Keeps shape and not. #9 Chocolate ganache

Recipes for cream and others 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 on appearance desserts of our relatives and loved ones could not be compared with store baked goods. Today experienced housewives make a lot of effort to master the art of decorating confectionery. In this article, we will look at how to cook 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 ground rules cream preparation. This is one of the sections of the "bible" of desserts:

• For the manufacture of mass should be taken only diet eggs and exceptionally fresh produce.
• 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.
• 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 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 the highest percentage of fat. 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 several hours, then tightly cover the container with cream cling film and send 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, in order to decorate them later. home cake. 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

1. To start, let the oil soak at room temperature to soften it up. Separate the whites from the yolks and refrigerate for a while.
2. 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 do steam bath.
3. In a separate bowl, put the cooled proteins and all the sugar.
   
4. Stir the proteins with sugar until a liquid homogeneous mass is formed.
   
5. Place the bowl on the steam bath. The granulated sugar will dissolve, and the proteins can be removed to the side to cool.
   
6. Now beat the protein-sugar mass with a mixer or blender. Add vanilla and citric acid.
   
7. It will take a long time to whip until a characteristic path appears on the surface, which keeps its shape and does not spread.
   
8. Gradually add softened butter in small pieces. Try to do it quickly without stopping the whipping process.
   
9. 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.
10. As soon as the mass begins to shine, this will be a notification of its readiness.
    
11. 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. With such an oily mass, you 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.
To put on 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, relief pattern from 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 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 light and tender pleasure. The main thing is that it does not contain fat at all. In addition, what incredible things can be created from such a mass beautiful jewelry for desserts, it can be eaten 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 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 fall 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? simple and delicious recipe 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

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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 beginner hostess and are looking for a simple and quick cream for decorating a cake is better suited - this is exactly the option. With it you will give an even shape ready 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 always famous gourmet 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. Recipes for these and more delicious sweets you will find on our website in the section Cakes and pastries. Custard - a recipe with photos and videos. Grandma Emma shares the Custard Video Recipe - see the detailed one 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 that unites them is impeccable taste. But from my own experience I can say that the incredibly gentle and lightest cream is creamy. 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 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 with nozzles that are convenient for decoration. They can often be found in markets - whipped cream in a can.

Natural cream- the product is very high-calorie, fatty with rich taste milk. There are white color or slightly yellowish. 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. It is rather emergency help for the hostess, when there is simply not enough time to mess with natural product. Such cream does not use sugar, so it has a neutral milky flavor. Thereby vegetable cream can be combined with any kind of baking. Powdered sugar can be added to the cream, thus sweetening the confectionery.

Compete with natural whipped cream as a decoration home baking, perhaps beyond the power of the other described masses. As soon as you think for the first time to bake and decorate a cake with whipped cream at home, I advise you to choose 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. Guided by 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 pastries, is 30-40.

List of ingredients

For creating 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 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

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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 whip with sugar. Therefore, the simplest and reliable way a delicious 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 fat sour cream.

These are all the ingredients for our sour cream cream.

Step by step recipe with photo

IN this recipe You can change 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. 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 rewarding 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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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 in small portions add butter (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, a small amount 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".

To make 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.

To decorate the cake beautiful roses, you need to use the nozzle "Rose" (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 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!

Delicious and delicious cake with cream is considered real culinary masterpiece. It can only be done experienced chef capable of handling complex technologies. Novice housewives will also need information on how to prepare cream fillings, serving as decoration and impregnation of cupcakes. Thanks to her, unique desserts will turn out.

How to make cream cake

There are many options for how to make a cream cake. The selection of the recipe depends on the type of dough and filling - for puff fit custard, and for a biscuit - sour cream. If a light fruit cake is being prepared, then it is good to fill it with lemon or banana filling, and for exquisite air napoleon fit complex creams for the cake - creamy or butter.

Food preparation

Any cream for a cake begins to be prepared with the preparation of products. At the heart of each type is a lush mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Variable amounts and additives affect the production of one or another type. The most common recipes are creamy, butter, custard, protein and sour cream.

