Cake cream that holds its shape well. Cake decorating cream - the best options for decorating desserts

Whenever you look at beautiful cakes in pastry shops, you want to do the same or even better. Do not buy a cake for a holiday just for the sake of decoration on it. This is especially true for housewives who bake all kinds of cakes very well, but do not know how to decorate them. This is the most common problem among housewives, who often make homemade cakes for everyday life, simply smearing the cake with their favorite cream or decorating with cake chips.

Not many people know how to properly work with a pastry bag or syringe, as this requires some skills and knowledge.

To a greater extent, the difficulty is the manufacture of various petals and flowers, since simple lines and borders can be made quite easily, even without special skills.

The second problem is to choose the right cream so that the cake not only looks good, but the decorations are also edible and not cloying. It must be remembered that decorating a cake is a laborious and long process, so you should be patient.

Types of creams for decorating a cake

There are not many types of creams with which you can decorate the cake and give the decor the right shape. The cream should be plastic, keep its shape well and not flow from high temperatures.

Only a few types of creams have such parameters:

Oil;
Protein custard;
Creamy;

This is perhaps the set of creams that have a convenient consistency for decorating a cake. The recipe for each will be listed below so that you can choose the option that is convenient for you.

First of all, we present the recipe for buttercream

It was most common in Soviet times, and was used to decorate cakes, which were sold in all stores at budget prices.

But at that time, almost pure oil was used, colored with natural food coloring, and for this reason, the memories of creepy roses were terrible for many. The sugary large flowers made of oil were almost impossible to take in your mouth. In many families, flowers were smeared on a piece of bread if the cake was bought for a small family celebration. Even after a major holiday, the flowers remained on the plates of most guests, as it was simply impossible to completely eat them. But the modern buttercream recipe includes condensed milk, which neutralizes the sugariness of the butter.

In addition, the housewives who use this recipe try not to make large decorations from this type of cake cream.

Huge flowers and other large-scale details are made from a lighter and at the same time pleasant-tasting whipped cream.

Butter cream recipe includes:

Butter - 250 gr.;
Condensed milk - 1 can;
Cognac or liquor - 1 teaspoon.

To prepare this type of cake decor, you must first remove the butter from the refrigerator and let it soften at room temperature. To make the process go faster, cut the butter with a knife into 1 cm pieces. To understand whether the product has become normal in temperature and consistency, simply press it with your finger or a pastry spatula. If no effort is required and the oil is soft, then you can work with it further.

We put all the butter in a bowl for whipping and first beat with light attachments with a mixer until the product becomes fluffy and becomes almost white in color. Further, without turning off the mixer, we begin to pour condensed milk in a thin stream. When both products are combined and the mass becomes homogeneous, add cognac or liquor.

At the same moment, it is worth introducing a dye, but if several colors are needed, then divide the total volume into several parts, the size of each depends on the amount of cream coverage of a particular color.

Remember that the cake does not lose its attractiveness for a long time, its surface must be perfectly leveled with the same cream.

The recipe for protein cream is somewhat more complicated.

At home, not every housewife will take up this decorating recipe. The thing is that in order to give the decor durability, it is necessary to cook the right syrup. Slightly overcooking or undercooking it means a complete loss of decoration for the cake.

What is included in the recipe for protein cream for making it at home:

Fine sand sugar - 0.5 kg;
Egg whites - 5 pcs.;
Citric acid - 0.5 tsp;
Water - 0.5 cups.

First of all, you need to cook the right syrup, on which the durability of the decorations on the cake will depend. To do this, pour the entire volume of sugar into a saucepan and pour half a glass of water. Next, cook the syrup itself. It should be cooked for at least 5 minutes with constant stirring. Then we drop a drop from a spoon into cold water, and if it rolls up into a ball that does not stick to your hands, but creates a feeling as if you are rolling a piece of dried glue, then the syrup is ready. It must be put to cool, and at this time to deal with proteins. Separate the eggs into whites and yolks and beat the whites well with a mixer. It is necessary to achieve a good density, and only after that, in a thin stream, start pouring in the cooled, but still warm syrup. In this case, do not stop whipping. As soon as the mass becomes such that when the bowl is turned over, the contents do not even move, then the protein custard is ready.

You can put it in a bag and make decorations for the cake.

When buying dyes for this type of cream, warn the sales assistant that there will be a protein cream. Not all dyes are suitable for this cake decoration.

Let's talk about whipped cream

Cream can be bought ready-made, but it is too expensive to decorate a large cake. The recipe for the cream itself is not too complicated, the main thing is that the product that we want to turn into a decoration is fresh and fat.

To make cream from cream at home, we need:

Cream 35% - 1 glass;
Selected chicken egg - 1 pc.;
Sugar sand - 80 gr.;
Milk - 80 ml;
Gelatin - 10 ml.

The set of products for making cream from cream is not too large, but to prepare this cream at home, you will definitely need a mixer.

It all starts, of course, not with cream, but with gelatin, which must be soaked in ordinary cold water for 25 minutes. Next, you need to beat the egg with sugar, and boil the milk. In a very thin stream, milk is poured into the egg with sugar and mixed well.

Add the swollen gelatin, mix again and put the mixture in a water bath. Cook this mass, it is necessary until the moment of boiling, stirring constantly. Once the gelatin is completely dissolved, remove the mixture from heat.

The next step will be whipping the cream with a mixer until thick, this is the longest and most unpleasant process, since it takes at least 10 minutes. Add the cooled milk mass with gelatin in small portions to the cream, while continuing to beat. Transfer this mixture to a pastry bag and decorate the cake. It should be remembered that in order to decorate the cake, it must first be leveled with another cream, since the cream from whipped cream is too soft and quite expensive to cover all the cakes with it from all sides.

This cream harmonizes well with sour cream or cottage cheese coating.

Vegetable cream cream

The recipe is not too different from the previous one, and the ingredients are almost the same:

Vegetable cream - 0.5 liters;
Powdered sugar - 100 gr.;
Gelatin - 10 gr.

Now the process of making vegetable cream cream. As always, soak the gelatine first, let it swell while you make the cream. We pour out 100 ml. vegetable cream in a saucepan, and beat the rest with a mixer at low speed, gradually adding powdered sugar to them.

After the cream has acquired a density, you can proceed to the second stage. We heat the rest of the cream with swollen gelatin, but do not boil this mixture. The mass is ready when all the gelatin granules disperse in milk. Next, the milk-gelatin mixture should be cooled to room temperature and poured into a mass of vegetable cream in a thin stream, while beating the total mass at high speeds of the mixer.

