How to make cake cream for decoration. Recipe for cake decorating cream that holds its shape well (with photo)

A delicious and appetizing cake with cream is considered a real culinary masterpiece. It can only be made by an experienced cook who can cope with complex technologies. Novice housewives will also find it useful to know how to prepare cream fillings that serve as decoration and soaking for cupcakes. Thanks to it you will get unique desserts.

How to make cake cream

There are many options for making cake cream. The selection of recipes depends on the type of dough and filling - custard is suitable for puff pastry, and sour cream for sponge cake. If you are preparing a light fruit cake, then it is good to fill it with lemon or banana filling, and for an exquisite airy Napoleon, complex cake creams - butter or butter - are suitable.

Food preparation

Any cream for a cake begins to be prepared by preparing the ingredients. Each type is based on a fluffy mass, whipped with a mixer or blender. The main products for creams are cream, eggs, butter and sugar. Varying quantities and additives affect the production of one type or another. The most common recipes are cream, butter, custard, protein and sour cream.

Buttercream needs a choice of unsalted butter, sugar or powdered butter. Additives to it include milk, cocoa, coffee, eggs and condensed milk. Custard filling is used for multi-layer desserts - they require eggs, milk, starch or flour. It is boiled, stirring constantly, and then cooled. Protein cream involves using egg whites whipped with powdered sugar as a base. They decorate the surface of colored desserts, but are not used for layering cake layers.

The creamy filling is made by whipping chilled cream. A sponge cake is soaked with it, but it is better to soak puff or shortbread cakes with a creamy sour cream look. It will require fresh chilled high-fat sour cream and cream. Any creamy type requires the preparation of the best fresh, high-quality products, because the taste of the final dish depends on them. It is worth buying fresh butter, eggs, and using homemade cream or sour cream.

Homemade cake cream - recipe

Finding a suitable recipe for cake cream today is not difficult, because there are a wide variety of options. Beginning cooks will benefit from a step-by-step recipe that will tell you how to make the cake filling amazingly tasty. Professionals will also like the recipe with a photo showing how the cake creams will turn out even tastier.

You can prepare the filling from cream, sour cream or eggs, and diversify it with the inclusion of chocolate, fruit, aromatic spices and strong alcohol. High-calorie butter and butter creams compete with protein and custard creams in complexity. It will be useful to know all the secrets of the chefs, which will help you make a delicious impregnation that all your friends, family and guests will enjoy in honey cakes and anthills.

Custard classic

Cooking time: 1 hour.
Number of servings: 30 persons.
Calorie content of the dish: 215 kcal.
Purpose: for dessert.
Kitchen: author's.

It is good to grease puff or shortbread cakes with the filling, for which the custard recipe for the cake is used. It turns out surprisingly tender and aromatic, has a thick consistency and rich taste. No Napoleon recipe would be complete without skillfully prepared custard, which will give the cake the desired sweetness and airiness.

Ingredients:

butter – 200 g;
flour – 100 g;
yolks – 6 pcs.;
milk – 1.2 l;
sugar – 250 g.

Cooking method:

Combine the yolks, sugar and flour into a homogeneous mass, gradually pour in the milk, stirring thoroughly.
Place the mixture over medium heat, boil, and remove from heat. Cool to room temperature, add butter one spoon at a time, vigorously whisking the butter-milk mixture.

Sour cream

Number of servings: 4 persons.
Calorie content of the dish: 454 kcal.
Purpose: for dessert.
Kitchen: author's.

It is useful for novice cooks to learn how to prepare sour cream for sponge cake. It has a rich creamy taste, consists of high-fat sour cream and high-quality butter. This is a simple cake cream, both in terms of ingredients and cooking time. This option is perfect for sponge cake, and if you add gelatin to it, you get an airy filling for the Bird's Milk dessert.

Ingredients:

butter – 150 g;
sour cream – 150 g;
sugar - half a glass.

Cooking method:

Grind the sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
Carry out all actions gradually to form a thick foam.

Curd

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 270 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

A delicious, aromatic layer for the cakes is curd cream for the cake with the addition of lemon zest and vanillin. The pleasant filling is also suitable for decorating the cake. You can coat the surface and sides of the cake with it, sprinkle with caramel crumbs, walnuts or decorate with fruit. The result is a festive dessert that will delight both adults and children.

Ingredients:

lemon zest – 3 g;
cottage cheese – 250 g;
nuts – 20 g;
vanillin - a pinch;
sugar – 150 g;
heavy cream - half a glass;
water – half a glass;
gelatin - sachet.

