Cream to hold the biscuit shape. Cake decorating: the best cream recipes

Hello, Yulianna!

If you want to make cream for a cake so that it holds its shape, you can go in different ways. For example, choose protein cream. If you strictly follow all the cooking rules, it will not settle. There are many variations with mascarpone cheese; Oil creams have proven themselves well. Some recipes use agar-agar or gelatin to create a cream that holds its shape. For example, this is what they do with creamy sour cream, if you need to achieve durability.

Creams based on curd cream cheeses

Option with mascarpone:

Beat 2 egg whites with powdered sugar to taste. You should get stable peaks. Separately, whip 100 g of cream (use 38% or vegetable). Mascarpone is also whipped separately. The prepared ingredients are combined and whipped.
If desired, replace the cheese with another creamy alternative of your choice (for example, take Philadelphia).
Choose cream intended for whipping. Fat content can be reduced.
If desired, enrich the cream with vanilla and alcohol (1 - 2 tbsp., preferably aromatic liqueur).
If you are worried about the durability of the cream or want to achieve increased strength, add gelatin (10 - 20 g) to it.

Since mascarpone is a rather expensive ingredient, chefs are trying to replace it with something. Curd cheese is quite suitable cream cheese. For the success of the enterprise, it is necessary to cool the cheese thoroughly by keeping it in the refrigerator overnight. And also make it soft butter- let it sit at room temperature for several hours or even overnight. Use oil with 82.5% fat content. It should contain only cream. If these conditions are met, you will receive an excellent product with a delicate texture and taste.

Preparing is extremely simple: beat the ingredients with a mixer until smooth. This will require 5 to 7 minutes. Store the cream in the refrigerator. Placed in a pastry bag, it will keep for about 5 days, maintaining its properties and texture. This “substance” can be used to cover both the top and sides of the cake - nothing will “creep” or lose its shape. Delicate cupcake tops or all kinds of flowers on cakes made from it will look very attractive.

In order to make it more decorative or appetizing, you can add cocoa, all kinds of aromatic products or fruit puree. For example, use frozen or fresh raspberries. Make a puree from it in a mixer and add a few spoons to the cream, mix. If you are confused by the bones, you can strain the mixture through a sieve. By stirring the cream and puree for a minute, you will get a marbled mass with streaks of white and pink shades. Stir for 2 or 3 minutes to achieve a homogeneous consistency and pink color.

A few words about cheese. Choose the one that says “creamy” on the packaging. curd cheese". It will be a little salty, but this property allows you to get a tasty, non-sweetening cream. You can also experiment with soft ricotta or other soft cheeses(Philadelphia or mascarpone).

Condensed milk + butter = cream holds its shape

Using condensed milk and butter, you can easily prepare a buttery cream that holds its shape well:

Whipping time: minimum 5 minutes. It is preferable to beat for at least 7 minutes.
Whisk first soft butter.
Then add condensed milk to the butter and beat.
Now you can add aromatics and dyes.
Immediately decorate the cooled cake or put the mixture in the refrigerator.
If you get a runny consistency, you can use a thickener or gelatin.

Best regards, Galina.

From a syringe. Recipes for such delicacies may include various components. The main thing is that they take the shape given to them well and retain it after slight cooling.

Cream decorations: detailed recipes

There is nothing tastier than a homemade cake. Baked goods made with love and smelling delicious are sure to become a decoration for anyone. festive table. But to homemade cake turned out really beautiful, you should try quite hard. After all, this requires separately preparing the cream, and then correctly applying it to the surface of the formed dessert.

Classic buttercream

Surely many housewives know how to do it classic cream for decorating cakes from a syringe. Typically, it includes the following components:

butter as fresh as possible - about 200 g;
powdered sugar (you can just use fine sugar) - 8 large spoons.

Process of making buttercream

Oil cream for decoration cake with a syringe It's amazingly quick and easy to do. First, you should remove it from the refrigerator in advance and wait until it is completely softened. Next, place the butter in a blender and beat vigorously (at the highest speed), gradually adding powder or sugar.

As a result of the described actions, you should get a lush and airy cream for decorating cakes from a syringe. By the way, it is also suitable as a base for mastic.

