How to make cake decorations from cream using a pastry syringe. Cream for decorating a cake: step-by-step recipes for the best creams with photos. Butter cream for decorating a cake with sugar syrup

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

This delicacy has a unique taste, but every housewife wants to give it a unique appearance. For this purpose, prepare a special cream that will retain its shape after decorating the baked goods.

Cream for decorating a cake. General cooking principles

There are a great variety of options for preparing cream for decorating cakes.

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

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

The cream for decorating the cake can be regular 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. Be patient! The time for whipping the cream in a particular case is different, as you probably already understood - it depends on the components included in its composition.

I offer several proven recipes for cake decorating creams.

Butter cream with condensed milk for cake decoration

A win-win option for decorating home baked goods. 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 during the whipping process.

200 grams of butter;
240 grams of condensed milk.

Heat butter in a small metal container until creamy.

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

Continuing the beating process, add condensed milk portionwise. Beat the cream for 15 minutes until fluffy and smooth.

If the condensed milk used has a non-uniform structure or is candied, then it must be preheated, stirred and cooled.

It happens that during the cooking process the cream is “cut off” and separates, do not be alarmed. You just need to warm the creamy mixture slightly and then beat it again. If liquid appears, the situation can be corrected by pouring the whipped mixture onto a sieve. When the liquid separates, the creamy mass needs to be heated and whipped.

It is recommended to use buttercream for decorating cakes when it is chilled, then it will be much easier to work with, and the designs will be embossed and not blurry.

Butter cream for decorating a cake with sugar syrup

An excellent buttercream will be made with sugar syrup. The process of preparing it 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 until the granulated sugar is completely dissolved. While the syrup is boiling, it is important to remove the foam in a timely manner.

The butter should be heated in the microwave or on the stove until it becomes thick. Beat the butter using a whisk or wooden spatula. The result will be a fluffy white mass.

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

Sour cream for cake decoration

Using sour cream, even a beginner can easily prepare a successful cream for decorating a cake. When choosing a fermented milk product, you should pay attention to the fat content. For preparing the cream, high fat sour cream is preferred - 25% or higher. You will definitely get a cream if you use homemade sour cream.

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

Beat sour cream and sugar, gradually increasing speed. Sugar, or better yet powdered sugar, should be added in parts, gradually.

As the granulated sugar dissolves, the cream will become a little thinner. Don't be scared! The mixture thickens as you beat. The finished sour cream should not drip off the spoon.

If the sour cream is not of the highest fat content, then you can put it on gauze and hang it overnight. During this time, the whey will drain, 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.

You cannot always be completely sure of the quality of a fermented milk product; if the sour cream does not thicken during the whipping process, you can add a packet 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 lies in properly cooked sugar syrup. It is this that is the main component of this cream.

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

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

Before removing 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 preparing the cream will be whipping the egg whites. Beat them cold at medium speed for at least 5 minutes.

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

Butter-protein cream for cake decoration

This universal cream recipe is quite simple. The process of preparing it will not take much time. Proteins give the cream fluffiness, and butter gives thickness. Thanks to the use of butter-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:

Mix the whites in a bowl with sugar. Place the container in a water bath. Whisk everything vigorously until the whites curdle.

This entire procedure must be carried out until the sugar dissolves. Now you can remove the bowl from the water bath and begin the whisking process. Don't forget to add vanilla now. You need to beat the whites until stable peaks appear.

Heat the butter to room temperature, then add it in portions to the whites while beating.

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

Charlotte cake decorating cream

One of the favorite recipes of experienced confectioners. This cream is prepared using eggs and is incredibly tender and tasty. At the same time, it is ideal for decorating cakes, as it holds its shape perfectly. The cream contains cognac, which improves the taste of the finished product.

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

Combine granulated sugar with the required amount of milk, put on fire and bring to a boil.

Lightly beat the eggs with a fork or whisk. Pour hot milk in a thin stream into the beaten eggs, stirring everything thoroughly 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!

Cool and start creatively decorating your baked goods.

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

Before preparing sour cream to decorate the cake, you need to taste the sour cream; if it does not have enough sourness, you can add lemon juice.

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

The remains of the protein cream make a wonderful marshmallow or the basis for the Bird's Milk cake if you add gelatin and various fillings to it.

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 retain it after slight cooling.