Butter cream needs a choice of unsalted butter, sugar or powdered butter. Additives to it are milk, cocoa, coffee, eggs and condensed milk. Custard filling used for layered desserts - they require eggs, milk, starch or flour. It is boiled, stirring constantly, and then cooled. Protein cream is supposed to be used as a base egg whites whipped with powdered sugar. They decorate the surface of colored desserts, but are not used for layering cakes.

Creamy filling obtained by whipping chilled cream. It is impregnated with a biscuit, but puff or sand cakes it is better to soak with a creamy-sour cream look. For him you need fresh chilled sour cream high fat and cream. Any creamy look involves the preparation of the best fresh products High Quality because the taste of the final dish depends on them. Worth buying fresh oil, eggs, use homemade cream or sour cream.

Cake cream at home - recipe

Find today suitable recipe cream for the cake is not difficult, because there are the most variety of options. Beginning cooks will need a step-by-step recipe that will tell you how to make the filling for the cake amazingly tasty. Professionals will also like the recipe with a photo that tells how the creams for the cake will turn out even tastier.

You can prepare the filling from cream, sour cream or eggs, diversify with inclusions of chocolate, fruits, fragrant spices And strong alcohol. High-calorie butter and butter creams will compete with protein and custard in complexity. It will be useful to know all the secrets of chefs that will help to make delicious impregnation, which will appeal to all friends, relatives and guests in honey cakes and anthills.

Custard classic

• Cooking time: 1 hour.
• Number of servings: 30 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: for dessert.
• Cuisine: author's.

Lubricate puff or shortbread cakes well with the filling, for which the custard recipe for the cake is used. It turns out surprisingly tender and fragrant, has a thick texture and rich taste. No Napoleon recipe is complete without an expertly crafted custard to give the cake a desired sweetness and airiness.

Ingredients:

• butter - 200 g;
• flour - 100 g;
• yolks - 6 pcs.;
• milk - 1.2 l;
• sugar - 250 g.

Cooking method:

1. Combine the yolks, sugar and flour into a homogeneous mass, gradually pour in the milk with thorough stirring.
2. Put the weight on medium fire, boil, remove from heat. Cool to room temperature, add oil by spoonful, vigorously whisking the butter-milk mixture.

sour cream

• Servings: 4 persons.
• Calorie content of the dish: 454 kcal.
• Purpose: for dessert.
• Cuisine: author's.

It is useful for novice cooks to learn how to cook sour cream For sponge cake. It is characterized by intense creamy taste, consists of high-fat sour cream and quality oil. This is a simple cake cream, as per constituent parts as well as cooking time. This option is perfect for a biscuit cake, and if you add gelatin to it, you get air filling for dessert bird's milk.

Ingredients:

• butter - 150 g;
• sour cream - 150 g;
• sugar - half a glass.

Cooking method:

1. Grind sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
2. All actions should be carried out gradually so that a thick foam forms.

Curd

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

A delicious fragrant layer for cakes is curd cream for a cake with the addition of lemon zest and vanilla. Nice stuffing Suitable for decorating a cake. You can coat the surface and sides of the cake with it, sprinkle with caramel crumbs, walnuts or garnish with fruit. It turns out festive dessert, pleasing adult and child.

Ingredients:

• lemon zest - 3 g;
• cottage cheese - 250 g;
• nuts - 20 g;
• vanillin - a pinch;
• sugar - 150 g;
• heavy cream - half a glass;
• water - half a glass;
• gelatin - sachet.

Cooking method:

1. Rub cottage cheese through a sieve, mix with granulated sugar, whip. Add vanilla, roasted nuts, lemon peel.
2. Pour gelatin with water. Whip cream until lush foam.
3. Combine all products with curd mass, refrigerate for 2.5 hours.
4. Top with raspberries, strawberries, peach or apricot pieces if desired.

From cream

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 248 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Cream cake cream is surprisingly tender and airy. It can be used for coating the surface and for smearing cakes. Saturated with air, it is ideal for biscuit or puff cakes, shortcrust pastry and tubes. Gives a special taste to the filling vanilla sugar, and to keep her shape, use gelatin.

