Cake decorating cream - the best options for decorating desserts. Natural food colors at home

The cream is a fluffy mass prepared by whipping butter, eggs, cream with sugar and other products.

The cream due to its high nutritional value, excellent taste qualities and plasticity allows you to create jewelry of the most intricate shapes.

However, along with its advantages, the cream also has a major drawback - it quickly deteriorates and is very sensitive to all kinds of bacterial contamination.

Store the cream in a cool place, taking into account that at a temperature of 2-5° the growth of microbes slows down.

Bacterially contaminated cream can be a source of illness and poisoning. Microbes can be introduced into the cream with raw materials, from dishes or from hands. The cream should not be prepared for future use.

Products with cream cannot be stored for more than 36 hours, and with custard for more than 3 hours at a temperature of 5°. Therefore, it is advisable to prepare cakes and cream pies shortly before consumption.

When making cream, you must keep your hands, utensils and equipment clean. The cream is prepared only from high-quality and fresh products.

Explanations for recipes

Citric acid is found in lemons and some other fruits and berries, but is obtained mainly by fermenting sugars. Citric acid is sold in crystals. 1 spoon of crystalline citric acid is dissolved in 2 spoons of hot water and the resulting solution is used in the manufacture of preparations, dosing it in drops or teaspoons (50-55 drops in 1 teaspoon of acid solution). Juice from one lemon corresponds to approximately 5 g of crystalline acid, or 2 teaspoons of its solution.

Food paints

Creams, glazes and other preparations can be tinted with harmless natural and artificial coloring agents. Dyes quickly deteriorate from exposure to light, air and moisture, so they must be diluted in small portions and stored in dark glass bottles. When coloring workpieces and products, it should be taken into account that too bright and unnatural coloring of food causes an unpleasant feeling. Dissolve the paints in warm boiled water, set the dosage as desired.

White color give powdered sugar, lipstick, milk, cream, sour cream, white creams.

Yellow color obtained: from saffron diluted in warm water, vodka or alcohol; from lemon zest; from carrot mass, prepared from equal parts of butter and mashed carrots, fried for 3-5 minutes until softened and strained through cheesecloth or a strainer; from powders or pastes of tartrazine and safflower, easily soluble in water.

Green color obtained by mixing yellow dye with blue or squeezing green juice from spinach.

Brown color They give a strong coffee infusion, a very strong tea brew or burnt sugar, which is burnt sugar.
The roast is prepared as follows. Pour 1 tbsp into the pan. spoon of granulated sugar and, stirring, heat over low heat until the sugar turns dark brown and smoke begins to emit. Continuing to stir, gradually add 0.5 cups of hot water and stir until the lumps dissolve.
The resulting sticky dark brown solution is filtered through cheesecloth or a strainer and stored in a bottle.
You need to stir carefully with a long spatula or stick to avoid splashing hot burnt sugar. If the sugar is not burned sufficiently, the color will be weak, and the burnt sugar will curl into a hard lump and there will be little burnt.

Red And pink coloring obtained by adding: juices of raspberries, strawberries, cranberries, dogwoods, lingonberries, currants, cherries; red syrups, jams, wine; red cabbage or beets, which are finely chopped, pour in the same amount of acidified water, bring almost to a boil and strain; carmine, which is dissolved ammonia and after adding water, cook until the smell of alcohol disappears.

Orange color gives a mixture of red and yellow paint, as well as the juice of orange or tangerine peel.

Blue coloring obtained from the dye indigo carmine, which is a bluish-black paste that, when dissolved in water,... forms a pure blue solution.

Pistachio coloring formed by mixing yellow paint with a small amount of blue.

Chocolate coloring can be obtained by adding chocolate or cocoa powder, as well as when mixing burnt sugar with red paint.

I. Basic oil creams

Oil creams are the most common; they very easily take on various relief shapes and retain them stably.
Below are recipes for five basic creams (with different dosages of oil): with condensed milk, sugar syrup, powdered sugar, milk and eggs, with eggs.
Butter, which is the basis of butter creams, must be unsalted, uncontaminated, and free of foreign tastes and odors.
Basic creams vary in product composition, production methods, shelf life and taste.
Any of the basic creams can be given a different taste and aroma by adding some aromatic or flavoring substance.
Along with recipes for basic creams, the book contains recipes for various flavored creams.

