What cakes are good to decorate with protein cream. Firstly, no figures and flowers will fall on an unprepared cake

Cream for decorating the cake, prepared with necessary rules and recommendations, will make homemade dessert spectacular and worthy addition to the solemn feast. With it, you can not only beautifully decorate the delicacy, but also mask the flaws that formed during the baking of the cakes.

How to make cream for decorating a cake?

To do long-lasting cream for decorating the cake, it is important to follow good recipe and know some subtleties of technology. Almost any filling option can be thickened and used to decorate cakes.

1. Sour cream or curd cream for decorating a cake, it keeps its shape well if a special thickening powder is added to its composition. It will be difficult to make roses from it, but the minimum beautiful decoration very possible.
2. Protein cream is the most demanding in preparation, therefore it is necessary to make it taking into account all the recommendations. He is the most malleable in creating all kinds of shapes.
3. Cream cheese always turns out thick and dense, but Philadelphia and mascarpone are not available to everyone. You can use any cream cheese, which was found in the store.
4. The recipe for a successful cake decorating cream can actually be created on any basis by adding to the composition good oil, thickened with gelatin or a special powder.

Wet meringue is perfect protein cream to decorate the cake. You need to take responsibility for the preparation of ingredients. Separate the proteins, carefully making sure that particles of the yolk or shell do not fall into total weight. The cream is whipped, adding powder gradually, and it is recommended to use a purchased sweetener, do not grind it yourself.

Ingredients:

• squirrels - 5 pcs.;
• powder - 400 g;
• lemon juice- 1 tsp

Cooking

1. Use proteins room temperature. Start whipping, adding powder.
2. Put on water bath, wait for the powder to dissolve, without ceasing to beat.
3. Continuing the stroke of the device, remove from heat, pour in the lemon juice and beat until firm, smooth peaks.
4. Use this cream immediately to decorate the cake.

To decorate the cake is very easy to prepare, does not require complex ingredients and keeps its shape very well. All kinds of figures are excellently obtained from it, it is important to use it very chilled. Ready cream should turn out lush, light, smooth and shiny.

Ingredients:

• oil 82.5% - 400 g;
• powder - 2 tbsp.;
• milk - ½ tbsp.

Cooking

1. Beat soft butter with sugar until light in mass at low speed of the mixer.
2. Pour in milk at high speed.
3. Refrigerate before use.

This cream recipe for decorating a cake with a pastry bag will do. Charlotte, in classic version, not very dense, rather the opposite - light, delicate, therefore it will be difficult to make flowers and other figures from it. To thicken the cream, brew the mass a little longer and add more butter. Desserts are decorated with heavily chilled cream.

Ingredients:

• yolks - 5 pcs.;
• powder - 200 g;
• milk - 150 ml;
• oil 82.5% - 250 g.

Cooking

1. Bring milk and sugar to a boil.
2. Grind the yolks, add a thin stream to hot milk, beat the mass with a mixer. Bring to a boil over low heat.
3. Cool the cream to room temperature.
4. Beat soft butter until white. lush mass.
5. Pour the gradually cooled milk base into the oil base, continuing the mixer.
6. to decorate the cake should be smooth, shiny and airy.

This cake decorating cream recipe is more like thick icing or ganache. As it cools, it becomes thick and dense. When making it, you need to take into account what more content chocolate cocoa beans, the better and faster cream will thicken. Cream is needed as fat as possible 33-35% or special confectionery.

Ingredients:

• dark chocolate - 200 g;
• confectionery cream - 120 ml;
• powder - 70 g.

Cooking

1. In a saucepan, warm the cream with powder, do not boil.
2. Throw the broken chocolate into the liquid mass, mix well until the pieces dissolve.
3. Chocolate cream for decorating the cake is used chilled.

To avoid difficulties and prepare the perfect one, use confectionery cream or vegetable. They are perfectly whipped, do not delaminate, are easy to color and flavor. So that the mass does not come out too cloying, you can add a small pinch of citric acid, it will balance the taste well.

Ingredients:

• cream 33-35% - 400 ml;
• powder - 150 g;
• citric acid - a small pinch.

