How to make cream for cakes. Lemon cream

It is impossible to resist the delicious cakes that turn into real works of art. Confectionery is a great 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 design. 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 different kinds 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 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. Soften the prepared butter 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:

1. only fresh milk with sufficient fat content, approximately 3-3.5%;
2. premium flour;
3. if you cook thick cream, it will be ideal for leveling surfaces and errors;
4. the thickness can be adjusted by the amount of flour;
5. 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. The result is a 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 g.

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 of sponge cake, at the same time it is also 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 pastry bag.

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

1. Boil milk plus sugar.
2. Mash the egg yolks well.
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 powdered bread 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!

1) Cream for custard cakes

INGREDIENTS:
● 440 milliliters of milk
● 2 eggs
● 1 cup sugar
● 2 tbsp. spoons of flour
● 2 teaspoons butter
● 1 teaspoon vanilla sugar

PREPARATION:
In a saucepan, mix eggs with sugar. Then add flour, vanilla sugar and beat until homogeneous mass.
In a separate bowl, bring the milk to a boil. Then pour the milk in a thin stream into the previously prepared mixture, not forgetting to stir. Put the mixture on the fire and cook, stirring, until thickened. Then cool the mixture to room temperature and add softened butter to it . Beat a little with a whisk and put in the refrigerator for 15-20 minutes. After the time has passed, the cream is ready. You can fill cakes with it.

2) Chocolate cream for cakes and muffins

INGREDIENTS:
● Powdered sugar 500 g Cocoa 1 tbsp.
● Butter 110 g Milk 8 tbsp. l.
● Vanilla extract 2 tsp.

PREPARATION:
Mix the powdered sugar and cocoa in a small bowl, set aside. In a large mixing bowl, lightly beat the butter (a few seconds). Add powdered sugar with cocoa and milk little by little, whisking until smooth, then add butter. Add vanilla, beat until creamy.

3) Curd cream

INGREDIENTS:
● 200-250 granular cottage cheese with a fat content of 5% and higher,
● 250-300 ml. whipping cream, fat content 33% or higher,
● 70-100 gr. sugar (up to half a glass),
● 10 gr. gelatin,
● 50 ml. water

PREPARATION:
We start by soaking the gelatin in cold water. For about half an hour. I had it sit for a couple of hours while we watched TV, it’s not scary. Rub the cottage cheese through a sieve. Mix all the cottage cheese with half the sugar. The amount of sugar is based on your taste. For those with a sweet tooth, like me, 150 grams is fine. put. Heat the gelatin in a water bath until completely dissolved. Stir constantly. After dissolution, cool to room temperature, or in a bathhouse.

Add to cottage cheese and mix well. Whip the cream with the remaining sugar. Add whipped cream to the cottage cheese in several parts and mix. I use ready-made curd cream for making cakes, desserts and as a filling, for example for custard profiteroles, cakes.
The finished product with such a cream needs to be put in the refrigerator for several hours so that it sets.

4) Delicious lemon cream

INGREDIENTS:
● 2 lemons,
● 2 eggs,
● 40 g butter,
● 100 g of sugar, and a little vanilla if desired.

PREPARATION:
We peel the lemons (part of the zest can be grated on a fine grater and added to the cream for flavor), squeeze the juice from the lemons, mix with sugar until the latter is completely dissolved. Let's try. If there is not enough sugar, add it. Beat the eggs separately (preferably by hand, not with a mixer), strain through a sieve, add lemon juice and sugar. Mix thoroughly again.

If you don’t like zest or just want absolute uniformity of the cream, then let the cream sit for 20 minutes, and then strain it - then you can throw away the unnecessary zest, and your cream will be the most delicate.
Pour the delicious food into a saucepan, add oil and cook until thickened, remembering to stir. Pour into jars, tie bows and enjoy!

5) Simple thick curd cream for cake

INGREDIENTS:
● 320 g cottage cheese
● 175g butter
● 90g powdered sugar
● 65g condensed milk
● 1 packet of vanilla sugar
● 1 tbsp. cognac or dessert wine

PREPARATION:
Beat softened butter with powdered sugar and ground vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end add cognac.
Rub the cottage cheese through a sieve into the finished cream.
Beat.

