What kind of cream is used to decorate cakes. The preparation is quite simple.

What is a holiday without guests, gifts and cake? Boring! A holiday for that and a holiday that have fun, chat, dance and indulge yourself with all sorts of sweets! If you know how to bake cakes and make delicious creams- this is already half the success. Today we will look at options on how to decorate a cake at home.

How to decorate a cake at home?

How to decorate a cake at home with cream

First of all, you need to deal with the question of what kind of cream is ideal for decorating confectionery. There are not many of them:

• oil;
• protein;
• creamy.

Butter cream base butter, fat content not less than 82%. You can also use condensed milk to make cream. powdered sugar. As for the proportions, when preparing butter cream with condensed milk, it is necessary to take into account the consistency of the milk itself. Very often, experienced confectioners use boiled condensed milk, it is denser and ensures the stability of the cream. To give the decor the desired shade, it is more advisable to use liquid food coloring.

In butter cream you can also add cocoa powder or chocolate melted in a water bath. This technology is ideal for decoration chocolate biscuits and cupcakes.

Protein cream - one of the capricious. Its preparation will require patience and endurance from you. For decorating cakes, custard protein cream is used, the preparation of which takes place in three stages:

• Pour ¼ cup of clean water into a saucepan and add 6 tablespoons of sugar. Put on fire and cook the syrup for 3-5 minutes after boiling (checking readiness is easy enough - dip a spoon into the syrup and raise it so that the finished syrup flows down - if the thread is thick and continuous, your syrup is ready);
• put 3 cold egg whites in a clean and dry bowl and beat with a mixer until a thick white foam (to get stable peaks, you can add 3-4 drops of lemon juice or a pinch citric acid);
• Continuing to beat, pour the prepared sugar syrup into the whites in a thin stream and beat the resulting mass for another 1-2 minutes. At this stage, the necessary flavors and dyes can be added to the cream.

Applied ready cream on the cake also with the help of a pastry syringe and nozzles. The capriciousness of the cream lies in the fact that overcooked or undercooked sugar syrup will cause the flowers and patterns from the cream to lose their shape very quickly. And the overcooked syrup will add bitterness to the cream. To thicken the protein cream, you can use agar-agar (this natural product safe for children and adults).

To prepare butter cream, you will need fatty confectionery cream (at least 32% fat) and powdered sugar. Cream is also a rather capricious ingredient. Before whipping, it is necessary to cool not only them, but also the container in which you will whip the cream, as well as the whisks of the mixer. The observance of time when whipping the cream also plays an important role, a common mistake of novice cooks is over-whipped cream. Cold cream is whipped with powdered sugar until stiff peaks are obtained. If you doubt that the cream will not lose its shape within 12-24 hours, you can add a special thickener to it, which is sold in almost any supermarket. Buttercream can also be given any shade, but classic version decorating cakes with cream - white cream color.

How to decorate a cake at home with mastic

Today it is very popular confectionery, decorated with mastic figures. It is also worth clarifying here that there are two options making mastic:

• sugar;
• marshmallow.

The first option is more laborious, but guarantees the stability and strength of your figures and flowers. By the way, almost every one of us has come across such figures and flowers - they are sold as decor for Easter cakes. Sugar and marshmallow mastic are sold ready-made, but you can also make them yourself.

To make sugar paste you will need:

• 80 ml of water;
• 7 g of instant gelatin;
• 15-20 g of soft butter;
• 2 tablespoons of glucose (fructose);
• 1 kg of powdered sugar.

Gelatin must be prepared in advance. To do this fill it cold water and set aside for 30-40 minutes, then heat the mass until the gelatin is completely dissolved (but do not boil!). Add butter and glucose to hot gelatin, mix until smooth and refrigerate. If you want to give the mastic any shade, then the dye must be added to the hot gelatin. Powdered sugar is added to the mass only after complete cooling. It is necessary to knead the mastic like dough for dumplings (sprinkle the table with powdered sugar and knead the mass until the mastic stops absorbing the powder).

For cooking marshmallow mastic you will need chewing marshmallows (marshmallows), powdered sugar, a little butter. Marshmallows must be heated in a microwave or in a water bath until they increase by 1.5-2 times (a piece of butter must be added to a container with marshmallows before heating). Stir the enlarged sweets, add dyes and, adding powdered sugar, knead the mass similar in consistency to plasticine. This mastic is used to cover cakes and create various figures.

