It is impossible to resist the delicious cakes that turn into real works of art. Confectionery - large field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create entire worlds from whipped cream and various creams. But they exist for every taste and request!
Good housewives work wonders in their kitchens! Each sorceress has her own little tricks and secrets of creating birthday cake. The hard work is rewarded by the delight of the guests and their crazy eyes at the sight of man-made beauty!
When focusing on the taste of the dessert, do not forget about the design. An integral part of creating the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the “head of the holiday” and finally put all the cherries on the cake.
Pastry cream is an important part of the cake, which, in addition to decoration, has the function of impregnation. He is the one who does simple cakes delicious dessert. Impregnation binds all the components together, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore there are different kinds creams for cake decoration. And this is a weapon, having mastered which, you will conquer more than one heart!
We bring to your attention specially selected recipes. This is a collection best subtleties and technology. Having them in your arsenal, you can always create incomparable and original jewelry cakes at home. Let's start with the main, basic option.
Oil
His classic recipe It is quite simple to implement and accessible to novice housewives. You can even make figures different forms. The main rule is that such cream should be very cold. It is also light in consistency, with a shiny, smooth surface. What a sight for sore eyes!
- Butter 82.5% - 400 g;
- Powdered sugar – 400 g;
- Milk – 100 ml.
1. Prepared butter soften using a regular fork.
2. Beat it with a mixer until an airy white foam forms, adding powdered sugar.
3. Pour in the milk, while increasing the mixer speed.
4. Cool before use. We continue our journey into the magical world of decorating cream cakes.
Protein
This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But it is the easiest to sculpt; you can create real masterpieces from it. confectionery art.
- Egg whites – 5 pcs.;
- Powdered sugar – 400 g;
- Lemon juice – 5 ml.
1. Beat the prepared egg whites; they should be at room temperature. Slowly add the powdered sugar without lifting your hands from the whites.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. At the same time, continue whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.
Custard
It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Let us share with you some tricks for making the right custard:
- only fresh milk with sufficient fat content, approximately 3-3.5%;
- premium flour;
- if you cook thick cream, it will be ideal for leveling surfaces and errors;
- the thickness can be adjusted by the amount of flour;
- Having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.
And now the recipe itself!
- Milk 500 ml;
- Flour 120 g;
- Powdered sugar 230 g;
- Butter 100 g.
1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to obtain a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. The result is a thick, homogeneous mass.
5. In a large container, combine the two milk mixtures. This is where the “kneading” process begins, which cannot be stopped until full readiness cream.
7. Place the semi-finished cream on very low heat.
8. Stir until the desired consistency is formed.
10. Add chopped butter and vanilla sugar to it.
Creamy
To cook the perfect butter cream, buy only vegetable or special confectionery cream. You can't go wrong! And the result will please you!
- Cream with fat content 33-35% - 400 ml;
- Powdered sugar – 150 g;
- Citric acid – 2 g.
1. Chill the cream in advance. Next, whisk thoroughly until a fluffy foam forms.
2. Add powdered bread and citric acid.
3. Use a mixer. Using high speed, beat until stiff peaks form.
By the way, such a butter cream will be a great option for decorating a cake or cupcakes from a syringe.
Sour cream
We present to you simple recipe magic cream! He will become the best option for impregnation sponge cake, at the same time relevant for decoration!
- Butter - 150 g;
- Sour cream - 150 g;
- Powdered sugar - 100 g.
1. Place sour cream (chilled) in a container.
3. Mix some sour cream with powdered sugar. This includes softened butter.
4. Beat all products with a mixer until thick.
5. Add the remaining powdered sugar. Beat the cream for another 5 minutes.
7. You get a soft, airy mass that is ready for use!
Cream Charlotte
It is refined, subtle and delicate. There are also plenty of options for decoration! You can use it to make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.
- Egg yolks – 5 pcs.;
- Powdered sugar – 200 g;
- Milk – 150 ml;
- Butter 82.5% - 250 g.