6) Custard

INGREDIENTS:
● 2 eggs
● 1 cup sugar
● 1 tsp. vanilla
● 1.5 cups milk
● 2 tsp. melted butter
● 2 tsp. flour

PREPARATION:
1. Mix flour and eggs in a saucepan until there are no lumps.
2. In another saucepan, boil milk and sugar, do not forget to stir them.
3. Pour milk and sugar into the flour mixture in a thin stream, stir vigorously with a spatula.
4. Place the resulting cream on low heat, stirring constantly, until it starts to dissolve. Do not bring the cream to a boil!!!
5. After this, remove the eclair cream from the heat, adding vanilla sugar and butter. Stir well and then cool quickly in ice or cold water.

7) Cream “Ganache”

INGREDIENTS:
● 200 ml cream 30%
● 200 g dark chocolate
● 50 g butter

PREPARATION:
This is a classic recipe, but I have some deviations, because... 30% did not find cream, and 20% did not thicken. I had to get out of it, but I will say that the cream turned out just great in the end. Pour the cream into a saucepan and, without bringing it to a boil, add chocolate. Stir constantly until a homogeneous mass is formed. Throw in the oil. Remove from heat and cool.

If the cream is heavy, then after the mixture has hardened, just beat it and it will turn out thick chocolate cream. But this didn’t happen to me, so I added gelatin and only then did the mass harden. The consistency was too viscous for a cake, so I added another 100 g of butter soft butter and beat it.

Cake cream is always the perfect addition to almost any baked goods. It doesn’t matter whether the treat is a waffle, biscuit or shortbread dough. The main thing is to choose a combination of tastes. After all, the final result and the quality of taste harmony depend on this.

There are creams for cakes great amount and every day new tastes and recipes for such wonderful dishes appear. Therefore, you can always choose exactly what you want for your favorite dish. Custard, creamy, buttery, all these additions are prepared in different ways. But there is no way to do without them.

The main rule when decorating a cake is to decorate it beautifully. Essentially, you need to choose suitable cream and use it to decorate baked cakes or other confectionery bases. A delicious creamy mixture will always highlight the taste of the product and it’s hard to imagine a real treat without it.

The preparation options for these products are divided into many categories, to which are added various add-ons. For example, gelatin, fruits, nuts. Creams are not only a decoration, they perfectly permeate the base, acting as a layer of this masterpiece.

Apply the creamy mass using a knife, pastry syringe or other distributor. Often butter is used for decoration because it is easy to decorate the product, especially if you lack skill in such a skillful task. The creamy curd cream holds its shape well, so it’s easy to level the cake with it.

Sour cream, after whipping, holds its shape well and is thick, so it is easy to decorate the sides and surfaces of confectionery masterpieces. In this case, food dyes are often used, which add brightness and a variety of color shades.

Glace cream, which is perfect for decorating cakes, is also known for its superiority. It has a delicate, oily texture. The consistency of "Glasse" is thick and it is pleasant to work with because it does not spread.

Cream made from butter and condensed milk is universal and fits almost any cake. It saturates products well, filling them with beautiful and pleasant taste. It is widespread and can be prepared in a matter of minutes, so no special pastry chef skills are required.

Protein-custard creams are popular with both novice housewives and experienced chefs, because they are airy, light, tender and contain no fat. After decoration, they hold their shape well and do not spread. But when preparing any cream, it is necessary to adhere to the accuracy of the ingredients suggested in the recipes.

16.07.2018

Charlotte cream for cake

Today I will tell you how to cook very delicious cream Charlotte for the cake. This is very easy and quick to do.

Ingredients:

- 200 grams of butter,
- 108 grams of sugar,
- 150 ml. milk,
- 1 egg,
- 1 tbsp. cognac,
- 1 tsp. vanilla sugar.

30.05.2018

Cream for eclairs

The most important thing in eclairs is a good cream. Custard is considered a classic option, and with it you really get very delicious eclairs. We will be happy to teach you how to prepare the right custard.

Ingredients:
- 1 liter of milk 3.5% fat;
- 2/3 glass of milk;
- 4 tbsp. wheat flour;
- 3 eggs;
- 100 grams of butter;
- vanilla sugar or any flavoring of your choice.

02.05.2018

White chocolate ganache for coating cakes

Ganache is used by pastry chefs to drizzle on cakes. It’s not at all difficult to prepare such a delicious and beautiful chocolate mass that doesn’t spread and looks simply gorgeous. See how to do it yourself at home.

Ingredients:

- 210 grams white chocolate,
- 50 ml. cream,
- 25 grams of butter.

24.04.2018

Lemon curd

Lemon curd- this is a cream that I use as a serving for pancakes, cheesecakes or pour it over ice cream. The taste of this cream is excellent and refreshing. Preparing such a cream will not be difficult for you.