You can decorate the cake with fresh or canned fruit, grated chocolate, coconut flakes.

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 the butter soft - let it stand for room temperature 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 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.

Home › Cream and filling › Protein

Whenever you look at beautiful cakes in pastry shops, you want to do the same or even better. Do not buy a cake for a holiday just for the sake of decoration on it. This is especially true for housewives who bake all kinds of cakes very well, but do not know how to decorate them. This is the most common problem among housewives, who often make homemade cakes for everyday life, simply smearing the cake with their favorite cream or decorating with cake chips.

Not many people know how to properly work with a pastry bag or syringe, as this requires some skills and knowledge.

To a greater extent, the difficulty is the manufacture of various petals and flowers, since simple lines and borders can be made quite easily, even without special skills.

The second problem is choosing right cream so that the cake not only looks good, but the decorations are also edible and not cloying. It must be remembered that decorating a cake is a laborious and long process, so you should be patient.

Types of creams for decorating a cake

There are not many types of creams with which you can decorate the cake and give the decor the right shape. The cream should be plastic, keep its shape well and not flow from high temperatures.

Only a few types of creams have such parameters:

Oil; Protein custard;

Creamy;

This is perhaps the set of creams that have a convenient consistency for decorating a cake. The recipe for each will be listed below so that you can choose the option that is convenient for you.

First of all, we present the recipe for buttercream

It was most common in Soviet times, and was used to decorate cakes, which were sold in all stores at budget prices.

But at that time, almost pure oil was used, dyed with natural food coloring, and for this reason, the memories of many from creepy roses were terrible. The sugary large flowers made of oil were almost impossible to take in your mouth. In many families, flowers were smeared on a piece of bread if the cake was bought for a small family celebration. Even after a major holiday, the flowers remained on the plates of most guests, as it was simply impossible to completely eat them. But modern recipe butter cream includes condensed milk, which neutralizes the cloying butter.

In addition, the housewives who use this recipe try not to make large decorations from this type of cake cream.

Huge flowers and other large-scale details are made from a lighter and at the same time pleasant-tasting whipped cream.

Butter cream recipe includes:

Butter - 250 gr.; Condensed milk - 1 can;

Cognac or liquor - 1 teaspoon.

To prepare this species decor for the cake, you must first remove the butter from the refrigerator and let it soften at room temperature. To make the process go faster, cut the butter with a knife into 1 cm pieces. To understand whether the product has become normal in temperature and consistency, simply press it with your finger or a pastry spatula. If no effort is required and the oil is soft, then you can work with it further.

We put all the butter in a bowl for whipping and first beat with light attachments with a mixer until the product becomes fluffy and becomes almost white in color. Further, without turning off the mixer, we begin to pour condensed milk in a thin stream. When both products are combined and the mass becomes homogeneous, add cognac or liquor.

At the same moment, it is worth introducing a dye, but if several colors are needed, then divide the total volume into several parts, the size of each depends on the amount of cream coverage of a particular color.

Remember that the cake does not lose its attractiveness for a long time, its surface must be perfectly leveled with the same cream.

The recipe for protein cream is somewhat more complicated.

At home, not every housewife will take up this decorating recipe. The thing is that in order to give the decor durability, it is necessary to weld right syrup. Slightly overcooking or undercooking it means a complete loss of decoration for the cake.

What is included in the recipe for protein cream for making it at home:

Fine sand sugar - 0.5 kg; Egg whites - 5 pcs.; Citric acid - 0.5 tsp;

Water - 0.5 cups.

First of all, you need to cook the right syrup, on which the durability of the decorations on the cake will depend. To do this, pour the entire volume of sugar into a saucepan and pour half a glass of water. Next, cook the syrup itself. It should be cooked for at least 5 minutes with constant stirring. Then we drop a drop from a spoon into cold water, and if it rolls up into a ball that does not stick to your hands, but creates a feeling as if you are rolling a piece of dried glue, then the syrup is ready. It must be put to cool, and at this time to deal with proteins. Separate the eggs into whites and yolks and beat the whites well with a mixer. It is necessary to achieve a good density, and only after that, in a thin stream, start pouring in the cooled, but still warm syrup. In this case, do not stop whipping. As soon as the mass becomes such that when the bowl is turned over, the contents do not even move, then the protein custard ready.