1. Boil milk plus sugar.
2. Mash the egg yolks well.
3. Introduce them into the milk in a thin stream.
4. Using a mixer, beat the resulting mass.
5. Place on low heat. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the butter mixture.
10. Continue working with the mixer.
It turns out luxurious airy cream with sparkle! That's why it is used quite often when decorating cakes and soaking them!
Chocolate
This option is similar to frosting. Also dense and thick. It will reliably protect the surface of your wonderful dessert!
- Dark chocolate – 200 g;
- Confectionery cream – 120 ml;
- Powdered sugar – 70 g.
1. Heat the cream and powdered bread in a small container. Do not bring to a boil!
2. Place chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait until the chocolate is completely dissolved, stirring the mixture.
5. Cool the cream before using.
A chocolate boom is guaranteed for you!
Cream Cheese
It is made from mascarpone or other curd cheeses. Ideal for decorating cakes! It is better not to use it for a layer; the cakes may remain dry. Or pre-process the cakes.
- Cream 35% fat - 100 ml;
- Cheese – 250 g;
- Powdered sugar – 50 g.
1. Whip the cream until thick peaks appear. The cream should be chilled.
2. Add powdered sugar.
3. Add the cheese without stopping whisking with the mixer.
Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! There is a recipe database! All that remains is to pick necessary equipment, tools, and go ahead - conquer sweet peaks!
Hurry up and share in the comments which recipe you chose for yourself!
Due to its stability and ease of preparation, butter cream for cake is considered a classic of confectionery art. It is able to cope with various tasks: be it roses using the Malaysian technique or giving clear shapes to a dessert before covering it with mastic. A large number of different recipes its preparation allows you to radically change the taste of the cake, even if an ordinary classic sponge cake is used as the cake layer.
Butter cream for cake - classic design
Classic buttercream is easy to prepare and is suitable for those who are just starting out as a pastry chef. It holds its shape perfectly and is easy to apply with various relief patterns through pastry attachments. The fattier the oil, the tastier the cream will be.
For the classic version use:
- 200 gram pack of cream. oils;
- 160-180 g of powdered sugar;
- 30-45 ml cow's milk.
Cooking step by step:
- At room temperature Bring the butter until soft, when it can be easily pressed with your finger. Sift the powdered sugar. If you use homemade rather than store-bought pasteurized milk, it is better to boil and cool it. The ideal oil temperature for operation is 25 degrees. To ensure that there are no sugar grains in the cream, you should only use powdered sugar, not sugar, and be sure to sift it.
- First beat the butter with a mixer until white and fluffy, and then add the rest of the ingredients into it in small parts: first the powder, and then the milk.
- The finished cream will be fluffy, shiny and smooth. If desired, it can be given berry, coffee or chocolate taste, adding a little berry syrup, coffee or cocoa.
Sweet layer with condensed milk
Butter cream with condensed milk is perfect not only for layering cake layers, but also as a mass for leveling a cake under mastic. The taste of this layer can be milky if you use whole condensed milk, or caramel if you use boiled condensed milk. The ingredients for its preparation must be at the same temperature - room temperature.
What you will need for the cream:
- 300 g cream oils;
- 400 g condensed milk (can be boiled).
Cooking method:
- With mixer whisk running at maximum speed, beat butter until fluffy and white.
- After this, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.
Who can resist a piece of fresh, aromatic and... beautiful cake? There are probably no such people! There are so many types of cakes in the world: sponge cake, chocolate cake, walnut cake, meringue cake and salted caramel cake. And everyone wants to try it.
But what makes cakes so unusual and attractive? Of course, cream. Not only does he have wonderful taste qualities, but is also capable of turning any baked goods into a real masterpiece.
Is it difficult to make your own cake cream at home? The answer is no. You just need to stock up on a little patience.
Chocolate cream
This is one of the favorite creams all over the world. It is not only very tasty, but also amazingly beautiful. Thanks to its color, it is suitable not only for soaking cake layers, but also for decorating the cakes themselves.