Ingredients:

- 2 lemons,
- a glass of sugar,
- 4 eggs,
- 1 tbsp. water,
- 50 grams of butter.

23.04.2018

White chocolate ganache

I suggest you make a delicious ganache from white chocolate. You can decorate your cake beautifully with this ganache.

Ingredients:

- 200 grams of white chocolate;
- 200 grams of cream;
- 35 grams of butter.

17.04.2018

Curd cream for cake

There are many most different recipes cream for cake. But today we would like to introduce you to exactly this - cottage cheese. It is easy to prepare, tasty and suitable for a wide variety of cakes.

Ingredients:
- heavy cream 33% - 200 ml;
- homemade cottage cheese - 300 gr;
- sugar - 3/4 cups.

29.03.2018

Mascarpone and condensed milk cream

Half the success of a cake or pastry is good cream. We recommend making mascarpone cream with condensed milk - you can’t even imagine how delicious it turns out! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 g mascarpone;
- 3-4 tbsp. condensed milk;
- 150 ml heavy cream (30-33%);
- vanilla extract taste.

26.03.2018

Custard protein cream

If you want to make a cake and don’t know what kind of cream to make, I advise you to make this very tasty custard. I have described the cream recipe in detail for you.

Ingredients:

- 2 eggs,
- 40 ml. water,
- 150 grams of sugar,
- 1 tbsp. vanilla sugar,
- lemon.

08.03.2018

Lemon cream for sponge cake

An excellent option for sponge cake would be lemon cream. It turns out quite thick, so it will stick well. And his citrus taste goes well with delicate biscuits.
Ingredients:
- lemon - 1 pc;
- egg - 1 pc;
- butter - 30 g;
- vanillin - 0.5 tsp;
- sugar - 50 gr.

18.02.2018

Cream for honey cake with condensed milk and butter

Honey cake is often prepared with sour cream, meanwhile, it will be even tastier if you prepare cream for it from butter and condensed milk. Don't believe me? Try it and see for yourself! And our recipe will tell you what and how to do.

Ingredients:
- butter – 200 g;
- condensed milk – 1 can.

15.02.2018

Cream for "Honey cake"

I make the Honey cake very often and most often I cover it with this cream with sour cream and condensed milk.

Ingredients:

- 200 grams of sour cream,
- 250 grams of condensed milk.

13.02.2018

Custard for "Napoleon"

Perhaps the most popular cream can be safely called custard. Everyone without exception likes it; desserts with it become tasty and beautiful. Our recipe will tell you how to make classic custard.

Ingredients:
- milk - 250 g;
- sugar - 180 gr;
- flour - 2 tbsp;
- salt - 1 pinch;
- egg - 1 pc;
- butter - 200 gr.

10.02.2018

Cream and condensed milk cream for cake

I suggest you prepare the most delicious cream for the cake from cream and condensed milk. The recipe is very simple and quick.

Ingredients:

- 350 ml. cream;
- 50 grams of powdered sugar;
- 1 can of condensed milk;
- vanillin or vanilla extract.

29.01.2018

Butter cream “Pyatiminutka”

From butter and baked milk you get a very tasty cream for the cake. It is prepared in a matter of minutes and even has a corresponding name - “Five Minute”. Try it, you will definitely like it!

Ingredients:
- 250 g butter;
- 200 grams of powdered sugar;
- 100 ml of baked milk;
- 2 grams of vanillin.

27.01.2018

Caramel cream for cake

Caramel cream prepared on the basis of cream and sugar, has a smooth structure and very delicate taste, which goes well with any cake layers for any cake. If you don't know how to cook it, our recipe will help you.

Ingredients:
- 800 ml cream;
- 2 tbsp. water;
- 200 grams of sugar;
- 0.5 tsp. vanillin.

Using a simple recipe, you can prepare a cake cream that is suitable for home and holiday baking. There are many cooking methods, you just have to choose.

A simple cake cream is made from egg whites

Ingredients

Chicken eggs 2 pieces) Granulated sugar 150 grams Water 50 grams Vanillin 1 pinch Lemon juice 1 tsp

• Number of servings: 1
• Cooking time: 20 minutes

The easiest cake cream

The airy protein mixture is often used to coat cakes and as a filling for tubes.