In order to level the cake, you can use cottage cheese or sour cream and only then decorate our product with whipped cream on top, after holding the decoration cream in the refrigerator for at least 2 hours.

It is also worth noting that it is better to whip chilled cream, then the cream will be more resistant and the decorations will not float, but will be able to hold out on the cake until the last piece is eaten.

Now a little about creams, which can also be used at home for decoration, but they are much less often used when decorating with a pastry bag or syringe.

This is sour cream and curd cream. The thing is that the curd cream is too dense and more effort is required when squeezing out of the bag. And you can cook sour cream only from rustic dense sour cream so that it does not drip from baking.

To prepare curd cream you will need:

Fat cottage cheese - 250 gr.;
Powdered sugar - 400 gr.;
Butter - 60 gr.

To prepare the correct cottage cheese cream at home, the cottage cheese must be passed through a fine sieve several times.

Very good quality grind it. Otherwise, grains may remain in the cottage cheese, which will spoil the whole decor. After grinding, beat the mass with a whisk or mixer, gradually adding powder. At the last moment, it is necessary to add softened butter in small pieces. Beat for a couple more minutes, transfer the cream into a bag and decorate the cake. But the curd cream decor does not imply flowers, it is more often used to draw decorative lines and small rosettes. The weight is pretty solid.

Sour cream is prepared from the following ingredients:

Sour cream - 500 gr.;
Sugar sand - 100 gr.

Since you can use rustic thick sour cream, you should not weigh it out, but remember that sour cream will resemble butter after whipping and it should be diluted a little with condensed milk. Otherwise, this mass will be too difficult to squeeze out of the pastry bag.

If sour cream is prepared from store-bought sour cream, then it must be taken per 100 gr. more, since this mass will be lost when weighing sour cream.

In order to prepare a stable mass, you must first beat the weighed or rustic thick sour cream with a mixer, gradually adding sugar to it. But continue whipping until the desired consistency and splendor, and not finish at the moment when the sugar dissolves. The better you work with the mixer, the more stable the sour cream will be.

Confectionery tricks

A couple of simple rules will help you make the decoration on the cake unforgettable.

After filling the bag with cream, hold it closer to the surface of the cake for small decorations and further away for larger ones.

A warm mass of cream will bring shine to the decor, and a chilled one will make it dull.

After you have finished decorating an individual element, pull the nozzle sharply away from you, so the tongue will remain small and invisible.

Decorate only pre-lined cakes, as the decor on the slanting cake will look ridiculous and will not be able to cover the slanting, but will only draw attention to it.

A beautifully decorated cake is pleasing to the eye, able to charm and surprise guests. Housewives come to show maximum imagination and make remarkable efforts so that their pastries become not only tasty, but also surprisingly beautiful, unusual. There are a lot of techniques and recipes for decorating cakes today. For this, a variety of devices are used, of which the most inexpensive and affordable is a confectionery syringe or a bag with nozzles.

Recipes

For a confectionery syringe, a cream is selected that is sufficiently thick, plastic, well-preserving its shape. Too thick mass will be squeezed out of the nozzle unevenly, in pieces. And 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.

Butter cream

The easiest and cheapest recipe ever. Consists of several available ingredients. It can be used for decoration in its 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.
Enter the condensed milk and beat with a mixer for 5-10 minutes. Make sure that the mass does not delaminate.
Add flavoring, food coloring according to the recipe.

Protein

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

Ingredients:

Half a kilo of sugar;
5 proteins very cold;
Half a teaspoon of citric acid;
Half 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.
The mass is cooled slightly.
Proteins are beaten to a fluffy consistency and the uncooled syrup is introduced in a thin stream.

Creamy

Cream based on fresh cream is also suitable for decorating a cake with a syringe or bag. It is light, well squeezed out even from the narrowest nozzle, its consistency is uniform, so there are no voids and 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 gelatine in plain cold water for 25 minutes. Wait until it swells and absorbs all the water.
Mix the egg with sugar and grind until white. Bring the milk to a boil, immediately remove from heat and slowly pour into the egg mixture.
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 the cold cream until foamy. This will take about 10 minutes.
Pour the milk mixture cooled to room temperature into the creamy foam, add vanilla and mix.

decoration technology

The method of decorating with a syringe is quite simple. You will need the actual syringe and a few nozzles. There are sets with nozzles in the amount of 4-10 pieces. The more of them, the more refined and unusual decorative elements you can make on the cake.

To decorate the cake with cream, you need to prepare this same cream.

Carefully separate the whites from the yolks. The bowl (heat-resistant), whisk and attachments from the mixer must be perfectly clean and dry. Pour the whites into a bowl and add sugar, mix lightly with a whisk. Place the bowl over a saucepan of boiling water to create a water bath.

The egg mixture must be constantly stirred to avoid coagulation of the proteins. The mixture should warm up to 65 ° C. If there is no thermometer, then this does not matter, just rub the mixture between your fingers. If the sugar has not melted and the mixture is hot, then it is ready for the next step.
Remove the bowl from the heat, start beating with a mixer. The mass should become white, fluffy and cool. This step takes 5-10 minutes. The bowl should be cool to the touch, this is important, otherwise the cream will turn into a liquid sweet mass when the oil is added.

When the bowl is cool to the touch, you can add butter in small portions (it should be at room temperature). Don't worry if the mixture looks like curdled milk, it's easy to fix! Just put the bowl back in the water bath for a few seconds, stir. If the cream is too liquid, send it to the refrigerator for a while, and then whisk again.

Add rum to the finished oil-protein mass, beat for another minute. The cream will become smooth, shiny and uniform. In general, the cream is perfectly flavored, you can add vanilla extract or ground berries (the main thing is not to overdo it with berries).

The options for decorating a cake with this cream are endless. Let's consider some of them.

But first, I will show you the tools that I use to decorate the cake with cream.

To apply the cream on the surface of the cake, I use different spatulas: to apply smears, narrow spatulas are suitable, and to align the edges of the cake, you need a wide spatula, a bit like a construction one :) If you don’t have spatulas, then you can use such a silicone spatula.

The easiest way to decorate is to apply rough strokes. First, the cream must be applied in a thin layer on the surface of the entire cake, level it with a spatula. Next, with a spatula, apply strokes over the entire surface, in one direction or randomly - this is according to your desire.