How to make a cream like this? First you need to prepare the ingredients:
- half a liter of milk;
- three tablespoons potato starch;
- one hundred grams of dark chocolate (from 70% dry cocoa product content);
- three hundred grams of butter;
- two hundred grams granulated sugar.
Cooking technique:
- Pour milk into a small saucepan and put on fire. As soon as it boils, remove from the stove.
- You will need to separate the yolks from the whites and beat with a mixer, gradually adding sugar and starch. You should get a foamy, homogeneous mass, and the sugar should completely dissolve. Start pouring milk in a thin stream, continuing to beat the yolks with sugar with a mixer.
- Pour the resulting cream into a saucepan and place on low heat. Bring to a boil. Start stirring slowly for one and a half minutes. Remove from heat.
- Break the chocolate into minimal pieces. Add it to the cream. The chocolate should melt. The cream needs to be stirred slowly. Cover the cream and leave to cool on the stove.
- During this time, you can leave the butter at room temperature to melt. Then you need to start whipping the butter with a mixer, gradually adding to it chocolate cream. The mass should be fluffy and high.
Where can it be used?
This cream mousse is perfect for sponge cakes, especially chocolate and carrot ones, as well as for muffins or sponge cakes. It will keep its shape perfectly.
This is a fairly thick cream for a cake. How to do it liquid version?
Apple cream
Sometimes already during the baking process it becomes clear that the cake will need additional moisture. You can do the usual and use impregnation, or you can prepare incredibly tender apple cream, which, among other things, perfectly saturates the cakes themselves.
To make a simple cake cream according to the recipe presented below, you should stock up on the following ingredients:
- six large apples;
- two hundred grams of 15% sour cream and the same amount of sugar;
- one hundred milliliters drinking water;
- one tablespoon of powdered sugar;
- ground cinnamon And vanilla sugar(added to taste).
Manufacturing technology:
- Peel and chop the apples until smooth. Add sugar and water. Place on the stove, medium heat. Cook until fruit softens, about 5 minutes. Remove the dishes from the stove and leave to cool.
- Beat the sour cream together with powder using a mixer.
- Carefully add sour cream in portions to apple syrup while stirring with a spatula. You should get a homogeneous cream.
What kind of cakes is it suitable for?
It's perfect for coating sponge cakes. In addition, you can eat it just like that, spreading it on a piece of bread.
Protein cream
This cream is often used in the kitchen. Housewives like it for its simplicity and ease of preparation. With a minimum of effort, the result is a beautiful, lush protein cream for the cake. How to do it and what is needed?
Ingredients:
- 50 milliliters of water;
- 2 eggs;
- 150 grams of sugar;
- lemon juice and salt - to taste.
- Eggs need to be divided into whites and yolks. The whites need to be put in the freezer for a couple of minutes. Add half a teaspoon lemon juice and a small pinch of salt. Beat with a mixer until a thick mass forms. Without stopping whipping, start adding two tablespoons of sugar in portions. Mix the rest of the sugar with water and put on the stove. Cook until boiling, then reduce heat and cook for another minute.
- While whipping the egg white cream, pour in the syrup in a thin stream. The output should be a thick cream.
What kind of cakes is it suitable for?
Now that we have managed to make the cream for the cake, all that remains is to decorate the masterpiece. This cake is perfect for creating roses and other decorations on the cake. Wonderful cream will do and for cupcakes.
Citrus Kurd
Kurd is custard, having a creamy and fresh taste simultaneously. It has a melting and light consistency. When cooking, Kurd is an outrageously simple option. How to make citrus curd?
Will be needed following ingredients:
- 2 small tangerines, lime, lemon, etc.) or one big fruit(eg grapefruit);
- 4 eggs;
- 180 grams of granulated sugar;
- a tablespoon of starch;
- 50 grams of butter.
Recipe:
- Heat water to a boil, place citrus fruits in it (in this recipe- blood oranges) for 5 minutes. Remove, wipe and grate the zest on a coarse grater.
- Squeeze out their pulp Orange juice. If necessary, strain through a sieve.
