The most stable cake decorating cream. The recipe is not too different from the previous one, and the ingredients are almost the same.

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.

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.
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 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 serve butter vanilla, creamy, cream meringue. The recipe for this cream includes sugar, butter, egg whites, vanillin and a little salt. It is not very easy to make it, but it holds its shape perfectly. Any additives, such as chopped nuts, zest, crushed chocolate, do not weigh down the cream. Some people believe that the protein cream is not strong, make sure it is not.

Ingredients

Designed for 12 pieces:

• softened butter - 150-180 grams;
• citric acid - at the tip of a knife;
• water - 50 grams;
• 3 proteins;
• sugar - 200 grams;
• vanilla sachet.

Cooking method

Here, of course, you have to tinker:

1. Pour sugar into water, boil over low heat, stirring all the time, until sugar is completely dissolved. Cool slightly.
2. Place the whites in a dry bowl, add citric acid, beat longer until a stable foam is obtained.
3. Pour the chilled syrup into the protein, continuing to beat at medium speed. It will take about half an hour to beat until the mixture cools.
4. Add soft, finely chopped butter and vanilla. It is necessary to beat until the mixture becomes homogeneous, lush again. To speed up this process, you can put it in the cold for a quarter of an hour, then continue.
5. You can add food coloring or flavoring if you like. Now put the cream in a piping bag and decorate the cupcakes with it.

Creamy

Every hostess who has ever made cream from cream tried to keep it in shape. Cream foam is light and airy, suitable both for layering cakes and for decorating them. If you strictly follow the recipe, use the best heavy cream, you will be able to make a stable, durable cream. Cream fat is important. For decorating cakes, cream with a fat content of 30-40 percent is suitable. If the fat content is less, the foam will be very unstable. If the fat content of the cream is 50% or more, it will turn into butter during whipping.

Ingredients

The recipe includes the following products:

• 500 grams of cream;
• 50 grams 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.

We advise you to prepare:

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 cake decorating cream can not only draw attention to chic pastry, but also to 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 the 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 into the required number of parts and introduce our own dye into each. 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, since 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 cottage cheese you rarely meet 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 butter 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 butter, 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 in large numbers. 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 beat 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 can 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 protein cream and garnish with nuts or dried fruit.

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 species 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.

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 nice pictures 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 granulated sugar into a metal bowl, 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 over medium heat and heat until it almost boils. 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 a fruity flavor, you can use half a glass of milk and half a glass of juice or puree. If everything is done correctly, then the efforts will be rewarded with a 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

Whipped cream cream is loved by many for its lightness, splendor and mild 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. Pour the gelatin in a slow stream into a 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 in consistency. This can be done on the stovetop, with low heat, or in a bain-marie for better control of 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.

An oily composition prepared using eggs has an interesting taste and texture. Egg white, due to 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 France, a trendsetter in culinary fashion, butter cream is prepared 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 prepared, as in the 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 of different colors. Perfect for creating food colorings, juices of berries and vegetables.

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

A homemade cake, prepared with your own hands, cannot be compared with store-bought counterparts.

Such a delicacy has a unique taste, but every housewife wants to give it a peculiar appearance. For this purpose, a special cream is prepared, which will retain its shape after decorating baking.

Cream for decorating the cake. General principles of preparation

There are a great many options for making cream for decorating cakes.

You can decorate homemade cakes in an original way not only with butter cream, as is commonly believed. Excellent ornaments or flowers are obtained from butter, protein cream, as well as from Charlotte cream.

The main task in creating such a cream is to achieve the desired consistency. This is what is important condition success when applying small patterns, roses and petals to the cake.

The cream for decorating the cake can be plain boiled condensed milk, ready-made whipped cream from a can or chocolate paste. Those who are not looking for easy ways have to work as a mixer. Stock up on patience! The time for whipping the cream in a single case is different, as you probably already understood - it depends on the components included in its composition.

I offer several proven recipes for creams for decorating a cake.

Butter cream with condensed milk for cake decoration

A win-win option for decorating homemade cakes. The classic version involves the use of two ingredients: butter and condensed milk. To give it a special flavor, you can add a little rum in the process of whipping.

• 200 grams of butter;
• 240 grams of condensed milk.

Heat the butter in a small metal bowl until creamy.

Beat the butter with a wooden spatula or whisk. You should get an elastic whitish mass.

Continuing the process of whipping, portionwise introduce condensed milk. Beat the cream for 15 minutes until fluffy and smooth.

If the condensed milk used has a heterogeneous structure, candied, then it must first be heated, stirred and cooled.

It happens that during the preparation process the cream is “cut off”, exfoliates, do not be alarmed. Just warm the creamy mass slightly, and then beat again. In the event of the appearance of liquid, the situation can be corrected by throwing the whipped mass onto a sieve. When the liquid separates, the creamy mass must be heated and whipped.

It is recommended to use oil cream for decorating cakes chilled, then it will be much easier to work with it, and the drawings will turn out to be embossed and not blurry.

Butter cream for decorating a cake with sugar syrup

An excellent butter cream will turn out on sugar syrup. The process of its preparation is quite simple, very similar to the technology described in the previous recipe.

• 200 grams of butter;
• 150 grams of sugar;
• 145 milliliters of water.