If you need to get a multi-colored cream, then it should first be divided into parts and then mixed with food coloring. If you don't have them, you can use chocolate icing, carrot or beet juice etc.

Making protein cream

For decorating cakes, a syringe keeps its shape worse than an oil syringe. But if you try, you can decorate the side parts of the dessert with such a mass in an original way, as well as make a relief edging.

So, we need:

egg whites - from 4 large eggs;
fine sugar - a full glass (a little more is possible);
lemon juice - a couple of drops.

Food preparation

It's as simple and easy to do as oil. First, you should carefully separate the egg whites from the yolks, and then place them in refrigerator. After ¼ hour, the product must be removed and placed in a deep bowl, previously greased. lemon juice, and start whipping. This procedure can be carried out in three different ways:

The first option is the most reliable. With a hand whisk you can make quite fluffy and long-lasting protein mass, which will keep its given shape well. However, the main disadvantage this method is that beating proteins requires a lot of physical effort.

As for the mixer and blender, you can also get stable foam with them. Although for this you will need quite powerful devices with a large number rpm.

Cooking method

Once the egg whites have cooled, you should immediately begin beating them. It is recommended to do this quickly. Periodically it is necessary to add to the product granulated sugar. Moreover, the more of it there is, the more fluffy and stable the cream will be.

It should be especially noted that to prepare the protein mass, it is necessary to use granulated sugar, and not powder. After all, the last ingredient melts quickly and makes the cream more liquid, which is not at all suitable for decorating a cake.

for cake

If you decide to do chocolate cake, then ganache will serve well as its decoration. To prepare this unusual cream, you should purchase:

Preparing ganache

To do chocolate cream for decoration homemade dessert, should be poured heavy cream into a large bowl, and then heat them high, but do not bring to a boil. Next to dairy product You need to put the chocolate and butter, broken into slices. It is recommended to heat these components until they completely melt. Finally, the resulting mixture should be removed from the stove, cooled and refrigerated for 4 hours (preferably overnight).

After the specified time has passed, the cream must be removed, kept at room temperature for about 10 minutes, and then proceed to decorate the homemade dessert.

Techniques and techniques for decorating cakes

There are many tricks and techniques with which you can decorate any dessert. The most popular among modern housewives is a culinary syringe. It is very easy to use and is not very expensive. To use it to decorate a homemade cake, you just need to fill the container with the chosen cream (butter, protein, chocolate, etc.), and then squeeze it onto the surface of the formed delicacy. If you need to get an original design (for example, flowers, petals, etc.), you can use special attachments, which are usually included in the kit.

As you can see, decorating a cake using this is quite easy. But if you need to cover the dessert with more complex figures, then we recommend using not cream, but mastic or protein caramel. Making them at home is easy and simple. To do this, you just need to strictly follow all the requirements of the recipe and have creative imagination.

Let's sum it up

Now you know which creams are suitable for beautifully decorating homemade cakes or pastries. If you do not have a syringe, you can use regular office paper instead. You should make a small bag out of it, and then cut off the tip of the desired thickness and shape. With such a device you will definitely get the same original desserts, as with a special pastry syringe.

Any cake will look unfinished if it is not decorated. Decorating a cake with protein cream is minimally expensive in terms of time and products. Properly prepared, protein-based cream holds its shape perfectly, can be colored with food coloring, and allows you to create various flowers, patterns, greeting inscriptions, and so on using a special bag or syringe.

Protein cream for decorating the cake can be different types. The simplest one is made from proteins and powdered sugar; gelatin, flavorings, and cocoa powder can also be added to it. In addition, the cream can be brewed (custard protein cream has a denser consistency). So, let’s learn the steps of preparing the right protein cream for decorating cakes.

From egg whites You can prepare several types of cream, which vary depending on certain components in the composition. You can decorate your product with one of the following compositions:

basic raw is made from egg whites and sugar (powdered sugar);
protein-oil with the addition of butter;
protein cream with gelatin;
also cream on egg whites can be custard (whipped in a water bath).

Protein-oil cream for decoration is also used in the creation of Swiss and Italian meringue, is the basis for cream muslin.

The simplest both in preparation and in decoration is the basic protein cream, which is not boiled down and remains raw. It is essentially a meringue base used in fresh(does not bake in the oven). However, such a mass may be unstable. Therefore, to make the mixture denser and stronger, gelatin is added to it.

