Stable cream for decorating cakes. #7 Cheese cream or cream cheese

for the holiday, despite the fact that you can buy any masterpiece of culinary art in stores. And the point is not at all that a homemade cake is tastier, although sometimes it is true - it’s just that if it is made with your own hands, and even exclusively decorated, it can’t be compared with anything! In addition, you will not find another like it, because it will be created in a single copy.

Basically, cakes are decorated with mastic or cream. Moreover, very often, especially for decorating cakes, they practice the preparation of a second cream. As a result, it turns out that one is liquid, for impregnation of cakes, and the second is thick, for decoration.

Experts advise those who are going to decorate their cake for the first time not to try to repeat some previously seen complex masterpiece. Come up with something of your own, create some unusual ornament that will be elegant, neat and beautiful. You should be more careful with dyes - it is better not to abuse bright "acid" colors. The following cream recipes are best for decorating cakes.

Butter cream

This cream is the most common for decorating cakes and pastries. It has a lot of derivative recipes.

1. Butter cream on condensed milk. Heat the butter - it should become like thick sour cream in consistency, and then beat with a whisk into a fluffy white mass. Pour in the condensed milk in small portions, without ceasing to beat the butter. After all the condensed milk is mixed with butter, the mass must be beaten for another 15 minutes without ceasing. The cream is ready.

2. Butter cream on powdered sugar. The manufacturing process is similar to that described above, but instead of condensed milk, it is necessary to mix powdered sugar.

3. Butter cream with rum. It is prepared as described above, at the end a few drops of rum essence or a few tablespoons of rum are added.

4. Pistachio butter cream. Prepare the cream, add to it two tablespoons of pistachios ground into flour.

5. Butter cream with blackcurrant. Prepare a cream, add a few tablespoons of blackcurrant juice and citric acid to it - to taste.

6. Butter cream with chocolate. Add 50 grams of warmed chocolate to the finished cream and mix quickly.

sour cream

1. Plain sour cream. Mix half a kilo of sour cream with 1.5 cups of sugar. Beat with a mixer until fluffy. Add vanilla.

2. Sour cream-lemon cream. Keep the lemon in boiling water until it becomes soft. Cut into pieces, remove the bones, scroll through a meat grinder. Introduce the mass into the finished sour cream.

3. Chocolate and sour cream. Mix three tablespoons of cocoa with sugar, then add to the finished cream and beat until fluffy.

4. Nut-sour cream. Prepare the cream as described above, add two cups of not finely chopped walnuts. Mix.

Protein Custard

1. Cold way. Put 8 tablespoons of sugar in a saucepan, pour half a glass of water, cook until the mass reaches for a spoon. Place four egg whites in another bowl. Place a saucepan in cold water and beat egg whites until fluffy. Pour hot sugar syrup into egg whites, whisking continuously. Add a couple of drops of lemon essence or acid or other flavors and colors.

2. Hot way. Mix 5 proteins with 1.5 cups of sugar. Whisking continuously with a whisk or mixer, brew the cream in a water bath. Add lemon juice or acid to taste. The cream is ready when the mass begins to move away from the wall.

Cream "Charlotte"

Boil a glass of milk, add vanilla and a glass of sugar, then boil for a quarter of an hour, stirring continuously over low heat. Beat the egg well. Gently, in a thin stream, pour the milk syrup into the beaten egg. Bring the mass to a boil, then boil over low heat for seven minutes, stirring all the time. Cool down. Beat soft butter until fluffy. Mix both masses - milk and oil. Whisk.

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This is a 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, creamy consistency, similar to what happens if you leave the butter in very hot weather. Start whipping the butter, adding in small portions of 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 a separate saucepan, lightly beat the eggs with a whisk and, without interrupting the beating, pour hot milk with sugar here in a thin stream. Stirring constantly, bring the mixture almost to a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy white mass. In the process of whipping the butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.

#3 English custard

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

Ingredients:

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

Instruction:

Grind the yolks with sugar, add flour. Cut the vanilla pod in half and scrape out the seeds with a sharp knife, put them in the 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. To prevent a dense crust from forming on top, cover the surface of the cake directly with cling film.