You can put it in a bag and make decorations for the cake.

When buying dyes for this type of cream, warn the sales assistant that there will be a protein cream. Not all dyes are suitable for this cake decoration.

Let's talk about whipped cream

Cream can be bought ready-made, but it is too expensive to decorate a large cake. The recipe for the cream cream itself is not too complicated, the main thing is that the product that we want to turn into a decoration is fresh and fat.

To make cream from cream at home, we need:

Cream 35% - 1 glass; Selected chicken egg - 1 pc.; Sugar sand - 80 gr.; Milk - 80 ml;

Gelatin - 10 ml.

The set of products for making cream from cream is not too large, but to prepare this cream at home, you will definitely need a mixer.

It all starts, of course, not with cream, but with gelatin, which must be soaked in ordinary cold water for 25 minutes. Next, you need to beat the egg with sugar, and boil the milk. In a very thin stream, milk is poured into the egg with sugar and mixed well.

Add the swollen gelatin, mix again and put the mixture on water bath. Cook this mass, it is necessary until the moment of boiling, stirring constantly. Once the gelatin is completely dissolved, remove the mixture from heat.

The next step will be whipping the cream with a mixer until thick, this is the longest and most unpleasant process, since it takes at least 10 minutes. Add the cooled milk mass with gelatin in small portions to the cream, while continuing to beat. Transfer this mixture to a pastry bag and decorate the cake. It should be remembered that in order to decorate the cake, it must first be leveled with another cream, since the cream from whipped cream is too soft and quite expensive to cover all the cakes with it from all sides.

This cream harmonizes well with sour cream or cottage cheese coating.

Vegetable cream cream

The recipe is not too different from the previous one, and the ingredients are almost the same:

Vegetable cream - 0.5 liters; Powdered sugar - 100 gr.;

Gelatin - 10 gr.

Now the process of making vegetable cream cream. As always, soak the gelatine first, let it swell while you make the cream. We pour out 100 ml. vegetable cream in a saucepan, and beat the rest with a mixer at low speed, gradually adding powdered sugar to them.

After the cream has acquired a density, you can proceed to the second stage. We heat the rest of the cream with swollen gelatin, but do not boil this mixture. The mass is ready when all the gelatin granules disperse in milk. Next, the milk-gelatin mixture should be cooled to room temperature and poured into a mass of vegetable cream in a thin stream, while beating the total mass at high speeds of the mixer.

In order to level the cake, you can use cottage cheese or sour cream and only then decorate our product with whipped cream on top, having previously held the cream for decoration in the refrigerator for at least 2 hours.

It is also worth noting that it is better to whip chilled cream, then the cream will be more resistant and the decorations will not float, but will be able to hold out on the cake until the last piece is eaten.

Now a little about creams, which can also be used at home for decoration, but they are much less often used when decorating with a pastry bag or syringe.

This is sour cream and curd cream. The thing is that the curd cream is too dense and more effort is required when squeezing out of the bag. And you can cook sour cream only from rustic dense sour cream so that it does not drip from baking.

For cooking curd cream you will need:

Fat cottage cheese - 250 gr.; Powdered sugar - 400 gr.;

Butter - 60 gr.

To prepare the correct cottage cheese cream at home, the cottage cheese must be passed through a fine sieve several times.

Very good quality grind it. Otherwise, grains may remain in the cottage cheese, which will spoil the whole decor. After grinding, beat the mass with a whisk or mixer, gradually adding powder. At the last moment, it is necessary to add softened butter in small pieces. Beat for a couple more minutes, transfer the cream into a bag and decorate the cake. But the curd cream decor does not imply flowers, it is more often used to draw decorative lines and small rosettes. The weight is pretty solid.

Sour cream is made from the following ingredients:

Sour cream - 500 gr.; Sugar sand - 100 gr.

Since you can use rustic thick sour cream, you should not weigh it out, but remember that sour cream will resemble butter after whipping and it should be diluted a little with condensed milk. Otherwise, this mass will be too difficult to squeeze out of the pastry bag.

If sour cream is prepared from store-bought sour cream, then it must be taken per 100 gr. more, since this mass will be lost when weighing sour cream.

In order to prepare a stable mass, you must first beat the weighed or rustic thick sour cream with a mixer, gradually adding sugar to it. But continue whipping until the desired consistency and splendor, and not finish at the moment when the sugar dissolves. The better you work with the mixer, the more stable the sour cream will be.

