Protein cream that holds its shape well recipe. Protein cream for cake decoration holds its shape well, recipe with photo

Cream laid out in the form of flowers, leaves, inscriptions, borders is the simplest and most effective design for a homemade cake according to any recipe. Preparing the cream takes a minimum of time; the most common products are used for it. You will need some equipment - a pastry syringe, plastic “nails” of different diameters (photos of the equipment are available on the Internet). But even with the help of an ordinary thick plastic bag you can decorate it in an original way. birthday cake at home.

The mass suitable for decoration should be:

thick;
oily;
holds its shape well;
do not spread, but do not be too hard;
fresh and chilled.

The best option is a simple recipe based on butter and condensed milk. In addition to these components, it may contain:

sugar syrup;
instant coffee (colors and flavors the mixture well);
natural or synthetic food colors;
cocoa powder (to add chocolate flavor and colors);
fresh whipped cream (gives a white color);
high-fat homemade sour cream;
flavorings – vanilla, rum or cognac essence, cinnamon, lemon zest.

It is not advisable to add the following to the cake decorating cream:

nuts, candied fruits;
pieces of fruit or berries;
chocolate (you can add finely grated);
other coarse particles.

The mass ready for decoration should be shiny, smooth, and homogeneous. The average beating time is about 5, and preferably 7 minutes. Each component is added to the mass one by one: first, beat soft butter, then condensed milk. Afterwards, add dyes and flavors as desired, or leave the mixture white. The resulting mass must be used immediately or stored in the refrigerator, otherwise the decoration will simply “flow.” If you are decorating a large two tier cake at home, divide the mass into parts and put half in the cold.

Products must be fresh. If you use sour cream or cream, be sure to choose a product with a fat content of at least 25%, unless the recipe specifies a different composition. If the consistency is a little runny, you can add a thickener or even gelatin for better hardening, which is especially important when decorating the sides. Some people don't use real butter, but a spread. However, such a replacement will worsen the quality and taste of the entire cake, so it is optimal to use only natural oil from cream.
Cream:

Cream for various types of decoration

For various purposes (sides, cake surface or decoration), the cream can be prepared according to special recipes. Depending on how exactly you will decorate the cake, you can use:

To create voluminous flowers on the surface of the cake at home and sides, you need to make a thick, fatty, oily mass. It will retain its shape until serving, will not lose its shine and appearance. Will come in handy here step by step instructions, especially for novice housewives.
The sides of the cake can be decorated with a lighter textured mixture. Better - cream based. It turns out to be light, will not flow, and will not lose its shape. The creamy mass can also be painted over with dye or cocoa powder. Can be used store-bought cream plant based. It is convenient to squeeze them out of the container onto the sides of the product - you get beautiful corrugated stripes.
High sides can be made from cream that does not lose its shape long time– oil or with gelatin.
To create inscriptions on a cake, the cream should be light and thin, especially if you need to create thin lines and small elements. The inscription will turn out clear and even if you use a pastry syringe with a special nozzle.
To prepare a flower on a confectionery “nail”, use cream from condensed milk and butter (classic recipe). After the flower is formed, it must be placed in the freezer for a few minutes, and only then decorate the top or sides of the cake.

Gelatin-based cream can be both a decoration and a layer for a cake. It can be beautifully poured onto the cake or completely cover the base of dough and fruit. After hardening, it will retain the shape of the container. There are simple instructions for working with this cream:

at home, you can use both regular and instant gelatin;
After swelling, ordinary gelatin must be heated until the grains dissolve, but under no circumstances should it be boiled, otherwise it will not harden;
can be prepared with gelatin white cream from cream, sour cream, milk, that is, not very thick (depending on the recipe);
hardening time depends on the thickness of the layer - minimum 1-2 hours or 30 minutes in the freezer;
flood jelly cream It is necessary to first install a ring of thick tracing paper or parchment or a special metal rim around the sides of the cake (a photo of it can be found on the Internet).

The simplest option for decorating a cake is to make jelly cream with pieces of fruit or berries and beautifully pour it over the entire surface of the cake.