#4 Cream Patisser

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

Ingredients:

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

Instruction:

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

#5 Cream Muslin

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

#6 Swiss butter meringue

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

Ingredients:

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

Instruction:

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

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

Then add the whipped butter to the protein mass by a teaspoon, and here is a 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. Add vanillin, dyes to the finished cream.

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. The perfect cake topper.

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

Ingredients:

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

Instruction:

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

#8 Italian meringue

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

Ingredients:

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

Instruction:

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

#9 Chocolate ganache

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

Ingredients:

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

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

For milk ganache (30% cocoa content), you will need 3 parts milk chocolate and 1 part cream with at least 33% fat. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.

For white ganache, you need to take 3 parts of white chocolate and one part of cream with 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 amazingly delicious cream is used for filling cakes, cupcakes, tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. The cream is based on lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be sour, so the eggs do not curl.

Ingredients:

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

Instruction:

Remove the zest from one lemon and mix it with sugar. Squeeze the juice from the lemons and pour it into the sugar and zest. To get more juice, dip the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it brew for half an hour so that the zest gives off its aroma. Strain the mixture! Place the strained mixture in a saucepan, add oil and cook over low heat until thickened. Store in glass jars in the 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.

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 the butter, add granulated sugar to the cottage cheese, rub thoroughly. Beat until you get a strong foam proteins. Combine milk and curd 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 of large spoons of 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 the total mass, combine the mixture with the cream. Start whisking again to get a fluffy mass. If you want the mass to be especially lush, add 2 strong proteins.

Appreciate the taste as well.

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. Combine soft butter with condensed milk, beat until fluffy. Dissolve cocoa in cold water. 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
- a large spoonful of 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. Beat a glass of sugar with the addition of proteins to form a 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 flour, 4 large spoons of milk, stir until a mass is formed. Boil the milk that remains, combine with eggs, heat (use a water bath to heat). 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 variant

Ingredients:

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, beat 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 vanillin. 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 for cake decoration

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:

Combine vanilla, coconut flakes, cocoa and powdered sugar. Heat the milk, dilute the coffee in it. Add melted butter, diluted coffee to the dry mixture. 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 the liquid to a liquid state, achieving complete dissolution of sugar. Heat the butter a little in the microwave to get a thick consistency. Beat the butter using a wooden spoon or whisk. Add chilled sugar syrup. Continue beating until smooth.

Protein-custard for cake decoration

Protein - a couple of pieces
- boiling water - 60 ml
- 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. The finished dish should not drain from the spoon. If you took sour cream of not very high fat content, transfer it to cheesecloth and leave it overnight to glass. The whey will drain, and the sour cream will acquire the desired consistency.

Vanilla Butter Cream

In a bowl, stir a couple of 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. Pour the milk-egg mixture 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 the sour cream cooking option, then evaluate the taste of sour cream before whipping. If it does not have a pleasant “sourness”, dilute it with lemon juice.
3. Do not pour hot ingredients into creamy and oily options: 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 a real masterpiece! The top and side edges of the product are decorated. You can add crushed nuts, coconut, grated chocolate, dried fruit pieces, etc.

Hello Yulianna!

If you want to make cream for the cake so that it holds its shape, you can go in different ways. For example, choose a protein cream. If you strictly follow all the rules of preparation, it will not settle. There are many variations with mascarpone cheese; oil creams have proven themselves well. Some recipes use agar-agar or gelatin to create a cream that holds its shape. For example, this is done with creamy sour cream, if you need to achieve durability.

Creams based on curd cream cheeses

Mascarpone version:

• Beat 2 egg whites with powdered sugar to taste. You should get stable peaks. 100 g of cream are whipped separately (use 38% or vegetable). Mascarpone is also whipped separately. Prepared ingredients are combined and whipped.
• If desired, replace the cheese with another creamy analogue of your choice (for example, take Philadelphia).
• Choose cream designed for whipping. Fat content can be reduced.
• If desired, enrich the cream with vanilla, alcohol (1 - 2 tablespoons, fragrant liquor is best).
• If you are worried about the firmness of the cream or want to achieve increased strength, add gelatin (10 - 20 g) to it.

