How to make long-lasting cream for cake decoration. How to decorate a cake at home? Photo ideas

It is impossible to resist the delicious cakes that turn into real works of art. Confectionery- a large field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create entire worlds from whipped cream and various creams. But they exist for every taste and request!

Good housewives work wonders in their kitchens! Each sorceress has her own little tricks and secrets of creating birthday cake. The hard work is rewarded by the delight of the guests and their crazy eyes at the sight of man-made beauty!

Focusing on taste qualities dessert, do not forget about the decoration. An integral part of creation another masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the “head of the holiday” and finally put all the cherries on the cake.

Pastry cream is an important part of the cake, which, in addition to decoration, has the function of impregnation. He is the one who does simple cakes delicious dessert. Impregnation binds all the components together, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore there are various types creams for cake decoration. And this is a weapon, having mastered which, you will conquer more than one heart!

We bring to your attention specially selected recipes. This is a collection best subtleties and technology. Having them in your arsenal, you can always create incomparable and original jewelry cakes at home. Let's start with the main, basic option.

Oil

His classic recipe It is quite simple to implement and accessible to novice housewives. You can even make figures different forms. The main rule is that such cream should be very cold. It is also light in consistency, with a shiny, smooth surface. What a sight for sore eyes!

Butter 82.5% - 400 g;
Powdered sugar– 400 g;
Milk – 100 ml.

1. Prepared butter soften using a regular fork.
2. Beat it with a mixer until an airy white foam forms, adding powdered sugar.
3. Pour in the milk, while increasing the mixer speed.
4. Cool before use. We continue our journey into the magical world of decorating cream cakes.

Protein

This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But it is the easiest to sculpt; you can use it to create real masterpieces of confectionery art.

Egg whites – 5 pcs.;
Powdered sugar – 400 g;
Lemon juice – 5 ml.

1. Beat the prepared whites, they should be room temperature. Slowly add the powdered sugar without lifting your hands from the whites.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. At the same time, continue whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Custard

It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Let us share with you some tricks for making the right custard:

only fresh milk with sufficient fat content, approximately 3-3.5%;
premium flour;
if you cook thick cream, it will be ideal for leveling surfaces and errors;
the thickness can be adjusted by the amount of flour;
Having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

Milk 500 ml;
Flour 120 g;
Powdered sugar 230 g;
Butter 100 g.

1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to obtain a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. It turns out thick homogeneous mass.
5. In a large container, combine the two milk mixtures. This is where the “kneading” process begins, which cannot be stopped until full readiness cream.
7. Place the semi-finished cream on very slow fire.
8. Stir until formed desired consistency.
10. Add chopped butter and vanilla sugar to it.

Creamy

To cook the perfect butter cream, buy only vegetable or special confectionery cream. You can't go wrong! And the result will please you!

Cream with fat content 33-35% - 400 ml;
Powdered sugar – 150 g;
Citric acid– 2 years

1. Chill the cream in advance. Next, whisk thoroughly until a fluffy foam forms.
2. Add powdered bread and citric acid.
3. Use a mixer. Using high speed, beat until stiff peaks form.

By the way, such a butter cream will be a great option for decorating a cake or cupcakes from a syringe.

Sour cream

We present to you simple recipe magic cream! He will become the best option for impregnation sponge cake, at the same time relevant for decoration!

Butter - 150 g;
Sour cream - 150 g;
Powdered sugar - 100 g.

1. Place sour cream (chilled) in a container.
3. Mix some sour cream with powdered sugar. This includes softened butter.
4. Beat all products with a mixer until thick.
5. Add the remaining powdered sugar. Beat the cream for another 5 minutes.
7. You get a soft, airy mass that is ready for use!

Cream Charlotte

It is refined, subtle and delicate. There are also plenty of options for decoration! You can make it out of it holiday roses, which will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.

Egg yolks – 5 pcs.;
Powdered sugar – 200 g;
Milk – 150 ml;
Butter 82.5% - 250 g.

1. Boil milk plus sugar.
2. Rub well egg yolks.
3. Introduce them into the milk in a thin stream.
4. Using a mixer, beat the resulting mass.
5. Place on low heat. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the butter mixture.
10. Continue working with the mixer.

It turns out luxurious airy cream with sparkle! That's why it is used quite often when decorating cakes and soaking them!

Chocolate

This option is similar to frosting. Also dense and thick. It will reliably protect the surface of your wonderful dessert!

Dark chocolate – 200 g;
Confectionery cream – 120 ml;
Powdered sugar – 70 g.

1. Heat the cream and icing powder in a small container. Do not bring to a boil!
2. Place chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait until the chocolate is completely dissolved, stirring the mixture.
5. Cool the cream before using.