Cream decorations: detailed recipes

There is nothing tastier than a homemade cake. Baked goods made with love and smelling delicious are sure to decorate any holiday table. But to make a homemade cake really beautiful, you have to try quite hard. After all, this requires separately preparing the cream, and then correctly applying it to the surface of the formed dessert.

Classic buttercream

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

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

Process of making buttercream

Making butter cream with a syringe is surprisingly quick and easy. First, you should remove it from the refrigerator in advance and wait until it is completely softened. Next, you need to place the butter in a blender and beat it vigorously (at the highest speed), gradually adding powder or sugar.

As a result of the described steps, you should get a fluffy and airy 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. If these are not available, you can use chocolate glaze, carrot or beet juice, etc.

Making protein cream

For decorating cakes, a syringe keeps its shape worse than an oil syringe. But if you try, you can decorate the side parts of the dessert in an original way with such a mass, as well as make a relief edging.

So, we need:

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

Food preparation

It's as simple and easy to do as oil. First, you should 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, placed in a deep bowl, previously greased with lemon juice, and begin 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 of this method is that great physical effort is required when whipping proteins.

As for the mixer and blender, you can also get stable foam with them. Although for this you will need quite powerful devices with a high number of revolutions per minute.

Cooking method

Once the egg whites have cooled, you should immediately begin whisking them. It is recommended to do this quickly. Periodically, granulated sugar must be added to the product. Moreover, the more of it there is, the more fluffy and stable the cream will be.

It should be especially noted that to prepare the protein mass, it is necessary 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.

for cake

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

Preparing ganache

To make chocolate cream for decorating a homemade dessert, pour the heavy cream into a large bowl and then heat it high, but do not bring it to a boil. Next, add chocolate and butter, broken into slices, to the dairy product. It is recommended to heat these components until they completely melt. Finally, the resulting mixture should be removed from the stove, cooled and refrigerated 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.

Techniques and techniques for decorating cakes

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

As you can see, decorating a cake using this is quite easy. But if you need to cover the dessert with more complex figures, then 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 creative imagination.

Let's sum it up

Now you know which creams are suitable for beautifully decorating homemade cakes or pastries. If you do not have a syringe, you can use regular office paper instead. You should make a small bag out of it, and then cut off the tip of the desired thickness and shape. With such a device, you are sure to get the same original desserts as with a special pastry syringe.

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 retain it after slight cooling.

Cream decorations: detailed recipes

Classic buttercream

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

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

Process of making buttercream

Making buttercream for decorating a cake with a syringe is surprisingly quick and easy. To begin with, you should remove the fat (cooking fat) from the refrigerator in advance and wait until it is completely softened. Next, you need to place the butter in a blender and beat it vigorously (at the highest speed), gradually adding powder or sugar.

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

Making protein cream

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

So, we need:

egg whites from 4 large eggs;
small glass full of sugar (a little more is possible);
lemon juice a couple of drops.

Food preparation

Protein cream for a cake is made as simply and easily as butter cream. First, you should 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, placed in a deep bowl, previously greased with lemon juice, and begin beating. This procedure can be carried out in three different ways:

As for the mixer and blender, you can also get stable foam with them. Although for this you will need quite powerful devices with a high number of revolutions per minute.

Cooking method

Chocolate cream for cake

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

Preparing ganache

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.

Techniques and techniques for decorating cakes

If you need to get an original design (for example, flowers, petals, etc.), you can use special attachments, which are usually included in the kit.

As you can see, decorating a cake using a pastry syringe is quite easy. But if you need to cover the dessert with more complex figures, then 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 creative imagination.

Let's sum it up

Interesting articles

Cream laid out in the form of flowers, leaves, inscriptions, borders is the simplest and most effective design for a homemade cake according to any recipe. Preparing the cream takes a minimum of time; the most common products are used for it. You will need some equipment - a pastry syringe, plastic “nails” of different diameters (photos of the equipment are available on the Internet). But even with the help of an ordinary thick plastic bag, you can decorate a birthday cake in an original way at home.

The mass suitable for decoration should be:

thick;
oily;
holds its shape well;
do not spread, but do not be too hard;
fresh and chilled.

The best option is a simple recipe based on butter and condensed milk. In addition to these components, it may contain:

sugar syrup;
instant coffee (colors and flavors the mixture well);
natural or synthetic food colors;
cocoa powder (to add chocolate flavor and color);
fresh whipped cream (gives a white color);
high-fat homemade sour cream;
flavorings – vanilla, rum or cognac essence, cinnamon, lemon zest.