Cooking method:

Rub the cottage cheese through a sieve, mix with granulated sugar, and beat. Add vanillin, roasted nuts, lemon zest.
Pour gelatin with water. Whip the cream until fluffy foam.
Combine all the products with the curd mass and place in the refrigerator for 2.5 hours.
If desired, add raspberries, strawberries, pieces of peaches or apricots.

From the cream

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 248 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

The cream for the cake is surprisingly tender and airy. It can be used for coating the surface and for coating cakes. Rich in air, it is ideal for sponge or puff pastries, shortcrust pastry and tubes. Vanilla sugar gives the filling a special taste, and gelatin is used to maintain its shape.

Ingredients:

cream - a glass;
gelatin – 10 g;
powdered sugar – 100 g;
vanilla sugar – 4 g;
water - half a glass.

Cooking method:

Whip the cream with a whisk to form a fluffy foam. To make cooking easier, you can use a mixer. Add powdered sugar at regular intervals and add vanilla sugar at one time.
Soak the gelatin in cold water for 20 minutes, heat until completely dissolved, and cool.
Whisking continuously, add gelatin.

Prepare other recipes as well.

From condensed milk

Cooking time: 80 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 465 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: difficult.

A high-calorie filling is considered to be cake cream made from condensed milk and butter. The mass is distinguished by its thick consistency, bright creamy aroma and the sweetness of condensed milk. You can diversify the impregnation by adding any nuts - walnuts, pine, peanuts, hazelnuts or cashews, which go well with the rich caramel shade of the delicacy.

Ingredients:

condensed milk - 2 cans;
butter – 400 g;
nuts – 40 g.

Cooking method:

Pour condensed milk directly into the cans with water, cook over low heat for two hours, and cool.
Place in a bowl, add softened butter. Beat into a fluffy golden cream, add chopped nuts.

Oil

Cooking time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 460 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

The taste of childhood will help you remember the butter cream for the cake, which was used to decorate desserts made from puff pastry or biscuit dough. Children will especially like this option for soaking and decorating cakes. The child will appreciate the sweet taste of the filling, which will be tender and melt in the mouth at the first touch. It's just to die for - and if you want, you can add cocoa for a nice chocolate flavour.

Ingredients:

butter – 250 g;
eggs – 2 pcs.;
milk – ¼ cup;
sugar - glass.

Cooking method:

Grind eggs with sugar, add warm milk.
Heat the mixture in a water bath, cool, add soft butter.
Grind thoroughly.

Chocolate

Cooking time: half an hour.
Number of servings: 12 persons.
Calorie content of the dish: 444 kcal.
Purpose: for dessert.
Cuisine: French.
Difficulty of preparation: difficult.

It's a little more difficult to make chocolate cream for a sponge cake. Ganache, which holds its shape well, is made from cocoa with the addition of dark chocolate, which can easily be replaced with milk or even white chocolate if you want a sweeter taste. When using dark chocolate, the finished ganache can be sweetened with honey, powdered sugar, and a drop of orange liqueur can be added for piquancy.

Ingredients:

dark chocolate – 450 g;
cream - 2 cups;
butter – 50 g.

Cooking method:

Grind the chocolate in a food processor and pour in the hot cream.
After 2 minutes, add softened butter and mix well with a mixer.
Glaze the cake. If the ganache is cooled, the mixture can be used to layer thin cake layers.
To obtain an air mass, you need to cool it for 30 minutes on the refrigerator shelf and then beat it.

Learn how to make other recipes.

Protein

Cooking time: 10 minutes.
Number of servings: 1 person.
Calorie content of the dish: 196 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

It is useful for novice cooks to know how to prepare protein cream at home. Confectionery products with it will become richer in calories, richer in taste and more refined. It can be used both for layering cakes and coating the surface. It holds its shape well and serves as an excellent base for securing nuts, chocolate chips and coconut flakes on it.

Ingredients:

sugar - glass;
water - half a glass;
egg whites – 4 pcs.

Cooking method:

Dissolve sugar in water and cook over medium heat until thick. The syrup should be such that the drop does not spread over a flat surface.
Beat the egg whites with a mixer until stiff, add a little salt.
Pour hot syrup into the egg foam in a thin stream, beat until smooth.

Creamy

Cooking time: 5 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 190 kcal.
Purpose: for dessert.
Cuisine: Italian.
Difficulty of preparation: medium.

The simplest recipe is how to make mascarpone buttercream. This cheese with a soft, delicate taste is great for creating a creamy, aromatic impregnation, reminiscent of ice cream and suitable for sponge cake with berry filling. The classic recipe for Italian cuisine involves the use of brandy, but you can do without it if you are making a dietary dessert for a children's party.