Strokes can be done with a color gradient. To do this, paint part of the cream in several shades of the same color. On a leveled cake with a spatula, first apply a lighter cream, starting from the middle of the sides. Apply a darker cream with strokes from the bottom edge of the cake.

In order to easily make the sides with a gradient, do not a large number of cream to paint in the desired color (darker). Put the cream in a pastry bag, cut a hole (or use a round nozzle). Apply cream around the entire perimeter of the cake along the very bottom edge.

Next, remove the remaining cream from the package, add white cream, the color will become lighter. Apply cream around the perimeter of the cake just above the previous layer. Then repeat the procedure until the cream becomes completely white and fills the entire perimeter of the sides. Then, turning the cake, align the sides with a spatula. You will get smooth edges with a smooth gradient.

Now let's look at how to decorate a cake with cream using nozzles. I'll show you how to do this using the star and rose tips. In this photo on the right - the nozzle "Rose", on the left - "Asterisk".

In order to make an openwork cake, you need to use a nozzle in the form of an asterisk (No. 6B or No. 172, Wilton). Prepare a teaspoon ahead of time. Squeeze cream in the form of stars around the entire perimeter of the cake. Next, with a spoon, gently, starting from the middle of the asterisk, grease part of the asterisk. Be sure to remove the rest of the cream from the spoon so that the drawing is neat. Then squeeze out the next row of stars and repeat the action.

Each next row of stars should be located on the smooth part of the cream exactly above the bottom star, which was obtained after lubrication with a teaspoon. The top of the cake can be decorated in a similar way, placing the stars in a spiral. There will be more movements, since you need to lubricate each set sprocket.

You can simplify the situation. Use the same nozzle to decorate the sides of the cake, leaving the stars intact, and leave the top of the cake smooth. Decorate the surface of the cake with fruit or cream flowers.

In order to decorate the cake with beautiful roses, you need to use the Rose nozzle (2D, Wilton).

First, draw a rose, stepping back from the bottom edge by 1-1.5 cm. We start squeezing from the middle, and then we make a circular motion, carefully removing the bag with the nozzle as soon as you have made a circle. The next rose should be started a little stepping back from the first. Thus, the roses should fit snugly together, forming the first row. For the next row, we begin to squeeze the rose between the two lower roses, departing from them by 1-1.5 cm. Similarly, we finish the row.

So the cake can be tightly covered with roses. If distances have formed between the flowers, they can be covered with cream. Using the same nozzle, squeeze out the "asterisk". Roses can be made with a color gradient.

See how you can decorate the cake with cream!

Recipes for cream and other confectionery decorations

cake decorating cream

20 minutes

300 kcal

5 /5 (2 )

We all come from childhood and remember how our grandmothers and mothers, preparing something tasty for us, put their kindness and a lot of love into baking. But in appearance, the desserts of our relatives and loved ones could not be compared with store-bought pastries. Today, experienced housewives put a lot of effort into mastering the art of decorating confectionery. In this article, we will look at how to prepare a suitable cream for decorating a cake or other pastries.

Cream for decorating a cake: basic requirements

All creams are incredible culinary creations. They are also characterized by: high calorie content and plasticity. Having a variety of devices in your kitchen “arsenal”, you can decorate desserts with patterns and drawings. The whipping technique is at the heart of the preparation of most creams. The result is a fluffy mass ready for use and further use.

The only drawback of sweet masses is their short shelf life. And in their manufacture, it is necessary to carefully observe sanitary and temperature conditions.

There are a number of basic rules for making creams. This is one of the sections of the "bible" of desserts:

For the manufacture of the mass, only dietary eggs and exclusively fresh products should be taken.
The cream must be used within strictly defined terms after its preparation.
It is necessary to calculate the amount of products for cooking as accurately as possible, because the leftovers that have stood for a long time are no longer suitable for decoration.
Store the cream only in the refrigerator at temperatures up to 6 ° C.
Cream desserts and decorated cakes should be consumed no more than two days in advance.

Types of creams for decorating a cake

There are many recipes and technologies for preparing sweet creams, but five basic groups can be distinguished.

Oil

Butter cream is the most stable and can be stored longer than others. It is based on natural butter of the highest percentage of fat content. You can cook it with milk, condensed milk, eggs, powdered sugar or syrup. You can experiment with the addition of freshly squeezed juice of fruits and berries, honey, nuts, chocolate and even tea.

These ingredients give a certain “zest” to oil creams. You can start decorating your cake immediately after preparing the cream or after a while, depending on its composition. You can store it in the refrigerator from a day to several days.

Protein

It is based on egg whites, beaten with sugar or powdered. There are also many variations in the preparation of protein cream: it can be made raw, brewed, mixed with various additives, etc.

Custard

Custard can be prepared both in a water bath and in a saucepan with a thick bottom. Personally, I use the first option. My grandmother taught me to do this, and I don’t worry that the mass can inadvertently burn. This cream also does not keep for a long time. If you need to keep it for a few hours, then tightly cover the container with cream with cling film and send it to the refrigerator on the top shelf.

Creamy

It is prepared by whipping cream and turns out to be unusually tasty, light, airy and tender. You need to use only chilled cream with a fat content of 33% and 35%, in which case they will rise well. In the process, eggs, gelatin, various fruit and berry additives can be added to the cream to taste.

It can also be prepared with coffee, chocolate, cocoa, honey, nuts and alcohol. Butter cream is best used immediately after preparation, because it can be stored in the refrigerator for no more than three hours.

Sour cream

Also no less tasty than creamy. For it, you should use fresh sour cream from 30% fat and butter 78-82.5%. Sour cream with a lower percentage of fat content is not suitable for cream, because it simply will not whip.

Before cooking, it must be cooled so that the cream whips well and its consistency remains stable. Sour cream cream is best used immediately after preparation. You can store it, but no more than two hours in the refrigerator.

The cake, found in South Africa, was preserved for 100 years thanks to cognac impregnation.

How to make butter cream for decorating a cake at home

Let's consider how to prepare the above masses, so that later they can decorate a homemade cake with them. It is the oil cream that is the most popular. Thanks to inexpensive ingredients, ease of preparation and its texture, we can safely say that this is the best cream for decorating a cake at home. With it, you will make a real masterpiece!

Remember that your cake, decorated with butter cream, can be stored for no more than three days in the refrigerator. Such restrictions are a necessary measure, because the environment of this mass is responsive to the growth of bacteria.

