The best cream for decorating a cake. Various types of decoration
Cake decorating cream will make pastries beautiful and original. It can be prepared from cottage cheese, proteins, butter, gelatin, lemon juice and other components. If you want to decorate a cooked product, we recommend that you familiarize yourself with our recipes.
cream cake recipe
Compound:Tablespoon of flour
- a glass of milk
- a small spoonful of gelatin
- butter - 3.2 tablespoons
- testicle - 4 pieces
- vanillin
- glass of sugar
Boil ½ of the indicated amount of milk. Stir flour into chilled cold milk. Add hot milk to the mixture, keep until thickened. Mix thoroughly. Remove from heat, let cool. Dilute gelatin in half a glass of cold water, wait for swelling, warm until completely dissolved.
Soften butter, add to cottage cheese granulated sugar rub thoroughly. Beat until you get a strong foam proteins. Combine milk and cottage cheese mixture. Add yolks, gelatin. Beat thoroughly, add vanillin, enter proteins, mix again.
Prepare and. It has a wonderful uniform consistency that holds its shape perfectly.
Custard for cake decoration
Compound:Flour - a couple large spoons flour
- granulated sugar - 1 cup
- testicle - 5 pcs.
- butter - 0.3 kg
- powdered sugar - 0.1 kg
- vanillin
Cooking features:
Beat the sugar well with the addition of the egg. Enter the flour, mix until a homogeneous mass is formed, without lumps. Warm the milk, pour the egg mixture into it in a thin stream. Stir, cook until thick, let cool. Soften the butter, add vanillin, powder, beat total weight, combine the mixture with cream. Start whisking again to make lush mass. If you want the mass to be especially lush, add 2 strong proteins.
Rate and taste qualities.
The best cake decorating cream
You will need:Butter - 0.2 kg
- a large spoonful of water
- a couple of yolks
- sugar sand - 0.25 tbsp.
- condensed milk - one jar
- a large spoonful of cocoa
Grind sugar with the introduction of yolks. Connect soft butter with condensed milk, beat until fluffy. Dilute in cold water cocoa. Combine the ingredients, beat until a homogeneous mass is formed.
Prepare and. Compound:
A couple of large spoons of gelatin
- egg - 8 pieces
- sugar - a couple of glasses
- a glass of milk
- big spoon wheat flour
- buttercream - 0.3 kg
- vanillin
Cooking features:
Gelatin pour 150 ml of cool water, wait for it to swell, heat it up so that it dissolves completely. Make sure it doesn't boil. Separate the whites from the yolks. Grind half of the indicated granulated sugar with yolks, add milk, flour, mix well. Bring to a boil. Remove from stove immediately and set aside. In the chilled mass, add butter, vanillin, mix well. Break a glass of sugar with the addition of proteins to form thick foam. Enter the bulk, gelatin, beat thoroughly.
Consider and.
Recipe with vanilla and milk
A glass of milk
- a couple of large spoons of flour
- granulated sugar - a couple of tablespoons
- egg - 2 pieces
- vanillin
- butter on a creamy basis - 50 g
Subtleties of preparation:
Combine eggs with sugar, beat well. Enter the flour, 4 large spoons of milk, stir until a mass is formed. Boil the milk that is left, combine with eggs, heat (use for heating water bath). Stir to bring it to a boil. When the mass boils and becomes thick, add vanilla with butter. Refrigerate the cream.
Rate and .
Cake decorating cream holds its shape well
Cream variantIngredients:
Vanilla sugar - 2 g
- a small spoonful of powdered sugar
- a glass of cream (35% fat)
Cool the cream in advance, pour into a separate container. You can also put it in another so that the bottom is in cool water. Continue whisking until the cream thickens. Do not stop whipping until the cream has thickened. Enter vanilla sugar, powder, whisk again.
Bake and .
Protein cream for cake decoration
Compound:
Vanillin sachet
- egg white - 4 pieces
- citric acid - 0.25 tsp
- a glass of sugar
Beat the whites a little with a mixer, add granulated sugar, citric acid with vanilla. Put in a water bath. The water should already be boiling. Beat with a mixer for 10 minutes. The mixture is fluffy and white. After the whisk traces remain on the cream, remove the saucepan from the heat, beat for three minutes. Wait for cooling, decorate the product. You can use molds for decorating cakes with cream.
How about you?