Ingredients:

mascarpone – 250 g;
vanilla sugar – 10 g;
brandy – 10 ml;
powdered sugar – 20 g;
oranges – 1 pc.;
lemons – 1 pc.

Cooking method:

Mix mascarpone with sugar and powder, add brandy, grate the zest from both citrus fruits.
Mix the cream cheese thoroughly. If desired, add grated chocolate and chopped nuts on top.

Banana

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 257 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

Another simple option for decorating desserts is banana cream for sponge cake. To make it, you don’t need any special skills, because you just need to mix all the components with a mixer. This impregnation is perfect for decorating and filling homemade baked goods and fragrant sponge cakes. The secret to making a thick sauce is to use ripe bananas.

Ingredients:

butter – 200 g;
condensed milk - can;
bananas – 3 pcs.

Cooking method:

Soften the butter at room temperature, beat with a mixer, gradually pouring in condensed milk.
Coarsely grate the bananas and add to the mixture. To thicken, you can add semolina.
Bake the cakes and coat them.

Creams for cakes at home - cooking secrets

To make a delicious cake cream, you should listen to the advice of chefs and leading restaurant pastry chefs:

Cake creams require the use of chilled cream. If they are warm, you will have to beat them longer, which will lead to them curdling. To fix this, you need to remove excess liquid by placing the mixture on cheesecloth or a fine sieve.
Creamy textures made from cream with the addition of fresh fatty sour cream 25-30% are denser in consistency.
Oil impregnation is best done by beating the butter on ice or in a bowl of cold water. This is necessary to maintain mass stability.
The thicker the custard is, the more flour or starch you put in it. When using starch, you need to bring the mixture to a boil and keep it on the fire for a couple of minutes, but when using flour, you do not need to bring it to a boil - let it thicken and remove from the heat.
To obtain a fluffy protein texture, the container in which the mass is prepared must be perfectly dry. It is better to pour in the sugar syrup little by little, and add the citric acid at the very end.
It is better to cook impregnations that require heating in thick-walled and thick-bottomed containers so that they do not burn.
Low-fat yogurt cream is good to diversify with ice cream.
To decorate the cake, a thick gelatin-based cream holds its shape well.

Video

Good housewives always want their birthday cake to be not only tasty, but also beautiful. Today, there are many ways to present dessert beautifully: sprinkle it with ready-made decorations, stretch it with mastic, make your own edible flowers, or pour it with icing. In this article you will learn recipes for special creams that are suitable for decorating a cake or pastries and, at the same time, will only add zest to the taste of the dessert.

Classic cake cream recipe for decoration

This is the most basic method of making cream, to which you can add your own favorite ingredients: vanilla extract, cinnamon, even ground cloves or cardamom, zest. To add color to the cream, you need to buy dyes; the best option would be gel dyes, which can be found in confectionery departments. If you couldn’t find them, then give preference to bulk food coloring, first diluting it thickly with water. Some housewives use natural pigments, like beets.

Take these ingredients:

220 – 230 grams of butter, unsalted.
One teaspoon of vanilla extract or vanilla sugar.
600 grams of very finely ground powdered sugar.
Two tablespoons of warm milk.

Preparation:

The oil should be placed on the battery in a metal container, or placed in a water bath. When it melts to a soft state that you can easily fluff with a fork, remove.
Beat the butter and vanilla sugar until smooth and resembles fluffy foam. Start adding powder gradually, but don't add it all at once. Pour in about a glass of powder in a thin stream, then beat the mass again and so on until the very end.
Milk is added last and the cream is whipped again.
If you have special spices or colorings, add them at this stage.
After this, it is recommended to put the cream in the refrigerator for 15 - 20 minutes and let it cool. Spoon the finished buttery cream into a pastry bag and draw the desired patterns and designs on the surface of the cake. Don’t forget that you can’t put this cake in a warm place.

Recipe for cake cream for decoration with rum

The recipe is somewhat original, the proportions of the ingredients here differ from classic recipes, and alcohol adds a zest to the taste. Instead of rum, you can use liqueur, cognac and even amaretto.

Take:

200 grams of sugar, cane sugar can be used, but this will affect the color.
One egg.
Half a glass of milk.
300 grams of butter.
One teaspoon of vanilla extract, can be replaced with vanilla.
One tablespoon of rum.

The cooking technology is different from all others:

You need to put the milk in a cauldron or saucepan to boil, immediately add the egg and beat this mixture well.
Carefully add sugar, stir until completely smooth. Do not stop stirring the cream until it thickens to the state of jelly, but liquid. Only then stop stirring and put the pan in a cool place.
While the mixture is cooling, soften all the butter and beat it until it resembles thick sour cream. Add it to the egg mixture, whisking constantly. Add rum, vanilla and all desired ingredients.