Cooking method:

1. Make syrup from sugar and water.
2. Stir the mixture so that the syrup does not burn. When it boils, reduce the heat.
3. Check the readiness of the syrup. Drop a little mixture from a spoon into cold water; if it is solid, then the syrup is ready.
4. Separate the whites from the yolks and beat with a mixer into a stable foam.
5. Pour the hot syrup in a thin stream into the container with the whites.
6. Beat the mixture until it becomes fluffy.

The finished protein mass is used immediately, otherwise it hardens quickly.

Simple cream for cake with condensed milk

Ingredients:

• Condensed milk – 100 gr;
• Cream margarine – 200 gr;
• Egg yolks – 2 pcs;
• Vanilla - a pinch;
• Liqueur – 2 tsp.

Remove the margarine from the refrigerator in advance so that it becomes soft. Mix it with condensed milk and beat. Gradually add the yolks, continuing to beat with the mixer. At the end of cooking, add vanillin and liqueur for flavor.

Recipe for a simple semolina cake cream

Products for cooking:

• Milk – 0.5 cup;
• Semolina – 1 tbsp. l;
• Granulated sugar – 1 tsp;
• Margarine – 1.5 tsp;
• Egg yolk – 1 pc;
• Vanillin – a pinch.

Boil milk and add vanilla sugar. Add semolina, stirring constantly, bring the mixture to a boil. Grind the yolk with granulated sugar until it changes color to white. Add margarine to the mixture and stir until smooth.

Ready semolina porridge mix with the oil mixture. Beat with a mixer until fluffy.

Simple buttercream for cake

A simple cake cream can be made at home from milk and butter. By increasing the amount of liquid in the recipe, you will get a mass of more delicate consistency.

• Sweet butter – 250 g;
• Milk – 100 g;
• Powdered sugar – 1 cup;
• Vanilla sugar– 1 package.

Remove the butter from the refrigerator in advance. Bring the milk to a boil and cool to room temperature. Combine all ingredients and beat with a mixer until smooth. Beating time is from 3 to 5 minutes.

The finished mass is tender, airy and with a light vanilla aroma. It is used for cakes, pastries and rolls.

These simple recipes should be in every housewife's piggy bank. Based on them you can prepare unusual cream by adding food coloring, nuts or coconut flakes.

Recipes for making cream and other confectionery decorations

cake decorating cream

20 minutes

300 kcal

5 /5 (4 )

We all come from childhood and remember how our grandmothers and mothers, when preparing something delicious for us, put their kindness and a lot of love into baking. But on appearance the desserts of our family and loved ones could not compare with store baked goods. Today experienced housewives put a lot of effort into mastering the art of decoration confectionery. In this article we will look at how to prepare suitable cream for decorating a cake or other baked goods.

Cream for decorating a cake: basic requirements

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

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

There are a number of basic rules for preparing creams. This is one of the sections of the “bible” of desserts:

• To make the mass, you should only take diet eggs and exclusively fresh products.
• The cream must be used within strictly defined periods after its preparation.
• It is necessary to calculate as accurately as possible the amount of food to be prepared, because leftovers that have stood for a long time are no longer suitable for decoration.
• The cream should be stored exclusively 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 the basic ones can be divided into five groups.

Oil

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

These ingredients add a certain “zest” to butter creams. You can start decorating your cake immediately after preparing the cream or after some time, 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 powder. Cooking variations protein cream there is also a lot: it can be made raw, brewed, mixed with various additives, etc.

Custard

Custard can be prepared either in a water bath or 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 about the mass accidentally burning. This cream also does not last long. If you need to store it for several hours, then tightly cover the container with the cream. cling film and place it in the refrigerator on the top shelf.

Creamy

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

It can also be prepared with coffee, chocolate, cocoa, honey, nuts and alcohol. It is better to use buttercream 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 with a fat content of 30% 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 up.

Before cooking, it needs to be cooled so that the cream whips well and its consistency remains stable. It is better to use sour cream immediately after preparation. You can store it, but no more than two hours in the refrigerator.

A cake found in South Africa was preserved for 100 years by soaking it in cognac.

How to make buttercream for cake decoration at home

Let's look at how to prepare the above mixtures and then decorate with them. home cake. Oil cream is the most popular. Thanks to inexpensive ingredients, ease of preparation and its texture, we can safely say that this best cream for decorating a cake at home. With its help you will create a real masterpiece!