List of ingredients

All ingredients can be found at any grocery store:

Step by step recipe with photo

Let the butter sit at room temperature first to soften. Separate the whites from the yolks and refrigerate for a while.
Fill a pot or bowl with thick walls about a quarter full of water and place on the stove. I use the multicooker in the "Steam" mode. Who is more comfortable. The main thing is to make a steam bath.
In a separate bowl, put the cooled proteins and all the sugar.
Stir the proteins with sugar until a liquid homogeneous mass is formed.
Place the bowl on the steam bath. The granulated sugar will dissolve, and the proteins can be removed to the side to cool.
Now beat the protein-sugar mass with a mixer or blender. Add vanilla and citric acid there.
It will take a long time to whip until a characteristic path appears on the surface, which keeps its shape and does not spread.
Gradually spread the softened butter in small pieces. Try to do it quickly without stopping the whipping process.
If your mass immediately settled, do not worry, it will soon return its desired splendor. You can do it a little differently: beat the butter separately in a bowl and then combine with whipped protein cream.
As soon as the mass begins to shine, this will be a notification of its readiness.
Wonderful cream is ready! Now you can fill the pastry bag with it, put the necessary nozzle and start decorating the cake.

I advise you to watch the video of the preparation of buttercream. Here everything is simple and clearly shown. The main thing is that the result is above all expectations. It does not melt quickly, tolerates the addition of food coloring and even freezing. Such an oily mass can decorate your dessert and cake under mastic or protein cream.

Protein-butter cream for cake decoration
Butter cream with proteins
4 proteins
200 grams of sugar
powdered sugar 150g
5 grams vanilla sugar
2.5 grams of citric acid
300-350 grams of butter at room temperature
Separate the whites from the yolks.
Put in a water bath.
The water must not touch the bowl
Sugar-protein mass must be heated continuously stirring with a whisk until the mass warms up slightly and the sugar dissolves.
But be careful not to overheat the mass, it should not be hot, otherwise the proteins will curl up.
When the sugar dissolves, checking it like this, dip two fingers into the protein-sugar mass and rub them together, you should not feel grains of sugar between them, remove the bowl from the water bath.
Proteins should be whipped to dense peaks (10-15 minutes)
Add citric acid.
As the proteins are whipped, add one piece of butter to the protein mass, continuously beating with a mixer.
So much oil should be laid down until the mass thickens and gathers in a lump, a relief pattern from the beaters.
When you begin to add the first pieces of oil to the cream, the cream will become liquid at first, but with each addition of Oil and further whipping, it will thicken.
At the end, add 150g of powdered sugar, this will help stabilize the cream.
This cream tolerates paint, freezing very well and does not melt as quickly as regular buttercream.
With this cream, you can cake a cake under mastic or protein cream
This cream can decorate the cake.
Protein-oil CREAM for decorating the cake is ready.

https://i.ytimg.com/vi/RzsxqtiYx-g/sddefault.jpg

2015-03-11T14:02:30.000Z

How to make protein cream for decorating a cake at home

Protein mass is a light and gentle pleasure. The main thing is that it does not contain fat at all. In addition to the fact that from such a mass you can create incredibly beautiful decorations for desserts, you can eat it as a full-fledged treat!

List of ingredients

The protein mass according to this recipe is also very cheap. You will need:

5 pieces. chicken eggs;
300 g of granulated sugar;
2 tbsp. l. gelatin;
1 tsp citric acid;
135 ml of boiled water.

Step by step recipe with photo

To quickly and easily isolate the proteins from an egg, pierce the shell of a whole egg with a thick and sharp needle. Proteins will flow out through the resulting holes, and the yolks will remain inside the egg.

Keep a close eye on proteins. Neither fat nor yolk should get into them. Otherwise, they will not fluff up well and will not rise.
All ingredients should be well chilled. Plus, the container for whipping should also be cold.
To make the proteins whipped stronger, you can add a pinch of salt or a few drops of lemon juice to them.
The tools and utensils used must be clean, degreased and dry. Remember that even one small drop of water can prevent egg whites from whipping!

Cake cream video recipe

Here is another recipe for you, only already protein cream, for decorating the cake. It is simple and has excellent results. You should definitely get a thick and lush protein mass, with which you will decorate your delicious pastries.

How to make a protein cream for decorating a cake recipe The secret of cooking tasty and fast

How to make cream cake? A simple and delicious recipe for making protein cream to decorate your cake! Ingredients for the cream cake recipe: Egg 4 pieces. Sugar 230 grams. A pinch of salt. A pinch of citric acid.
We carefully watch our video recipe on how to make cream for a cake and you will get everything delicious quickly and simply at home.
See more recipes for cakes, pastries and desserts: https://goo.gl/N56avC
Recipes for pies and pastries from dough https://goo.gl/ZtROYD
Festive and delicious dishes: https://goo.gl/I9PPfz
Music:
The composition "Carefree" belongs to the artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037.
Artist: http://incompetech.com/ #findyourrecipe

https://i.ytimg.com/vi/4A3KURuqQmE/sddefault.jpg

2016-05-22T08:50:32.000Z

How to make custard for decorating a cake at home

I suggest you try to cook a classic version of custard. It is very easy to prepare and, most importantly, suitable for any type of cake. They can soak cakes and make decorations. If you are a novice hostess and are looking for which simple and quick cake decorating cream is best, this is exactly the option. With it, you will give an even shape to the finished cake, masking bumps, flaws and cracks, and also make it sweet and juicy.

The mass can be stored for no more than a day in the refrigerator. Conveniently, the leftover product can be frozen in a container with a lid or served as a separate dessert. It can be garnished with fresh berries or fruit slices.

List of ingredients

To prepare a classic custard, you will need the following ingredients:

350 ml of milk;
100 g of sugar;
230 g butter;
3 g salt;
1 package of vanilla sugar;
30 g of starch or flour;
2 pcs. eggs.

Step by step recipe with photo

Cake cream video recipe

By the way, this is the same classic custard recipe. The video looks interesting, as everything is thoroughly explained by a cute grandmother, who is pleasant to watch and interesting to listen to.