The oil cream is also slightly different in structure - it is glossy, denser and greasy, and also holds its shape well when working with pastry bag. In principle, making protein cream for decoration is not difficult, no matter what products are used.

Basic protein cream

The traditional cooking method, which can be used to decorate any cakes and desserts quickly and originally, is the basic raw one based on proteins. Recipe for protein cream for cake decoration:

Take the whites and powdered sugar, based on the proportion 1 protein/2 tablespoons of sugar (powdered sugar is better). From medium-sized eggs you will get approximately 70 grams of finished cream. Accordingly, you can increase the proportions of the ingredients to get the amount you need. Additionally, you can add a pinch of citric acid or salt to the cream. Salt is used to obtain a fluffy mass from the protein during the beating process, citric acid removes the excessive sweetness of the mixture.
So, take out the cooled egg, carefully separate the whites into a clean and fat-free container. We make sure that not a single drop of yolk gets inside.
The egg whites are whipped without adding other components at first at medium speed, after about a minute the speed is increased, bringing it to maximum. The beating process should take about 15 minutes in total. As a result, you should get a fluffy foam, about 3 times more in volume than the original protein mass.
Readiness is checked by consistency. Stable peaks are projections on the surface of the protein foam that do not fall off or spread.
Add sugar or powdered sugar gradually to the ready-made whipped foam. It's best to pour it directly onto the mixer beaters to prevent it from clumping together. At the very end we enter citric acid— dilute a pinch of acid with a couple of drops of water and add it to the mixture.
Any flavorings and dyes, for example, vanillin, cocoa powder, food coloring, are introduced at the very end into the finished foam.

You need to use this cream to decorate a cake at home immediately, before it loses its airiness, and then put it in the refrigerator. Remember that with protein cream it is not possible to create small details. It makes the best flowers, leaves, zigzags, and cake borders. You can also use cream to smooth the cake under mastic or glaze at home.

Custard

Protein custard for decorating a cake does not differ in composition, but differs significantly in preparation technology. Both main components are mixed directly on steam bath, during which the protein partially coagulates, the mixture becomes thicker and has maximum relief.

Protein custard recipe:

Separate the whites from 3 chilled eggs and pour into a clean bowl, previously wiped dry.
Separately boil the syrup. For it you will need 70 milliliters of water and 250 grams of finely ground sugar. Pour the sugar into a thick-bottomed saucepan, add water, stirring, and bring to a boil. Once boiling, reduce the heat to low and simmer for a few more minutes until the mixture thickens slightly. We take a sample of a soft ball - drop a large drop of syrup into a cup of chilled water, remove the resulting lump, if you can roll it into a ball with your fingers, the syrup is ready.
Add acid to the hot syrup (you can also use lemon juice), stir until it dissolves.
Now organize it on the stove water bath, in a smaller saucepan without water, start whipping the whites when the water in the lower container boils. The whipping process must begin in parallel with the preparation of the syrup.
When the protein mixture becomes fluffy and stable peaks appear on it, pour hot, almost boiling water onto the whisks in a thin stream. sugar syrup. This must be done very carefully so that the sugar does not form lumps.
Whisk for one minute and immediately remove the bowl from the heat. Now the mass must be cooled immediately, without ceasing to beat. To do this, you can place it in a saucepan with cold water. Beat the mixture until completely cooled, this is about 15 minutes of continuous operation with the mixer.
The finished custard protein cream should not spread or fall out when turning the bowl over. You need to use it to decorate the cake immediately; most often, a pastry syringe or bag is used for this; there are many master classes on this topic.

This composition must be applied to a completely dry coating. For example, on soft glaze, other creams or too soaked sponge cakes the cream may leak. This capricious mixture is not afraid of butter cream, mastic, as well as dry cakes from any dough. The cream can also be colored using gel or other food coloring.

Oil

Cream roses and leaves, popular in cake decorations in Soviet times and today, they are made just from butter-protein cream. It holds its shape perfectly even at room temperature; when cooked, it does not spread and turns out to be more porous and dense than the base one. But unlike ordinary oil, it is more airy, tolerates coloring well, and thanks to its good relief, you can use it to create various decorations.