It is not advisable to add the following to the cake decorating cream:

nuts, candied fruits;
pieces of fruit or berries;
chocolate (you can add finely grated);
other coarse particles.

The mass ready for decoration should be shiny, smooth, and homogeneous. The average beating time is about 5, and preferably 7 minutes. Each component is added to the mass one by one: soft butter is whipped first, then condensed milk. Afterwards, add dyes and flavors as desired, or leave the mixture white. The resulting mass must be used immediately or stored in the refrigerator, otherwise the decoration will simply “flow.” If you are decorating a large two-tier cake at home, divide the mixture into parts and refrigerate half.

Products must be fresh. If you use sour cream or cream, be sure to choose a product with a fat content of at least 25%, unless the recipe specifies a different composition. If the consistency is a little runny, you can add a thickener or even gelatin for better hardening, which is especially important when decorating the sides. Some people don't use real butter, but a spread. However, such a replacement will worsen the quality and taste of the entire cake, so it is optimal to use only natural butter from cream.
Cream:

Cream for various types of decoration

For various purposes (sides, cake surface or decoration), the cream can be prepared according to special recipes. Depending on how exactly you will decorate the cake, you can use:

To create voluminous flowers on the surface of the cake at home and sides, you need to make a thick, fatty, oily mass. It will retain its shape until serving and will not lose its shine or appearance. Step-by-step instructions will be useful here, especially for novice housewives.
The sides of the cake can be decorated with a lighter textured mixture. Better - cream based. It turns out to be light, will not flow, and will not lose its shape. The creamy mass can also be painted over with dye or cocoa powder. You can use store-bought plant-based cream. It is convenient to squeeze them out of the container onto the sides of the product - you get beautiful corrugated stripes.
High sides can be made from cream that does not lose its shape for a long time - oil or gelatin.
To create inscriptions on a cake, the cream should be light and thin, especially if you need to create thin lines and small elements. The inscription will turn out clear and even if you use a pastry syringe with a special nozzle.
To prepare a flower on a confectionery “nail”, use cream from condensed milk and butter (classic recipe). After the flower is formed, it must be placed in the freezer for a few minutes, and only then decorate the top or sides of the cake.

Gelatin-based cream can be both a decoration and a layer for a cake. It can be beautifully poured onto the cake or completely cover the base of dough and fruit. After hardening, it will retain the shape of the container. There are simple instructions for working with this cream:

at home, you can use both regular and instant gelatin;
After swelling, ordinary gelatin must be heated until the grains dissolve, but under no circumstances should it be boiled, otherwise it will not harden;
with gelatin you can prepare a white cream from cream, sour cream, milk, that is, not very thick (depending on the recipe);
hardening time depends on the thickness of the layer - minimum 1-2 hours or 30 minutes in the freezer;
It is necessary to pour the jelly cream after first installing a ring of thick tracing paper or parchment or a special metal rim around the sides of the cake (a photo of it can be found on the Internet).

The simplest option for decorating a cake is to make jelly cream with pieces of fruit or berries and beautifully pour it over the entire surface of the cake.

Choosing cream for different types of dough

When decorating the finished cake, the compatibility of the cream and the base dough is important. It is important to follow the rules so that the cake is soaked, but not too wet, the mass does not spread on the sides and holds its shape beautifully for a long time:

Biscuit dough is the most airy and porous: the recipe has only three components. It absorbs liquid like a sponge. Therefore, the cream for a sponge cake must be made thick - based on fat sour cream, thickened cream, butter, condensed milk or gelatin. Then the decoration will not settle, will be beautifully distributed on the surface of the sponge cake, and will not “settle” the two-tier cake.
Dense, tight cake layers, such as those in the Napoleon cake (for example, a recipe made from puff pastry) will require a fairly liquid and soft cream. The best option is custard for the layer and cream for decoration.
“Medovik”, “Smetannik” according to the recipe can be decorated with any cream (the photo of the cake is proof of this). The dough in such cakes has medium elasticity, hardness and a neutral taste.

It is also necessary to consider what surface the mixture will be placed on when decorating the cake. The following coating will “stick” the decoration well to the product:

not completely hardened chocolate or caramel icing;
jam, confiture;
cream;
the grout used “under the mastic” is cake crumbs mixed with cream (look at the photo of such a mixture on the Internet).