Butter cream to decorate the cake
You will need:
Natural coffee - 1.5 tsp.
- cocoa powder - 2 tablespoons
- coconut flakes - 30 g
- a pinch of vanillin
- butter - 0.15 kg
- milk - 3.1 tbsp. spoons
- coconut flakes - 30 g
Cooking features:
Connect vanilla, coconut flakes, cocoa and powdered sugar. Heat the milk, dilute the coffee in it. Add the melted to the dry mixture. butter, diluted coffee. Whisk the mass. It should become homogeneous.
Do and .
Option with condensed milk and butter
In a small metal container, heat 0.2 kg of butter to make a creamy consistency. Beat the butter with a whisk or a wooden spatula. The mixture should become elastic. In portions, enter 240 g of condensed milk. Do not stop beating while adding. If the condensed milk is candied, melt it, stir and refrigerate. Refrigerate the dessert before use.
Cream with sugar syrup
Water - 145 ml
- sugar - 150 g
- butter - 0.2 kg
Enter the required amount of sugar into the pan, add some water, mix with a spoon. Bring liquid to liquid state to achieve complete dissolution of the sugar. Warm up the oil a little microwave oven to get thick consistency. Beat the butter using a wooden spoon or whisk. Top up with chilled sugar syrup. Continue beating until uniform consistency.
Belkovo- custard to decorate the cake
Protein - a couple of pieces
- boiling water - 60 ml
- a small amount of citric acid
- granulated sugar - 0.18 g
Pour water into a saucepan, add sugar. Boil the syrup, stir so that there are no bubbles. At the end of cooking, enter citric acid on the tip of a knife. Check the readiness of the contents before removing it from the stove. If a drop of syrup does not spread over the plate, then the dish can be considered ready. You can try stretching the drop with your thumb and forefinger. As a result, it should stretch into a thread. The next step is whipping the egg whites. Beat them on medium speed for at least 5 minutes. After sufficient thickening of the protein mass, pour in the hot sugar syrup in a thin stream. Add vanilla sugar here as well. Continue the whipping process until an air stream is formed.
Browse and cake decorating cream video. It will surely be useful for you.
Recipe with sour cream
Combine 150 g of sugar, gradually add ½ liter of sour cream. Gradually increase the speed. Add powdered sugar or sugar in parts. As the granulated sugar dissolves, the mixture will become thinner. You shouldn't be afraid of this. The mass will thicken already in the process of beating. Ready meal should not drip off a spoon. If you took sour cream not very high fat, transfer it to cheesecloth and leave it overnight to glass. The whey will drain, and the sour cream will acquire desired consistency.
Vanilla Butter Cream
Mix a couple in a bowl. egg whites with the addition of 0.1 kg of granulated sugar. Place the container in a water bath. Whisk vigorously to avoid curdling the egg whites. Repeat the process until the sugar dissolves. Remove the bowl from the water bath, start the process of whipping. Add some more vanilla. Beat the egg whites until peaks form. Warm up the butter a little, add in portions while churning. After the mass has acquired an even and homogeneous structure, stop beating.
"Charlot"
Chicken egg - a couple of pieces
- milk - 0.12 ml
- cognac - 20 ml
- sugar - 0.1 kg
- butter - 0.2 kg
Mix granulated sugar with the specified amount of milk, rearrange on the stove, bring to a boiling state. Lightly beat the eggs with a whisk or fork. In a thin stream, add to the beaten eggs, beat well to avoid folding the protein. Milk-egg mixture Pour into a saucepan, bring to a boil, stirring vigorously.
Important Tips:
1. Cream can be colored with synthetic or food dyes.
2. If you chose sour cream cooking, then before whipping, evaluate the taste of sour cream. If it does not have a pleasant “sourness”, dilute it with lemon juice.
3. Do not pour into creamy and oil options hot ingredients: gelatin or melted chocolate. The mixture will become liquid and will not stick. You can prepare a quality dessert from products of the same temperature.
4. Store the cooked mass only in the refrigerator.
5. Make sure that the dishes and containers for work are dry and clean. While whipping proteins, no fat should remain on the walls.
6. Proteins and sour cream for cooking should be taken chilled.
7. Add dye 1 drop at a time so as not to get a rich and unnatural shade.
Decorating a cake is a real pleasure. If you pay enough attention to the preparation of a quality cream, then you can get real masterpiece! The top and side edges of the product are decorated. You can add crushed nuts, coconut, grated chocolate, dried fruit pieces, etc.
Cream, laid out in the form of flowers, leaves, inscriptions, sides, is the simplest and most effective design for homemade cake for any recipe. Preparation of the cream takes a minimum of time, the products for it are used the most common. Requires some equipment - cream injector, plastic "nails" of different diameters (there is a photo of the device on the Internet). But even with the help of ordinary dense plastic bag You can decorate the birthday cake in an original way at home.
A suitable mass for decoration should be:
- thick;
- oily;
- keeps its shape well;
- do not spread, but also not be too hard;
- fresh and chilled.
The best option is a simple recipe based on butter and condensed milk. In addition to these components, it may contain:
- sugar syrup;
- instant coffee (colors and flavors the mass well);
- natural or synthetic food colorings;
- cocoa powder (for flavoring) chocolate flavor and colors)
- fresh whipped cream (will give white color);
- oily homemade sour cream;
- flavorings - vanilla, rum or cognac essence, cinnamon, lemon peel.
It is not advisable to add to the cream for decorating the cake:
- nuts, candied fruits;
- pieces of fruit or berries;
- chocolate (you can add finely grated);
- other coarse particles.
The mass ready for decoration should be shiny, smooth, uniform. The average whipping time is about 5, and preferably 7 minutes. Each component is added to the mass in turn: soft butter is whipped first, then condensed milk. After that, if desired, dyes and flavors are added, or the mixture can be left white. The resulting mass must be used immediately or put in the refrigerator, otherwise the decoration will simply “leak”. If you decorate a big two tiered cake at home, divide the mass into parts and put half in the cold.
Products must be fresh. If using sour cream or cream, be sure to choose a product with a fat content of 25% or more, unless the recipe indicates a different composition. If the consistency is watery, you can add a thickener or even gelatin for better solidification, which is especially important when decorating the sides. Some use fake butter, but a spread. However, such a replacement will degrade the quality and taste of the entire cake, so it is best to use only natural oil from cream.
Cream:
Cream for various types of decoration
For various purposes (sides, cake surface or decoration), cream can be prepared according to special recipes. Depending on how exactly you will decorate the cake, you can use:
- To create three-dimensional flowers on the surface of the cake at home, the sides need to be made into a thick mass, oily, oily. It will retain its shape until serving, will not lose its luster and appearance. Useful here step by step instructions especially for novice housewives.
- The sides of the cake can be decorated with a mixture with a lighter texture. Better - on the basis of cream. It turns out light, will not drain, will not lose shape. The creamy mass can also be painted over with dye or cocoa powder. You can use store cream on plant-based. It is convenient to squeeze them out of the balloon onto the sides of the product - beautiful corrugated strips are obtained.
- High sides can be made from a cream that does not lose shape long time- oily or with gelatin.
- To create inscriptions on the cake, the cream should be light and not thick, especially if you need to make thin lines and small elements. The inscription will turn out clear and even if you use a pastry syringe with a special nozzle.
- To prepare a flower on a confectionery “nail”, a cream of condensed milk and butter is used ( classic recipe). After the formation of the flower, it must be placed in the freezer for several minutes, and only then decorate the cake on top or sides.
Gelatin-based cream can be both a decoration and a layer for a cake. It can be beautifully poured onto the cake or completely cover the dough and fruit base with it. After solidification, it will retain the shape of the container. In working with such a cream, there are simple instructions:
- at home, gelatin can be used both regular and instant;
- ordinary gelatin must be heated after swelling until the grains dissolve, but in no case should it be boiled, otherwise it will not harden;
- can be cooked with gelatin white cream from cream, sour cream, milk, that is, not very thick (depending on the recipe);
- hardening time depends on the thickness of the layer - at least 1-2 hours or 30 minutes in the freezer;
- flood jelly cream it is necessary by first installing a ring of thick tracing paper or parchment or a special metal rim around the sides of the cake (you can find a photo of it on the net).
The easiest option for decorating a cake is to make a jelly cream with pieces of fruit or berries and pour it beautifully over the entire surface of the cake.
The choice of cream for different types of dough
In design finished cake the compatibility of the cream and the base dough is important. It is important to follow the rules so that the cake is soaked, but not too wet, the mass does not spread on the sides and keeps its shape beautifully for a long time:
- Biscuit dough is the most airy and porous: there are only three components in the recipe. It absorbs liquid like a sponge. Therefore, the cream sponge cake it is necessary to make it thick - based on fat sour cream, thickened cream, butter, condensed milk or gelatin. Then the decoration will not settle, it will be beautifully distributed on the surface biscuit cake, will not "upset" a two-tiered cake.
- Dense tight cakes, such as in the Napoleon cake (for example, a puff pastry recipe) will require enough liquid and soft cream. The best option is custard for the layer and creamy for decoration.
- “Honey cake”, “Smetannik” according to the recipe can be decorated with any cream (photo of the cake is proof of this). The dough in such cakes has medium elasticity, hardness and neutral taste.
It is also necessary to consider on which surface the mass will be laid out when decorating the cake. It is good to “glue” the decoration to such a coating on the product:
- not completely frozen chocolate or caramel icing;
- jam, confiture;
- cream;
- the grout used “under the mastic” is a crumb of cakes mixed with cream (look at the photo of such a mixture on the Internet).
Cream for decorating the cake will slide off such surfaces:
- mirror glaze;
- jelly coating;
- cake without coating at all.
- Do not pour hot ingredients into butter, butter creams: melted chocolate, gelatin. The mass will become liquid, and will not hold its shape when decorating baking. You can prepare a high-quality mixture from products of the same temperature.
- Mass storage - only in the refrigerator and before decorating and after, on the finished cake.
- The container in which the mixture is whipped must be clean and dry. When whipping proteins, make sure that there are no traces of fat on the walls and bottom of the container.
- The components must be suitable temperature: butter - warm, cream, proteins, sour cream - chilled. When whipping cream, it is even recommended to substitute a large bowl of ice water or ice under the container in almost all recipes.
- When coloring the cream, drip the dye one drop at a time, otherwise after stirring it may turn out to be too saturated, unnatural color.
Cream storage at home, depending on the cake recipe:
- oil, Charlotte - 36 hours maximum;
- creamy - up to one day;
- custard - ideally 6 hours;
- protein - no more than 24 hours.
If you have some of the unused cream left, you can put it in the freezer and decorate the next cake. Frozen, it can be stored for up to 2-4 weeks without loss of taste. The same can be done with the rest of the dough (raw). To freeze, transfer the mass (by color and type) to plastic containers, cover with lids and refrigerate for 2 hours first, and then place in freezer. You can also use special vacuum containers for freezing food.
It is impossible to resist mouth-watering cakes that turn into real works of art. Confectionery- a large field for the wild imagination of sweet cooks. The most skilled craftsmen will be able to create whole worlds from whipped cream and a variety of creams. But they exist for every taste and request!
Good housewives work wonders in their kitchen! Each sorceress has her own little tricks and secrets of creating birthday cake. Works are rewarded with the delight of the guests and their crazy eyes at the sight of man-made beauty!
Focusing on the taste of the dessert, do not forget about the design. An integral part of the creation of the next 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 arrange all the cherries on the cake.
Confectionery cream is an important part of the cake, which, in addition to decorating, has the function of impregnation. It is he who does simple cakes delicious dessert. Impregnation holds together all the components, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore, there are various types of creams for decorating the cake. 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 compilation the finest subtleties and technologies. Having them in your arsenal, you can always create incomparable and original jewelry cakes at home. Let's start with the main, basic version.
Oil
His classic recipe is quite simple to execute and accessible to novice housewives. You can even make figurines different forms. The main rule is that such a cream should be very cold. And it is the lightest in consistency, with a shiny smooth surface. A feast for the eyes!
- Butter 82.5% - 400 g;
- Powdered sugar - 400 g;
- Milk - 100 ml.
1. Soften the prepared butter with a regular fork.
2. Beat it with a mixer until an airy white foam is formed, adding powdered sugar.
3. Pour in the milk while increasing the mixer speed.
4. Refrigerate 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 on the other hand, it is the easiest to model, it is possible to create real masterpieces of confectionery art from it.
- Egg whites - 5 pcs.;
- Powdered sugar - 400 g;
- Lemon juice - 5 ml.
1. Beat the prepared proteins, they should be room temperature. Slowly pour in the icing sugar, not breaking away from the proteins.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. In the meantime, keep 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? Here are some tips for making the right custard:
- only fresh milk with sufficient fat content, about 3-3.5%;
- flour of the highest grade;
- if you weld thick cream, it will be ideal for surface leveling and inaccuracies;
- density can be adjusted by the amount of flour;
- having a neutral taste, 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 get a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. It turns out a dense homogeneous mass.
5. In a large bowl, mix the two milk mixtures. Here begins the process of "kneading", which cannot be stopped until fully prepared cream.
7. Put the semi-finished cream on very slow fire.
8. Stir until the desired consistency is formed.
10. Add chopped butter, vanilla sugar to it.
Creamy
To prepare the perfect butter cream, buy only vegetable or special confectionery cream. Don't guess! And the result will please!
- Cream with a fat content of 33-35% - 400 ml;
- Powdered sugar - 150 g;
- Citric acid - 2 g.
1. Chill the cream ahead of time. Then whisk thoroughly until lush foam.
2. Sprinkle powdered sugar and citric acid.
3. Use a mixer. On the highest speed, beat until firm peaks form.
By the way, such a buttercream will be 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 a biscuit cake, while also relevant for decoration!
- Butter - 150 g;
- Sour cream - 150 g;
- Powdered sugar - 100 g.
1. Put sour cream (chilled) in a container.
3. Mix part of the sour cream with powdered sugar. Here is butter, softened.
4. Beat all the products with a mixer until thick.
5. Pour in the rest of the powdered sugar. Beat the cream for another 5 minutes.
7. Get a gentle, airy mass that is ready to use!
Cream Charlotte
It is refined, thin and delicate. There are plenty of decoration options too! From it you can make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.
- Egg yolks - 5 pcs.;
- Powdered sugar - 200 g;
- Milk - 150 ml;
- Butter 82.5% - 250 g.
1. Boil milk plus sugar.
2. Rub well egg yolks.
3. Introduce them in a thin stream into the milk.
4. Beat the resulting mass with a mixer.
5. Put on a slow fire. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the oil.
10. Continue to work with the mixer.
It turns out luxurious air cream with glitter! Therefore, it is used quite often when decorating cakes and impregnating them!
Chocolate
This option is similar to frosting. Also thick 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 cream and powdered sugar in a small container. Do not bring to a boil!
2. Dip chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait for the chocolate to dissolve completely by stirring the mass.
5. Cool the cream to use.
Chocolate boom is guaranteed!
Cream Cheese
It is made from mascarpone or other curd cheese. Perfect for decorating cakes! For a layer, it is better not to use it, the cakes may remain dry. Or pre-process the cakes.
- Cream with a fat content of 35% - 100 ml;
- Cheese - 250 g;
- Powdered sugar - 50 g.
1. Whip the cream until thick peaks appear. Cream must be chilled.
2. Add powdered sugar.
3. Enter the cheese, without stopping whisking with a mixer.
Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! The recipe database is here! It remains to pick up necessary inventory, tools, and go ahead - conquer the sweet peaks!
Hurry up and share in the comments which recipe you have chosen for yourself!
A homemade cake, prepared with your own hands, cannot be compared with store-bought counterparts.
This delicacy has unique taste, but every hostess wants to give it a unique appearance. For this purpose, a special cream is prepared, which will retain its shape after decorating baking.
Cream for decorating the cake. General principles of preparation
There are a great many options for making cream for decorating cakes.
You can decorate homemade cakes in an original way not only with butter cream, as is commonly believed. Excellent ornaments or flowers are obtained from creamy, protein cream, as well as from Charlotte cream.
The main task in creating such a cream is to achieve the desired consistency. This is what is important condition success when applying small patterns, roses and petals to the cake.
The cream for decorating the cake can be plain boiled condensed milk, ready-made whipped cream from a can or chocolate paste. Those who are not looking for easy ways have to work as a mixer. Stock up on patience! The time for whipping the cream in a single case is different, as you probably already understood - it depends on the components included in its composition.
I offer several proven recipes for creams for decorating a cake.
Butter cream with condensed milk for cake decoration
A win-win for registration home baking. Classic variant involves the use of two ingredients: butter and condensed milk. To give it a special flavor, you can add a little rum in the process of whipping.
- 200 grams of butter;
- 240 grams of condensed milk.
Heat the butter in a small metal bowl until creamy.
Beat the butter with a wooden spatula or whisk. You should get an elastic whitish mass.
Continuing the process of whipping, portionwise introduce condensed milk. Beat the cream for 15 minutes until fluffy and smooth.
If the condensed milk used has a heterogeneous structure, candied, then it must first be heated, stirred and cooled.
It happens that during the preparation process the cream is “cut off”, exfoliates, do not be alarmed. Just creamy mass slightly warm up, and then beat again. In the event of the appearance of liquid, the situation can be corrected by throwing the whipped mass onto a sieve. When the liquid separates, the creamy mass must be heated and whipped.
It is recommended to use oil cream for decorating cakes chilled, then it will be much easier to work with it, and the drawings will turn out to be embossed and not blurry.
Butter cream for decorating a cake with sugar syrup
An excellent butter cream will turn out on sugar syrup. The process of its preparation is quite simple, very similar to the technology described in previous recipe.
- 200 grams of butter;
- 150 grams of sugar;
- 145 milliliters of water.
Pour the required amount of granulated sugar into the pan, add water, mix everything with a spoon. Bring the liquid to a boil, achieve complete dissolution of granulated sugar. During the boiling of the syrup, it is important to remove the foam in a timely manner.
Butter should be warmed up in the microwave or on the stove until thick. Beat the butter using a whisk or wooden spatula. The result is a lush white mass.
Continuing to beat the butter, you need to gradually introduce the cooled sugar syrup. Whip the cream until smooth.
Sour cream for cake decoration
Based on sour cream, even a beginner can easily prepare a successful cream for decorating a cake. When choosing fermented milk product you should pay attention to fat content. For the preparation of cream, sour cream of high fat content is preferable - 25% or more. The cream will definitely turn out if homemade sour cream is used.
- 500 grams of chilled sour cream with a fat content of 25%;
- 135 grams of sugar.
Beat sour cream and sugar, gradually increasing the speed. Sugar, and preferably powdered sugar, must be added in parts, gradually.
As the sugar dissolves, the cream will become a little thinner. Don't be scared! In the process of whipping, the mass thickens. Ready cream from sour cream should not drain from a spoon.
If the sour cream is not of the highest fat content, then you can put it on gauze and hang it up overnight. The whey will drain during this time, and the sour cream will acquire the desired consistency. The preparation of cream from low-fat sour cream is subsequently carried out according to the scheme described above.
It is not always possible to be completely sure of the quality of the fermented milk product, if the sour cream does not thicken during whipping, you can add a bag of thickener.
Protein custard for cake decoration
Thanks to the protein cream prepared in this way, you can successfully decorate the cake beautiful flowers and patterns. Its texture is light, and working with it is simple and pleasant. The whole secret of making protein cream is in properly cooked sugar syrup. It is he who is the main component of this cream.
- 180 grams of granulated sugar;
- 60 milliliters of boiling water;
- 2 proteins;
- vanilla sugar;
- a little bit of citric acid.
Pour water into a saucepan, add sugar. Boil the syrup, stirring until bubbles appear. At the very end of the cooking process, add citric acid at the tip of a knife.
Before you remove the syrup from the stove, you need to check its readiness. If a drop of syrup does not spread over the surface of the plate, it is completely ready. You can also stretch the drop with your index finger and thumb, it should stretch into a thread.
The next step in the preparation of the cream will be whipping the proteins. Beat them cold at medium speed for at least 5 minutes.
When the protein mass thickens properly, pour hot sugar syrup in a thin stream. Vanilla sugar is also added here, and the whipping process continues until the mass turns into an airy and homogeneous cream.
Butter-protein cream for cake decoration
This universal recipe cream is quite simple. The process of its preparation will not take much time. Proteins give the cream splendor, and butter - density. Through the use oil-protein cream you can cover the top of the cake, as well as decorate it with patterns, showing maximum imagination.
- 150 grams of butter;
- 100 grams of sugar;
- 2 egg whites;
- vanillin.
Cooking method:
Protein mix in a bowl with sugar. Place the container in a water bath. Beat vigorously with a whisk until the egg whites curdle.
This whole procedure must be carried out until the sugar dissolves. Now you can remove the bowl from the water bath and begin the whipping process. Don't forget to add vanilla now. Beat egg whites until stiff peaks appear.
Warm the butter to room temperature, then add in portions to the egg whites while beating.
After the cream has compacted and acquired a smooth, uniform texture, you can stop whipping.
Cream for decorating Charlotte cake
One of my favorite recipes experienced confectioners. This cream is prepared on eggs, it turns out unusually tender and tasty. However, it is ideal for decorating cakes, as it keeps its shape perfectly. The composition of the cream includes cognac, it improves the taste finished product.
- 200 grams of butter;
- 2 chicken eggs;
- 120 milliliters of milk;
- 100 grams of sugar;
- 20 milliliters of cognac.
Combine sugar with necessary quantity milk, put on fire and bring to a boil.
Chicken eggs lightly beat with a fork or whisk. Pour the hot milk in a thin stream to the beaten eggs, stirring everything at the same time so that the egg white does not immediately curl into lumps.
Pour the egg-milk mixture into a saucepan and bring it to a boil, stirring constantly. The cream should never boil!
Let it cool down and get creative with baking.
For coloring the cream can be used both natural and synthetic dyes.
Before cooking sour cream to decorate the cake, you need to taste sour cream, if there is not enough sourness in it, then you can add lemon juice.
It should be remembered that the shelf life of cakes covered with each of the presented creams is limited. Sour cream and custard are recommended to be stored for no more than 6 hours in the refrigerator. This shelf life is due to the instability of the composition. Butter cream keeps for 36 hours, while protein cream can be left in the refrigerator for 72 hours.
From the remnants of the protein cream, a wonderful marshmallow or cake base is obtained. bird's milk", if you add gelatin and various fillers to it.
A homemade cake, prepared with your own hands, cannot be compared with store-bought counterparts.
Such a delicacy has a unique taste, but every housewife wants to give it a peculiar appearance. For this purpose, a special cream is prepared, which will retain its shape after decorating baking.
Cream for decorating the cake. General principles of preparation
There are a great many options for making cream for decorating cakes.
You can decorate homemade cakes in an original way not only with butter cream, as is commonly believed. Excellent ornaments or flowers are obtained from butter, protein cream, as well as from Charlotte cream.
The main task in creating such a cream is to achieve the desired consistency. This is an important condition for success when applying small patterns, roses and petals to the cake.
Cream for decorating a cake can be ordinary boiled condensed milk, ready-made whipped cream from a can or chocolate paste. Those who are not looking for easy ways have to work as a mixer. Stock up on patience! The time for whipping the cream in a single case is different, as you probably already understood - it depends on the components included in its composition.
I offer several proven recipes for creams for decorating a cake.
Butter cream with condensed milk for cake decoration
A win-win option for decorating homemade cakes. The classic version involves the use of two ingredients: butter and condensed milk. To give it a special flavor, you can add a little rum in the process of whipping.
Ingredients:
- 200 grams of butter;
- 240 grams of condensed milk.
Cooking method:
Heat the butter in a small metal bowl until creamy.
Beat the butter with a wooden spatula or whisk. You should get an elastic whitish mass.
Continuing the process of whipping, portionwise introduce condensed milk. Beat the cream for 15 minutes until fluffy and smooth.
If the condensed milk used has a heterogeneous structure, candied, then it must first be heated, stirred and cooled.
It happens that during the preparation process the cream is “cut off”, exfoliates, do not be alarmed. Just warm the creamy mass slightly, and then beat again. In the event of the appearance of liquid, the situation can be corrected by throwing the whipped mass onto a sieve. When the liquid separates, the creamy mass must be heated and whipped.
It is recommended to use oil cream for decorating cakes chilled, then it will be much easier to work with it, and the drawings will turn out to be embossed and not blurry.
Butter cream for decorating a cake with sugar syrup
An excellent butter cream will turn out on sugar syrup. The process of its preparation is quite simple, very similar to the technology described in the previous recipe.
Ingredients:
- 200 grams of butter;
- 150 grams of sugar;
- 145 milliliters of water.
Cooking method:
Pour the required amount of granulated sugar into the pan, add water, mix everything with a spoon. Bring the liquid to a boil, achieve complete dissolution of granulated sugar. During the boiling of the syrup, it is important to remove the foam in a timely manner.
Butter should be warmed up in the microwave or on the stove until thick. Beat the butter using a whisk or wooden spatula. The result is a lush white mass.
Continuing to beat the butter, you need to gradually introduce the cooled sugar syrup. Whip the cream until smooth.
Sour cream for cake decoration
Based on sour cream, even a beginner can easily prepare a successful cream for decorating a cake. When choosing a fermented milk product, you should pay attention to fat content. For the preparation of cream, sour cream of high fat content is preferable - 25% or more. The cream will definitely turn out if homemade sour cream is used.
Ingredients:
- 500 grams of chilled sour cream with a fat content of 25%;
- 135 grams of sugar.
Cooking method:
Beat sour cream and sugar, gradually increasing the speed. Sugar, and preferably powdered sugar, must be added in parts, gradually.
As the sugar dissolves, the cream will become a little thinner. Don't be scared! In the process of whipping, the mass thickens. Ready cream of sour cream should not drain from a spoon.
If the sour cream is not of the highest fat content, then you can put it on gauze and hang it up overnight. The whey will drain during this time, and the sour cream will acquire the desired consistency. The preparation of cream from low-fat sour cream is subsequently carried out according to the scheme described above.
It is not always possible to be completely sure of the quality of the fermented milk product, if the sour cream does not thicken during whipping, you can add a bag of thickener.
Protein custard for cake decoration
Thanks to the protein cream prepared in this way, you can successfully decorate the cake with beautiful colors and patterns. Its texture is light, and working with it is simple and pleasant. The whole secret of making protein cream is in properly cooked sugar syrup. It is he who is the main component of this cream.
Ingredients:
- 180 grams of granulated sugar;
- 60 milliliters of boiling water;
- 2 proteins;
- vanilla sugar;
- a little bit of citric acid.
Cooking method:
Pour water into a saucepan, add sugar. Boil the syrup, stirring until bubbles appear. At the very end of the cooking process, add citric acid at the tip of a knife.
Before you remove the syrup from the stove, you need to check its readiness. If a drop of syrup does not spread over the surface of the plate, it is completely ready. You can also stretch the drop with your index finger and thumb, it should stretch into a thread.
The next step in the preparation of the cream will be whipping the proteins. Beat them cold at medium speed for at least 5 minutes.
When the protein mass thickens properly, pour hot sugar syrup in a thin stream. Vanilla sugar is also added here, and the whipping process continues until the mass turns into an airy and homogeneous cream.
Butter-protein cream for cake decoration
This universal cream recipe is quite simple. The process of its preparation will not take much time. Proteins give the cream splendor, and butter - density. Thanks to the use of an oil-protein cream, you can cover the top of the cake, as well as decorate it with patterns, showing maximum imagination.
Ingredients:
- 150 grams of butter;
- 100 grams of sugar;
- 2 egg whites;
- vanillin.
Cooking method:
Protein mix in a bowl with sugar. Place the container in a water bath. Beat vigorously with a whisk until the egg whites curdle.
This whole procedure must be carried out until the sugar dissolves. Now you can remove the bowl from the water bath and begin the whipping process. Don't forget to add vanilla now. Beat egg whites until stiff peaks appear.
Warm the butter to room temperature, then add in portions to the egg whites while beating.
After the cream has compacted and acquired a smooth, uniform texture, you can stop whipping.
Cream for decorating Charlotte cake
One of the favorite recipes of experienced confectioners. This cream is prepared on eggs, it turns out unusually tender and tasty. However, it is ideal for decorating cakes, as it keeps its shape perfectly. The cream contains cognac, it improves the taste of the finished product.
Ingredients:
- 200 grams of butter;
- 2 chicken eggs;
- 120 milliliters of milk;
- 100 grams of sugar;
- 20 milliliters of cognac.
Cooking method:
Combine granulated sugar with the required amount of milk, put on fire and bring to a boil.
Lightly beat the eggs with a fork or whisk. Pour the hot milk in a thin stream to the beaten eggs, stirring everything at the same time so that the egg white does not immediately curl into lumps.
Pour the egg-milk mixture into a saucepan and bring it to a boil, stirring constantly. The cream should never boil!
Let it cool down and get creative with baking.
Cream for decorating a cake: tricks and tips from experienced pastry chefs
Both natural and synthetic dyes can be used to color the cream.
Before preparing sour cream for decorating a cake, you need to taste sour cream, if there is not enough sourness in it, you can add lemon juice.
It should be remembered that the shelf life of cakes covered with each of the presented creams is limited. Sour cream and custard are recommended to be stored for no more than 6 hours in the refrigerator. This shelf life is due to the instability of the composition. Butter cream keeps for 36 hours, while protein cream can be left in the refrigerator for 72 hours.
From the remnants of the protein cream, you get a wonderful marshmallow or the base for the Bird's Milk cake, if you add gelatin and various fillers to it.
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