Ingredients:

• cream - a glass;
• gelatin - 10 g;
• powdered sugar - 100 g;
• vanilla sugar - 4 g;
• water - half a glass.

Cooking method:

1. Whip the cream with a whisk to get a fluffy foam. To facilitate cooking, you can take a mixer. Sprinkle powdered sugar at regular intervals, add vanilla sugar in one of the steps.
2. gelatin soak cold water for 20 minutes, heat until completely dissolved, cool.
3. Whisking continuously, add gelatin.

Make other recipes as well.

From condensed milk

• Cooking time: 80 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 465 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: difficult.

A high-calorie filling is considered a cake cream made from condensed milk and butter. The mass is distinguished by a thick consistency, bright creamy aroma and the sweetness of condensed milk. You can diversify the impregnation by adding any nuts - walnuts, pine nuts, peanuts, hazelnuts or cashews, which go well with a rich caramel shade of delicacy.

Ingredients:

• condensed milk - 2 cans;
• butter - 400 g;
• nuts - 40 g.

Cooking method:

1. Pour condensed milk directly in jars with water, cook on low heat for two hours, cool.
2. Put in a bowl, add softened butter. Whisk in lush cream golden color, add chopped nuts.

Oil

• Cooking time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 460 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

The taste of childhood will help you remember the butter cream for the cake, which was used to decorate desserts from puff or biscuit dough. Children will especially like this option for impregnating and decorating cakes. The child will appreciate sweet taste filling that will be tender and melt in your mouth at the first touch. Just lick your fingers - plus, if you want, you can add cocoa to get a nice chocolate flavor.

Ingredients:

• butter - 250 g;
• eggs - 2 pcs.;
• milk - ¼ cup;
• sugar - a glass.

Cooking method:

1. Grind eggs with sugar, add warm milk.
2. Warm the mixture in a water bath, cool, add soft butter.
3. Rub thoroughly.

Chocolate

• Cooking time: half an hour.
• Servings: 12 persons.
• Calorie content of the dish: 444 kcal.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty of preparation: difficult.

A little harder to cook chocolate cream for the biscuit cake. Ganache, which holds its shape well, is made from cocoa with the addition of dark chocolate, which can easily be replaced with milk or even white if you want a sweeter taste. When using bitter chocolate, the finished ganache can be sweetened with honey, powdered sugar, add a drop orange liqueur for piquancy.

Ingredients:

• dark chocolate- 450 g;
• cream - 2 cups;
• butter - 50 g.

Cooking method:

1. Grind chocolate with a food processor, pour over hot cream.
2. After 2 minutes, add softened butter, knead well with a mixer.
3. Glaze the cake. If you cool the ganache, then the mass can be used for layering thin cakes.
4. To obtain an air mass, it must be cooled for 30 minutes on the shelf of the refrigerator, and then beat.

Learn how to cook other recipes.

Protein

• Cooking time: 10 minutes.
• Servings: 1 person.
• Calorie content of the dish: 196 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

It is useful for novice cooks to know how to make protein cream at home. Confectionery with it will become more high-calorie, richer in taste and more refined. It can be used both for a layer of cakes and for coating the surface. It retains its shape well and serves as an excellent base for fixing nuts, chocolate chips and coconut flakes.

Ingredients:

• sugar - a glass;
• water - half a glass;
• egg whites - 4 pcs.

Cooking method:

1. Dissolve sugar in water, cook over medium heat until thick. The syrup should turn out so that the drop does not spread over flat surface.
2. Beat the whites with a mixer until a strong foam, add a little salt.
3. Enter in a thin stream hot syrup into egg foam, beat until smooth.

Creamy

• Cooking time: 5 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 190 kcal.
• Purpose: for dessert.
• Cuisine: Italian.
• Difficulty of preparation: medium.

The simplest recipe is how to make mascarpone buttercream. This soft cheese delicate taste great for making buttercream fragrant impregnation, reminiscent of cream ice cream and suitable for a sponge cake with berry filling. Classic recipe Italian cuisine involves the use of brandy, but you can do without it if you do diet dessert on children's holiday.