This cream is immediately ready for use; you won’t have to wait for it to cool, but start decorating right away.

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

Cream for decorating a cake: preparation rules

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

Use only quality products. The main ingredient in many creams is butter. If it contains too much vegetable fat, the finished mass will separate. Most likely, you won’t even be able to beat it. Another disadvantage of low-quality oil is the aftertaste. If you choose a product whose manufacturer did not indicate all the ingredients and used little animal fat, the cream may acquire an unpleasant margarine taste.
You should also always choose heavy cream. Their minimum concentration is 38%. Of course, it is better if the product is homemade. Low-fat cream practically does not whip. Consequently, the finished cake will not look like a lush mass, but will simply flow.
Prepare the necessary tools. Unlike decorating cakes with mastic, working with cream requires a minimum of equipment. Novice confectioners often think that it is worth purchasing a special syringe. In fact, using it to decorate cakes is very difficult. Excess air constantly forms inside the device. Because of this, the cream is squeezed out unevenly. Yes, and distributing the mass can be difficult.
A great alternative is a piping bag. It is usually sold unassembled with 2 components that can be purchased separately. These are nozzles and a small elastic bag, which can be disposable or reusable. If you bake constantly, then you should buy a polyethylene rather than a paper cornet. The attachments are different. Their holes are made in the form of small and large stars, flowers, and wavy lines. This allows you to create beautiful patterns of cream on the cakes.
The mixture is also used to beautifully level the sides of the baked goods. Usually the cream in this case is applied using a special long layer. Its blade is not very sharp and has sufficient width. You may also need a raised lattice structure. The finished cake is placed on it and then the cream is carefully applied to the sides.
Additional ingredients. Of course, cakes with colored borders and roses look the most attractive. You can achieve the desired effect using liquid food coloring. They are usually added to the whipped mass at the very end. Usually a few drops are enough for a rich color. If you are afraid of chemicals, you can use beet juice or a little spinach squeeze. The main thing is not to overdo it with their quantity. 1-2 drops are enough. Otherwise, the cream will acquire an aftertaste.
Various liqueurs and vanilla extract are also used for flavoring. Sometimes a cake covered with cream is additionally decorated with chocolate drops and figures, sprinkles, crushed nuts and almond petals.

Decorating cakes with protein cream: features

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

Compound:

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

Preparation:

Pour 4-5 tsp of agar-agar powder. water and let the mixture stand for 20 minutes.
Cook sugar syrup. To do this, pour 0.5 tbsp into a clean pan. water and add powdered sugar. Place it on low heat and heat until completely dissolved.
Next, keep the pan on the fire until you get a ball sample. The temperature of the syrup should reach 120 degrees. If you drop it into a cup of water, a hard ball of caramel will form at the bottom.
Add lemon juice to the syrup and vigorously stir in the agar-agar. Stir the mixture for 10 seconds. It will first increase in size, but then the white “cap” will settle.
Take a clean, dry deep bowl and pour all the whites into it. Start beating them with a mixer until they form sharp peaks. Then pour the syrup into the mixture in a small stream. In this case, you need to continue whisking until the cream cools down. This takes about 10 minutes.
The finished protein cream must be used in the first 2 hours. Then it will be very difficult to apply to the cakes.

Decorating cakes with cream: video and description

Roses - Fill the cornet of a piping bag with cream and use a star tip. Hold the bag at a 90 degree angle to the surface. Start squeezing out the cream, pressing the nozzle a little. Lift it up sharply. You should end up with a flower star. The sizes can be adjusted using nozzles of different diameters.
Wicker lattice - take a cornet with a nozzle in the form of a rectangular cut or a raised palestine. Extrude a vertical strip. Back off 1 cm. Squeeze out another one. Connect them with small horizontal sections. Continue squeezing the cream in this way over the entire area of the selected surface.
Shells – You will need a star tip. Hold the cornet with cream at an angle to the surface of the cake, almost pressing it against it. Start squeezing out the cream and make a smooth forward and downward motion. Then quickly remove your hand. To make a chain of shells, make the next shape at the base of the previous one.
Leaves - Using the star tip, at an angle towards the cakes, start squeezing out the cream. You can make the movement straight or wave-like. In the middle of the intended leaf, release the pressure. Then complete the shape by squeezing out some of the cream in the same way.
You can also decorate cakes with cream in the form of various “beads”. To do this, take a nozzle with a spherical hole. Hold the pastry bag perpendicularly, squeezing out the shape of the desired volume.