Since mascarpone is a rather expensive ingredient, chefs tend to replace it with something. Cream cheese would work just fine. For the success of the enterprise, it is necessary to thoroughly cool the cheese by keeping it overnight in the refrigerator. And also make butter soft - let it stand at room temperature for several hours or even overnight. Use oil with a fat content of 82.5%. It should contain only cream. Under these conditions, you will get a wonderful product with a delicate texture and taste.

Preparing is extremely simple: beat the ingredients with a mixer until a homogeneous consistency. This will take 5 to 7 minutes. Store the cream in the refrigerator. Placed in a pastry bag, it keeps for about 5 days, retaining its properties and texture. Such a "substance" can cover both the top and sides of the cake - nothing will "creep" and will not lose shape. Delicate caps of cupcakes or all kinds of flowers on cakes from it will look very attractive.

In order to give more decorative or appetizing, you can add cocoa, all kinds of aromatic products or fruit puree. For example, use frozen or fresh raspberries. Make a puree out of it in a mixer and add a few tablespoons to the cream, mix. If you are confused by the bones, the mass can be filtered through a sieve. Mixing cream and puree for a minute, you will get a marble mass with stains of white and pink shades. Stirring for 2 or 3 minutes, you will achieve a uniform consistency and pink color.

A few words about cheese. Choose the one that says "creamy cream cheese" on the package. It will be a little salty, but this property allows you to get a delicious unsweetened cream at the exit. You can also experiment with soft ricotta or other soft cheeses (Philadelphia or mascarpone).

Condensed milk + butter = cream keeps its shape

Using condensed milk and butter, you can easily prepare a buttery cream that holds its shape well:

• Whipping time - at least 5 minutes. It is preferable to beat for at least 7 minutes.
• Whisk soft butter first.
• Then add condensed milk to the butter and beat.
• Now you can add aromatics and dyes.
• Immediately decorate the cooled cake or put the mass in the refrigerator.
• If you get a runny consistency, you can use a thickener or gelatin.

Sincerely, Galina.

Homemade cakes are significantly different from what we are used to buying in stores. Even the simplest recipe will please you with excellent taste. In addition, such baking is much more useful, because the amount of harmful additives in it is minimized. Of course, each baking recipe has its own characteristics. So, perhaps the main thing in cakes is the right cream. It not only turns the taste of the dessert into something special, but also serves as a decoration.

Cream for decorating a cake: cooking rules

The type of filling depends on what kind of cakes you have. So for biscuits alone, there are about 7 varieties of cream! If you want to decorate the finished pastry on top, then you will need completely different options. Such a cream should keep its shape well and not blur. For all recipes, the same cooking rules apply:

• Use only quality products. The main ingredient in many creams is butter. If it contains too much vegetable fat, then the finished mass will delaminate. Most likely, you will not even be able to beat it. Another minus of low-quality oil is the taste. If you chose a product whose manufacturer did not list all the ingredients and used little animal fat, then the cream may acquire an unpleasant taste of margarine.
• Also, always choose heavy cream. Their minimum concentration is 38%. Of course, it is better if the product is homemade. Low-fat cream practically does not whip. Consequently, the finished cake will not look like a lush mass, but will simply flow.
• Prepare the necessary tools. Unlike decorating cakes with mastic, you will need a minimum of tools to work with cream. Novice confectioners often think that it is worth buying a special syringe. In fact, it is very difficult to use it to decorate cakes. An excess of air is constantly formed inside the device. Because of this, the cream is squeezed out unevenly. Yes, it can be difficult to distribute the mass.
• A great alternative is a pastry bag. It is usually sold disassembled with 2 components that can be purchased separately. These are nozzles and a small elastic bag, which can be disposable and reusable. If you bake all the time, then you should buy a plastic one, not a paper one. Nozzles are different. Their holes are made in the form of small and large stars, flowers, wavy lines. This allows you to create beautiful cream patterns on the cakes.
• The sides of the baking are also beautifully aligned with the mass. Usually the cream in this case is applied using a special long floor. Its blade is not very sharp and has sufficient width. You may also need a lattice structure on a dais. A finished cake is placed on it, in order to then gently apply cream on the sides.
• Additional ingredients. Of course, cakes with colored borders and roses look the most advantageous. To achieve the desired effect, you can use liquid food coloring. Usually they are added to the whipped mass at the very end. Usually a few drops are enough for a rich color. If you are afraid of chemistry, then you can use beetroot juice or a little spinach pomace. The main thing is not to overdo it with their number. Enough 1-2 drops. Otherwise, the cream will get an aftertaste.
• Various liqueurs, vanilla extract are also used for flavoring. Sometimes a cake covered with cream is additionally decorated with chocolate drops and figurines, sprinkles, crushed nuts and almond petals.