Cake decorating cream will slide off the following surfaces:

mirror glaze;
jelly coating;
cake without coating at all.

Do not pour hot ingredients into butter creams: melted chocolate, gelatin. The mixture will become liquid and will not hold its shape when decorating baked goods. You can prepare a high-quality mixture from products of the same temperature.
Storing the mixture only in the refrigerator before decorating and after, on the finished cake.
The container in which the mixture is whipped must be clean and dry. When whipping egg whites, make sure that there are no traces of fat on the walls and bottom of the container.
The ingredients must be at the appropriate temperature: butter - warm, cream, proteins, sour cream - chilled. When whipping cream, it is even recommended to place a large bowl of ice water or ice under the container in almost all recipes.
When coloring the cream, add the dye one drop at a time, otherwise after stirring the color may become too rich and unnatural.

Storing cream at home depending on the cake recipe:

oil, Charlotte – 36 hours maximum;
creamy – up to one day;
custard - ideally 6 hours;
protein - no more than 24 hours.

If you have some unused cream left over, you can put it in the freezer and decorate your next cake. When frozen, it can be stored for up to 2-4 weeks without loss of taste. The same can be done with leftover dough (raw). To freeze, transfer the mass (by color and type) into plastic containers, cover with lids and first put in the refrigerator for 2 hours, and then place in the freezer. You can also use special vacuum containers for freezing food.

Cake decorating cream, prepared taking into account the necessary rules and recommendations, will make a homemade dessert spectacular and a worthy addition to a festive feast. With its help, you can not only decorate the delicacy beautifully, but also disguise the flaws that formed during the baking process.

How to make cream for cake decoration?

To make a long-lasting cream for decorating a cake, it is important to follow a good recipe and know some of the subtleties of the technology. Almost any filling option can be thickened and used to decorate the cakes.

Sour cream or curd cream for decorating a cake holds its shape well if you add a special thickening powder to its composition. It will be difficult to make roses from it, but a minimal, beautiful design is very possible.
Protein cream is the most demanding to prepare, so it is necessary to make it taking into account all the recommendations. It is the most malleable in creating all kinds of shapes.
Cream cheese always turns out thick and dense, but Philadelphia and mascarpone are not available to everyone. You can use any cream cheese that you can find in the store.
The recipe for a successful cream for decorating a cake can in fact be created on any basis by adding good butter to the composition, thickening with gelatin or a special powder.

Wet meringue is an ideal protein cream for decorating a cake. You need to be responsible when preparing ingredients. Separate the whites, carefully ensuring that no particles of yolk or shell get into the total mass. Beat the cream, adding powder gradually, and it is recommended to use a store-bought sweetener rather than grind it yourself.

Ingredients:

proteins – 5 pcs.;
powder – 400 g;
lemon juice – 1 tsp.

Preparation

Use whites at room temperature. Start whisking, adding powder.
Place in a water bath, wait for the powder to dissolve, without ceasing to whisk.
Keeping the appliance running, remove from heat, pour in lemon juice and beat until stiff, smooth peaks form.
Immediately use this cream to decorate the cake.

For decorating a cake, it is very easy to prepare, does not require complex ingredients and holds its shape perfectly. It makes excellent shapes of all kinds; it is important to use it very chilled. The finished cream should be fluffy, light, smooth and shiny.

Ingredients:

oil 82.5% - 400 g;
powder – 2 tbsp;
milk – ½ tbsp.

Preparation

Beat soft butter with sugar until light in color at low mixer speed.
Increasing speed, pour in milk.
Refrigerate before use.

This cream recipe will work for decorating a cake with a pastry bag. Charlotte, in the classic version, is not very dense; rather, on the contrary, it is light and delicate, so it will be difficult to make flowers and other figures from it. To thicken the cream, brew the mixture a little longer and add more butter. Desserts are decorated with heavily chilled cream.

Ingredients:

yolks – 5 pcs.;
powder – 200 g;
milk – 150 ml;
oil 82.5% - 250 g.

Preparation

Bring milk and sugar to a boil.
Grind the yolks, add in a thin stream to the hot milk, beat the mixture with a mixer. Bring almost to a boil over low heat.
Cool the cream to room temperature.
Beat soft butter until white and fluffy.
Gradually pour the cooled milk base into the oil base, continuing the mixer.
To decorate the cake it should be smooth, shiny and airy.