Decorating cakes with cream helps complete the decorative finishing of the dessert. All you need is a tip and a piping bag. The most universal creams that hold their shape well are considered to be protein and oil creams. The roses and leaves from them will not spread out, but will look voluminous. Also, these creams are suitable for different types of cakes - from sponge cakes to shortbread.

Recipes for making cream and other confectionery decorations

cake decorating cream

20 minutes

300 kcal

5 /5 (2 )

We all come from childhood and remember how our grandmothers and mothers, when preparing something delicious for us, put their kindness and a lot of love into baking. But in appearance, the desserts of our family and loved ones could not compare with store-bought baked goods. Today, experienced housewives put a lot of effort into mastering the art of decorating confectionery products. In this article we will look at how to prepare suitable cream for decorating a cake or other baked goods.

Cream for decorating a cake: basic requirements

All creams are culinary creations of incredible taste. They are also characterized by: high calorie content and plasticity. Having a variety of devices in your kitchen “arsenal”, you can decorate desserts with patterns and designs. The basis for the preparation of most creams is the whipping technique. The result is a lush mass ready for use and further consumption.

The only drawback of sweet masses is their short shelf life. And during their production it is necessary to carefully observe sanitary and temperature conditions.

There are a number of basic rules for preparing creams. This is one of the sections of the “bible” of desserts:

To make the mass, you should use only dietary eggs and exclusively fresh products.
The cream must be used within strictly defined periods after its preparation.
It is necessary to calculate as accurately as possible the amount of food to be prepared, because leftovers that have stood for a long time are no longer suitable for decoration.
The cream should be stored exclusively in the refrigerator at temperatures up to 6 °C.
Cream desserts and decorated cakes should be consumed no more than two days in advance.

Types of creams for decorating a cake

There are many recipes and technologies for preparing sweet creams, but the basic ones can be divided into five groups.

Oil

Oil cream is the most stable and can be stored longer than others. It is based on natural butter with the highest percentage of fat content. You can prepare it with milk, condensed milk, eggs, powdered sugar or syrup. You can experiment with adding freshly squeezed fruit and berry juice, honey, nuts, chocolate and even tea.

These ingredients add a certain “zest” to butter creams. You can start decorating your cake immediately after preparing the cream or after some time, depending on its composition. You can store it in the refrigerator from a day to several days.

Protein

It is based on egg whites, beaten with sugar or powder. There are also many variations in the preparation of protein cream: it can be made raw, brewed, mixed with various additives, etc.

Custard

Custard can be prepared either in a water bath or in a saucepan with a thick bottom. Personally, I use the first option. My grandmother taught me to do this, and I don’t worry about the mass accidentally burning. This cream also does not last long. If you need to store it for several hours, then tightly cover the container with cling film and place it in the refrigerator on the top shelf.

Creamy

It is prepared by whipping cream and turns out incredibly tasty, light, airy and tender. You only need to use chilled cream with a fat content of 33% and 35%, in which case it will rise well. During the process, you can add eggs, gelatin, and various fruit and berry additives to taste.

It can also be prepared with coffee, chocolate, cocoa, honey, nuts and alcohol. It is better to use buttercream immediately after preparation, because it can be stored in the refrigerator for no more than three hours.

Sour cream

Also no less tasty than creamy. For it you should use fresh sour cream with a fat content of 30% and butter 78-82.5%. Sour cream with a lower percentage of fat content is not suitable for cream, because it simply will not whip up.

Before cooking, it needs to be cooled so that the cream whips well and its consistency remains stable. It is better to use sour cream immediately after preparation. You can store it, but no more than two hours in the refrigerator.

A cake found in South Africa was preserved for 100 years by soaking it in cognac.

How to make buttercream for cake decoration at home

Let's look at how to prepare the above mixtures and then decorate a homemade cake with them. Oil cream is the most popular. Thanks to its inexpensive ingredients, ease of preparation and its texture, we can safely say that this is the best cream for decorating a cake at home. With its help you will create a real masterpiece!

Remember that your cake decorated with buttercream can be stored for no more than three days in the refrigerator. Such restrictions are a necessary measure, because the environment of a given mass is responsive to the growth of bacteria.