The proportions are as follows: for one large protein chicken egg you will need 50 grams of sugar or powdered sugar and 80-100 grams of butter (quality butter, not margarine or spread). To cover the surface of a medium sized cake and create small jewelry A volume of cream made from 3 proteins will be sufficient.

Before making protein cream using this technology, you need to cool the eggs, and remove the butter from the refrigerator and keep it at room temperature:

Mix the whites with sugar using a whisk, do not beat until stiff peaks form, and place in a water bath. The water in the lower container should barely boil, the bowl should not touch the water. Stir the mixture constantly so that the whites do not curdle.
When the sugar crystals dissolve, remove the saucepan from the water bath, add vanillin and start beating with a mixer at medium and then at maximum speed.
IN in this case You won’t get sharp, hard peaks; the mixture comes out soft and tender, with a smooth texture. When the mixture is slightly warm, add the soft butter, cut into cubes. Continue whisking until the ingredients are combined.
At the very end, you can add the food coloring you need, then beat the cream for about 2 more minutes.

Before preparing protein cream according to this recipe, you can practice using raw base protein cream. A dessert or cake decorated with it must be immediately put in the refrigerator so that the oil in the composition does not leak.

On gelatin

The cream with gelatin is guaranteed to harden, so it is used by novice housewives; it is also suitable for creating complex decorations, for example, small leaves or flowers. It is also suitable for greasing the sides of the cake and the top; it can be used to decorate cupcakes, muffins, and desserts. For it you will need:

5 large proteins;
1.5 cups powdered sugar;
2 tablespoons instant gelatin;
10 tablespoons of plain water;
5 grams of citric acid.

The preparation is quite simple:

Pour gelatin into a small container and fill with cold clean water. Leave it for about 15 minutes for the mixture to swell. After this, heat the gelatin mass in a water bath or over low heat, but do not bring to a boil. Melt all the gelatin crystals and then set aside to cool.
In a clean bowl, beat the whites until fluffy, add citric acid and sugar at the very end.
After this, pour in the cooled gelatin in a thin stream, beat for about 5 minutes until the components are combined.

At first, the cream will be quite soft and liquid, but after decorating and cooling the cake in the refrigerator, it will harden and become denser due to gelatin. If the mixture seems runny to you, you can place it in the refrigerator for a few minutes so that the gelatin begins to harden. In this case, it is important not to miss the moment when the cream is still soft and can be used to decorate the dessert.

Now we decorate the cake with protein cream - we transfer it into a pastry syringe or a bag with a relief nozzle, we use part of the cream to grout the side surface, and from the bag we squeeze out a beautiful side and other decorative elements as desired, for example, flowers and leaves. Decorating cakes at home will no longer be a problem for you.

Protein cream for cake decoration is mainly used for filling wafer rolls, custard cakes, coating the sides and tops of desserts. For the layer, it is advisable to make another cream (custard or butter), since the protein mass will lose its airiness between the cakes and does not hold its original shape very well.

The protein cream contains a considerable amount of sugar, this prolongs its shelf life, but negatively affects the slimness of the figure.

The oil layer is less likely to remain fresh, but this does not mean that there are no restrictions on the time of use for protein cream.

I advise you to eat dessert with protein cream as soon as possible in order to enjoy its taste to the fullest.

Let's start cooking

There are several types of creams that can be prepared using egg whites. Each of them has its own recipe:

Custard.
Raw.
With gelatin.
Protein-oil.

Rules for working with proteins

To simple and in a fast way cake decorations include meringue or protein cream. Cooking does not tolerate deviations in technological process, so remember that:

The whisk and bowl where you intend to beat the egg whites must be very clean and dry. Even a drop of fat or moisture will significantly affect the beating and reduce it by half.
Before you start whipping the protein cream, cool the main product to about +2 degrees.
To complete the first step, pour boiling water over the entire instrument and wipe dry with a kitchen towel. Set the dishes aside for a while and pour in the egg whites when they have cooled down.
The protein mass is whipped either manually or using electric devices. Each method has its own advantages, and now we will look at which ones.
Working with a regular whisk will take more time, but the sugar crystals will have time to completely dissolve and will not be noticeable during tasting.
If you are in a hurry, plug in a mixer or blender, it will help you achieve results much earlier. In this case, you need to be attentive and careful, because the whites will break down and liquid will form at the bottom of the dish.
Crystals that do not have time to dissolve will ruin how appearance cream for cakes and its taste. It will not be as elastic, and grains that will creak on your teeth will not add extra points to the dessert.
To avoid such troubles, replace regular sugar onto the powdered sugar, just don’t forget to sift it. This recipe will help you prevent lumps from forming.