Cooking

1. Whip the chilled cream until fluffy, sprinkling powder and lemon.
2. Beat on high speed until stiff peaks.
3. Use this cake decorating cream right away.

Dense and smooth for decorating a cake has long established itself in the design biscuit desserts. It does not impregnate cakes well, but with decoration homemade treats will do great. Its taste is not sugary at all, the consistency is always smooth, it lends itself well to coloring.

Ingredients:

• cream 35% - 100 ml;
• mascarpone - 250 g;
• powder - 50 g.

Cooking

1. The chilled cream is whipped to peaks.
2. Pour in the powder.
3. Continuing the course of the corollas, mascarpone is introduced.
4. Beat and apply cream cheese to decorate the cake immediately.

Most white cream for decorating the cake - curd. It comes out dense, keeps its shape well, but for its preparation you need a smooth, smooth curd mass without any grains. The use of crystalline sugar is not recommended, it melts during whipping and the mass becomes less dense. Use purchased powdered sugar, starch is often added to its composition, it will have a beneficial effect on the quality of the finished cream.

Ingredients:

• curd mass - 500 g;
• powder - 150 g;
• oil 82.5% - 150 g.

Cooking

1. Beat the butter until white, adding powder.
2. Enter the curd mass, beat until fluffy.
3. Use the cream completely chilled.

Ideal thick cream for decorating the cake - marshmallow. It is not at all difficult to prepare, and if you need to create relief pattern on confectionery- This the best recipe. He is able to transform even the most modest dessert, adding a delicacy original view And delicious taste. Two ingredients are enough to make it - marshmallows and butter.

Ingredients:

• marshmallows - 10 halves;
• oil 82.5% - 150 g.

Cooking

1. Melt marshmallows in a water bath and in a microwave oven.
2. Beat marshmallow mass, adding oil.
3. The cream hardens instantly!

Armed with good suitable recipe decorating cakes with cream at home will not seem such an overwhelming task. You can make a dessert without special equipment.

1. The protein cream keeps its shape well, therefore the most beautiful figures. Passing a special burner over the surface of the cake, you will get an excellent decor in the form of caramel meringue.




Original ideas for decorating a cake with cream



Beautiful option for decorating the cake with cream



2. For decorating a cake oil cream need pastry bag or a syringe. All kinds of spatulas will help to effectively decorate the sides of the cake.

Interesting ideas for decorating a cake with buttercream





Beautiful cream cake decoration



3. Cream cheese is perfect for decorating bare cakes. Looks especially good with chocolate and red biscuits.



Cream cheese for cake decoration - The best way dessert decoration




Mascarpone cream for decorating the cake keeps its shape well



Beautiful cake decorated with cream cheese


4. Charlotte cream is suitable for decorating simple flowers and decorating the sides of the cake.



Light cream charlotte for cake decoration




Delicious and thick cream beautiful decoration cake


5. Decorate the cake chocolate cream, you can use a thick cream or ganache in the process, which is used to smooth the surface or form smudges.


Cream ganache for a beautiful cake decoration




How to decorate a cake with chocolate cream in an original way?



An unusual option for decorating a cake with chocolate cream



6. Thick curd cream keeps its shape perfectly and will fit both for a layer of cakes and for a spectacular dessert design.


A good way to decorate a cake is to decorate with curd cream




Thick curd cream for cake decoration



7. Marshmallow cream is prepared easier than any other, while it keeps its shape perfectly and freezes instantly. Using different nozzles for a pastry bag, you can decorate your homemade product in an unusual way.



Beautiful cake decorated with marshmallow cream




Original cake decoration with marshmallow cream

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

Recipes

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

Butter cream

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

Ingredients:

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

Cooking process:

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

Protein

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

Ingredients:

1. Half a kilo of sugar;
2. 5 proteins very cold;
3. Half a teaspoon of citric acid;
4. Half glass of water.

Cooking process:

1. Make syrup from water and sugar. Add to it citric acid.
2. The syrup is boiled, stirring, for at least 5 minutes.
3. The mass is cooled slightly.
4. Proteins are beaten to a fluffy consistency and the uncooled syrup is introduced in a thin stream.