1. Butter base cream with condensed milk

Products/quantity
(EXPLANATIONS: Stepwise, i.e. if you take 50g of creamed butter, then you need to add 2 tablespoons of condensed milk to it, you will get 110g of cream)
Sweet butter, g
50
100
200
Condensed milk, tbsp. spoons
2
4
8
Cream yield, g
110
220
440

Heat oil in a saucepan until consistency thick sour cream and beat it with a metal whisk or wooden spatula until a fluffy, elastic white mass is obtained. Then, without stopping whipping, pour condensed milk into the butter in small portions and beat for 10-15 minutes until a fluffy, homogeneous mass is obtained.
If condensed milk is saccharified, it must first be boiled and cooled to room temperature.
If the cream “cuts off” (becomes pockmarked), you need to slightly heat it and beat it. If this does not help, the cream should be cooled, stirred, placed in a fine sieve and, after separating the liquid, slightly warmed up and whipped again or add a little softened butter.
Decorations made from warm cream have a beautiful glossy surface, but designs made from such cream are not embossed; decorations made of cold cream - matte, designs in relief.

2. Butter base cream with sugar syrup

Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1,5
3
6
Water, st. spoons
2
4
8
Cream yield, g
110
220
440

Pour granulated sugar into the pan, add water, stir with a spoon, boil until the sugar is completely dissolved, skim off the foam. Ready sugar syrup cool to room temperature.
Beat the butter as indicated in recipe 1, and while whipping, gradually pour in the cooled sugar syrup in small portions.
Beat until fluffy.

3. Butter base cream with powdered sugar

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Powdered sugar, tbsp. spoons
2
4
8
Cream yield, g
100
200
400

Make the cream in the same way as butter cream on condensed milk (recipe 1), with the only difference being that while whipping, add fine, carefully sifted powdered sugar in small portions.
At the end of whipping, speed up the process.

4. Butter base cream with milk and eggs (Charlotte)

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Milk, Art. spoons
1
2
4
Cream yield, g
100
200
400
Prepare from sugar, milk and eggs milk syrup. To do this, pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, pour in the hot milk and sugar in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup to room temperature.
While the syrup is cooling, cream the butter as directed in Recipe 1.
Without stopping whipping the butter, gradually pour cooled milk syrup into it in small portions and beat until a fluffy cream is obtained.

5. Oil base cream on eggs (glazed)

Products / Quantity (explanations “Butter cream with condensed milk”)
Sweet butter, g
50
100
200
Granulated sugar, Art. spoons
1
2
4
Eggs, pcs.
1/2
1
2
Cream yield, g
100
200
400

Place granulated sugar and eggs in a saucepan. Heating the mixture to 45°, beat it with a broom until the volume increases by 2.5-3 times. Then, continuing to beat, cool the mixture to room temperature.
In a separate saucepan, heat the butter to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mixture of eggs and sugar.
Beat the total mixture until a fluffy cream forms.

Flavored butter creams

At the end of whipping any main cream prepared according to recipes 1-5, you can add various substances that give the creams variety of taste and aroma.
In the given recipes for flavored creams, the additives are calculated per serving of the main cream prepared from 100 g of butter.
If in fact the portion of the main cream is larger or smaller, then the amount of added aromatic substances should be changed accordingly.

6. Apricot butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of apricot liqueur or apricot liqueur, or apricot jam syrup. Tint the cream orange (see beginning of page).

7. Pineapple butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of canned pineapple syrup, tint it yellow (see at the beginning of the page) and mix well until a uniform color is obtained.

8. Orange butter cream

To the main butter cream (recipes 1-5) add juice from % orange (recipe 129) and juice from orange zest (see at the beginning of the page), you can instead add 1 tbsp. a spoonful of orange tincture. Tint the cream orange (see beginning of page).

9. Benedictine butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Benedictine liqueur, color the cream pistachio color (see at the beginning of the page) and mix well.

10. Vanilla butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of vanilla liqueur, or 2 g of vanilla sugar, or 2-3 drops vanilla essence. The color of the cream is white.