Ingredients:

• mascarpone - 250 g;
• vanilla sugar - 10 g;
• brandy - 10 ml;
• powdered sugar - 20 g;
• oranges - 1 pc.;
• lemons - 1 pc.

Cooking method:

1. Mix mascarpone with sugar and powder, add brandy, rub the zest from both citrus fruits.
2. Mix thoroughly cheese cream. If desired, add grated chocolate, chopped nuts on top.

Banana

• Cooking time: half an hour.
• Servings: 4 persons.
• Calorie content of the dish: 257 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

Another simple option dessert decorations will become banana cream for the biscuit cake. To make it, you do not need special skills, because you just need to mix all the components with a mixer. Such impregnation is perfect for decorating and filling homemade cakes, fragrant cakes from a biscuit. The secret of cooking thick sauce is to use ripe bananas.

Ingredients:

• butter - 200 g;
• condensed milk - a can;
• bananas - 3 pcs.

Cooking method:

1. Soften the butter at room temperature, beat with a mixer, gradually pouring in the condensed milk.
2. Coarsely rub the bananas, add to the mass. For thickening, you can add semolina.
3. Bake cakes, fluff.

Creams for cakes at home - cooking secrets

To get a delicious cake cream, you should listen to the advice of chefs and leading restaurant confectioners:

1. Butter creams for the cake involve the use of chilled cream. If they are warm, it will take longer to beat, which will lead to curdling. To fix this, you need to remove excess liquid by laying the mass on gauze or a fine sieve.
2. More dense in consistency are creamy textures made from cream with the addition of fresh fat sour cream 25-30%.
3. oil impregnation best done by churning the butter over ice or in a bowl of cold water. This is necessary to maintain the stability of the mass.
4. Custard has the greater density, the more flour or starch is put there. When using starch, you need to bring the mass to a boil and hold it on fire for a couple of minutes, and when using flour, you do not need to bring it to a boil - let it thicken and remove from heat.
5. To obtain a lush protein texture, the container in which the mass is cooked must be perfectly dry. sugar syrup it is better to pour in a little, and add citric acid at the very end.
6. Impregnations that require heating are best cooked in thick-walled and thick-bottomed dishes so that they do not burn.
7. Non-greasy yogurt cream good variety of ice cream.
8. To decorate the cake, a thick cream based on gelatin holds its shape well.

Video

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This universal cream, suitable for a layer of biscuit cakes, and for decoration, keeps its shape well, ideal for all kinds of oil roses and flowers in the Malaysian technique, as well as for covering the cake under mastic. Afraid of heat.

Ingredients:

• 100 gr butter;
• 4 tablespoons of powdered sugar.

Instruction:
For such a cream, you need to take high-quality butter, due to long whipping, the taste of the cream is not oily, but creamy. Butter should be softened, of a creamy consistency, similar to what happens if you leave the butter in a very hot weather. Start whipping the butter, adding powdered sugar in small portions. After all the powder has been added, beat at medium speed for 10-15 minutes until airy. lush mass. If necessary, cool slightly in the refrigerator. IN Soviet times it was the most popular cream for the cake. Another variety of it is butter cream with condensed milk. To do this, beat 200 grams of butter and half a can of condensed milk.

#2 Butter cream Charlotte

Flourless custard, good for layering and decorating cakes, for caps on cupcakes.

Ingredients:

• 200 gr butter;
• 6 tablespoons of milk;
• 4 tablespoons of sugar;
• 2 eggs.

Instruction:

Boil milk with sugar. IN separate saucepan lightly beat the eggs with a whisk and, without interrupting the beating, pour hot milk with sugar here in a thin stream. Stirring constantly, bring the mixture almost to a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy white mass. In the process of whipping the butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.

#3 English custard

Custard is ideally combined with custard and puff pastry. It can also be used as a filling for tartlets, profiteroles. Without this cream, it is impossible to imagine a Napoleon cake or eclairs.

Ingredients:

• 500 ml milk
• 150 g sugar
• 4 yolks
• 50 g flour
• 1 vanilla pod.