List of ingredients

All ingredients can be found at any grocery store:

Step-by-step recipe with photos

First, let the butter sit at room temperature until it softens. Separate the whites from the yolks and refrigerate briefly.
Fill a thick-walled pan or bowl a quarter full with water and place on the stove. I use the multicooker in the “Steam” mode. Whichever is more convenient for you. The main thing is to make a steam bath.
Place the chilled egg whites and all the sugar in a separate bowl.
Mix the whites with sugar until a liquid homogeneous mass is formed.
Place the bowl in a steam bath. The granulated sugar will dissolve and the whites can be set aside to cool.
Now beat the protein-sugar mass with a mixer or blender. Add vanillin and citric acid there.
You will have to beat for a long time until a characteristic path appears on the surface, which holds its shape and does not spread.
Gradually add softened butter in small pieces. Try to do this quickly without stopping the beating process.
If your mass immediately settles, don’t worry, it will soon return to its desired volume. You can do it a little differently: beat the butter separately in a bowl and then combine it with the whipped egg white cream.
As soon as the mass begins to shine, this will be a warning that it is ready.
Wonderful cream is ready! Now you can fill a pastry bag with it, add the necessary nozzle and start decorating the cake.

I advise you to watch the video of making buttercream. Everything is shown here simply and clearly. The main thing is that the result is above all expectations. It does not melt quickly and tolerates the addition of food coloring and even freezing. This butter mass can be used to decorate your dessert and cake under mastic or protein cream.

Protein-butter CREAM for cake decoration
Butter cream with proteins
4 proteins
200 grams of sugar
powdered sugar 150g
5 grams vanilla sugar
2.5 grams citric acid
300-350 grams of butter at room temperature
Separate the whites from the yolks.
Place in a water bath.
The water should not touch the bowl
The sugar and protein mass must be heated, stirring continuously with a whisk until the mass warms slightly and the sugar dissolves.
But be careful not to overheat the mass, it should not be hot, otherwise the whites will curl.
When the sugar has dissolved, checking it like this, dip two fingers into the protein-sugar mixture and rub them against each other, you should not feel grains of sugar between them, remove the bowl from the water bath.
Beat the whites until stiff peaks form (10-15 minutes)
Add citric acid.
Once the whites are whipped, add one piece of butter to the egg white mixture, whisking continuously with a mixer.
You need to add as much oil until the mass thickens and gathers into a lump, a relief pattern from the whisks.
When you begin to add the first pieces of butter to the cream, the cream will initially become liquid, but with each addition of Oil and further whipping it will thicken.
Towards the end add 150g caster sugar, this will help stabilize the cream.
This cream tolerates paint and freezing very well and does not melt as quickly as regular buttercream.
This cream can be used to cake a cake under mastic or protein cream.
This cream can be used to decorate a cake.
The protein-butter CREAM for decorating the cake is ready.

https://i.ytimg.com/vi/RzsxqtiYx-g/sddefault.jpg

2015-03-11T14:02:30.000Z

How to prepare protein cream for cake decoration at home

Protein mass is a light and delicate pleasure. The main thing is that it does not contain fat at all. In addition to the fact that such a mass can be used to create incredibly beautiful decorations for desserts, it can be eaten as a complete delicacy!

List of ingredients

The protein mass according to this recipe is also very cheap. You will need:

5 pieces. chicken eggs;
300 g granulated sugar;
2 tbsp. l. gelatin;
1 tsp. citric acid;
135 ml boiled water.

Step-by-step recipe with photos

To quickly and easily separate the whites from an egg, pierce the shell of a whole egg with a thick, sharp needle. The whites will flow out through the resulting holes, and the yolks will remain inside the egg.

Keep a close eye on the squirrels. Neither fat nor yolk should get into them. Otherwise, they will not beat well and will not rise.
All ingredients should be well cooled. Plus, the whipping container should also be cold.
To make the whites whip stronger, you can add a pinch of salt or a few drops of lemon juice.
The tools and utensils used must be thoroughly washed, grease-free and dry. Remember that even one small drop of water can prevent the egg whites from whipping!

Video recipe for cake decorating cream

Here is another recipe for you, only this time for protein cream, for decorating a cake. It is simple and has amazing results. You should definitely get a thick and fluffy protein mass with which you will decorate your delicious baked goods.

How to make protein cream for cake decoration recipe The secret of cooking tasty and fast

How to make cream for a cake? A simple and delicious recipe for making protein cream to decorate your cake! Ingredients for the cake cream recipe: 4 eggs. Sugar 230 grams. A pinch of salt. A pinch of citric acid.
Watch our video recipe carefully on how to prepare cream for a cake and you will get everything delicious quickly and easily at home.
Check out more recipes for cakes, pastries and desserts: https://goo.gl/N56avC
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Festive and delicious dishes: https://goo.gl/I9PPfz
Music:
The composition “Carefree” belongs to the performer Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037.
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2016-05-22T08:50:32.000Z

How to make custard for cake decoration at home

I suggest you try making a classic version of custard. It is very easy to prepare and, most importantly, suitable for any type of cake. You can soak cakes with it and make decorations. If you are a novice housewife and are looking for a simple and quick cream for decorating a cake, this is exactly the option. With it you will give an even shape to the finished cake, masking irregularities, blemishes and cracks, and also make it sweet and juicy.