Recipe: preparing protein cream, which is used to decorate the cake

Protein cream base from raw eggs is: powdered sugar; proteins; crystalline citric acid and salt.

The proportion of ingredients is calculated using a simple formula: for one protein extracted from a medium-sized chicken egg of the 1st category, you need to take two tablespoons of granulated sugar or powder.

More specifically, the product yield table looks like this:

140 g finished product will be obtained from two chilled proteins and four tbsp. spoons of powdered sugar.
210 g - from three proteins and six tbsp. spoons of powder.
You will get 280 g if you beat
protein and 8 tablespoons of powdered sugar.

Pour into cake cream table salt, you will make the task of whipping easier and strengthen its shape, but will slightly distort the taste.
However, if you are committed to a longer process and are confident in your abilities, you can do without this trick. The main thing is that the proteins are sufficiently cooled.
Citric acid added in a few crystals will remove the cloying.
Cool the bowl in which you will turn the whites into a light snow-white mass.
Separate the whites from the yolks with a steady hand, otherwise you risk breaking the yolk and letting droplets of fat into the protein mass. And, as is already known, they slow down the whipping.
Beat egg whites only in containers made of suitable material. This is metal, glass. Very often there are greasy stains on the plastic surface that are difficult to wash off.
Choose the appropriate volume of the dishes; in addition, they should be wide.
Do not use an enamel bowl with a damaged surface or aluminum pans for whipping.
Placing the bowl of whites on ice will speed up the process. This recipe is good for beginner cooks who have not yet gotten their hands on it.
There is a known method of whipping protein cream for a cake at high temperature. This results in a mass with a denser structure. I think there is no need to explain to you how to make a water bath.
So, turn the mixer on low speed and beat the egg whites for 50-60 seconds. Then place the bowl with the protein mixture in a water bath and, at a very low boil, beat the protein cream for another quarter of an hour.
Once foam has formed, remove the whites to the counter and continue beating for a few more minutes (watch the video).
The volume of the finished cream is three times greater than the original product. Finish the process when you see that the colorless whites have turned into a snow-white fluffy mass.
The criterion for high-quality whipping is based on the formation of so-called stable peaks. In the confectionery world, this is the name given to the sharp protrusions that remain on the surface after removing the whisk from the bowl.
First beat the egg whites without sugar, and then add this sweet product little by little.

How to make the protein cream for a cake more tasty by removing the cloying, a little trick will help: dilute a few crystals of citric acid and pour the solution into a bowl at the end of whipping.
If desired, or if the cake recipe calls for it, add flavorings or colors at the end.
The airiness is temporary, so apply the cake cream immediately after cooking. You won’t be able to make decorations in the form of small parts from it, but for coating the sides and top of the cake, this cream will do perfect.
IN raw proteins There may be pathogenic microorganisms, so before breaking the eggs, wash them thoroughly with baking soda.

Now we will learn how to make protein cream for a cake with sugar syrup. To get 225 g of product you will need:

6 tbsp. spoons of granulated sugar; 60 ml water; 3 squirrels; 3-4 drops of citric acid solution. Also take a small fireproof container to boil the sugar syrup.

Watch the video for the recipe:

Pour water over sugar and set to boil. low fire. Stir the mixture constantly, avoiding splashing on the walls of the dish.
Test the syrup for doneness using the ball method. To do this, take the syrup into a small spoon and dip it into a cup of cold water. The cooled syrup easily rolls into a ball.
If the method does not suit you or you are afraid of burning your fingers, try the syrup differently: lift the spoon with the syrup up and pour it back. If a thick thread forms, remove the pan from the stove.
Beat the pre-chilled egg whites until fluffy. Use a mixer as there is no extra time handmade you won't have.
Continuing to operate the mixer, pour in the hot sugar syrup in a stream.
Do not stop whipping and bring the protein cream to a comfortable temperature. If you want to complete the task faster, place the bowl of protein cream in a pan of ice water.
By using hot syrup (its temperature is above 100 degrees), you kill harmful bacteria that may be in the proteins. So, the cream that can be prepared using the method described above is safe. It holds its shape well and is quite ready to decorate the cake.