Choosing cream for different types of dough

In design finished cake The compatibility of the cream and the base dough is important. It is important to follow the rules so that the cake is soaked, but not too wet, the mass does not spread on the sides and holds its shape beautifully for a long time:

Biscuit dough is the most airy and porous: the recipe has only three components. It absorbs liquid like a sponge. Therefore, the cream for sponge cake it is necessary to make it thick - based on full fat sour cream, thickened cream, butter, condensed milk or with gelatin. Then the decoration will not settle and will be beautifully distributed on the surface. sponge cake, will not “upset” a two-tier cake.
Dense, tight cake layers, such as in the Napoleon cake (for example, a recipe made from puff pastry) will require sufficient liquid and soft cream. The best option is custard for the layer and cream for decoration.
“Medovik”, “Smetannik” according to the recipe can be decorated with any cream (the photo of the cake is proof of this). The dough in such cakes has medium elasticity, hardness and a neutral taste.

It is also necessary to consider what surface the mixture will be placed on when decorating the cake. The following coating will “stick” the decoration well to the product:

not completely hardened chocolate or caramel icing;
jam, confiture;
cream;
the grout used “under mastic” is crumbs from cake layers mixed with cream (look at the photo of such a mixture on the Internet).

Cake decorating cream will slide off the following surfaces:

mirror glaze;
jelly coating;
cake without coating at all.

Do not pour hot ingredients into butter creams: melted chocolate, gelatin. The mixture will become liquid and will not hold its shape when decorating baked goods. You can prepare a high-quality mixture from products of the same temperature.
Storing the mixture only in the refrigerator before decorating and after, on the finished cake.
The container in which the mixture is whipped must be clean and dry. When whipping egg whites, make sure that there are no traces of fat on the walls and bottom of the container.
The ingredients must be at the appropriate temperature: butter - warm, cream, proteins, sour cream - chilled. When whipping cream, it is even recommended to place a large bowl of water under the container. ice water or ice in almost all recipes.
When coloring the cream, add the dye one drop at a time, otherwise after stirring the color may become too rich and unnatural.

Storing cream at home depending on the cake recipe:

oil, Charlotte – 36 hours maximum;
creamy – up to one day;
custard - ideally 6 hours;
protein - no more than 24 hours.

If you have some unused cream left over, you can put it in the freezer and decorate your next cake. If frozen, it can be stored for up to 2-4 weeks without loss. taste qualities. The same can be done with leftover dough (raw). To freeze, transfer the mixture (by color and type) to plastic containers, cover with lids and place first in the refrigerator for 2 hours, and then place in freezer. You can also use special vacuum containers for freezing food.

Recipes for making cream and others confectionery decorations

Cake decorating cream holds its shape well

500 ml

1 hour

180 kcal

5 /5 (2 )

I love you very much homemade cakes and I practically don’t recognize “plastic” cakes from the store. Honestly, the question is how to decorate home cake, for me for a long time I didn’t stand, because the beauty of homemade sweets lies precisely in the absence of pathos - it is more than replaced by the love put into the preparation.

But today so many new and interesting things have appeared on the shelves, both in terms of products and kitchen appliances, that competing with a confectionery shop not only in content, but also in form, becomes a very real task.

I will share with those who are ready to take on the challenge good recipe cream for cake decoration.

Kitchen appliances and utensils: a saucepan with a thick non-stick bottom, a bowl, a mixer, a wooden spatula for stirring.

The technology involves cooling a hot product to room temperature, so the cooking time may vary slightly depending on the conditions in your kitchen and whether you can speed up the process a little, for example, by placing the mixture on a cold balcony.

Required Products

To prepare the cream you will need:

Features of product selection

I use regular sugar to make this cream, but if you have the opportunity to replace it with cane sugar, the result will only be better. Brown sugar will give the cream a more noble color and an additional flavor note.

Instead of vanilla sugar You can use vanillin, but be careful: it has a rougher taste, so don’t overdo it with the amount.

Quality of butter - main secret good cream! It must be at least 82.5% fat, and you must be sure that you are using exactly milk product, not the spread.

Some housewives, however, claim that the spread makes a good cream, but for me, there are advantages healthy food still no one canceled it.

How to make cake decorating cream that holds its shape well at home

Break the whites into a saucepan, add sugar and beat with a mixer until the mixture increases several times in volume and becomes much lighter.

Place the saucepan on slow fire and heat, stirring constantly until the protein-sugar mixture acquires the consistency of thick semolina porridge.