Instruction:

Grind the yolks with sugar, add flour. Cut the vanilla pod in half and sharp knife scrape out the seeds, put them in milk. Bring milk and vanilla to a boil. Reduce fire to low. Gradually add the egg-flour mixture in small portions, stirring constantly. Continue stirring until the cream thickens. Cool the cream. So that it does not form on top dense crust, directly cover the surface of the cake with cling film.

#4 Cream Patisser

This is a kind of custard, used for a layer of cakes, eclairs, tartlets, can be served with pancakes and crepes. Unlike the classic English cream, starch is used instead of flour in Patissier cream, it is thanks to it that the cream never curdles on fire.

Ingredients:

• 2 eggs;
• 30 g of starch;
• 100 g of sugar;
• 500 ml of milk;
• 50 g butter;
• 1 vanilla pod.

Instruction:

Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, cornstarch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring constantly. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool, the cream will become thick. Very good cream cake.

#5 Cream Muslin

Add whipped cream to Paticière cream (100 ml of cream per 300 g of cream) and you will get Muslin cream. This cream is well suited for Millefeuil and Napoleon.

#6 Swiss butter meringue

Worldwide known as Swiss Buttercream Meringue, a favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! Holds its shape well and looks very nice. Can be stored in the refrigerator for up to 72 hours.

Ingredients:

• 3 proteins;
• 90 grams of sugar;
• 250 gr butter;
• a pinch of salt;
• vanillin.

Instruction:

Place egg whites and sugar in a saucepan. Build a water bath, while the pan with proteins should be steamed, i.e. must not come into contact with water. Heat the mixture, stirring vigorously with a whisk. Once the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, grind a little mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer at high speed until sharp peaks. The mass should be glossy, dense, if you turn the container with proteins over, they should remain motionless.

Take softened butter, the butter must be of high quality, this is important for the taste and texture of the cream. Whip until fluffy white.

Then add the whipped butter to the protein mass by a teaspoon, and here it is very important point, you need to beat the mass after each portion of the oil so that the oil is completely dispersed in the proteins. IN ready cream add vanillin, dyes.

This cream is well suited for flowers in the Malaysian technique.

#7 Cheese cream or cream cheese

Another extremely popular cream. The easiest to make, very tasty, slightly salty due to cream cheese (or cottage cheese, Cremette, Almette, Hohland). It holds its shape well, it makes beautiful caps for cupcakes, it is also used to layer and decorate cakes and pastries. Perfect cream for the cake.

Ingredients:

• Cream 33% - 100 gr
• Cream cheese - 500 gr
• Powdered sugar - 70 gr

Instruction:

Whip cream to sharp peaks. Be careful not to over beat the cream, otherwise the butter will separate. Cream must be cold! You can also chill the whisk and the bowl in which you will whip the cream. Then add powdered sugar and cream cheese and beat again until smooth. Refrigerate for an hour to stabilize.

There is one more popular recipe cream cheese with butter. It has an excellent structure for decorating cupcakes and cakes, for example in the Malaysian technique.

Ingredients:

• Cottage cheese or cream cheese - 500 gr;
• Butter 82.5% fat - 180 gr;
• Powdered sugar - 150 gr.

Instruction:

The main condition is cold cheese, butter at room temperature. Mix all ingredients in a mixer bowl. Keep refrigerated.

#8 Italian meringue

The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.

Ingredients:

• 2 egg whites at room temperature
• 40 ml water
• 120 gr sugar
• a pinch of salt

Instruction:

Beat egg whites with a pinch of salt until stiff peaks.
Make syrup from sugar and water. To do this, mix sugar with water, bring to a boil and boil for 5 minutes. While the syrup is cooking, beat the whites with a pinch of salt until sharp peaks. Continuing to beat the whites, pour the syrup in a thin stream. After pouring all the syrup, beat for another 3-4 minutes. The cream is ready to go.

#9 Chocolate ganache

It is ideal for covering a cake with fondant, it can also be used to decorate cakes and cupcakes, to make toppings for desserts.

Ingredients:

• high quality chocolate
• cream with a fat content of at least 33%

For a dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and 1 part cream with at least 33% fat. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.

For milk ganache(30% cocoa content) you will need 3 parts milk chocolate and one part cream of at least 33% fat. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.