11. Cherry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of cherry juice (recipe 138), squeezed from cherries, or 1 tbsp. a spoonful of cherry tincture or cherry liqueur, or cherry jam syrup. Tint the cream pink (see beginning of page).

12. Strawberry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries (recipe 150), or syrup from strawberry jam. Tint the cream pink (see beginning of page).

13. Strawberry buttercream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from strawberries, or strawberry jam syrup, or 1 tbsp. spoon strawberry liqueur. Tint the cream pink (see beginning of page).

14. Cognac butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of cognac and mix well.

15. Butter coffee cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of coffee liqueur or coffee liqueur (see at the beginning of the page). If the cream turns out to be light, add burnt ingredients (see at the beginning of the page).

16. Lemon butter cream

To the basic butter cream (recipes 1-5), add the juice of 1/2 lemon and grated lemon zest, or 1 tbsp. spoon lemon liqueur or lemon tincture, or 2-3 drops lemon essence. Tint the cream yellow (see at the beginning of the page).

17. Raspberry butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from fresh raspberries (recipe 165), or syrup from raspberry jam. Tint the cream pink (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

18. Tangerine oil cream

To the main butter cream (recipes 1-5) add 1-2 tbsp. spoons of juice squeezed from a tangerine (recipe 169), and zest juice from one tangerine. Tint the cream orange (see at the beginning of the page) and add citric acid to taste (see at the beginning of the page).

19. Honey butter cream

Add 2 teaspoons to the basic buttercream (recipes 1-5) natural honey and mix well.

20. Almond butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. tablespoons of roasted, peeled, finely ground almonds or 3-4 drops of almond essence. Mix the cream well.

21. Butter nut cream

To the main butter cream (recipes 1-5) add 3 tbsp. spoons of peeled, fried, finely ground nuts. Pass the roasted nuts through a meat grinder. Mix the cream well. To improve the taste of the cream, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur. Color the cream with a burner in a nut color (see at the beginning of the page).

22. Praline butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of praline mass and beat with a spatula until smooth.
To prepare the praline mass you need following products:
1 tbsp. spoon of nuts, 2 tbsp. spoons of granulated sugar, 1 tbsp. spoon of almonds, 1 teaspoon of cocoa powder.

Prepare the praline mass in the following way:
Roast the nuts (kernels) and peeled almonds in the oven until golden color; Remove the husks by rubbing the nuts between your palms.
Place the roasted nuts, almonds and sugar in a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot, sticky mixture onto a lightly greased baking sheet or plate and cool.
After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed through a meat grinder with a fine mesh several times. Skip the mixture the second to last time, add cocoa powder to it.
Transfer the finely ground praline mass into a tightly sealed glass jar, from which to take mass as needed.

23. Pink oil cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of rose liqueur or a drop of rose oil. Mix the cream well and color it pink (see at the beginning of the page).

24. Rum butter cream

To the main butter cream (recipes 1-5) add 3-4 drops of rum essence or 1 tbsp. spoon of rum and stir well.

25. Pistachio butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of peeled finely chopped pistachios and mix well.

26. Tea butter cream

To the main butter cream (recipes 1-5) add 2 tbsp. spoons of tea infusion (see at the beginning of the page) and mix well.

27. Blackcurrant butter cream

To the main butter cream (recipes 1-5) add 1-2 tbsp at the end of whipping. spoons of juice squeezed from fresh berries black currants (recipe 182), or 1 tbsp. a spoonful of blackcurrant liqueur or liqueur. Add acid to taste and color the cream pink (see beginning of page).

28. Chartreuse butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon of Chartreuse liqueur and color it pistachio color (see at the beginning of the page).

29. Chocolate butter cream

To the main butter cream (recipes 1-5) add 1 tbsp. a spoonful of sifted cocoa powder or 50 g of chocolate. Heat the chocolate over low heat until liquid state and quickly mix with the cream.

30. Apple buttercream

To the main butter cream (recipes 1-5) add 1 tbsp. spoon apple tincture or 2 tbsp. spoons natural juice(recipe 187). Add to taste food acid and mix well.