Confectionery tricks

A couple of simple rules will help you make the decoration on the cake unforgettable.

After filling the bag with cream, hold it closer to the surface of the cake for small decorations and further away for larger ones.

A warm mass of cream will bring shine to the decor, and a chilled one will make it dull.

After you have finished decorating an individual element, pull the nozzle sharply away from you, so the tongue will remain small and invisible.

Decorate only pre-lined cakes, as the decor on the slanting cake will look ridiculous and will not be able to cover the slanting, but will only draw attention to it.

Protein

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Decoration cream that holds its shape well

TortyDoma.ru −> Cake cream

Everyone loves sweets. And at any celebration, guests are looking forward to when the moment comes and it is he who will appear on the table - a beautiful delicious fragrant cake, preferably made by the hands of the hostess. Every woman has her own signature recipe, her own secrets of baking this airy dessert. And I want to make a delicacy not only tasty, but also well-decorated. Confectionery creams serve as a layer of products, they are also used for decoration. Making cream for decorating a cake keeps its shape well is the dream of every housewife. You can lay out a side with cream, make flowers, leaves, congratulatory inscriptions.

Oil basic

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.

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. Grainy cottage cheese must be thoroughly 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, in fact, a tiny cake or a large 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. You can add food coloring or flavoring if you like. Now put the cream in a piping bag and decorate the cupcakes with it.

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 calls for 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 dish ice water, place a container with cream in it.
2. First, beat with a mixer at low speed, and then at high speed. After the formation of a thick lush foam, without stopping whipping, gradually add powdered sugar and vanilla sugar in parts.
3. When traces of the whisk begin to remain on the surface of the cream, the mass does not settle - the cream is ready.
4. We shift the mass into a pastry bag or syringe, make sure that there are no air bubbles left.
5. We draw borders, flowers, waves with cream on the cake, we make inscriptions.

sour cream

To decorate the dessert, sour cream with gelatin is also useful. The fat content of sour cream does not matter.

Ingredients

Can be used as an independent dessert:

• half a glass of powdered sugar;
• a glass of sour cream;
• 10 g of instant gelatin;
• 50 ml of water;
• 1 dessert spoon vanilla sugar.

Cooking method

The amount of sugar can be varied:

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

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

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Creams with which you can decorate a birthday cake and they will keep their shape well all evening

No matter how delicious the cake for the holiday is, if it has no shape and the decorations on it float in different directions, then it will not create a good mood when drinking tea. Of course, you can make any, even a crooked and crooked cake, if there are only your own in the house, but if guests come to you, then you may be ashamed of your culinary experience.

Remember that cream for decorating a cake can not only draw attention to chic pastries, but also hide some flaws in the cakes.

If you had to cut off some parts from the cake, then only cream can close it. If there is no experience in creating correct and clear decorations, then it is better to practice in advance, otherwise not only the cake will lose its attractiveness, but the mood of the hostess can be spoiled by hard decoration work, which will not lead to the desired result.

The easiest way to learn is on a protein or oil cream.

Both of them hold their shape well and don't float. long time. If you cook something once a week, then this can be a time for stuffing your hands. Look at how certain decorations are made on the cake, try to repeat them and in this way the hands themselves will understand how much cream and with what movements it needs to be squeezed out to get smooth graceful lines or beautiful flowers.

One of the most famous creams, from which figurines, flowers and other holiday paraphernalia for cakes are most often made, is mastic.

You can read a separate article on the manufacture of this plastic material on our website, so we will not repeat ourselves and consider other types of cream that hold their shape well and are designed to decorate any culinary creation.

The easiest creams to make are not always suitable for impregnating cakes, since for the most part they turn out to be dense and an abundance of sugar or oil can only harm. Therefore, for cooking delicious, but at the same time beautiful cake, most likely, you will need two types of cream. One for impregnation between cakes, the second for decoration.

Let's start with the simplest, oil cream.

Creating various lines, zigzags, monograms using this cream is as easy as shelling pears. Firstly, it holds its shape well, and secondly, it can be painted in any color. This will allow you to make decorations for the cake in several color schemes which will add to its attractiveness.

What is included in the cream and what are the proportions of the ingredients so that flowers and other beauty do not fall off in 10 minutes.