Don't get distracted and don't stop stirring, otherwise you won't notice how the eggs will curdle or burn. The mass should remain homogeneous and under no circumstances stick to the bottom of the dish. The whole process is not very fast, be prepared to spend a good half hour at the stove.

Remove the mixture from the heat and continue stirring until the bottom of the saucepan has cooled. Then beat until thick foam.

In a separate bowl, beat the butter until white, adding in the process. vanilla sugar. Carefully enter into custard oil.

Continue beating until smooth and fluffy.

At this stage, you can taste the cream for sweetness and, if there is not enough sugar for your taste, add a spoon or two powdered sugar.

The best cream for decorating a cake is ready, you can start creating.

By the way, this cream can also be placed in openwork “caps” on cupcakes and muffins. Or simply use it as the main one in cakes and pastries (the latter option is in case the decoration doesn’t work out at all).

When preparing the custard part of the cream, it is very important that the protein-sugar mixture does not burn. If you do not have suitable quality utensils for such a procedure, it is better to use water bath. Bringing the cream to desired consistency in this case it will take a little longer, but in in this case This is definitely the lesser evil.

Before you start cooking, make sure all utensils you use are completely dry.

It is best to stir the cream with a wooden spatula; you can also use a silicone one. But it is better to refuse a metal spoon, since when heated it can react with food, which, firstly, is not very useful, and secondly, it negatively affects the taste of the finished cream.

The readiness of the custard is indicated by the following indicator: when you run a spatula along the bottom of the pan, the protein-sugar mass does not immediately return to its place; for several seconds the bottom remains completely bare. The mass is easy to scoop, after which it slowly and leisurely flows from the spatula back into the saucepan.

When you remove the custard from the heat and leave to cool, tighten it cling film, and not on the surface of the saucepan, but directly lay the film on the cream. Then the mass will not weather, will not become crusty, but will remain silky and homogeneous.

In order for the butter to whip well and not separate into fractions, it must be completely softened and not cold. If you still get lumps during the beating process, try melting the butter a little in a water bath or wait until it warms up naturally.

There is one more trick: if everything is really bad with the butter, you can try to correct the situation by adding melted chocolate to it, but in this case the cream will turn out much darker, so the “composition” you planned on the cake may be destroyed. On the other hand, in theory, buttercream is intended for decorating chocolate cakes, but if your products have a light surface, then chocolate can be added to such cream not by force, but intentionally.

Just remember that chocolate should not be melted. direct fire- only in a water bath, and the bottom of the container with chocolate should not come into contact with the surface of the water. And one more rule: when melting chocolate, you cannot stir it - the mass must melt “in a calm atmosphere”, without outside help.

It is also important to remember that only fresh cream For decorating a cake, it holds its shape well. It is better to use it right away, since decorating a cake at home is already not an easy task, and doing this with stale cream is completely problematic. You can, of course, re-whip the cream before the procedure, but even in this case there remains a danger that the roses you lovingly built will still “float.”

And one last thing. The mixture should be at room temperature during decoration. If the cream is cooled, the butter will harden, and it will be very inconvenient to “work” with such a mass, especially from a cold buttercream decorations do not turn out appetizingly shiny. Warm cream, on the contrary, spreads, does not “line up” and mixes with the main cream on the cake or dough, which is completely unsuitable for us.

Video recipe for cake decorating cream that holds its shape well

Decorating cakes with cream is a fascinating process and a real art that you can master throughout your life, however, after watching the video, you will be convinced that the one walking will master the road:

Protein custard. Cream recipe for cake decoration

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The recipe for the most delicious and beautiful protein custard.
This cream is ideal for decorating cupcakes, cakes, and baskets with berries.
The cream holds its shape perfectly and does not lose it at room temperature.

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COOKING AT HOME with Oksana Pashko is a culinary channel on which you will find many video recipes for making cocktails, cakes, desserts, meat, poultry and fish dishes, salads, various appetizers, and aromatic soups.
With the culinary channel COOKING AT HOME you will diversify your home menu. Well, if you don’t know what to cook, then you have come to the right place 😉 On my channel you can always find some new recipe or an idea.