Remember that your cake decorated with buttercream can be stored for no more than three days in the refrigerator. Such restrictions are a necessary measure, because the environment of a given 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 photos

1. First, let the butter sit at room temperature until it softens. Separate the whites from the yolks and refrigerate briefly.
2. Fill a thick-walled pan or bowl a quarter full with water and place on the stove. I use the multicooker in the “Steam” mode. Whichever is more convenient for you. The main thing is to do steam bath.
3. Place the chilled egg whites and all the sugar in a separate bowl.
   
4. Mix the whites with sugar until a liquid homogeneous mass is formed.
   
5. Place the bowl in a steam bath. The granulated sugar will dissolve and the whites can be set aside to cool.
   
6. Now beat the protein-sugar mass with a mixer or blender. Add vanillin and citric acid there.
   
7. You will have to beat for a long time until a characteristic path appears on the surface, which holds its shape and does not spread.
   
8. Gradually add softened butter in small pieces. Try to do this quickly without stopping the beating process.
   
9. If your mass immediately settles, don’t worry, it will soon return to its desired volume. You can do it a little differently: beat the butter separately in a bowl and then combine it with the whipped egg white cream.
10. As soon as the mass begins to shine, this will be a warning that it is ready.
    
11. Wonderful cream is ready! Now you can fill a pastry bag with it, add the necessary nozzle and start decorating the cake.

I advise you to watch the cooking video butter cream. Everything is shown here simply and clearly. The main thing is that the result is above all expectations. It does not melt quickly and tolerates addition food coloring and even freezing. This butter mass can be used to decorate your dessert and cake under mastic or protein cream.

Protein-oil CREAM for cake decoration
Butter cream with proteins
4 proteins
200 grams of sugar
powdered sugar 150g
5 grams vanilla sugar
2.5 grams citric acid
300-350 grams of butter at room temperature
Separate the whites from the yolks.
To put on water bath.
The water should not touch the bowl
The sugar and protein mass must be heated, stirring continuously with a whisk until the mass warms slightly and the sugar dissolves.
But be careful not to overheat the mass, it should not be hot, otherwise the whites will curl.
When the sugar has dissolved, checking it like this, dip two fingers into the protein-sugar mixture and rub them against each other, you should not feel grains of sugar between them, remove the bowl from the water bath.
Beat the whites until stiff peaks form (10-15 minutes)
Add citric acid.
Once the whites are whipped, add one piece of butter to the egg white mixture, whisking continuously with a mixer.
You need to add as much oil until the mass thickens and gathers into a lump, a relief pattern from the whisks.
When you begin to add the first pieces of butter to the cream, the cream will initially become liquid, but with each addition of Oil and further whipping it will thicken.
Towards the end add 150g caster sugar, this will help stabilize the cream.
This cream tolerates paint and freezing very well and does not melt as quickly as regular buttercream.
This cream can be used to cake a cake under mastic or protein cream.
This cream can be used to decorate a cake.
The protein-butter CREAM for decorating the cake is ready.

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

2015-03-11T14:02:30.000Z

How to prepare protein cream for cake decoration at home

Protein mass is a light and delicate pleasure. The main thing is that it does not contain fat at all. Besides the fact that from such a mass you can create incredible beautiful jewelry for desserts, it can be eaten as a complete treat!

List of ingredients

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

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

Step-by-step recipe with photos

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

• Keep a close eye on the squirrels. Neither fat nor yolk should get into them. Otherwise, they will not beat well and will not rise.
• All ingredients should be well cooled. Plus, the whipping container should also be cold.
• To make the whites whip stronger, you can add a pinch of salt or a few drops of lemon juice.
• The tools and utensils used must be thoroughly washed, grease-free and dry. Remember that even one small drop of water can prevent the egg whites from whipping!

Video recipe for cake decorating cream

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

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

How to make cream for a cake? Simple and delicious recipe preparing protein cream to decorate your cake! Ingredients for the cake cream recipe: 4 eggs. Sugar 230 grams. A pinch of salt. A pinch of citric acid.
Watch our video recipe carefully on how to prepare cream for a cake and you will get everything delicious quickly and easily at home.
Check out more recipes for cakes, pastries and desserts: https://goo.gl/N56avC
Recipes for pies and pastries from dough https://goo.gl/ZtROYD
Holidays and delicious dishes: https://goo.gl/I9PPfz
Music:
The composition “Carefree” belongs to the performer 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 #TastierYouDidn'tEat #TastierYouDidn'tEat

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2016-05-22T08:50:32.000Z

How to make custard for cake decoration at home

I suggest you try to cook classic version custard. It is very easy to prepare and, most importantly, suitable for any type of cake. You can soak cakes with it and make decorations. If you are a novice housewife and are looking for a simple and quick cream It’s better suited for decorating a cake - this is exactly the option. With it you will give an even shape ready-made cake, masking irregularities, blemishes and cracks, and also making it sweet and juicy.