• Butter of high quality - 100 gr.;
• Condensed milk - 100 gr.

At the same time, the thicker you find condensed milk, the better cream keeps its shape.

The preparation is quite simple.

- Remove the butter from the refrigerator and cut into cubes 15-20 minutes before cooking. Condensed milk in jars is rarely stored in the refrigerator, but if it is still there, then you need to get it much earlier so that it warms up to room temperature. After the butter has become soft, and the condensed milk has reached the required temperature, we begin to make the cream.

At low speed of the mixer, beat the butter and gradually add the condensed milk in very small portions, without stopping whipping. After the mass has acquired homogeneous consistency, divide it by required amount parts and in each we introduce our own dye. Think over the drawing of the cake in advance, but rather put it on paper and decorate it with pencils, so it will be easier to create decorations on the product itself.

Once you've applied all the decoration pieces to the top layer of the cake, using cream in different colors, refrigerate the dessert until serving.

The next recipe, which is also suitable for a cake and holds any, even the most inconceivable forms, is a protein cream.

Its recipe is simple, but requires some skill.

• 4 proteins;
• 1 glass of granulated sugar;
• ¼ teaspoon lemon juice.

There is a simpler and fast way make this cream, so as not to sit for hours with a cup and whisk. Separate the proteins, beat them with sugar, just a little so that all the sugar disperses, and then put the bowl of cream in a water bath. Add lemon juice and wait for the water to boil under the bowl. From this moment, we begin to beat the mass until it all starts to wrap around the beaters, after which we remove it from the bath and beat for another 5-10 minutes. You can create cake decorations of any color, as the mass tolerates color remarkably, and also does not need to be in the refrigerator for a long time to solidify. This is perhaps the most budget of all creams.

Cream cheese.

This type of decoration, like the previous ones, does not float, but it costs a little more, since curd cheese is rarely found in domestic producers, most often it is Holland or Germany. Naturally, imported cheeses are more expensive, but if you can buy good domestic curd cheese, then consider yourself very lucky. Some dairies in the country produce this delicacy, so the famous Hochland can be exchanged for a domestic one.

To make jewelry, we need:

• 200 gr. butter, good quality- not salty;
• 280 gr. curd cheese;
• 150 gr. Sahara.

We beat the softened butter with sugar at low mixer speeds, it is better to take tall dishes for this, since not all mixers work in one mode, you press the start a little harder, and the speed increases. In this case, the oil flies out of a low bowl, and then washing it all over the kitchen is “the height of bliss.” After all the sugar is mixed with the oil, you need to put all the cheese into the mass and beat again. The cream will not immediately become dense, so you need to put it in the refrigerator for two hours and then start creating decorations for the cake. Since this mass requires solidification, then consider this aspect and do not leave cooking at the last moment before the guests arrive.

Basically, most cakes have to stand either at room temperature or in the refrigerator to soak the cakes for a while, so it's rare that anyone deals with dessert at the last moment.

To create beautiful patterns and ornaments on baking, any butter-based fudge is suitable, since it is very resistant when it hardens, but not many people like its taste in large quantities. If you are going to make dessert for children's holiday, then keep in mind that most children simply do not use this product. In addition, this is a very difficult type of baking coating for both children and adults, and if you do not want all the roses and leaves to remain on the plates after the holiday, then use a different type of fondant.

In this case, you can use whipped cream, which also makes excellent drawings and flowers, but such a coating is much lighter and is eaten by everyone without exception.

What is included and how to prepare a creamy dessert for ornaments:

• 0.5 l. cream with a fat content of at least 30%;
• 100 gr. powdered sugar.

And that's all, but there are a lot of small nuances in the preparation of this type of coating for baking and other desserts. Let's start by preparing the fondant for making jewelry. To do this, start whipping cream at low speeds, gradually increasing them. In the process of whipping, pour in the powdered sugar and continue to work with the mixer. The mass is prepared quite quickly, but if you need the cake to stand for a long time and not lose its splendor, then add diluted gelatin (20 gr.) Or in some stores a cream thickener is sold, which must be diluted in accordance with the instructions on the package.

Now about some features of cooking.

Cream will whip better if used chilled, not frozen. What they love air cream- cold and clean dishes. You can put the bowl on ice while whipping, but you can also simply cool it in the freezer before making it and then wipe it dry.