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2016-03-29T12:05:33.000Z

In fact, on the Internet there is great amount a variety of master classes on decorating cakes with cream, but this video contains a whole series various variations and ideas - both for beginners and for those who already have certain skills in this area culinary creativity. You can choose any one you like and learn the science of decorating a cake with cream literally step by step.

Invitation to discuss the cream and possible improvements

There are a lot of creams for decorating cakes at home; the creamy one I suggested is just one of the options. For effective presentation Protein cream is well suited; pure butter cream (with sugar or condensed milk) or sour cream is also often used. Which cream to choose for decorating a cake depends on the idea and personal preferences. I would like to know more secrets about how to beautifully decorate a cake, and I will be especially grateful for ideas on decorating homemade cakes with cream with photos. Write, let's discuss and get creative together!

Everyone loves sweets. And at any celebration, guests eagerly wait for the moment to come and it’s that beautiful, delicious one that will appear on the table. fragrant cake, preferably made by the hands of the hostess. Every woman has her own signature recipe, your secrets of baking this airy dessert. And I want to make the delicacy not only tasty, but also well presented. Pastry creams serve as a layer for the product, they are also used for decoration. Making cream for decorating a cake that holds its shape well is the dream of every housewife. You can use cream to line the side, make flowers, leaves, and congratulatory inscriptions.

This is the most common group of creams and has the following varieties:

butter or cream - prepared with condensed milk;
butter “Charlotte” - with milk and eggs;
buttery glaze - on eggs.

Ingredients

Take the freshest products:

butter - 200 grams;
powdered sugar - 120 grams;
condensed milk - 200 grams;
a packet of vanillin.

Cooking method

Making this cream is easy:
Soften the butter in advance and remove it from the refrigerator 1 hour beforehand. You can't melt the butter, the cream won't work. Beat the butter for 5 minutes until you get a white, fluffy mass.
Without stopping, gradually add condensed milk, vanillin and powdered sugar to the butter.
It will take you 10-15 minutes to whip the cream.

Jewelry made from this cream will keep its shape for a long time.

Curd

Delicacies with cream are tasty, but too high in calories and contain a lot of sugar. The most useful is cottage cheese or cream cheese. Dishes with it can be offered to both children and the elderly. Cottage cheese refers to dietary products, contains calcium, is easily digestible. You can make a wonderful cream for decorating cakes from cottage cheese. The choice of cottage cheese should be taken very seriously. Please note the following:

Buy full-fat cottage cheese, preferably homemade.
If the cottage cheese is too wet, you need to strain the liquid. Place the cottage cheese in a colander lined with a napkin and leave for several hours.
Grainy cottage cheese must be thoroughly rubbed through a sieve until the grains disappear.
If you want to use curd mass, do not forget that it contains sugar. Reduce the sugar in the recipe. Buy curd mass without additives.

Ingredients

You will need the following products:

milk - 250 grams;
cottage cheese - 200 grams;
butter - 180 grams;
gelatin (preferably instant) -35 grams;
granulated sugar - 250 grams;
Eggs - 5 pieces;
flour - 5 tablespoons;
vanilla sugar - one sachet.

Cooking method

This recipe won't take much time:

Make gelatin in advance, soak it in water. When it swells, place it in a water bath. Mix until no grains remain, about 15 minutes. Gelatin should not be brought to a boil. Just add water to the instant gelatin and stir thoroughly.
Mash the milk with flour until there are no lumps left, transfer to a water bath and leave for a few minutes until the mixture thickens. Cool.
Grind the softened butter and rub the cottage cheese through a sieve. Mix cottage cheese, butter, sugar, yolks and beat.
Combine these two masses and beat with a mixer.
Add the egg whites, beaten with a mixer until stiff white foam, little by little. curd mass, add vanillin. Gently knead the dough with your hands from bottom to top.
Before decorating the cake, the mixture must be cooled well; before use, it must be kept in the refrigerator for 2-3 hours.

For cupcakes

Cupcakes are a new delicacy for us, but they decorate our festive tables. A cupcake is essentially a tiny cake or big cupcake. They decorate it in the same way as a cake; you need cupcake cream that holds its shape. The best creams Serve butter vanilla, creamy, cream meringue. The recipe for this cream includes sugar, butter, egg whites, vanillin and a little salt. It's not very easy to make, but it holds its shape perfectly. Any additives, such as chopped nuts, zest, crushed chocolate, do not weigh down the cream. Some people are sure that protein cream is not strong, make sure that this is not the case.