The mass can be stored for no more than a day in the refrigerator. Conveniently, the remaining product can be frozen in a container with a lid or served as a separate dessert. It can be decorated with fresh berries or fruit slices.

List of ingredients

To prepare a classic custard you will need the following ingredients:

350 ml milk;
100 g sugar;
230 g butter;
3 g salt;
1 packet of vanilla sugar;
30 g starch or flour;
2 pcs. eggs

Step-by-step recipe with photos

Video recipe for cake decorating cream

By the way, this is exactly the same recipe for classic custard. The video looks interesting, as everything is explained in detail by a sweet grandmother, who is pleasant to watch and interesting to listen to.

Custard - Classic Recipe from Grandma Emma

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How to make Custard - recipe and tips from Grandma Emma. French cuisine has always been famous for its delicious desserts. Recipes from France are popular all over the world. Custard - pâtissière, the most common custard. Custard is widely used in making cakes and pastries. For example, in making Napoleon cake, for filling puff pastry tubes, and the like. You will find recipes for these and other delicious sweets on our website in the Cakes and Pastries section. Custard - recipe with photos and videos. Grandma Emma shares a Video Recipe for Custard - watch the detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/zavarnoj-krem/
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Ingredients:
Milk – 1 liter
Sugar - 300 grams
Eggs - 4 pieces
Flour - 120 grams
Butter - 20 grams
Vanilla sugar - 10 grams
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In many of our video recipes we use music by composer Daniil Burshtein
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2015-10-06T13:56:21.000Z

How to make buttercream for cake decoration at home

Creams prepared for decorating cakes at home can be very different. The only thing they have in common is impeccable taste. But from my own experience I can say that butter cream is the incredibly delicate and lightest cream. It looks like white foam, with a rich, milky, neutral taste, which can be combined with various glaze and cream recipes. I guarantee that if you do everything correctly according to the specified recipe, the foam will be very stable and hold its shape for a long time, which is very beautiful when decorating cakes.

Before decorating a cake with buttercream, you should tell beginners what kind of cream to use. There are two types suitable for decorating baked goods: vegetable and natural.

Vegetable cream is an emulsion of vegetable oil and fats, as well as stabilizers. The taste of this product is very similar to the natural one. The plant analogue is denser, thicker, with a stable consistency. According to the recipe given below, from one liter of such cream you can prepare three liters of whipped foam for decorating the cake. This cream is produced in containers with attachments that are convenient for decoration. You can often find them in markets - whipped cream in a can.

Natural cream– the product is very high in calories, fatty with a rich taste of milk. They come in white or with a slightly yellow tint. Only those with a fat content exceeding 30% are suitable for decoration. Less fatty ones will either not be able to be whipped, or they will fall very quickly. They are less airy, unlike plant ones, and more capricious.

If the technology for preparing the sweet mass is not followed correctly, they will easily settle or spread. However, two weighty arguments can be put forward in their favor - taste and healthfulness, in contrast to the low-calorie nature of their plant counterpart.

Don't get too carried away with vegetable creams. They contain many preservatives and stabilizers. This is, rather, an emergency aid for the housewife when she simply doesn’t have enough time to tinker with a natural product. This cream does not use sugar, so it has a neutral milky taste. Thanks to this, vegetable cream can be combined with any type of baked goods. You can add powdered sugar to the cream, thereby sweetening the confectionery product.

It is perhaps beyond the power of other described masses to compete with natural whipped cream as a decoration for home-baked goods. As soon as you think about baking and decorating a cake with whipped cream at home for the first time, I advise you to choose an industrial product. The packaging will indicate the fat content percentage and shelf life of the cream.

The ideal option should not contain anything else other than the cream itself. The minimum percentage of fat content of industrial cream is 10, and the maximum is 42. In the market from grandmothers you can buy a product with a fat content of 50% or more, but you cannot get a high-quality cream from it. Based on the recipe, when whipping you will get natural butter, but not whipped cream. The optimal percentage of fat content of cream, which after whipping is suitable for decorating baked goods, is 30-40.

List of ingredients

To create the creamy mass you will need:

200 g cream;
2 tbsp. l. sugar or powder;
2 tsp. vanilla extract.

Step-by-step recipe with photos

Video recipe for cake decorating cream

CREAM CREAM is stable and perfect for all types of baked goods.