- Separate the yolks of two eggs and put them in a bowl, beat in 2 more eggs. Add zest, citrus juice, sugar. Whisk everything until smooth. Let stand for about 20 minutes. Strain through a sieve to remove the zest.
- Dissolve starch in 50 milliliters of liquid. Place the rest of the liquid on water bath, stir constantly. After the liquid begins to bubble, pour in 50 milliliters of liquid with dissolved starch. Cook until thickened, remove from heat.
- Add oil. Stir until it dissolves.
- The cream must cool, while it needs to be stirred. A foam should form on the surface.
This curd can be stored in the refrigerator for 3-4 days. Suitable for both lemon cakes and morning breakfast with toast.
Cream cheese cream
Got some cream cheese left in the fridge? Where should I put it? There is nothing left but to make cream for the cake. The recipe is also good because the resulting amazing cream is suitable not only for greasing cakes, but also for creating decorations on baked goods.
Ingredients needed:
- 250 grams cream cheese;
- 1 package vanilla sugar;
- 150-160 grams of the most heavy cream;
- 3 tablespoons of powdered sugar (this amount can be increased to 4 tablespoons if desired).
- The cream must be placed in the refrigerator for 5 hours. Then you need to start whipping the cream until it thickens slightly.
- Gradually add sugar and powder, continue beating until the mixture turns into a homogeneous mass.
The cream is suitable for shortbread or cupcakes.
Now that you have read this recipe, the question of how to make cake cream quickly will never arise.
Sour cream
This is one of the simplest creams you can imagine. And he can decorate any cake.
Ingredients:
- fat sour cream (at least 20 percent) - 0.5 kilograms;
- powdered sugar- 200 grams;
- vanilla sugar - add to taste.
Technology:
- The sour cream needs to be cooled; if there is additional moisture in the product, drain it. To make the cream more fluffy, you can use a trick: put the sour cream in a thick, clean rag and hang it to drain. Excess water After 4-5 hours it will go away and the cream will be more luxuriant.
- Beat the sour cream with a mixer, adding small amounts of powdered sugar and vanilla sugar. Continue whisking for at least 5 minutes.
What kind of cakes is it suitable for?
Such sour cream It is not intended for cake decoration, but is capable of perfectly soaking cakes. Suitable for both biscuit and waffle cakes.
Every housewife should always have cream recipes on hand so that at any time you can quickly and easily bake delicious cakes or desserts.
Products:
500ml. milk
200gr. Sahara
1 hour spoon of vanilla sugar
50gr. flour
4 egg yolks
How to cook:
We grind the egg yolks with sugar, vanillin and flour until homogeneous mass. Bring our milk to a boil. Pour hot milk into the egg mass, mix. Place the resulting mass on the fire and cook until thickened. Ready!
Products:
Packaging of butter - 200 g
4 chicken eggs
Sand sugar 1 cup
Powdered sugar 100 grams
A pinch of vanilla, optional without it.
How to cook:
First, take a pan with the thickest bottom. It should be dry. Break four eggs into it. Mix them with sugar. Turn on the heat and start heating. Stir constantly, do not leave the stove. It will work out thick mass. Remove from heat and place on the table. Stir the mixture and wait for it to cool. Beat the butter in a bowl with the powder. Add egg mixture to the butter. A little vanilla for taste. The cream is ready, store in the refrigerator, spread only on cooled cakes.
Products:
Softened butter 200 gr.
Condensed milk 100 gr.
Eggs (yolks) 2 pcs.
Vanillin or liqueur
How to cook:
Beat softened butter with condensed milk.
Continuing to beat, gradually add the egg yolks.
For flavoring, add vanillin or other spice, or 30-50 g. liqueur.
Products:
1 can of condensed milk
1 stick of butter
How to cook:
Beat butter and condensed milk until smooth. The oil should be at room temperature. Cool the cream.
Products:
1/2 cup milk
1 tbsp. l. semolina
1 tsp. Sahara
1/2 tsp. butter
1 yolk
1 tsp. vanilla sugar
How to cook:
Boil milk with vanilla sugar. Mix semolina With a small amount water, pour the resulting mixture into hot milk and bring to a boil over low heat. Grind thoroughly egg yolk with sugar and butter until fluffy and homogeneous. Add to it semolina porridge in small portions, constantly whisking it with a broom so that the cream is fluffy and light.