Ingredients

Designed for 12 pieces:

softened butter – 150-180 grams;
citric acid - on the tip of a knife;
water – 50 grams;
3 squirrels;
sugar – 200 grams;
a packet of vanillin.

Cooking method

Here, of course, you will have to tinker:

Pour sugar into water, simmer over low heat, stirring all the time, until the sugar is completely dissolved. Cool slightly.
Place the whites in a dry bowl and add citric acid, beat longer until a stable foam is obtained.
Pour the cooled syrup into the egg whites, continuing to beat at medium speed. You will have to beat for about half an hour until the mixture cools.
Add soft, finely chopped butter and vanilla. It is necessary to beat until the mixture becomes homogeneous and fluffy again. To speed up this process, you can place it in the cold for a quarter of an hour, then continue.
You can add food coloring or flavoring if you like. Now send the cream to pastry bag and decorate cupcakes with it.

Creamy

Every housewife who has at least once made cream from cream tried to ensure that it kept its shape. Cream foam is light and airy, suitable for both layering cakes and decorating them. If you strictly follow the recipe, use the best heavy cream, you will be able to make a stable, durable cream. The fat content of the cream is important. Cream with a fat content of 30-40 percent is suitable for decorating cakes. If the fat content is less, the foam will be very unstable. If the fat content of the cream is 50% or more, it will turn into butter while whipping.

Ingredients

The recipe calls for the following products:

500 grams of cream;
50 grams of powdered sugar;
a packet of vanilla sugar.

Cooking method

Prepare everything you need for work:

Cool the cream to 2 degrees in advance. Fill a low bowl with ice water and place a container of cream in it.
First beat with a mixer at low speed, and then at high speed. After the formation of a thick fluffy foam, without stopping whipping, add powdered sugar and vanilla sugar little by little.
When marks from the whisk begin to remain on the surface of the cream, the mass does not settle - the cream is ready.
Transfer the mixture into a pastry bag or syringe, making sure that there are no air bubbles left.
We draw borders, flowers, waves on the cake with cream, and make inscriptions.

Sour cream

To decorate the dessert, you will also need sour cream with gelatin. The fat content of sour cream does not matter.

Ingredients

Can be used as an independent dessert:

half a glass of powdered sugar;
a glass of sour cream;
10g instant gelatin;
50ml water;
1 dessert spoon vanilla sugar.

Cooking method

The amount of sugar can be varied:

Pour gelatin with water and stir thoroughly until the grains are completely dissolved.
Place the chilled sour cream in a container and beat with a mixer.
Without stopping whipping, add vanillin and powdered sugar, add gelatin in a thin stream.
Place the cake in a mold and spread the cream on top. Place in the refrigerator until completely frozen.

You can pour gelatin with berry syrup and add chopped fruit.

We recommend preparing:

Good housewives always want their birthday cake to be not only tasty, but also beautiful. Today, there are many ways to beautifully serve dessert: sprinkle it ready-made jewelry, stretch the mastic, make your own edible flowers or pour icing. In this article you will learn recipes for special creams that are suitable for decorating a cake or pastries and, at the same time, will only add zest to the taste of the dessert.

Classic cake cream recipe for decoration

This is the most basic method of making cream, to which you can add your own favorite ingredients: vanilla extract, cinnamon, even ground cloves or cardamom, zest. To add color to the cream, you need to buy dyes, the best option will be gel dyes, which can be found in confectionery departments. If you couldn’t find them, then give preference to bulk food coloring, having previously diluted them thickly with water. Some housewives use natural pigments, like beets.

Take these ingredients:

220 – 230 grams of butter, unsalted.
One teaspoon vanilla extract or vanilla sugar.
600 grams of very finely ground powdered sugar.
Two tablespoons of warm milk.

Preparation:

The oil needs to be put on the battery in metal utensils, or put it in a water bath. When it melts to a soft state that you can easily fluff with a fork, remove.
Beat butter and vanilla sugar until homogeneous mass, which resembles lush foam. Start adding powder gradually, but don't add it all at once. Pour in about a glass of powder in a thin stream, then beat the mass again and so on until the very end.
Milk is added last and the cream is whipped again.
If you have special spices or colorings, add them at this stage.
After this, it is recommended to put the cream in the refrigerator for 15 - 20 minutes and let it cool. Spoon the finished buttery cream into a pastry bag and draw the desired patterns and designs on the surface of the cake. Don’t forget that you can’t put this cake in a warm place.