Decorating cakes with protein cream: features

Protein cream keeps its shape remarkably. Usually they create borders on cakes and fill tartlets and sand baskets. It also goes well with biscuit cakes. Protein cream is very economical. All you need is egg white, powdered sugar and flavorings. In order for the mass to retain its shape, it is recommended to use agar-agar. The last ingredient acts as an additional fixative. It also does not affect the taste of the cream.

Compound:

1. Egg whites - 6 pcs.
2. Powdered sugar - 200 gr.
3. Agar-agar - 1 tsp
4. Lemon juice - 0.5 tsp

Cooking:

• Pour agar-agar powder with 4-5 tsp. water and let the mixture stand for 20 minutes.
• We cook sugar syrup. To do this, pour 0.5 tbsp into a clean pan. water and add powdered sugar to it. We put it on a small fire and heat until completely dissolved.
• Next, keep the pan on fire until you get a test for a ball. The temperature of the syrup should reach 120 degrees. If you drop it into a cup of water, then a solid ball of caramel forms at the bottom.
• Add the lemon juice to the syrup and stir in the agar-agar vigorously. Stir the mass for 10 seconds. It will first increase in size, but then the white "cap" will settle.
• Take a clean, dry deep bowl and pour all the proteins into it. Start whipping them with a mixer until sharp peaks. Then pour the syrup into the mass in a small stream. In this case, you need to continue to beat until the cream has cooled. In time it takes about 10 minutes.
• Ready-made protein cream should be used in the first 2 hours. Then it will be very difficult to apply to the cakes.

Decorating cakes with cream: video and description

• Roses - fill the cornet of a pastry bag with cream and take a star nozzle. Hold the bag at a 90 degree angle to the surface. Start squeezing out the cream by slightly pressing the nozzle. Lift it up quickly. You should get an asterisk-flower. Sizes can be adjusted using nozzles of different diameters.
• Wicker lattice - take a cornet with a nozzle in the form of a rectangular cut or embossed Palestinian. Squeeze out the vertical strip. Step back 1 cm. Squeeze out another one. Connect them with small horizontal segments. Continue to squeeze the cream in this way over the entire area of ​​​​the selected surface.
• Shells - You will need a bait with a star. Hold the cornet with cream at an angle to the surface of the cake, almost pressing it against it. Start squeezing out the cream and make a smooth forward and downward motion. Then abruptly remove your hand. To make a chain of shells, follow the next figure at the base of the previous one.
• Leaves - using the star nozzle at an angle to the cakes, start squeezing out the cream. You can move straight or wave. In the middle of the proposed leaf, loosen the pressure. Then complete the figure by squeezing out some of the cream in the same way.
• Also, decorating cakes with cream can be done in the form of various "beads". To do this, take a nozzle with a spherical hole. Hold the pastry bag perpendicularly, squeezing out the figure of the desired volume.

Decorating cakes with cream helps to complete the decorative finish of the dessert. All you need are nozzles and a pastry bag. The most versatile creams that keep their shape well are considered to be protein and oil. Roses and leaves from them will not spread, but will look voluminous. Also, these creams are suitable for different types of cakes - from biscuit to shortbread.