This cake decorating cream recipe is more like a thick frosting or ganache. As it cools, it becomes thick and dense. When making it, you need to take into account that the more cocoa beans the chocolate contains, the better and faster the cream will thicken. You need cream with a maximum fat content of 33-35% or special confectionery cream.

Ingredients:

dark chocolate – 200 g;
confectionery cream – 120 ml;
powder – 70 g.

Preparation

Heat the cream and powder in a saucepan, do not boil.
Throw in the broken chocolate into the liquid mixture and mix well until the pieces dissolve.
Chocolate cream is used chilled to decorate the cake.

To avoid complications and prepare the perfect one, use confectionery cream or vegetable cream. They whip perfectly, do not separate, and are easy to color and flavor. To prevent the mixture from becoming too cloying, you can add a small pinch of citric acid; it will balance the taste well.

Ingredients:

cream 33-35% - 400 ml;
powder – 150 g;
citric acid - a small pinch.

Preparation

Whip the chilled cream until fluffy, adding powder and lemon.
At maximum speed, beat until stiff peaks form.
Use this cream to decorate the cake immediately.

Dense and smooth for decorating cakes, it has long proven itself in the design of sponge desserts. It doesn’t soak cakes well, but it does an excellent job of decorating homemade delicacies. Its taste is not at all cloying, the consistency is always smooth, and lends itself well to coloring.

Ingredients:

cream 35% - 100 ml;
mascarpone – 250 g;
powder – 50 g.

Preparation

Chilled cream is whipped to stiff peaks.
Add powder.
Continuing the movement of the whisks, introduce mascarpone.
Beat and apply cream cheese to decorate the cake immediately.

The whitest cream for decorating a cake is curd. It comes out dense and holds its shape well, but to prepare it you need a smooth curd mass without any grains. The use of crystalline sugar is not recommended; it melts during the beating process and the mass becomes less dense. Use purchased powdered sugar; starch is often added to its composition; it will have a beneficial effect on the quality of the finished cream.

Ingredients:

curd mass – 500 g;
powder – 150 g;
oil 82.5% - 150 g.

Preparation

Beat the butter until white, adding powder.
Add the curd mass and beat until fluffy.
Use the cream completely cooled.

The ideal thick cream for decorating a cake is marshmallow. It is not at all difficult to prepare, and if you need to create a relief pattern on a confectionery product, this is the best recipe. It can transform even the most modest dessert, adding an original look and delicious taste to the delicacy. To make it, only two ingredients are enough - marshmallows and butter.

Ingredients:

marshmallows – 10 halves;
oil 82.5% - 150 g.

Preparation

Melt marshmallows in a water bath and in a microwave oven.
Beat the marshmallow mixture while adding butter.
The cream hardens instantly!

Armed with a good and suitable recipe, decorating cakes with cream at home will not seem such an overwhelming task. You can decorate dessert without special equipment.

Protein cream holds its shape well, which is why it produces the most beautiful shapes. By running a special burner over the surface of the cake, you will get an excellent decoration in the form of caramel meringue.

Original ideas for decorating a cake with cream

A beautiful option for decorating a cake with cream

To decorate the cake with buttercream, you will need a pastry bag or syringe. All kinds of spatulas will help you decorate the sides of the cake effectively.

Interesting ideas for decorating a cake with buttercream

Beautiful cake decoration with cream

Cream cheese is ideal for decorating naked cakes. Looks especially good with chocolate and red biscuits.

Cream cheese for decorating a cake - the best way to decorate a dessert

Mascarpone cream for cake decoration holds its shape well

Beautiful cake decorated with cream cheese

Charlotte cream is suitable for decorating simple flowers and decorating the sides of the cake.

Light charlotte cream for cake decoration

Delicious and thick cream for beautiful cake decoration

You can decorate the cake with chocolate cream by using thick cream or ganache in the process, which is used to smooth the surface or form smudges.

Cream ganache for beautiful cake decoration

How to decorate a cake with chocolate cream in an original way?

An unusual option for decorating a cake with chocolate cream

Thick curd cream holds its shape perfectly and is suitable both for layering cake layers and for effectively decorating a dessert.

A good way to decorate a cake is to decorate it with curd cream

Thick curd cream for cake decoration

Marshmallow cream is easier to prepare than any other, yet it holds its shape perfectly and hardens instantly. Using different nozzles for a pastry bag, you can decorate your homemade product in an unusual way.

Beautiful cake decorated with marshmallow cream

Original cake design with marshmallow cream