Whipped cream does not like old age, so it’s possible to whip a little sour cream, but the air mass will delaminate and begin to fall off at the most inopportune moment for this. If you are preparing a cake for a child, then imagine his tears when he sees something vaguely ugly instead of beautifully decorated pastries. Always buy only fresh products in the store, this will save you from disappointment.

Maybe this is not a secret for anyone and for her, but in many small shops, especially not specialized ones, they know how to interrupt on boxes with high quality. Buy, if possible, in dairy specialized stores in soft plastic bags, it is almost impossible to change the stamped production date on them. And this cream is stored much less, but there are very few preservatives in them.

Before whipping, keep the cream overnight in the refrigerator and only in the morning start it up for cream production.

Whipped cream is not very durable, so it should be prepared on the day of serving, and eaten no more than three days in advance.

If you want to make a multi-colored pattern, then at the home pastry shop ask if this or that dye is suitable for whipped cream.

Already prepared whipped cream in a tube may also be suitable for decorating the sides, just make sure that the production date is fresh, and not two or three months ago. These tubes are immediately equipped with some semblance of a pastry nozzle, but if you need a different pattern, then put on the stationary part of the pastry bag, that is, the nozzle that seems most suitable, and secure it with a double-sided tape seal.

Firstly, no figures and flowers will fall on an unprepared cake.

It must be smoothed out with cream. Not a single decor will hold on to smooth glaze either. If you decide to glaze pastries, then you should stop there. You can only make an inscription from a protein cream and decorate with nuts or dried fruits.

Any gelatin-based creams last much longer and have advantages over non-gelatin coatings.

Almost all creams can be colored with either special food coloring or vegetable and fruit juice.

Jelly and gelatin fillings with fruits look very sophisticated, but children very rarely like them, so you should not upset the child, but cook pastries with protein or cream figures for the kids. Children also love mastic coatings, but not flowers, but cakes in the form of toys or cartoon characters.

Gelatin coatings on the top of pastries can be grouped with protein or air-cream sides.

But it is necessary to decorate the sides only after the gelatin has completely solidified, that is, after 1-2 hours. To prevent the gelatinous mass from flowing out of the cake, it is necessary to make high sides of dense material, or use removable sides from the cake maker.

Gelatin can be home baking use instant, only it cannot be boiled, but only heated, otherwise it will not harden even in the freezer.

Also, never connect or pour components with different temperatures.

Cream and sour cream should be chilled, but all other components of the creams should have the same room temperature, then the drawings and other accessories from the cream will not flow over the cake and will not delaminate during the manufacturing process.

When staining, do this with small drops of dye, mix, if you have not yet reached the desired color, then drop a little more, but do not pour in a lot at once, as it can turn out to be such a saturated color that it will be extremely difficult to match other colors to it.

If you still need to put a flower or other decor on a cake with icing, then do it on a slightly frozen, but not yet completely icing, and then remove it again culinary product into the refrigerator. When solidified, the decor will firmly stick with icing to the cake.

Since it is not always possible to calculate the required amount of cream for decoration, its remains can be easily stored in the freezer, and used to decorate the next cake or pastries or as an independent dessert, if this type of coating does not cause unpleasant taste sensations in large quantities. With any butter cream, you can easily make morning sandwiches for a child or any other sweet tooth in the family. AT a small amount, an oily-condensed mass spread over a loaf will be a great start to the day.

If you decide to freeze the decor until the next baking, then first pack it in plastic containers and tightly close the lids, and put it in the refrigerator for 2-3 hours. After this time, move the containers to freezer and store up to 4 weeks.

Eat creamy and protein creams immediately or divide into dessert bowls and decorate with chocolate and serve to children after the cake or with it, since these cake coatings are not stored in finished form.

You can also make ordinary meringues from protein cream and also serve at the end of the holiday in a separate bowl.

In the future, you will learn how to accurately calculate the number of components so that there are no residues, but at the first stage, you can use the listed tips.

Protein Gelatin Cream Butter Creamy Cheese

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Cream for decorating cakes from a syringe. Receptions and techniques in decorating cakes

Today we will tell you how to make cream for decorating cakes from a syringe. Recipes for such delicacies may include various components. The main thing is that they take the shape given to them well and keep it after a slight cooling.