A chocolate boom is guaranteed for you!

Cream Cheese

It is made from mascarpone or other curd cheeses. Ideal for decorating cakes! It is better not to use it for a layer; the cakes may remain dry. Or pre-process the cakes.

Cream 35% fat - 100 ml;
Cheese – 250 g;
Powdered sugar – 50 g.

1. Whip the cream until thick peaks appear. The cream should be chilled.
2. Add powdered sugar.
3. Add the cheese without stopping whisking with the mixer.

Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! There is a recipe database! All that remains is to pick necessary equipment, tools, and go ahead - conquer sweet peaks!

Hurry up and share in the comments which recipe you chose for yourself!

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

Recipes

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

Oil cream

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

Ingredients:

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

Cooking process:

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

Protein

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

Ingredients:

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

Cooking process:

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

Creamy

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

Ingredients:

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

Cooking process:

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

Decoration technology

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

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

Oil main

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

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

Ingredients

Take the freshest products:

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

Cooking method

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

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

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

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

Ingredients

You will need the following products:

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

Cooking method

This recipe won't take much time:

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

For cupcakes

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

Some are sure that protein cream is not durable, make sure it is not.

Ingredients

Designed for 12 pieces:

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

Cooking method

Here, of course, you will have to tinker:

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

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

Ingredients

The recipe calls for the following products:

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

Cooking method

Prepare everything you need for work:

Cool the cream to 2 degrees in advance. Fill a short dish 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 fluffy foam, without stopping whipping, add powdered sugar and vanilla sugar little by little.
When marks from the whisk begin to remain on the surface of the cream, the mass does not settle - the cream is ready.
Transfer the mixture into a pastry bag or syringe, making sure that there are no air bubbles left.
We draw borders, flowers, waves on the cake with cream, and make inscriptions.

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

Ingredients

Can be used as a stand-alone dessert:

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

Cooking method

The amount of sugar can be varied:

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

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

Homemade baked goods are significantly different from what we are used to buying in stores. Even the simplest recipe will please you great taste. In addition, such baking is much healthier, because it contains the amount harmful additives reduced to a minimum. Of course, each baking recipe has its own characteristics. So, perhaps the most important thing in cakes is the right cream. It not only turns the taste of the dessert into something special, but also serves as a decoration.

Cream for decorating a cake: preparation rules

The type of filling depends on what kind of cake you have. So for biscuits alone there are about 7 varieties of cream! If you want to decorate ready-made baked goods above, then completely different options will be needed. Such a cream should hold its shape well and not spread. The same cooking rules apply to all recipes:

Use only quality products. The main ingredient in many creams is butter. If it contains too much vegetable fat, That ready mass will delaminate. Most likely, you won’t even be able to beat it. Another disadvantage of low-quality oil is the aftertaste. If you choose a product whose manufacturer did not indicate all the ingredients and used little animal fat, the cream may acquire an unpleasant margarine taste.
It's also always worth choosing heavy cream. Their minimum concentration is 38%. Of course, it is better if the product is homemade. Low-fat cream practically does not whip. Hence, ready cake it will not look like a lush mass, but will simply flow.
Prepare necessary tools. Unlike decorating cakes with mastic, working with cream requires a minimum of equipment. Novice pastry chefs often think that it is worth purchasing a special syringe. In fact, using it to decorate cakes is very difficult. Excess air constantly forms inside the device. Because of this, the cream is squeezed out unevenly. Yes, and distributing the mass can be difficult.
A great alternative is a piping bag. It is usually sold unassembled with 2 components that can be purchased separately. These are nozzles and a small elastic bag, which can be disposable or reusable. If you bake constantly, then you should buy a polyethylene rather than a paper cornet. The attachments are different. Their holes are made in the form of small and large stars, flowers, and wavy lines. This allows you to create beautiful patterns of cream on the cakes.
The mixture is also used to beautifully level the sides of the baked goods. Usually the cream in this case is applied using a special long layer. Its blade is not very sharp and has sufficient width. You may also need a raised lattice structure. The finished cake is placed on it and then the cream is carefully applied to the sides.
Additional ingredients. Of course, cakes with colored borders and roses look the most attractive. You can achieve the desired effect using liquid food coloring. They are usually added to the whipped mass at the very end. Usually for rich color A few drops are enough. If you are afraid of chemistry, then you can use beet juice or a little squeeze of spinach. The main thing is not to overdo it with their quantity. 1-2 drops are enough. Otherwise, the cream will acquire an aftertaste.
Various liqueurs and vanilla extract are also used for flavoring. Sometimes a cake covered with cream is additionally decorated chocolate drops and figures, sprinkles, crushed nuts and almonds.