II. Protein creams

The basis of protein creams is egg white beaten with sugar. Protein creams are used for spreading and decorating the surface of cakes and pastries, as well as for filling tubes and rolled wafers.
Due to their delicate and fluffy structure, these creams are unsuitable for layering, i.e. gluing baked layers.
Aromatic and flavoring agents, while obtaining flavored protein creams.
The dosage of these substances recommended for butter creams made from 100 g of butter is also suitable for protein creams prepared from three egg whites.

31. Raw protein cream(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Powdered sugar, tbsp. spoons
4
6
8
12
16

3
5
6
9
12
Cream yield, g
140
210
280
420
560
Pour the whites into the pan, place it on ice or in cold water and beat with a metal broom for 10-15 minutes until a thick, fluffy white foam is obtained, which should be held on a raised broom. Without stopping whipping, gradually, in small portions, add fine, thoroughly sifted powdered sugar (1/3 of a portion) to the whipped whites and continue beating for another 2-3 minutes.
Then remove the whisk, add the rest of the powdered sugar, aromatics, paint, citric acid and quickly mix the cream.
Use the cream immediately after production, as it loses its lushness during storage.

32. Custard protein cream(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Egg whites, pcs.
2
3
4
6
8
Granulated sugar, Art. spoons
4
6
8
12
16
Water, glasses
1/8
1/4
1/2
3/4
1
Diluted citric acid, drops
3
5
6
9
12
Cream yield, g
150
225
300
450
600

Put granulated sugar in a saucepan, pour in water, stir well and cook until tested on a thick thread. Pour the whites into another pan, place in cold water or on ice and beat with a metal whisk until a thick, fluffy white foam forms, which should stay on the raised whisk. Without stopping whipping, pour the prepared hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
If you pour undercooked syrup into the whites, the cream will turn out weak and blurry; if it’s overcooked, it will have caramel lumps; Lumps can also form from pouring hot syrup into the whites in a thick stream and from poor stirring of the cream when hot.
Immediately after brewing, at the end of whipping, add citric acid and paint for coloring and taste, fruit juices and other aromatic substances used for butter creams.
The cream should be used immediately after production.

33. Protein-fruit cream (marshmallow)

Ingredients for 240 g of cream: 3 egg whites, 2 tbsp. spoons of jam, preserves or marmalade, 3 tbsp. spoons of granulated sugar, 1 teaspoon of gelatin.
Heat the washed and soaked gelatin in 1/4 cup of water until completely dissolved. Beat the whites until a thick, fluffy mass is obtained. Heat the jam, preserves or marmalade a little, rub through a sieve, add sugar and cook for 5-10 minutes.
Hot boiled fruit mass mix with dissolved gelatin and gradually pour into well-beaten egg whites, whisking them continuously. Then add aromatics to taste.
Use the cream immediately, warm, as when it cools it turns into a gelatinous mass.

34. Protein cream from Antonov apples

Ingredients for 450 g of cream: 4 egg whites, 1 glass of granulated sugar, 300 g of Antonov apples.
After removing the core and seeds, bake the apples in a frying pan in the oven until completely softened, rub them through a fine sieve. Add sugar to the resulting puree and boil for 3-5 minutes. Pour the hot mixture into well-beaten egg whites.
Use the cream immediately when warm.

III. Basic custards

Custards quickly sour and spoil, especially if they are stored in a warm place.
To prevent the custard from burning, it must be heated in a saucepan with a thick bottom over low heat and stirred not with a broom or spoon, but with a wooden spatula that fits tightly to the bottom of the pan.
After cooking, the cream is cooled to approximately 10° in the refrigerator. If there is no refrigerator, place the pan with the cream in cold water or between pieces of ice, cover it with another pan (basin), on which you should also put ice (snow) and sprinkle it with salt. In such conditions, the cream cools quickly.
To prevent a dense crust from forming on the surface of the cream, it is sprinkled with sugar or the cream is stirred periodically during the cooling process. The cooled cream is quickly used to prepare products.
Custard creams should not be used to decorate the surface of cakes and pastries, as they do not produce relief designs.
These creams are used to fill tubes, baskets, rolled wafers, as well as to decorate the surface of yeast products and, less often, for layering and spreading cakes and pastries.
By replacing individual products in recipes for creams or adding new ones, you can get flavored custards with different taste and aroma.