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

List of ingredients

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

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

Step-by-step recipe with photos

Video recipe for cake decorating cream

By the way, this is exactly the same recipe for classic custard. The video looks interesting, as everything is explained in detail by a sweet grandmother, who is pleasant to watch and interesting to listen to.

Custard - Classic Recipe from Grandma Emma

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How to make Custard - recipe and tips from Grandma Emma. French cuisine has always been famous delicious desserts. Recipes from France are popular all over the world. Custard - pâtissière, the most common custard. Custard is widely used in making cakes and pastries. For example, in making Napoleon cake, for filling tubes from puff pastry etc. You will find recipes for these and other delicious sweets on our website in the Cakes and Pastries section. Custard - recipe with photos and videos. Grandma Emma shares a video recipe Custard— see the 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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website → https://www.videoculinary.ru
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In many of our video recipes we use music by composer Daniil Burshtein
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Our recipes in English:
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2015-10-06T13:56:21.000Z

How to make buttercream for cake decoration at home

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

Before decorating a cake with buttercream, you should tell beginners what kind of cream to use. There are two types suitable for decorating baked goods: vegetable and natural.

Vegetable cream is an emulsion from vegetable oil and fats, as well as stabilizers. The taste of this product is very similar to the natural one. The plant analogue is denser, thicker, with a stable consistency. According to the recipe given below, from one liter of such cream you can prepare three liters of whipped foam for decorating the cake. This cream is produced in containers with attachments that are convenient for decoration. You can often find them in markets - whipped cream in a can.

Natural cream– the product is very high in calories, fatty with rich taste milk. There are white either with a little yellow tint. Only those with a fat content exceeding 30% are suitable for decoration. Less fatty ones will either not be able to be whipped, or they will fall very quickly. They are less airy, unlike plant 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 forward in their favor - taste and healthfulness, in contrast to the low-calorie nature of their plant counterpart.

Don't get too carried away with vegetable creams. They contain many preservatives and stabilizers. It's more likely emergency help for the housewife, when there is simply no time to tinker with natural product. This cream does not use sugar, so it has a neutral milky taste. Thereby vegetable cream Can be combined with any type of baked goods. You can add powdered sugar to the cream, thereby sweetening the confectionery product.

Compete with natural whipped cream as a decoration homemade baked goods, perhaps, beyond the power of the 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 industrial product. The packaging will indicate the fat content percentage and 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. In the market from grandmothers you can buy a product with 50% fat content or more, but you can’t get it from it quality cream. Based on the recipe, when whipping you will get natural oil, but not whipped cream. The optimal percentage of fat content of cream, which after whipping is suitable for decorating baked goods, is 30-40.

List of ingredients

To create the creamy mass you will need:

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

Step-by-step recipe with photos

Video recipe for cake decorating cream

CREAM CREAM is stable and perfect for all types of baked goods.

EMERALD sponge roll with cream cream soufflé. https://www.youtube.com/watch?v=Y1RA9Z8XEhY
Delicate creamy CREAM - SOUFFLE 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

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2015-12-27T03:23:39.000Z

How to make sour cream for decorating a cake at home

Summer and berry season are just around the corner, so many housewives cannot resist the temptation to bake sponge cake or a 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 mix with sugar. Therefore, the simplest and reliable way A tasty way out of the situation is a cream made from sour cream and butter. Its consistency is quite thick and at the same time light. It has absorbed all the positive aspects of whipped cream and classic butter mass.

List of ingredients

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

These are all the ingredients for our sour cream.

Step-by-step recipe with photos

IN this recipe you can vary the proportions as you see fit. 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. Milk should be added to the prepared thick mass while whipping, literally one tablespoon at a time. This can be continued until the mass can accept liquid without “whims” and without stratifying.

You can also add condensed milk or fruit syrups instead of sugar to add originality. Experiment with cocoa egg yolks, cognac or rum. Cream variations turn out to be very worthy and interesting.

Video recipe for cake decorating cream

The simplest products, a minimum of 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 for cake. How to easily prepare a thick and delicious cream.

This cream takes just 10 minutes to prepare simple products, but the result is a very tasty, thick and airy buttercream that can be used to decorate any cake.

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

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