Recipe for cake cream for decoration with rum

Some original recipe, the proportions of ingredients here differ from classic recipes, and alcohol gives a zest to the taste. Instead of rum, you can use liqueur, cognac and even amaretto.

Take:

200 grams of sugar, cane sugar can be used, but this will affect the color.
One egg.
Half a glass of milk.
300 grams of butter.
One teaspoon of vanilla extract, can be replaced with vanilla.
One tablespoon of rum.

The cooking technology is different from all others:

You need to put the milk in a cauldron or saucepan to boil, immediately add the egg and beat this mixture well.
Carefully add sugar, stir until completely smooth. Do not stop stirring the cream until it thickens to the state of jelly, but liquid. Only then stop stirring and put the pan in a cool place.
While the mixture is cooling, soften all the butter and beat it until it looks like thick sour cream. Add it to egg mixture, without ceasing to beat everything. Add rum, vanilla and all desired ingredients.

This cream is immediately ready for use; you won’t have to wait for it to cool, but start decorating right away.

A beautifully decorated cake is pleasing to the eye and can charm and surprise guests. Housewives should show maximum imagination and make extraordinary efforts to make their baked goods not only tasty, but also surprisingly beautiful and unusual. Today there are a great many techniques and recipes for decorating cakes. For this, a variety of devices are used, of which the most inexpensive and accessible is a pastry syringe or a bag with nozzles.

Recipes

For a pastry syringe, the cream is selected to be sufficiently thick, plastic, and retains its shape well. Too thick a mass will be squeezed out of the nozzle unevenly, in pieces. And if it’s too liquid, it will spread immediately after applying the decoration to the surface or sides of the cake. Therefore, the main parameter for choosing a cream recipe is its consistency.

Oil cream

The simplest and inexpensive recipe. Consists of several available ingredients. Can be used for decoration in pure form, as well as tinted and additionally flavored.

Ingredients:

Butter – 250 grams;
Condensed milk – 1 can (boiled is used more often in this case);
Vanilla, cognac, liqueur optional.

Cooking process:

Soften the butter and chop it finely with a knife.
Add condensed milk and beat with a mixer for 5-10 minutes. Make sure that the mass does not separate.
Add flavoring and food coloring according to the recipe.

Protein

This cream is more airy. The mass turns out snow-white, and therefore can be used for decoration in in kind or shaded with natural or artificial dyes. The cream holds its shape perfectly if prepared strictly according to the recipe.

Ingredients:

Half a kilo of sugar;
5 whites very cold;
Half a teaspoon of citric acid;
Half a glass of water.

Cooking process:

Make syrup from water and sugar. Add citric acid to it.
The syrup is boiled, stirring, for at least 5 minutes.
Cool the mass slightly.
Beat the egg whites until fluffy and add the uncooled syrup in a thin stream.

Creamy

Cream based fresh cream also suitable for decorating a cake using a syringe or bag. It is light, squeezes out well even from the narrowest nozzle, its consistency is uniform, so there are no voids or air bubbles in the finished decor.

Ingredients:

One large egg;
One glass of cream (35 percent);
80 milliliters of milk;
80 grams of granulated sugar;
10 grams of gelatin;
Vanilla.

Cooking process:

Soak the gelatin in regular water for 25 minutes. cold water. Wait until it swells and absorbs all the water.
Mix the egg with sugar and grind until white. Boil the milk, immediately remove from the heat and pour into the egg mixture in a thin stream.
Add gelatin, stir and place in a water bath.
Continuing to stir, dissolve the gelatin (just do not bring the mixture to a boil).
Whip cold cream until foamy. This will take about 10 minutes.
Add the milk mixture, cooled to room temperature, little by little into the creamy foam, add vanilla and stir.

Decoration technology

The method of decorating using a syringe is quite simple. You will need the syringe itself and several nozzles. There are sets with nozzles in the amount of 4–10 pieces. The more there are, the more refined and unusual they are. decorative elements you can do on the cake.