Decorating cakes with protein cream: features

The protein cream holds its shape remarkably well. Usually they create borders on cakes and fill tartlets and sand baskets. It also goes well with sponge cakes. Protein cream is very economical. All you need is egg white, powdered sugar and flavorings. In order for the mass to retain its shape, it is recommended to use agar-agar. The last ingredient acts as an additional fixative. It also does not affect the taste of the cream.

Compound:

Egg whites - 6 pcs.
Powdered sugar - 200 gr.
Agar-agar - 1 tsp.
Lemon juice - 0.5 tsp.

Preparation:

Pour 4-5 tsp of agar-agar powder. water and let the mixture stand for 20 minutes.
Cooking sugar syrup. To do this, pour 0.5 tbsp into a clean pan. water and add powdered sugar. Place it on low heat and heat until completely dissolved.
Next, keep the pan on the fire until you get a ball sample. The temperature of the syrup should reach 120 degrees. If you drop it into a cup of water, a hard ball of caramel will form at the bottom.
Add to syrup lemon juice and stir in the agar-agar vigorously. Stir the mixture for 10 seconds. It will first increase in size, but then the white “cap” will settle.
Take a clean, dry deep bowl and pour all the whites into it. Start beating them with a mixer until they form sharp peaks. Then pour the syrup into the mixture in a small stream. In this case, you need to continue whisking until the cream cools down. This takes about 10 minutes.
The finished protein cream must be used in the first 2 hours. Then it will be very difficult to apply to the cakes.

Decorating cakes with cream: video and description

Roses - Fill the cornet of a piping bag with cream and use a star tip. Hold the bag at a 90 degree angle to the surface. Start squeezing out the cream, pressing the nozzle a little. Lift it up sharply. You should end up with a flower star. The sizes can be adjusted using nozzles of different diameters.
Wicker lattice - take a cornet with a nozzle in the form of a rectangular cut or a raised palestine. Extrude a vertical strip. Back off 1 cm. Squeeze out another one. Connect them with small horizontal sections. Continue squeezing the cream in this way over the entire area of the selected surface.
Shells – You will need a star tip. Hold the cornet with cream at an angle to the surface of the cake, almost pressing it against it. Start squeezing out the cream and make a smooth forward and downward motion. Then quickly remove your hand. To make a chain of shells, make the next shape at the base of the previous one.
Leaves - Using the star tip, at an angle towards the cakes, start squeezing out the cream. You can make the movement straight or wave-like. In the middle of the intended leaf, release the pressure. Then complete the shape by squeezing out some of the cream in the same way.
You can also decorate cakes with cream in the form of various “beads”. To do this, take a nozzle with a spherical hole. Hold the pastry bag perpendicularly, squeezing out the shape of the desired volume.

Decorating cakes with cream helps complete the decorative finishing of the dessert. All you need is a tip and a piping bag. Most universal creams Those that hold their shape well are considered to be protein and oil. Roses and leaves from them will not spread out, but will look voluminous. These creams are also suitable for different types cake layers - from biscuit to shortbread.

Always when you look at beautiful cakes in pastry shops, you want to do the same or even better. Don't buy a cake for a holiday just for the sake of decorating it. This is especially true for housewives who bake all types of cakes very well, but do not know how to decorate them. This is the most common problem among housewives who often do homemade cakes for everyday use, simply coating the cake with your favorite cream or decorating with cake shavings.

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

To a greater extent, the difficulty is caused by the production of various petals and flowers, since simple lines and sides 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. We must remember that decorating a cake is a labor-intensive and time-consuming process, so you should be patient.

Types of creams for decorating a cake

There are not many types of creams that can be used to decorate a cake and add decor correct forms. The cream should be plastic, hold its shape well and not flow from high temperatures.

Only a few types of creams have these 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 given below so that you can choose the option that is convenient for you.

First of all, let’s present the buttercream recipe

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, many people have terrible memories of creepy roses. The sugary large butter flowers were almost impossible to put into your mouth. In many families, flowers were spread on a piece of bread if the cake was bought for a small family celebration. Even after a major celebration, flowers remained on the plates of most guests, since they simply could not be completely eaten. But modern recipe butter cream includes condensed milk, which neutralizes the sweetness of the butter.

In addition, housewives who use this recipe, try not to do large jewelry 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.

Buttercream recipe includes:

Butter – 250 gr.;
Condensed milk – 1 can;
Cognac or liqueur – 1 teaspoon.

To cook this type To decorate the cake, 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 into 1 cm pieces with a knife. To understand whether the product has reached normal 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 continue working with it.