Pour the required amount of granulated sugar into the pan, add water, mix everything with a spoon. Bring the liquid to a boil, achieve complete dissolution of granulated sugar. During the boiling of the syrup, it is important to remove the foam in a timely manner.

Butter should be warmed up in microwave oven or on the stove until thick consistency. Beat the butter using a whisk or wooden spatula. The result is a lush white mass.

Continuing to beat the butter, you need to gradually introduce the cooled sugar syrup. Whip the cream until smooth.

Sour cream for cake decoration

Based on sour cream, even a beginner can easily prepare a successful cream for decorating a cake. When choosing fermented milk product you should pay attention to fat content. For the preparation of cream, sour cream of high fat content is preferable - 25% or more. The cream will definitely turn out if homemade sour cream is used.

• 500 grams of chilled sour cream with a fat content of 25%;
• 135 grams of sugar.

Beat sour cream and sugar, gradually increasing the speed. Sugar, and preferably powdered sugar, must be added in parts, gradually.

As the sugar dissolves, the cream will become a little thinner. Don't be scared! In the process of whipping, the mass thickens. Ready cream of sour cream should not drain from a spoon.

If the sour cream is not of the highest fat content, then you can put it on gauze and hang it up overnight. The whey will drain during this time, and the sour cream will acquire the desired consistency. The preparation of cream from low-fat sour cream is subsequently carried out according to the scheme described above.

It is not always possible to be completely sure of the quality of the fermented milk product, if the sour cream does not thicken during whipping, you can add a bag of thickener.

Protein custard for cake decoration

Thanks to the protein cream prepared in this way, you can successfully decorate the cake with beautiful colors and patterns. Its texture is light, and working with it is simple and pleasant. The whole secret of making protein cream is in properly cooked sugar syrup. It is he who is the main component of this cream.

• 180 grams of granulated sugar;
• 60 milliliters of boiling water;
• 2 proteins;
• vanilla sugar;
• a little bit citric acid.

Pour water into a saucepan, add sugar. Boil the syrup, stirring until bubbles appear. At the very end of the cooking process, add citric acid at the tip of a knife.

Before you remove the syrup from the stove, you need to check its readiness. If a drop of syrup does not spread over the surface of the plate, it is completely ready. You can also stretch the drop with your index finger and thumb, it should stretch into a thread.

The next step in the preparation of the cream will be whipping the proteins. Beat them cold at medium speed for at least 5 minutes.

When the protein mass thickens properly, pour hot sugar syrup in a thin stream. Vanilla sugar is also added here, and the whipping process continues until the mass turns into an airy and homogeneous cream.

Butter-protein cream for cake decoration

This universal recipe cream is quite simple. The process of its preparation will not take much time. Proteins give the cream splendor, and butter - density. Through the use oil-protein cream you can cover the top of the cake, as well as decorate it with patterns, showing maximum imagination.

• 150 grams of butter;
• 100 grams of sugar;
• 2 egg whites;
• vanillin.

Cooking method:

Protein mix in a bowl with sugar. Place the container in a water bath. Beat vigorously with a whisk until the egg whites curdle.

This whole procedure must be carried out until the sugar dissolves. Now you can remove the bowl from the water bath and begin the whipping process. Don't forget to add vanilla now. Beat egg whites until stiff peaks appear.

Warm the butter to room temperature, then add in portions to the egg whites while beating.

After the cream has compacted and acquired a smooth, uniform texture, you can stop whipping.

Cream for decorating Charlotte cake

One of the favorite recipes of experienced confectioners. This cream is prepared on eggs, it turns out unusually tender and tasty. However, it is ideal for decorating cakes, as it keeps its shape perfectly. The cream contains cognac, it improves taste qualities finished product.

• 200 grams of butter;
• 2 chicken eggs;
• 120 milliliters of milk;
• 100 grams of sugar;
• 20 milliliters of cognac.

Combine sugar with necessary quantity milk, put on fire and bring to a boil.

Lightly beat the eggs with a fork or whisk. Pour the hot milk in a thin stream to the beaten eggs, stirring everything at the same time so that the egg white does not immediately curl into lumps.

Pour the egg-milk mixture into a saucepan and bring it to a boil, stirring constantly. The cream should never boil!

Let it cool down and get creative with baking.

Both natural and synthetic dyes can be used to color the cream.

Before cooking sour cream to decorate the cake, you need to taste sour cream, if there is not enough sourness in it, then you can add lemon juice.

It should be remembered that the shelf life of cakes covered with each of the presented creams is limited. Sour cream and custard It is recommended to store no more than 6 hours in the refrigerator. This shelf life is due to the instability of the composition. Butter cream keeps for 36 hours, while protein cream can be left in the refrigerator for 72 hours.

From the remnants of the protein cream, a wonderful marshmallow or cake base is obtained. bird's milk", if you add gelatin and various fillers to it.

What is a holiday without guests, gifts and cake? Boring! A holiday is a holiday for having fun, chatting, dancing and pampering yourself with all sorts of delicious treats! 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.

The foundation butter cream- butter, fat content not less than 82%. You can also use condensed milk or powdered sugar to make the cream. 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 the 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 of 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 time consuming, 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.

For cooking sugar mastic 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 homogeneous mass 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 fresh or canned fruit, grated chocolate, coconut flakes.