A simple recipe for protein cream with added butter

Protein cream with butter is often used for decoration. dessert dishes. If it was prepared according to all the rules (by brewing method), it will be smooth and shiny. The structure of the cake decorating cream is light, it remains fresh for several hours even at 25 degrees.

Ingredients: 150 g sl. butter and powdered sugar; 3 squirrels; 3-4 drops of lemon juice.

Depending on the quality of the oil and the size of the eggs, the amount of ingredients may vary.

Therefore, remember the proportions: for one large egg you need to take 50 g of powdered sugar and 75 g of butter.

To prepare protein cream, watch the video and follow the recipe:

Cut the cold butter into cubes and place on a plate. Leave on the counter for an hour until it becomes soft and pliable.
Beat the egg whites and mix with the hot syrup. You don’t have to brew the protein cream, but simply add powder to the whipped whites, but then you will be faced with the question of the safety of the product. It is better to get rid of harmful bacteria immediately than to endanger the health of your loved ones.
Once the protein cream holds its shape well, start adding butter. Whip until the cream is smooth and shiny, it is now ready to use.
If on last stage Due to the difference in temperature of the components, grains formed in the cream, no problem. Keep whipping the egg white cream and everything will work out.

A homemade cake made with your own hands cannot be compared with store-bought counterparts.

This delicacy has unique taste, but every housewife wants to give it a unique appearance. For this purpose, prepare a special cream that will retain its shape after decorating the baked goods.

Cream for decorating a cake. General cooking principles

There are a great variety of options for preparing cream for decorating cakes.

You can decorate homemade baked goods in an original way not only with butter cream, as is commonly believed. Excellent ornaments or flowers are obtained from butter, protein cream, and also from Charlotte cream.

The main task when creating such a cream is to achieve the desired consistency. This is exactly what it is an important condition success when applying small patterns, roses and petals to the cake.

Plain cream can be used to decorate a cake. boiled condensed milk, ready-made whipped cream from a can or chocolate spread. Those who are not looking for easy ways have to work as a mixer. Be patient! The time for whipping the cream in a particular case is different, as you probably already understood - it depends on the components included in its composition.

I offer several proven recipes for cake decorating creams.

Butter cream with condensed milk for cake decoration

A win-win option for registration homemade baked goods. Classic version involves the use of two ingredients: butter and condensed milk. To give it a special flavor, you can add a little rum during the whipping process.

200 grams of butter;
240 grams of condensed milk.

Heat butter in a small metal container until creamy.

Beat the butter with a wooden spatula or whisk. You should get an elastic whitish mass.

Continuing the beating process, add condensed milk portionwise. Beat the cream for 15 minutes until fluffy and smooth.

If the condensed milk used has a non-uniform structure or is candied, then it must be preheated, stirred and cooled.

It happens that during the cooking process the cream is “cut off” and separates, do not be alarmed. You just need to warm the creamy mixture slightly and then beat it again. If liquid appears, you can correct the situation by pouring the whipped mixture onto a sieve. When the liquid separates, the creamy mass needs to be heated and whipped.

It is recommended to use buttercream for decorating cakes when it is chilled, then it will be much easier to work with, and the designs will be embossed and not blurry.

Butter cream for decorating a cake with sugar syrup

An excellent buttercream will be made with sugar syrup. The process of preparing it is quite simple, very similar to the technology described in the previous recipe.

200 grams of butter;
150 grams of sugar;
145 milliliters of water.

Pour the required amount of granulated sugar into the pan, add water, and mix everything with a spoon. Bring the liquid to a boil until the granulated sugar is completely dissolved. While the syrup is boiling, it is important to remove the foam in a timely manner.

The butter should be heated in microwave oven or on the stove until it reaches a thick consistency. Beat the butter using a whisk or wooden spatula. The result will be a fluffy white mass.

Continuing to beat the butter, you need to gradually add the cooled sugar syrup. Beat the cream until smooth.