For white ganache need to take 3 parts white chocolate and one part cream of at least 33% fat. In warm weather, as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate, white chocolate ganache tends to spread in the heat, so many confectioners are not very willing to work with it in the warm season. If you are a beginner, it is better to start with a dark or milky ganache.

Instruction:

Chop the chocolate very finely with a knife.

Pour the cream into a deep saucepan with thick walls, put on medium heat, keep on fire until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and pour in the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes to melt the chocolate. Then gently stir the mass until smooth with a silicone spatula, you can use a whisk, but it must be absolutely dry! Place the saucepan on VERY slow fire and stir until all the pieces of chocolate are completely dispersed, the mass should be glossy and smooth. Pour the ganache into a microwave-safe bowl, cover with cling film and leave overnight at room temperature to stabilize. Before use, heat in the microwave at the lowest power.

#10 Lemon Kurd

This amazingly delicious cream is used for filling cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. At the base of the cream lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be sour, so the eggs do not curl.

Ingredients:

• 2 eggs
• 2 lemons
• 100 gr sugar
• 30 gr butter

Instruction:

Remove the zest from one lemon and mix it with sugar. Squeeze the juice from the lemons and pour it into the sugar and zest. To get more juice, dip the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it brew for half an hour so that the zest gives off its aroma. Strain the mixture! Place the strained mixture in a saucepan, add oil and cook over low heat until thickened. Store in glass jars in a refrigerator. The cream turns out to be so tasty that you can immediately increase the proportions of the cream multiple times and cook a larger amount of it.

Everyone loves sweets. And at any celebration, guests are looking forward to when the moment comes and it is he who appears on the table - a beautiful delicious fragrant cake, preferably made by the hands of the hostess. Every 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.

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

1. Making this cream is easy:
2. 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.
3. Without stopping, gradually add condensed milk, vanillin and powdered sugar to the butter.
4. It will take you 10-15 minutes to whip the cream.

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

Curd

Delicacies with cream are tasty, but too high in calories and contain a lot of sugar. The most useful is cottage cheese or cream cheese. Dishes with it can be offered to both children and the elderly. Curd belongs to dietary products Contains calcium, easy to digest. 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:

1. Get fat cottage cheese, homemade is better.
2. If the curd is too wet, drain the liquid. Send the cottage cheese to a colander lined with a napkin, leave for several hours.
3. Granular cottage cheese must be carefully rubbed through a sieve until the grains disappear.
4. 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:

1. 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.
2. Rub milk with flour until no lumps remain, transfer to a water bath and soak for several minutes until the mixture thickens. Cool down.
3. Grind the softened butter, wipe the cottage cheese through a sieve. Mix cottage cheese, butter, sugar, yolks and whisk.
4. Combine these two masses, beat with a mixer.
5. Whipped with a mixer until a dense white foam, add the proteins little by little to curd mass, add vanillin. Gently knead the dough with your hands from the bottom up.
6. 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 essentially a tiny cake or big cupcake. Decorate it in the same way as a cake, you need a cream for cupcakes that keeps 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 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:

1. Pour sugar into water, boil over low heat, stirring all the time, until sugar is completely dissolved. Cool slightly.
2. Place the whites in a dry bowl, add citric acid, beat longer until a stable foam is obtained.
3. 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.
4. 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.
5. If you want, you can add food coloring or fragrance. Now put the cream in a piping bag and decorate the cupcakes with it.

Creamy

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, they 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:

1. Chill the cream in advance to 2 degrees. Fill a low bowl with ice water, place a container of cream in it.
2. 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.
3. When traces of the whisk begin to remain on the surface of the cream, the mass does not settle - the cream is ready.
4. We shift the mass into a pastry bag or syringe, make sure that there are no air bubbles left.
5. 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 vanilla sugar.

Cooking method

The amount of sugar can be varied:

1. Pour gelatin with water and carefully stir until the grains are completely dissolved.
2. We spread the chilled sour cream in a container, beat with a mixer.
3. Without stopping whipping, add vanilla and powdered sugar, pour gelatin in a thin stream.
4. 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.

We advise you to prepare: