Recipe for a good cream for decorating a cake. Cream for decorating the cake keeps its shape well recipe

Any cake will look unfinished if not decorated. Decorating a cake with protein cream is minimal in terms of time and products. Properly prepared, protein-based cream holds its shape perfectly, can be dyed with food coloring, allows you to create various flowers, patterns, using a special bag or syringe. congratulatory inscriptions and so on.

Protein cream for cake decoration can be different types. The simplest is prepared from proteins and powdered sugar; gelatin, flavors, cocoa powder can also be added to it. In addition, the cream can be brewed (custard protein cream has a thicker texture). So, let's master the steps for preparing the right protein cream for decorating cakes.

From egg whites you can prepare several types of cream, which vary depending on certain components in the composition. You can decorate your product with one of the following compositions:

• basic raw is made on the basis of egg whites and sugar (powdered sugar);
• protein-oil with the addition of butter;
• protein cream with gelatin;
• also cream on egg whites x can be custard (whipped in a water bath).

Protein-oil cream for decoration is also used in the creation of Swiss and Italian meringue, is the basis for the muslin cream.

The easiest to prepare and decorate is the basic protein cream, which does not boil down and remains raw. In fact, this is the basis for meringue, used in fresh(does not bake in the oven). However, such a mass can be unstable. Therefore, to make the mixture more dense and strong, gelatin is added to it.

Butter cream is also slightly different in structure - it is glossy, more dense and oily, and also holds its shape well when working with a pastry bag. In principle, making a protein cream for decoration is not difficult, no matter what products are used.

Basic protein cream

The traditional cooking method, which can decorate any cakes and desserts quickly and in an original way, is the main protein-based raw. Recipe for protein cream for cake decoration:

1. Take squirrels and powdered sugar, based on the proportion of 1 protein / 2 tablespoons of sugar (powdered sugar is better). From medium-sized eggs, you will get about 70 grams of finished cream. Accordingly, you can increase the proportions of the ingredients to get the amount you need. Additionally, a pinch of citric acid or salt can be added to the cream. Salt is used to make lush mass from the protein in the process of whipping, citric acid removes the excessive cloying of the mixture.
2. So, we take out the chilled egg, carefully separate the proteins into a clean and fat-free container. We make sure that not a single drop of the yolk gets inside.
3. Proteins are whipped without adding other components at first at medium speed, after about a minute the speed is increased, bringing to maximum. The whole whipping process should take about 15 minutes. As a result, you should get a fluffy foam, about 3 times more in volume than the original mass of the protein.
4. Readiness is checked by consistency. Stable peaks are protrusions on the surface of the protein foam that do not fall off or spread.
5. Sugar or powdered sugar is gradually added to the already prepared whipped foam. It is best to pour it directly onto the beaters of the mixer so that it does not grab into lumps. At the very end, enter citric acid- a pinch of acid is diluted with a couple of drops of water and introduced into the mixture.
6. Any flavorings and dyes, for example, vanillin, cocoa powder, food coloring, are introduced at the very end into the finished foam.

You need to use such a cream for decorating a cake at home immediately, until it has lost its airiness, and then put it in the refrigerator. Remember that with protein cream you can’t make small details. Best of all, large flowers, leaves, zigzags, sides for a cake are obtained from it. Also with cream at home, you can level the cake under mastic or icing.

Custard

Protein custard for decorating a cake does not differ in composition, but differs significantly in preparation technology. Both main components are mixed directly on steam bath, during which the protein is partially folded, the mixture is thicker and as embossed as possible.

protein recipe custard:

1. Separate the proteins from the chilled 3 eggs, pour into a clean dish, previously wiped dry.
2. Boil the syrup separately. For it, you will need 70 milliliters of water and 250 grams of finely ground sugar. Pour sugar into a saucepan with a thick bottom, pour water, stirring, bring to a boil. After boiling, reduce the heat to a minimum, boil for a few more minutes so that the mixture thickens slightly. We take a test on a soft ball - drop a large drop of syrup into a cup of chilled water, remove the resulting lump, if you can roll a ball with your fingers, the syrup is ready.
3. IN hot syrup add acid (you can also lemon juice), stir to dissolve it.
4. Now organize on the stove water bath, in a smaller saucepan without water, start whipping the whites when the water in the lower container boils. It is necessary to start the whipping process in parallel with the preparation of the syrup.
5. When protein blend becomes lush and stable peaks appear on it, pour hot, almost boiling in a thin stream onto the whisks sugar syrup. This must be done very carefully so that the sugar does not take lumps.
6. Whisk for one minute and immediately remove the bowl from the heat. Now the mass must be immediately cooled, without ceasing to beat. To do this, you can put it in a pan with cold water. Whisk the mixture until completely cooled, about 15 minutes. continuous work mixer.
7. Ready custard protein cream when turning the bowl should not spread or fall out. You need to use it to decorate the cake immediately, most often they use it for this. cream injector or a bag, there are many workshops on this topic.

It is necessary to apply such a composition on a completely dry coating. For example, on soft glaze, other creams or overly soaked biscuit cakes, the cream may leak. This capricious mixture is not afraid of butter cream, mastic, as well as dry cakes from any dough. The cream can also be colored using gel or other food coloring.

Oil

Cream roses and leaves, popular in cake decorating in Soviet times and today, are made just from oil-protein cream. It keeps its shape perfectly even when room temperature, cooked, it does not spread and turns out to be more porous and dense than the base one. But unlike ordinary oil, it is more airy, tolerates staining well, and thanks to its good relief, it can be used to create various decorations.

The proportions are as follows: for one large protein chicken egg you will need 50 grams of sugar or powdered sugar and 80-100 grams of butter (high-quality, not margarine or spread). To cover the surface of a medium-sized cake and create small decorations, a volume of cream made from 3 proteins will be enough.

Before making a protein cream using this technology, it is necessary to cool the eggs, and remove the oil from the refrigerator and hold at room temperature:

1. Mix the whites with sugar with a whisk, do not beat until stable peaks, put in a water bath. The water in the lower container should barely boil, the bowl should not touch the water. Stir the mixture constantly so that the egg whites do not curdle.
2. When the sugar crystals dissolve, remove the saucepan from the water bath, add vanilla and start beating with a mixer at medium, and then at maximum speed.
3. IN this case sharp hard peaks will not work, the mixture comes out soft and tender, with a smooth relief. When the mixture is slightly warm, add soft butter cut into cubes. Continue whisking until the ingredients are combined.
4. At the very end, you can add the food coloring you need, and then beat the cream for about 2 more minutes.

Before making the protein cream according to this recipe, you can practice on the raw protein base cream. A dessert or cake decorated with it must be immediately removed in the refrigerator so that the oil in the composition does not flow.

On gelatin

Cream with gelatin is guaranteed to harden, so it is used by novice housewives, it is also suitable for creating complex decor, for example, small leaves or flowers. It is also suitable for greasing the sides of the cake and the top, it can be used to decorate cupcakes, muffins, desserts. For it you will need:

• 5 large proteins;
• 1.5 cups of powdered sugar;
• 2 tablespoons of instant gelatin;
• 10 tablespoons of plain water;
• 5 grams of citric acid.

The preparation is quite simple:

1. Pour gelatin into a small container and fill with cold clean water. Leave it for about 15 minutes for the mixture to swell. Then warm up gelatin mass in a water bath or on the slowest fire, but do not bring to a boil. Melt all the gelatin crystals, then set aside to cool.
2. In a clean bowl, beat egg whites until lush foam, at the very end, add citric acid and sugar.
3. After that, pour in the chilled gelatin in a thin stream, beat for about 5 more minutes until the components are combined.

At first, the cream will be quite soft and liquid, but after decorating and cooling the cake in the refrigerator, it will harden and become more dense due to gelatin. If the mass seems watery to you, you can put it in the refrigerator for a few minutes so that the gelatin begins to solidify. In this case, it is important not to miss the moment when the cream is still soft, and you can decorate the dessert with it.

And now we decorate the cake with protein cream - we transfer it to a pastry syringe or a bag with a relief nozzle, use part of the cream to grout the side surface, and squeeze out a beautiful side and other decorative elements from the bag as desired, for example, flowers and leaves. Decorating cakes at home will no longer be a problem for you.

Cake is the pinnacle of mastery in the preparation of desserts. His taste and appearance depends on all the products used in the preparation. But one of the main and defining components is the cream for decorating the cake. There are dozens of recipes for its preparation. Conventionally, creams can be divided into: protein, custard, creamy and oily.

Protein cream is obtained from egg white whipped with sugar. Use it only to decorate the dessert. It is very light and airy, so it is not suitable for impregnating and gluing cakes. Can be found beautiful photos on which dessert with protein cream is complemented with marzipan and multi-colored powder.

The most time-consuming cooking process is with custard. It requires attention, accuracy and speed of action. Have to take:

• 1 glass of milk or cream;
• 4 tablespoons of sugar;
• 5 grams of potato starch;
• 3 eggs.

Pour into a metal bowl granulated sugar, add eggs and starch. Mix all the ingredients well for a few minutes, then slowly pour in the milk. Put the bowl with the mixture on medium fire and heat until almost boiling. It is better to use a thermometer and make sure that the temperature does not exceed 80-85 degrees. After the cream thickens, remove from heat and leave to cool.

This cream is delicious on its own, and with a variety of additives. To add fruity taste, you can use half a glass of milk, and half - juice or puree. If everything is done correctly, then the efforts will be rewarded with delicious, fragrant cream. It will not work to decorate the cake with roses and berries, but it is ideal for impregnating layers and smearing the top. How it looks can be seen in the photo of the Napoleon cake.

Butter cream

Cream of whipped cream is loved by many for its lightness, splendor and soft taste. Because of the airiness, they are only interleaved biscuit cakes, but to decorate the top of the cakes, it is perfect. This is also proved by the fact that one of the most common photos of desserts is whipped cream with fruit.

For cooking you will need:

• 1 cup cream, fat content not less than 35%;
• 1 teaspoon of powdered sugar;
• Vanillin on the tip of a knife.

Pour the cold cream into a bowl and beat slowly, gradually accelerating. Gradually add powdered sugar along with vanilla. Readiness can be determined by density.

Unfortunately, the cream quickly loses its shape, it must be used immediately. To extend the period, you can add gelatin, given that then it will not be airy, but gelatinous.

For the same amount of food, you will need half a teaspoon of gelatin, which must be soaked in half a glass of cold cream. Dissolve gelatin in a water bath and cool. Slowly pour gelatin into thick foam whipped from the rest of the cream, powdered sugar and vanillin.

From butter and condensed milk

The most beloved, simple and popular is oil. If in the photo, a beautifully decorated cake, then this is probably made with butter cream. Due to the fact that it is very dense and resistant, it can be used to fantastically decorate cakes: make inscriptions, various flowers, berries and even portraits. And the recipe is simple and accessible to everyone.

To prepare a classic buttercream you will need:

• 100 grams of butter;
• 4 tablespoons of condensed milk.

The oil must be heated until it resembles thick sour cream. This can be done on the stove, with a small fire or in a water bath, for better control over the process. The heated oil must be thoroughly beaten until a fluffy white mass is obtained and slowly pour in the condensed milk. Stir everything together until the mixture is homogeneous.

In case of absence or dislike for condensed milk, it can be replaced with syrup. Suitable for both purchased and self-prepared. To make syrup, you need to pour granulated sugar into the pan, pour in 4 tablespoons of water and boil until the sugar is completely dissolved. Cool the resulting syrup, and add to the butter in the same way as condensed milk in the previous recipe.

Interesting taste and texture oil composition cooked with eggs. Egg white, due to the viscosity, creates a satiny texture, and the yolk adds piquancy to the taste. The preparation is simple, and only slightly complicated by compliance temperature regime. For 100 grams of butter, you need 1 egg and 2 tablespoons of sugar. Beat the egg and sugar until the volume increases by 2-3 times, heating to 45 degrees. The temperature can be slightly lower, but not more, otherwise the egg will curl. In another bowl, heat up and beat the butter until white. Connect all components. The whole mass is actively stirred until a lush oil cream is formed.

In culinary trendsetter France, buttercream is made using eggs and fresh milk. It has its own name - "Charlotte". To the same amount of products as in the previous recipe, add 2 tablespoons of milk. Pour sugar into a saucepan, add milk and, stirring constantly, bring to a boil. In another saucepan, beat the eggs a little, after which, slowly and carefully pour in hot milk. All together bring to a boil, and allow to cool to room temperature, and during this time the butter is cooked, just as in previous recipes. All components are mixed until a bulk mass is obtained.

In decoration, butter cream is interesting because it allows you to get different textures. If you decorate it while still warm, then the decorations will be glossy, shiny, and matte embossed patterns will come out of the cold. Often, to decorate a cake, you need an oil composition. different color. To create it, food coloring, juices of berries and vegetables are perfect.

Cake is a symbol of the holiday and decoration of any table. Regardless of which cream is used: custard, protein, butter or oil, the cake should be beautifully decorated. And that he will become the pride of the cook.

Video recipe cream for decorating 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 it 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 are butter vanilla, cream, 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 send the cream to pastry bag and decorate cupcakes.

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 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, 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.

We advise you to prepare:

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!

By focusing on taste qualities 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 different kinds 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 quite simple in execution 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 at 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:

1. only fresh milk with sufficient fat content, about 3-3.5%;
2. flour of the highest grade;
3. if you weld thick cream, it will be ideal for surface leveling and inaccuracies;
4. density can be adjusted by the amount of flour;
5. 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 formed desired consistency.
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. Next, beat thoroughly until a fluffy foam is formed.
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 sponge 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!

cookingclassy.com

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 by adding in small portions powdered sugar. After all the powder has been added, beat at medium speed for 10-15 minutes until an airy, fluffy mass is obtained. If necessary, cool slightly in the refrigerator. In Soviet times, it was the most popular cake cream. 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 blends perfectly 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. In Patissier cream, unlike the classic english cream instead of flour, starch is used, it is thanks to him 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 should be 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 on 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 over a VERY low heat and stir until all the chocolate pieces 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 one is amazing delicious cream 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 the 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.