream, to beat it well and leave it to cool.
If this does not help, proceed to plan B. Plan B means, adding melted, in a water bath, white chocolate to the cream. You can try whipping a small amount of cream with powdered sugar, which will also thicken it.
If you are making custard cream cake and it turns out too thin, you can thicken it with 1/2 tbsp. pan-baked flour dissolved in hot milk.
Thin cake creams can be thickened with a small amount of gelatin to thicken their texture. For about 500 ml of cream, only 8 g of gelatin are enough to melt in a water bath or in the microwave and are then added to it.