Cream Jewelry: Detailed Cooking Recipes

There is nothing tastier than homemade cake. Made with love and delicious smelling pastries are sure to decorate any holiday table. But to home cake turned out really beautiful, you should try quite hard. After all, this requires separately preparing the cream, and then correctly applying it to the surface of the formed dessert.

Classic Butter Cream

Surely many housewives know how to do classic cream for decorating cakes from a syringe. As a rule, it includes the following components:

• butter as fresh as possible - about 200 g;
• powdered sugar (you can just fine sugar) - 8 large spoons.

The process of making buttercream

Butter cream for decorating a cake with a syringe is done surprisingly quickly and easily. To begin with, you should remove the fat (culinary) from the refrigerator in advance and wait for it to completely soften. Next, the oil must be placed in a blender and beat strongly (at the highest speed), gradually adding powder or sugar.

As a result of the described actions, you should get a magnificent and air cream for decorating cakes from a syringe. By the way, it is also suitable as a base for mastic.

If you need to get a multi-colored cream, then it should first be divided into parts, and then mixed with food coloring. In the absence of these, you can use chocolate icing, carrot or beetroot juice etc.

Making protein cream

Protein cream for decorating cakes from a syringe holds its shape worse than oil cream. But if you try, then with such a mass you can originally decorate the side parts of the dessert, as well as make a relief edging.

So, we need:

• egg whites - from 4 large eggs;
• fine sugar - a full glass (a little more can be);
• lemon juice - a couple of drops.

Food preparation

Protein cake cream is as simple and easy to make as butter cream. First, carefully separate the egg whites from the yolks, and then place them in the refrigerator for a while. After ¼ hour, the product must be removed, put into a deep bowl, pre-lubricated with lemon juice, and start beating. This procedure can be carried out in three different ways:

The first option is the most reliable. With a hand whisk, you can make a fairly fluffy and stable protein mass that will hold its shape well. However, the main disadvantage this method is that during the whipping of proteins, great physical effort is required.

As for the mixer and blender, you can also get stable foam with them. Although for this you will need quite powerful devices with large quantity rpm.

Cooking method

After the egg whites are cooled, they should immediately start whipping. It is recommended to do this quickly. Periodically, sugar must be added to the product. Moreover, the more it is, the more magnificent and stable the cream will turn out.

It should be especially noted that for the preparation of the protein mass, it is required to use granulated sugar, and not powder. After all, the last ingredient melts quickly and makes the cream more liquid, which is not at all suitable for decorating a cake.

Chocolate Cream Cake

If you decide to make a chocolate cake, then ganache will serve well as its decoration. To prepare such an unusual cream, you should purchase:

cooking ganache

To do chocolate cream for decoration homemade dessert, you should pour heavy cream into a large bowl, and then heat them up strongly, but do not bring to a boil. Next to dairy product it is necessary to lay out the chocolate and butter broken into slices. It is recommended to heat these components until they completely melt. In conclusion, the resulting mixture should be removed from the stove, cool and refrigerate for 4 hours (preferably overnight).

After the specified time has passed, the cream must be removed, kept at room temperature for about 10 minutes, and then proceed to decorate the homemade dessert.

Receptions and techniques in decorating cakes

There are many tricks and techniques with which you can decorate any dessert. The most popular among modern housewives is the culinary syringe. It is very easy to use and not expensive. To use it to decorate a homemade cake, you just need to fill the container with the selected cream (oil, protein, chocolate, etc.), and then squeeze the formed treat onto the surface. If you need to get an original drawing (for example, flowers, petals, etc.), then you can use special nozzles that are usually included in the kit.

As you can see, decorating a cake with a pastry syringe is quite easy. But if you need to cover the dessert with more complex figures, then for this we recommend using not cream, but mastic or protein caramel. Making them at home is easy and simple. To do this, you just need to strictly follow all the requirements of the recipe and have a creative imagination.

Summing up

Now you know which creams are suitable for decorating a homemade cake or pastries beautifully. If you do not have a syringe available, then you can use regular office paper instead. A bag of small sizes should be made from it, and then the tip of the desired thickness and shape should be cut off. With such a device, you will definitely get the same original desserts, as well as using a special confectionery syringe.

for the holiday, despite the fact that in stores you can buy any masterpiece culinary arts. 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. Put four in another pot. egg whites. 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.

Recipes for creams for decorating a cake - a large number of. Some of them require cooking, the latter are so-called raw. The appearance of the cake and the quality of its impregnation depend on the type of cream prepared. What are the recipes for cake decorating cream?