Creamy

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

Ingredients:

1. One large egg;
2. One glass of cream (35 percent);
3. 80 milliliters of milk;
4. 80 grams granulated sugar;
5. 10 grams of gelatin;
6. Vanilla.

Cooking process:

1. Soak the gelatine in normal water for 25 minutes. cold water. Wait until it swells and absorbs all the water.
2. Mix the egg with sugar and grind until white. Bring the milk to a boil, immediately remove from heat and slowly pour into the egg mixture.
3. Add gelatin, stir and place in a water bath.
4. Continuing to stir, dissolve the gelatin (just do not bring the mixture to a boil).
5. Whip the cold cream until foamy. This will take about 10 minutes.
6. Pour the milk mixture cooled to room temperature into the creamy foam, add vanilla and mix.

decoration technology

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

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, their secrets of baking this airy dessert. And I want to make a delicacy not only tasty, but also well-decorated. Confectionery creams serve for the layer of the product, 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. You can add food coloring or flavoring if you like. 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, it will turn into butter during whipping.

Ingredients

The recipe includes the following products:

• 500 grams of cream;
• 50 grams 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, it will come in handy and sour cream with gelatin. 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.

Can be filled with gelatin berry syrup, add crushed fruit.

Good housewives always want birthday cake was not only delicious, but also beautiful. Today, there are many ways to beautifully serve dessert: sprinkle it ready-made decorations, put on mastic, make your own edible flowers or pour over glaze. In this article, you will learn recipes for special creams that are suitable for decorating a cake or pastries and, at the same time, will only add zest to the taste of a dessert.

Classic cream cake recipe for decoration

This is the most basic way to make a cream, you can add your favorite ingredients to it yourself: vanilla extract, cinnamon, even ground cloves or cardamom, zest. To give color to the cream, you need to buy dyes, the best option will be helium dyes, which can be found in the confectionery departments. If you could not find them, then give preference to bulk food coloring, after diluting them thickly with water. Some housewives use natural pigments, like beets.

Take these ingredients:

• 220 - 230 grams of butter, not salty.
• One teaspoon of vanilla extract or vanilla sugar.
• 600 grams of powdered sugar, very fine, good grinding.
• Two tablespoons of warm milk

Cooking:

• The oil must be put on the battery in a metal bowl, or put in a water bath. When it melts to a soft state that you can easily fluff with a fork, remove.
• Beat the butter and vanilla sugar until smooth, which resembles a lush foam. Start gradually adding powder, but do not pour all at once. Pour about a glass of powder in a thin stream, then beat the mass again and so on until the very end.
• Milk is added last and the cream is whipped again.
  If you have special spices or dyes, then add them at this stage.
• After that, it is recommended to put the cream in the refrigerator for 15 - 20 minutes and let it cool. Spread the finished oily cream with a spoon into a confectionery bag and draw the desired patterns and patterns on the surface of the cake. Do not forget that you can not put such a cake in a warm place.

Cream cake recipe for decorating with rum

Some original recipe, the proportions of the ingredients here differ from classic recipes, and alcohol gives a zest to the taste. Instead of rum, you can use liqueur, cognac and even amaretto.

Take:

• 200 grams of sugar, you can cane, but this will affect the color.
• One egg.
• Half a glass of milk.
• 300 grams of butter.
• One teaspoon of vanilla extract can be replaced with vanilla.
• One tablespoon of rum.

The cooking technology is different from all the others:

• You need to put the milk to boil in a cauldron or pan, immediately add the egg and beat this mixture well.
• Slowly add sugar, stir until completely combined. Do not stop stirring the cream until it thickens to a jelly, but liquid. Only then stop stirring and put the pan in a cool place.
• While the mixture is cooling, soften all the butter and beat it until it looks like thick sour cream. Add it to egg mixture without stopping churning. Add rum, vanilla and all desired ingredients.

Such a cream is immediately ready for use, you will not wait until it cools, but immediately start decorating.

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 more light 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!