Custard - Grandma Emma's Classic Recipe

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How to make Custard - recipe and tips from Grandma Emma. French cuisine has always been famous for its delicious desserts. Recipes from France are a hit all over the world. Custard - patisser, the most common cream. Custard is widely used in the preparation of cakes and pastries. For example, in the preparation of a Napoleon cake, for filling puff pastry tubes, and the like. You will find recipes for these and other delicious sweets on our website in the Cakes and pastries section. Custard - a recipe with photos and videos. Grandma Emma shares the Custard Video Recipe - see a detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/zavarnoj-krem/
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Ingredients:
Milk - 1 liter
Sugar - 300 grams
Eggs - 4 pieces
Flour - 120 grams
Butter - 20 grams
Vanilla sugar - 10 grams
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2015-10-06T13:56:21.000Z

How to make butter cream for decorating a cake at home

Creams prepared for decorating cakes at home can be very different. The only thing they have in common is their impeccable taste. But from my own experience I can say that the incredibly gentle and lightest cream is creamy. It looks like white foam, with a rich milky neutral taste, combined with various recipes for icing and creams. I guarantee that if you do everything right according to the indicated recipe, then the foam will be very stable and hold its shape for a long time, which is very beautiful when decorating cakes.

Before making cake decorations with butter cream, you should tell beginners which cream to use. Two types are suitable for decorating baking: vegetable and natural.

vegetable cream is an emulsion of vegetable oil and fats, as well as stabilizers. The taste of such a product is very similar to natural. The vegetable analogue is denser, thicker, with a stable consistency. According to the recipe, which will be given below, from one liter of such cream, you can prepare three liters of whipped foam to decorate the cake. Such cream is produced in containers convenient for decoration with nozzles. They can often be found in markets - whipped cream in a can.

Natural cream- the product is very high-calorie, fatty with a rich taste of milk. They are white or with a slight yellow tint. For decoration, only those whose fat content exceeds 30% are suitable. Less fatty ones will either fail to beat, or they will fall very quickly. They are less airy, unlike vegetable ones, and more capricious.

If the technology for preparing the sweet mass is not followed correctly, they will easily settle or spread. However, two weighty arguments can be put in their favor - this is taste and usefulness, in contrast to the low-calorie vegetable analogue.

Do not get too carried away with vegetable cream. They contain many preservatives and stabilizers. Rather, this is an emergency help for the hostess, when there is simply not enough time to mess around with a natural product. Such cream does not use sugar, so it has a neutral milky flavor. Thanks to this, vegetable cream can be combined with any type of pastry. Powdered sugar can be added to the cream, thus sweetening the confectionery.

Competing with natural whipped cream as a decoration for homemade cakes is perhaps beyond the power of other described masses. As soon as you think about baking and decorating a cake with whipped cream at home for the first time, I advise you to choose an industrial product. The packaging will indicate the percentage of fat content and the shelf life of the cream.

The ideal option should not contain anything else other than the cream itself. The minimum percentage of fat content of industrial cream is 10, and the maximum is 42. On the market from grandmothers, you can buy a product with 50% fat content or more, but you cannot get a high-quality cream from it. Following the recipe, when whipping, you will get natural butter, but not whipped cream. The optimal percentage of fat content of cream, which, after whipping, is suitable for decorating pastries, is 30-40.

List of ingredients

To create a creamy mass, you will need:

200 g cream;
2 tbsp. l. sugar or powder;
2 tsp vanilla extract.

Step by step recipe with photo

Cake cream video recipe

CREAM CREAM stable, perfect for all types of pastries.

Biscuit roll EMERALD with cream soufflé. https://www.youtube.com/watch?v=Y1RA9Z8XEhY
Delicate creamy cream - SOFFLE for cakes, cupcakes and any pastries. https://www.youtube.com/watch?v=mG8eK7fCJm8
Children's cake Hedgehog in the clearing. https://www.youtube.com/watch?v=H8-BcZK75ew

https://i.ytimg.com/vi/1_UHf0CHAss/sddefault.jpg

2015-12-27T03:23:39.000Z

How to make sour cream cream for decorating a cake at home

Summer and the berry season are just around the corner, so many housewives will not resist the temptation to bake a biscuit cake or roll decorated with cream and berries. Cream goes well with berries, but under the weight of the cakes they will settle, and sour cream will not beat with sugar. Therefore, the simplest and most reliable way to get a tasty way out of the situation is a cream of sour cream and butter. Its consistency is quite thick and at the same time light. He absorbed all the positive aspects of whipped cream and classic butter mass.

List of ingredients

200 g of fatty butter;
200 g of powdered sugar;
1 g vanillin;
400 g of fat sour cream.

These are all the ingredients for our sour cream cream.

Step by step recipe with photo

In this recipe, you can vary the proportions as you like. Depending on its purpose, the amount of sour cream can be changed. If you want to get a very delicate texture, then replace half of the sour cream with warm boiled milk. You need to add milk to the finished thick mass in the process of beating literally a tablespoon. This can be continued until the mass can take liquid without “whims”, without stratifying.

Also, to give originality, instead of sugar, you can add condensed milk or fruit syrups. Experiment with cocoa, egg yolks, cognac or rum. Cream variations are very worthy and interesting.

Cake cream video recipe

The simplest products, minimum time - and you're done! The proven method of making cream from this video recipe will not leave you indifferent. It turns out incredibly tasty, thick and airy, especially since it is suitable for decorating any homemade cake.

Sour cream cream for cake. How easy it is to prepare a thick and very tasty cream.

This cream is prepared in just 10 minutes from the simplest products, but it turns out to be a very tasty, thick and airy buttercream that can decorate any cake.

Products:
sour cream 25% - 350 grams (it is better to weigh sour cream at night)
butter - 180 grams (1 pack)
powdered sugar - 1 cup
vanilla on the tip of a knife
1 glass=250ml

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Not many people know how to properly work with a pastry bag or syringe, as this requires some skills and knowledge.

To a greater extent, the difficulty is the manufacture of various petals and flowers, since simple lines and borders can be made quite easily, even without special skills.

Types of creams for decorating a cake

There are not many types of creams with which you can decorate the cake and give the decor the right shape. The cream should be plastic, keep its shape well and not flow from high temperatures.

Only a few types of creams have such parameters:

Oil; Protein custard;

Creamy;

This is perhaps the set of creams that have a convenient consistency for decorating a cake. The recipe for each will be listed below so that you can choose the option that is convenient for you.

First of all, we present the recipe for buttercream

It was most common in Soviet times, and was used to decorate cakes, which were sold in all stores at budget prices.

In addition, the housewives who use this recipe try not to make large decorations from this type of cake cream.

Huge flowers and other large-scale details are made from a lighter and at the same time pleasant-tasting whipped cream.

Butter cream recipe includes:

Butter - 250 gr.; Condensed milk - 1 can;

Cognac or liquor - 1 teaspoon.

Remember that the cake does not lose its attractiveness for a long time, its surface must be perfectly leveled with the same cream.

The recipe for protein cream is somewhat more complicated.

What is included in the recipe for protein cream for making it at home:

Fine sand sugar - 0.5 kg; Egg whites - 5 pcs.; Citric acid - 0.5 tsp;

Water - 0.5 cups.

You can put it in a bag and make decorations for the cake.

When buying dyes for this type of cream, warn the sales assistant that there will be a protein cream. Not all dyes are suitable for this cake decoration.

Let's talk about whipped cream

To make cream from cream at home, we need:

Cream 35% - 1 glass; Selected chicken egg - 1 pc.; Sugar sand - 80 gr.; Milk - 80 ml;

Gelatin - 10 ml.

The set of products for making cream from cream is not too large, but to prepare this cream at home, you will definitely need a mixer.

This cream harmonizes well with sour cream or cottage cheese coating.

Vegetable cream cream

The recipe is not too different from the previous one, and the ingredients are almost the same:

Vegetable cream - 0.5 liters; Powdered sugar - 100 gr.;

Gelatin - 10 gr.

Now a little about creams, which can also be used at home for decoration, but they are much less often used when decorating with a pastry bag or syringe.

To prepare curd cream you will need:

Fat cottage cheese - 250 gr.; Powdered sugar - 400 gr.;

Butter - 60 gr.

To prepare the correct cottage cheese cream at home, the cottage cheese must be passed through a fine sieve several times.

Sour cream is prepared from the following ingredients:

Sour cream - 500 gr.; Sugar sand - 100 gr.

If sour cream is prepared from store-bought sour cream, then it must be taken per 100 gr. more, since this mass will be lost when weighing sour cream.

Confectionery tricks

A couple of simple rules will help you make the decoration on the cake unforgettable.

After filling the bag with cream, hold it closer to the surface of the cake for small decorations and further away for larger ones.

A warm mass of cream will bring shine to the decor, and a chilled one will make it dull.

After you have finished decorating an individual element, pull the nozzle sharply away from you, so the tongue will remain small and invisible.

Decorate only pre-lined cakes, as the decor on the slanting cake will look ridiculous and will not be able to cover the slanting, but will only draw attention to it.

Protein

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Decoration cream that holds its shape well

TortyDoma.ru −> Cake cream

Everyone loves sweets. And at any celebration, guests are looking forward to when the moment comes and it is he who will appear on the table - a beautiful delicious fragrant cake, preferably made by the hands of the hostess. Each woman has her own signature recipe, her own secrets of baking this airy dessert. And I want to make a delicacy not only tasty, but also well-decorated. Confectionery creams serve as a layer of products, they are also used for decoration. Making cream for decorating a cake keeps its shape well is the dream of every housewife. You can lay out a side with cream, make flowers, leaves, congratulatory inscriptions.

Oil basic

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

butter or creamy - cooked with condensed milk;
oil "Charlotte" - on milk and eggs;
oily glaze - on eggs.

Ingredients

Take the freshest products:

butter - 200 grams;
powdered sugar - 120 grams;
condensed milk - 200 grams;
vanilla sachet.

Cooking method

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

Decorations made from this cream will keep their shape for a long time.

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 belongs to dietary products, contains calcium, is easily digestible. From cottage cheese you can make a wonderful cream for decorating cakes. The choice of cottage cheese should be taken very seriously. Please note the following:

Get fat cottage cheese, homemade is better.
If the curd is too wet, drain the liquid. Send the cottage cheese to a colander lined with a napkin, leave for several hours.
Granular cottage cheese must be carefully rubbed through a sieve until the grains disappear.
If you want to use cottage cheese mass, do not forget that it contains sugar. Cut down on the sugar in the recipe. Buy cottage cheese 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 long:

Take care of gelatin in advance, soak it in water. When it swells, send it to a water bath. Stir until no grains remain, about 15 minutes. Do not bring gelatin to a boil. Instant gelatin is enough to fill with water and carefully stir.
Rub milk with flour until no lumps remain, transfer to a water bath and soak for several minutes until the mixture thickens. Cool down.
Grind the softened butter, wipe the cottage cheese through a sieve. Mix cottage cheese, butter, sugar, yolks and whisk.
Combine these two masses, beat with a mixer.
Whipped with a mixer to a dense white foam, add the proteins little by little to the curd mass, pour in the vanillin. Gently knead the dough with your hands from the bottom up.
Before decorating the cake, the mixture must be well cooled; before use, it must be kept in the refrigerator for 2-3 hours.

For cupcakes

Cupcakes are a new delicacy for us, but they are increasingly decorating our holiday tables. A cupcake is, in fact, a tiny cake or a large cupcake. Decorate it in the same way as a cake, you need a cream for cupcakes that keeps its shape. The best creams are butter vanilla, cream, cream meringue. The recipe for this cream includes sugar, butter, egg whites, vanillin and a little salt. It is not very easy to make it, but it holds its shape perfectly. Any additives, such as chopped nuts, zest, crushed chocolate, do not weigh down the cream. Some people believe that the protein cream is not strong, make sure it is not.

Ingredients

Designed for 12 pieces:

softened butter - 150-180 grams;
citric acid - at the tip of a knife;
water - 50 grams;
3 proteins;
sugar - 200 grams;
vanilla sachet.

Cooking method

Here, of course, you have to tinker:

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

Every hostess who has ever made cream from cream tried to keep it in shape. Cream foam is light and airy, suitable both for layering cakes and for decorating them. If you strictly follow the recipe, use the best heavy cream, you will be able to make a stable, durable cream. Cream fat is important. For decorating cakes, cream with a fat content of 30-40 percent is suitable. 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 during whipping.

Ingredients

The recipe includes the following products:

500 grams of cream;
50 grams of powdered sugar;
sachet of vanilla sugar.

Cooking method

Prepare everything you need for work:

Chill the cream in advance to 2 degrees. Fill a low bowl with ice water, 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 lush foam, without stopping whipping, gradually add powdered sugar and vanilla sugar in parts.
When traces of the whisk begin to remain on the surface of the cream, the mass does not settle - the cream is ready.
We shift the mass into a pastry bag or syringe, make sure that there are no air bubbles left.
We draw borders, flowers, waves with cream on the cake, we make inscriptions.

sour cream

To decorate the dessert, sour cream with gelatin is also useful. 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;
10 g of instant gelatin;
50 ml of water;
1 dessert spoon of vanilla sugar.

Cooking method

The amount of sugar can be varied:

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

You can pour gelatin with berry syrup, add chopped fruits.

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Creams with which you can decorate a birthday cake and they will keep their shape well all evening

No matter how delicious the cake for the holiday is, if it has no shape and the decorations on it float in different directions, then it will not create a good mood when drinking tea. Of course, you can make any, even a crooked and crooked cake, if there are only your own in the house, but if guests come to you, then you may be ashamed of your culinary experience.

Remember that cream for decorating a cake can not only draw attention to chic pastries, but also hide some flaws in the cakes.

If you had to cut off some parts from the cake, then only cream can close it. If there is no experience in creating correct and clear decorations, then it is better to practice in advance, otherwise not only the cake will lose its attractiveness, but the mood of the hostess can be spoiled by hard decoration work, which will not lead to the desired result.

The easiest way to learn is on a protein or oil cream.

Both of them keep their shape well and do not swim for a long time. If you cook something once a week, then this can be a time for stuffing your hands. Look at how certain decorations are made on the cake, try to repeat them and in this way the hands themselves will understand how much cream and with what movements it needs to be squeezed out to get smooth graceful lines or beautiful flowers.

One of the most famous creams, from which figurines, flowers and other holiday paraphernalia for cakes are most often made, is mastic.

You can read a separate article on the manufacture of this plastic material on our website, so we will not repeat ourselves and consider other types of cream that hold their shape well and are designed to decorate any culinary creation.

The easiest creams to make are not always suitable for impregnating cakes, since for the most part they turn out to be dense and an abundance of sugar or oil can only harm. Therefore, to prepare a delicious, but at the same time beautiful cake, you will most likely need two types of cream. One for impregnation between cakes, the second for decoration.

Let's start with the simplest, oil cream.

Creating various lines, zigzags, monograms using this cream is as easy as shelling pears. Firstly, it holds its shape well, and secondly, it can be painted in any color. This will allow you to make decorations for the cake in several colors, which will add to its attractiveness.

What is included in the cream and what are the proportions of the ingredients so that flowers and other beauty do not fall off in 10 minutes.

Butter High Quality- 100 gr.;
Condensed milk - 100 gr.

At the same time, the thicker you find condensed milk, the better the cream keeps its shape.

The preparation is quite simple.

- Remove the butter from the refrigerator and cut into cubes 15-20 minutes before cooking. Condensed milk in jars is rarely stored in the refrigerator, but if it is still there, then you need to get it much earlier so that it warms up to room temperature. After the butter has become soft, and the condensed milk has reached the required temperature, we begin to make the cream.

At low speed of the mixer, beat the butter and gradually add the condensed milk in very small portions, without stopping whipping. After the mass has acquired a homogeneous consistency, we divide it into the required number of parts and introduce our own dye into each. Think over the drawing of the cake in advance, but rather put it on paper and decorate it with pencils, so it will be easier to create decorations on the product itself.

Once you've applied all the decoration pieces to the top layer of the cake, using cream in different colors, refrigerate the dessert until serving.

The next recipe, which is also suitable for a cake and holds any, even the most inconceivable forms, is a protein cream.

Its recipe is simple, but requires some skill.

4 proteins;
1 glass of granulated sugar;
¼ teaspoon lemon juice.

There is an easier and faster way to make this cream, so as not to sit for hours with a cup and whisk. Separate the proteins, beat them with sugar, just a little so that all the sugar disperses, and then put the bowl of cream in a water bath. Add lemon juice and wait for the water to boil under the bowl. From this moment, we begin to beat the mass until it all starts to wrap around the beaters, after which we remove it from the bath and beat for another 5-10 minutes. You can create cake decorations of any color, since the mass tolerates color remarkably, and also does not need to be in the refrigerator for a long time to solidify. This is perhaps the most budget of all creams.

Cream cheese.

This type of decoration, like the previous ones, does not float, but it costs a little more, since curd cheese is rarely found in domestic producers, most often it is Holland or Germany. Naturally, imported cheeses are more expensive, but if you can buy good domestic curd cheese, then consider yourself very lucky. Some dairies in the country produce this delicacy, so the famous Hochland can be exchanged for a domestic one.

To make jewelry, we need:

200 gr. butter, good quality - not salty;
280 gr. curd cheese;
150 gr. Sahara.

We beat the softened butter with sugar at low mixer speeds, it is better to take tall dishes for this, since not all mixers work in one mode, you press the start a little harder, and the speed increases. In this case, the butter flies out of a low bowl, and then washing it all over the kitchen is “the height of bliss.” After all the sugar is mixed with the butter, you need to put all the cheese into the mass and beat again. The cream will not immediately become dense, so you need to put it in the refrigerator for two hours and then start creating decorations for the cake. Since this mass requires solidification, then consider this aspect and do not leave cooking at the last moment before the guests arrive.

Basically, most cakes have to stand either at room temperature or in the refrigerator to soak the cakes for a while, so it's rare that anyone deals with dessert at the last moment.

To create beautiful patterns and ornaments on baking, any butter-based fudge is suitable, since it is very resistant when it hardens, but not many people like its taste in large quantities. If you are going to make a dessert for a children's party, then keep in mind that most children simply do not use this product. In addition, this is a very difficult type of baking coating for both children and adults, and if you do not want all the roses and leaves to remain on the plates after the holiday, then use a different type of fondant.

In this case, you can use whipped cream, which also makes excellent drawings and flowers, but such a coating is much lighter and is eaten by everyone without exception.

What is included and how to prepare a creamy dessert for ornaments:

0.5 l. cream with a fat content of at least 30%;
100 gr. powdered sugar.

And that's all, but there are a lot of small nuances in the preparation of this type of coating for baking and other desserts. Let's start by preparing the fondant for making jewelry. To do this, start whipping cream at low speeds, gradually increasing them. In the process of whipping, pour in the powdered sugar and continue to work with the mixer. The mass is prepared quite quickly, but if you need the cake to stand for a long time and not lose its splendor, then add diluted gelatin (20 gr.) Or in some stores a cream thickener is sold, which must be diluted in accordance with the instructions on the package.

Now about some features of cooking.

Cream will whip better if used chilled, not frozen. What air cream likes is cold and clean dishes. You can put the bowl on ice while whipping, but you can also simply cool it in the freezer before making it and then wipe it dry.

Whipped cream does not like old age, so it’s possible to beat a little sour cream, but the air mass will delaminate and begin to fall off at the most inopportune moment for this. If you are preparing a cake for a child, then imagine his tears when he sees something vaguely ugly instead of beautifully decorated pastries. Always buy only fresh products in the store, this will save you from disappointment.

Maybe this is not a secret for anyone and for her, but in many small shops, especially not specialized ones, they know how to interrupt on boxes with high quality. Buy, if possible, in dairy specialized stores in soft plastic bags, it is almost impossible to change the stamped production date on them. And this cream is stored much less, but there are very few preservatives in them.

Before whipping, keep the cream overnight in the refrigerator and only in the morning start it up for cream production.

Whipped cream is not very durable, so it should be prepared on the day of serving, and eaten no more than three days in advance.

If you want to make a multi-colored pattern, then at the home pastry shop ask if this or that dye is suitable for whipped cream.

Already prepared whipped cream in a tube may also be suitable for decorating the sides, just make sure that the production date is fresh, and not two or three months old. These tubes are immediately equipped with some semblance of a pastry nozzle, but if you need a different pattern, then put on the stationary part of the pastry bag, that is, the nozzle that seems most suitable, and secure it with a double-sided tape seal.

Firstly, no figures and flowers will fall on an unprepared cake.

It must be smoothed out with cream. Not a single decor will hold on to smooth glaze either. If you decide to glaze pastries, then you should stop there. You can only make an inscription from a protein cream and decorate with nuts or dried fruits.

Any gelatin-based creams last much longer and have advantages over non-gelatin coatings.

Almost all creams can be colored with either special food coloring or vegetable and fruit juice.

Jelly and gelatin fillings with fruits look very sophisticated, but children very rarely like them, so you should not upset the child, but cook pastries with protein or cream figures for the kids. Children also love mastic coatings, but not flowers, but cakes in the form of toys or cartoon characters.

Gelatin coatings on the top of pastries can be grouped with protein or air-cream sides.

But it is necessary to decorate the sides only after the gelatin has completely solidified, that is, after 1-2 hours. To prevent the gelatinous mass from flowing out of the cake, it is necessary to make high sides of dense material, or use removable sides from the cake maker.

Gelatin can be used instant for home baking, but it cannot be boiled, but only heated, otherwise it will not harden even in the freezer.

Also, never connect or pour components with different temperatures.

Cream and sour cream should be chilled, but all other components of the creams should have the same room temperature, then the drawings and other accessories from the cream will not flow over the cake and will not delaminate during the manufacturing process.

When staining, do this with small drops of dye, mix, if you have not yet reached the desired color, then drop a little more, but do not pour in a lot at once, as it can turn out to be such a saturated color that it will be extremely difficult to match other colors to it.

If you still need to put a flower or other decor on a cake with icing, then do it on a slightly frozen, but not yet completely icing, and then put the culinary product back in the refrigerator. When solidified, the decor will firmly stick with icing to the cake.

Since it is not always possible to calculate the required amount of cream for decoration, its remains can be easily stored in the freezer, and used to decorate the next cake or pastries or as an independent dessert, if this type of coating does not cause unpleasant taste sensations in large quantities. With any butter cream, you can easily make morning sandwiches for a child or any other sweet tooth in the family. In a small amount, an oily-condensed mass spread over a loaf will be an excellent start to the day.

If you decide to freeze the decor until the next baking, then first pack it in plastic containers and tightly close the lids, and put it in the refrigerator for 2-3 hours. After this time, move the containers to the freezer and store for up to 4 weeks.

Eat creamy and protein creams immediately or divide into dessert bowls and decorate with chocolate and serve to children after the cake or with it, since these cake coatings are not stored in finished form.

You can also make ordinary meringues from protein cream and also serve at the end of the holiday in a separate bowl.

In the future, you will learn how to accurately calculate the number of components so that there are no residues, but at the first stage, you can use the listed tips.

Protein Gelatin Cream Butter Creamy Cheese

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Cream for decorating cakes from a syringe. Receptions and techniques in decorating cakes

Today we will tell you how to make cream for decorating cakes 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 keep it after a slight cooling.

Cream Jewelry: Detailed Cooking Recipes

There is nothing tastier than homemade cake. Made with love and delicious smelling pastries are sure to decorate any holiday table. But to make a homemade cake 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 Butter Cream

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

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

The process of making buttercream

Butter cream for decorating a cake with a syringe is surprisingly quick and easy. To begin with, you should remove the fat (culinary) from the refrigerator in advance and wait for it to completely soften. Next, the oil must be placed in a blender and beat strongly (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. In the absence of such, you can use chocolate icing, carrot or beetroot juice, etc.

Making protein cream

Protein cream for decorating cakes from a syringe holds its shape worse than oil cream. But if you try, then with such a mass you can originally decorate the side parts of the dessert, as well as make a relief edging.

So, we need:

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

Food preparation

Protein cake cream is as simple and easy to make as butter cream. First, carefully separate the egg whites from the yolks, and then place them in the refrigerator for a while. After ¼ hour, the product must be removed, put into a deep bowl, pre-lubricated with lemon juice, and start beating. This procedure can be carried out in three different ways:

The first option is the most reliable. With a hand whisk, you can make a fairly fluffy and stable protein mass that will hold its shape well. However, the main disadvantage of this method is that during the beating of proteins, great physical effort is required.

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 of revolutions per minute.

Cooking method

After the egg whites are cooled, they should immediately start whipping. It is recommended to do this quickly. Periodically, sugar must be added to the product. Moreover, the more it is, the more magnificent and stable the cream will turn out.

It should be especially noted that for the preparation of the protein mass, it is required 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.

Chocolate Cream Cake

If you decide to make a chocolate cake, then ganache will serve well as its decoration. To prepare such an unusual cream, you should purchase:

cooking ganache

To make chocolate cream to decorate a homemade dessert, pour heavy cream into a large bowl, and then heat it up to high, but do not bring to a boil. Next, to the dairy product, you need to put chocolate and butter broken into slices. It is recommended to heat these components until they completely melt. In conclusion, the resulting mixture should be removed from the stove, cool and refrigerate 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.

Receptions and techniques in decorating cakes

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

As you can see, decorating a cake with a pastry syringe is quite easy. But if you need to cover the dessert with more complex figures, then for this 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 a creative imagination.

Summing up

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