EMERALD sponge roll with soufflé cream. https://www.youtube.com/watch?v=Y1RA9Z8XEhY
Delicate creamy CREAM - SOUFFLE for cakes, cupcakes and any pastries. https://www.youtube.com/watch?v=mG8eK7fCJm8
Children's cake HEDGEHOG IN POLANKA. https://www.youtube.com/watch?v=H8-BcZK75ew

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2015-12-27T03:23:39.000Z

How to make sour cream for decorating a cake at home

Summer and berry season are just around the corner, so many housewives cannot resist the temptation to bake a sponge cake or roll decorated with cream and berries. Cream goes well with berries, but under the weight of the cakes they will settle, and sour cream will not mix with sugar. Therefore, the simplest and most reliable way to get a tasty way out of the situation is a cream made from sour cream and butter. Its consistency is quite thick and at the same time light. It has absorbed all the positive aspects of whipped cream and classic butter mass.

List of ingredients

200 g fatty butter;
200 g powdered sugar;
1 g vanillin;
400 g of fat sour cream.

These are all the ingredients for our sour cream.

Step-by-step recipe with photos

In this recipe, you can vary the proportions as you wish. Depending on its purpose, the amount of sour cream can be changed. If you want to get a very delicate texture, then replace half of the sour cream with warm boiled milk. Milk should be added to the prepared thick mass while whipping, literally one tablespoon at a time. This can be continued until the mass can accept liquid without “whims” and without stratifying.

You can also add condensed milk or fruit syrups instead of sugar to add originality. Experiment with cocoa, egg yolks, cognac or rum. Cream variations turn out to be very worthy and interesting.

Video recipe for cake decorating cream

The simplest products, a minimum of time - and you're done! The proven method of making cream from this video recipe will not leave you indifferent. It turns out incredibly tasty, thick and airy, especially since it is suitable for decorating any homemade cake.

Sour cream for cake. How to easily prepare a thick and delicious cream.

This cream takes just 10 minutes to prepare using the simplest ingredients, and the result is a very tasty, thick and airy buttercream that can be used to decorate any cake.

Products:
sour cream 25% - 350 grams (it is better to weigh out the sour cream overnight)
butter - 180 grams (1 pack)
powdered sugar - 1 cup
vanillin on the tip of a knife
1 glass=250ml

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Hello, Yulianna!

If you want to make cream for a cake so that it holds its shape, you can go in different ways. For example, choose protein cream. If you strictly follow all the cooking rules, 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 sour cream if you need to achieve durability.

Creams based on curd cream cheeses

Option with mascarpone:

Beat 2 egg whites with powdered sugar to taste. You should get stable peaks. Separately, whip 100 g of cream (use 38% or vegetable). Mascarpone is also whipped separately. The prepared ingredients are combined and whipped.
If desired, replace the cheese with another creamy alternative of your choice (for example, take Philadelphia).
Choose cream intended for whipping. Fat content can be reduced.
If desired, enrich the cream with vanilla and alcohol (1 - 2 tbsp., preferably aromatic liqueur).
If you are worried about the durability of the cream or want to achieve increased strength, add gelatin (10 - 20 g) to it.

Since mascarpone is a rather expensive ingredient, chefs are trying to replace it with something. Cream cheese works well. For the success of the enterprise, it is necessary to cool the cheese thoroughly by keeping it in the refrigerator overnight. And also soften the butter - let it sit at room temperature for several hours or even overnight. Use oil with 82.5% fat content. It should contain only cream. If these conditions are met, you will receive an excellent product with a delicate texture and taste.

Preparing is extremely simple: beat the ingredients with a mixer until smooth. This will require 5 to 7 minutes. Store the cream in the refrigerator. Placed in a pastry bag, it will keep for about 5 days, maintaining its properties and texture. This “substance” can be used to cover both the top and sides of the cake - nothing will “creep” or lose its shape. Delicate cupcake tops or all kinds of flowers on cakes made from it will look very attractive.

In order to make it 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 from it in a mixer and add a few spoons to the cream, mix. If you are confused by the bones, you can strain the mixture through a sieve. By stirring the cream and puree for a minute, you will get a marbled mass with streaks of white and pink shades. Stir for 2 or 3 minutes until smooth and pink in color.

A few words about cheese. Choose the one that says “cream cream cheese” on the packaging. It will be a little salty, but this property allows you to get a tasty, non-sweetening cream. You can also experiment with soft ricotta or other soft cheeses (Philadelphia or mascarpone).

Condensed milk + butter = cream holds its shape

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

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

Best regards, Galina.