Curd cream for cake decoration

This cream is great for meringue cake and fruit cakes.

Compound:

• Milk - 1st.
• Flour - 1 tbsp. l.
• Gelatin - 1 tsp
• Curd - 200 g
• Butter - 3 tbsp. l.
• Sugar - 1 tbsp.
• Eggs - 4 pcs
• Vanillin

Cooking:

1. Bring half of the indicated amount of milk to a boil. Stir the flour into the remaining cold milk.
2. Add hot milk to this mixture, keep on fire until thickened, stirring thoroughly all the time. Remove from heat and leave to cool.
3. Dissolve gelatin in half a glass cold water, wait until it swells, and then heat until completely dissolved.
4. Add softened butter, sugar to cottage cheese and grind thoroughly.
5. Whip the whites into a strong foam.
6. Mix the curd mass with the milk mixture, gelatin, yolk. Beat everything well, add vanilla, add proteins and mix everything again. Cream is ready!

Custard classic cream for cake decoration

Compound:

• Eggs - 5 pcs
• Sugar - 1 tbsp.
• Flour - 2 tbsp. l.
• Milk - 200 ml
• Butter - 300 g
• Powdered sugar - 100 g
• Vanillin

Cooking:

1. Beat eggs thoroughly with sugar. Add flour, stir until homogeneous mass without lumps.
2. We heat the milk, we begin to pour the egg mixture into the warm milk in a thin stream. Stir all the time, continue to cook until thickened, cool.
3. Soften the butter, add vanillin, powdered sugar, beat everything, add the mixture to the cream. Again, beat everything into a fluffy mass.
4. If you want to get a particularly fluffy cream, enter into it two tightly whipped egg whites.

Egg cream with cocoa for cake decoration

Compound:

• Yolks - 2 pcs
• Sugar - ¼ tbsp.
• Butter - 200 g
• Condensed milk - 1 b.
• Cocoa powder - 1 tbsp. l.
• Water - 1 tbsp. l.

Cooking:

1. Grind the yolks with sugar.
2. Mix soft butter with condensed milk and beat into a fluffy mass.
3. Dissolve cocoa in cold water.
4. Mix all the ingredients and beat well into a homogeneous mass.

Sour cream for cake decoration

Compound:

• Sugar - 2 tbsp.
• Fatty sour cream - 2 tbsp.

Cooking:

Mix the ingredients and beat until thick.

Cream soufflé for cake decoration

Compound:

• Gelatin - 2 tablespoons
• Eggs - 8 pcs
• Sugar - 2 tbsp.
• Milk - 1 tbsp.
• Flour - 1 tbsp. l.
• Butter - 300 g
• Vanillin

Cooking:

1. Gelatin pour 150 ml of cold water, wait until it swells, and heat it until completely dissolved, but do not bring to a boil.
2. Separate the yolks from the whites. Grind the yolks with half of the sugar indicated in the composition, add milk and flour, stir thoroughly, bring to a boil, remove from heat and cool. In the cooled mass, add soft butter, vanilla and beat everything well.
3. Beat the whites with one glass of sugar until a strong foam is obtained, add gelatin, the bulk, and beat well again.

This cream should be used to decorate the cake immediately after preparation. This is due to the fact that it freezes very quickly.

Compound:

• Eggs - 2 pcs
• Sugar - 2 tbsp. l.
• Flour - 2 tbsp. l.
• Milk - 1 tbsp.
• Butter - 50 g
• Vanillin

Cooking:

1. Add sugar to eggs and beat well.
2. Then add flour, four tablespoons of milk and mix everything until smooth.
3. The remaining milk should be brought to a boil, add beaten eggs to it, heat in a water bath, stirring until it boils.
4. When it boils and thickens, add soft butter and vanilla. Then we cool the cream.

Butter cream for cake decoration

Compound:

• Cream 35% fat - 1 tbsp.
• Powdered sugar - 1 tsp
• Vanilla sugar - 2 g

Cooking:

1. Pre-cool the cream, pour into a container, put this container in another so that the bottom is in cold water.
2. Whisk with a whisk until the cream thickens.
3. Without stopping the whipping process, add vanilla sugar, powdered sugar to the cream, and again beat everything thoroughly.

The cream should be used to decorate the cake immediately after preparation.