Place all the butter in a mixing bowl and first beat using light attachments with a mixer until the product becomes fluffy and almost white. Next, without turning off the mixer, begin to pour in the condensed milk in a thin stream. When both products are combined and the mass becomes homogeneous, add cognac or liqueur.

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

Remember, in order for the cake not to lose its attractiveness over a long period of time, its surface must be perfectly leveled with the same cream.

The protein cream recipe is somewhat more complicated

At home, not every housewife will take up this decoration recipe. The thing is that to make the decor durable, you need to cook the right syrup. Slightly overcooking it or undercooking it means a complete loss of decoration for the cake.

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

Fine granulated sugar – 0.5 kg;
Egg whites – 5 pcs.;
Citric acid – 0.5 teaspoon;
Water – 0.5 cups.

First of all, you need to cook the right syrup, which will determine the durability of the decorations on the cake. To do this, pour the entire amount of sugar into a saucepan and pour half a glass of water. Next, cook the syrup itself. It should cook for at least 5 minutes with constant stirring. Then we drop a drop from a spoon into cold water, and if it curls into a ball that does not stick to your hands, but creates a feeling as if you were rolling a piece of dried glue, then the syrup is ready. It needs to be left to cool, and in the meantime, take care of the proteins. Separate the eggs into whites and yolks and beat the whites well with a mixer. It is necessary to achieve good thickness, and only after that begin to pour in the cooled but still warm syrup in a thin stream. At the same time, do not stop whipping. As soon as the mass becomes such that when you turn the bowl over, the contents do not even move, then the protein custard ready.

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

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

Let's talk about whipped cream

You can buy cream ready-made, but it’s too expensive to decorate big cake. The recipe for the cream itself is not too complicated, the main thing is that the product that we want to turn into decoration is fresh and rich.

To make cream from cream at home we will need:

Cream 35% - 1 glass;
Selected chicken egg – 1 pc.;
Granulated sugar – 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. Pour the milk into the egg and sugar in a very thin stream and mix well.

Add the swollen gelatin, mix again and place the mixture in a water bath. Cook this mass until it boils, stirring constantly. Once the gelatin has completely dissolved, remove the mixture from the heat.

The next step is to whip the cream with a mixer until thick; this is the longest and most unpleasant process, as it takes at least 10 minutes. Add the cooled milk mass with gelatin to the cream in small portions, while whisking continuously. Transfer this mixture into 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 whipped cream cream is too soft and quite expensive to coat all the cakes on all sides with it.

This cream harmonizes well with sour cream or curd 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 preparing the cream from vegetable cream. As always, you need to soak the gelatin first, let it swell while you make the cream. Pour 100 ml. vegetable cream into a saucepan, and beat the rest with a mixer at low speed, gradually adding powdered sugar to them.

After the cream has acquired thickness, you can move on to the second stage. Heat the rest of the cream with the swollen gelatin, just do not boil this mixture. The mass is ready when all the gelatin granules have dispersed in the milk. Next, the milk gelatin mixture must be cooled to room temperature and poured into the vegetable cream mass in a thin stream, while beating the total mass at high speed of the mixer.

In order to level the cake, you can use curd or sour cream and only then decorate our product with whipped cream on top, after keeping the decorating 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 stable and the decorations will not float, but will be able to stay 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 requires more effort when squeezing it out of the bag. And you can make sour cream only from thick village sour cream so that it does not drip from the baked goods.

To prepare the curd cream you will need:

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

To prepare curd cream correctly at home, you need to pass the cottage cheese through a fine sieve several times.

Grind it very well. Otherwise, grains may remain in the cottage cheese, which will ruin the entire decor. After grinding, beat the mass with a whisk or mixer, gradually adding powder. At the last moment it is necessary in small pieces add softened butter. Beat for a couple more minutes, transfer the cream into a bag and decorate the cake. But the decor is from curd cream does not imply flowers; it is more often used to create decorative lines and small rosettes. The mass is quite stable.

Sour cream is prepared from the following ingredients:

Sour cream – 500 gr.;
Granulated sugar – 100 gr.

So how can you use rustic thick sour cream, then you shouldn’t weigh it out, but remember that the sour cream will resemble butter cream 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 should be taken at 100 g. more, since this mass will be lost when weighing out the 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 beating until the required consistency and fluffiness, and do not end at the moment when the sugar dissolves. The better you work as a mixer, the more stable the sour cream will be.

Pastry tricks

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

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

A warm mass of cream will give shine to the decor, and a cooled mass will give it a matte finish.

After you have finished decorating a separate element, move the nozzle sharply away from you, so the tongue will remain small and unnoticeable.

Decorate cakes only that have been pre-aligned, as decor on a slanted cake will look awkward and will not be able to cover the crookedness, but will only draw attention to it.