Sour cream for cake decoration

Using sour cream, even a beginner can easily prepare a successful cream for decorating a cake. When choosing fermented milk product You should pay attention to fat content. For preparing the cream, high fat sour cream is preferred - 25% or higher. You will definitely get a cream if you use homemade sour cream.

500 grams of chilled sour cream with a fat content of 25%;
135 grams of sugar.

Beat sour cream and sugar, gradually increasing speed. Sugar, or better yet powdered sugar, should be added in parts, gradually.

As the granulated sugar dissolves, the cream will become a little thinner. Don't be scared! The mixture thickens as you beat. Ready cream The sour cream should not drip off the spoon.

If the sour cream is not of the highest fat content, then you can put it on gauze and hang it overnight. During this time, the whey will drain, and the sour cream will acquire the right consistency. The preparation of cream from low-fat sour cream is subsequently carried out according to the scheme described above.

You cannot always be completely sure of the quality of a fermented milk product; if the sour cream does not thicken during the whipping process, you can add a packet of thickener.

Protein custard for cake decoration

Thanks to the protein cream prepared in this way, you can successfully decorate the cake with beautiful colors and patterns. Its texture is light, and working with it is simple and pleasant. The whole secret of making protein cream lies in properly cooked sugar syrup. It is this that is the main component of this cream.

180 grams of granulated sugar;
60 milliliters of boiling water;
2 squirrels;
vanilla sugar;
a little bit of citric acid.

Pour water into a saucepan, add granulated sugar. Cook the syrup, stirring until bubbles appear. At the very end of the cooking process, add citric acid at the tip of a knife.

Before removing the syrup from the stove, you need to check its readiness. If a drop of syrup does not spread over the surface of the plate, it is completely ready. You can also stretch the drop with your index finger and thumb; it should stretch into a thread.

The next step in preparing the cream will be whipping the egg whites. Beat them cold at medium speed for at least 5 minutes.

When the protein mass thickens properly, pour in hot sugar syrup in a thin stream. Vanilla sugar is also added here, and the beating process continues until the mass turns into an airy and homogeneous cream.

Butter-protein cream for cake decoration

This universal recipe The cream is quite simple. The process of preparing it will not take much time. Proteins give the cream fluffiness, and butter gives thickness. Thanks to the use of butter-protein cream, you can cover the top of the cake, as well as decorate it with patterns, showing maximum imagination.

150 grams of butter;
100 grams of sugar;
2 egg whites;
vanillin.

Cooking method:

Mix the whites in a bowl with sugar. Place the container in a water bath. Whisk everything vigorously until the whites curdle.

This entire procedure must be carried out until the sugar dissolves. Now you can remove the bowl from the water bath and begin the whisking process. Don't forget to add vanilla now. You need to beat the whites until stable peaks appear.

Heat oil until room temperature, then add in portions to the whites while whipping.

After the cream has thickened and acquired a smooth, uniform texture, you can stop whipping.

Charlotte cake decorating cream

One of my favorite recipes experienced confectioners. This cream is prepared using eggs and is incredibly tender and tasty. At the same time, it is ideal for decorating cakes, as it holds its shape perfectly. The cream contains cognac, it improves taste qualities finished product.

200 grams of butter;
2 chicken eggs;
120 milliliters of milk;
100 grams of sugar;
20 milliliters of cognac.

Combine granulated sugar with required quantity milk, put on fire and bring to a boil.

Lightly beat the eggs with a fork or whisk. Pour hot milk in a thin stream into the beaten eggs, stirring everything thoroughly so that the egg white does not immediately curl into lumps.

Pour the egg-milk mixture into a saucepan and bring it to a boil, stirring constantly. The cream should never boil!

Cool and start creatively decorating your baked goods.

Both natural and synthetic dyes can be used to color the cream.

Before cooking sour cream To decorate the cake, you need to taste the sour cream; if it doesn’t have enough sourness, you can add lemon juice.

It should be remembered that the storage time of cakes covered with each of the presented creams is limited. It is recommended to store sour cream and custard for no more than 6 hours in the refrigerator. This shelf life is explained by the instability of the composition. Butter cream can be stored for 36 hours, and protein cream can be left in the refrigerator for 72 hours.

The remains of the protein cream make a wonderful marshmallow or cake base." Bird's milk"if you add gelatin and various fillers to it.