6. Mascarpone cream cheese
Try it! It is very easy to prepare, fast and inexpensive.
Products:
Cottage cheese (18% in a pack) - 200 g
Cream (33%) - 200 ml
How to cook:
Rub the cottage cheese through a sieve (preferably twice).
Pour in cold cream.
Beat the mixture at low speed until creamy.
Mascarpone cream cheese is ready to use!
7. “Custard”
Products:
2 eggs
1 cup of sugar
1 tsp vanilla sugar
1.5 cups milk
2 tsp melted butter
2 tsp flour
How to cook:
1. Mix flour and eggs in a saucepan until there are no lumps.
2. In another saucepan, boil milk and sugar, do not forget to stir them.
3. Pour milk and sugar in a thin stream flour mixture, stir vigorously with a spatula.
4. Place the resulting cream on low heat, stirring constantly, until it starts to dissolve. Do not bring the cream to a boil!!!
5. After this, remove the eclair cream from the heat, adding vanilla sugar and butter. Stir well and then cool quickly in ice or cold water.
Custard can be used for eclairs or other pastries, cakes, and Easter cakes.
8. Butter cream “Five Minute”
The cream is so easy and quick to make, and it turns out so delicious!
Products:
Butter - 250 g (room temperature)
Powdered sugar - 200 g
Milk - 100 ml (you can add 150 grams, you can add 200 grams, more softer cream It turns out less greasy!)
Vanillin - 1 packet.
How to cook:
Boil milk and cool to room temperature.
Connect all components.
Beat with a mixer until the mass becomes homogeneous and pearly in color. Approximately 3-5 minutes. (Sometimes only after 5 minutes the cream begins to whip, so beat until it whips, and preferably at the lowest speed. As experience has shown, neither in food processors nor in a blender does the cream whip, so if you don’t have a mixer, beat it by hand with a whisk or whatever is convenient for you)
The cream turns out lush, delicate, with a light vanilla aroma.
You can coat cakes and pies (rolls).
Bon appetit!
Cake cream. Cake cream is a thick, creamy whipped mass used for decorating cakes and pastries, as well as for soaking cake layers. Such creams boast different consistencies and very original shades of taste. They differ in the list of ingredients and method of preparation.
One of the lightest and most delicate is butter cream - it is an ideal filler for various cakes. And as a layer, such cream is suitable exclusively for biscuits. Good for filling cakes pastry tubes and baskets and custard obtained by brewing some ingredients. Protein cream, which is whites whipped with sugar, will be an excellent filling for any sweet pastries In addition, this cream has proven itself well in the creation of various decorative elements. But it is not suitable for layering cakes - its too fluffy and airy texture prevents this.
But the most popular cake cream is butter cream. It holds its shape perfectly and does not spread at all, which allows you to use it to decorate all kinds of confectionery– as a rule, all the flowers and other figures that appear on them are made of butter cream. This cream is prepared on the basis of unsalted butter, and it is important to ensure that it does not have any foreign tastes or suspicious odors.
There are recipes for making creams great amount. Good cream It should always be quite thick, smooth and sweet. And to ensure that it turns out just like that, it doesn’t hurt to know some culinary tricks.
When preparing creams for cakes, it is quite acceptable to replace sugar with powdered sugar - it is added to creams to give them more flavor. exquisite taste. But if the recipe calls for powdered sugar, then you should not replace it with sugar.
The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be taken out of the refrigerator in advance and allowed to soften a little. naturally after lying at room temperature. It is unacceptable to heat it up, let alone melt it before whipping!
If the cream is prepared on the basis of cream, then its fat content should be no lower than 33% - if it is lower, then the cream simply will not whip into a fluffy foam. And the cocoa powder used to prepare the cream should always be sugar-free, in addition, to obtain best result It is recommended to sift it.
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