35. Custard on eggs(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Milk, cream or water, glasses
1/2
1
1,5
2
Granulated sugar, Art. spoons
2
1/2
1
1,5
2
Eggs, pcs.
1,5
3
4,5
6
Cream yield, g
180
360
540
720

Instead of eggs, you can use double the amount of egg yolks.
Place sugar, starch in a small saucepan (preferably enameled) and pour in the eggs; after stirring for 1-2 minutes, add milk, put on the stove and, stirring with a wooden spatula, heat almost to a boil (up to 80-85 degrees C), i.e. until thickened (in no case should the cream be overheated or allowed to boil to a boil, otherwise it will cut off).
Remove from heat and leave the cream to cool.

36. Custard with flour(basic)

Ingredients for 350-400 g of cream: 1 glass of milk, cream or water, 1 egg, 5 tbsp. spoons of granulated sugar, 2 teaspoons of flour.
Mix the egg and flour in a saucepan until the lumps disappear, add 1/4 of the milk specified in the recipe, mix again.
In a separate saucepan, boil the rest of the milk and sugar, stirring with a wooden spatula. Pour the boiling milk mixture in a thin stream into the egg-flour mixture while stirring with a spatula, then place the total mixture on the stove and, stirring continuously, bring until thickened, but do not boil.
To improve the taste and sterilization, lightly fry the wheat flour on a baking sheet; you can replace it with starch (wheat, corn, rice).
Cool the cooked cream.

37. Airy custard cream(basic)

Ingredients for 400 g of cream: 1 glass of milk or cream, 4 tbsp. spoons of granulated sugar, 4 eggs.
Separate the yolks from the whites. Grind the egg yolks with sugar in a saucepan, pour in the milk and, stirring, bring the mixture to a boil. In another saucepan, beat the whites well in the cold and quickly mix them with the hot mixture. Heat the total mixture, stirring, for another 2-3 minutes.
The cream will turn out airy, and after cooling it will be slightly gelatinous, so it should be used warm in the product.
Finished goods Cool with cream in a cold place.

Flavored custards

38. Apricot custard cream

Prepare in the same way as the main custard (recipes 35-37), but instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass of apricot marmalade (recipe 119) or puree, rubbed through a fine sieve.
Instead of puree, you can add 1 tbsp to the main cream. a spoonful of apricot liqueur or liqueur.

39. Pineapple custard cream

Prepare in the same way as basic custard (recipes 35-37), but instead of a whole glass of milk, use 1/2 cup milk and 1/2 cup pineapple juice from canned pineapple or fresh pineapple.
You can add finely chopped cubes of fresh or canned pineapple to the cream.

40. Orange custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 1 more tbsp. a spoonful of sugar and instead of a whole glass of milk, take 1/2 glass of milk and 1/2 glass orange juice(recipe 129) or after cooking and cooling, add juice from the zest of one orange.

41. Vanilla custard cream

Add to the main custard (recipes 35-37), prepared from 1 glass of milk, 1-2 g of vanilla sugar or 1 tbsp. spoon of vanilla liqueur.
For the cream intended for filling, you can use vanilla at the rate of 1/4 stick per glass of milk. Add vanilla to milk before boiling and remove after boiling.

42. Lemon custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 1 tbsp. a spoonful of sugar and instead of a whole glass of milk, take 3/4 glass. After cooking and cooling slightly, add juice squeezed from half a lemon and zest.
You can also, without reducing the milk, add 1 tbsp after cooking. a spoonful of lemon liqueur or tincture.

43. Tangerine custard cream

Prepare in the same way as basic custard (recipes 35-37), but instead of using a whole glass of milk, use 1/2 cup milk and 1/2 cup tangerine juice and juice from the zest of two tangerines.

44. Honey custard cream

Prepare in the same way as the main custard (recipes 35-37), but for 1 glass of milk take 2 tbsp. spoons of sugar and 2 tbsp. spoons of honey.

45. Almond custard cream (nut)

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of fried finely chopped almonds, nuts, peanuts.
Use cream only for filling.

46. ​​Chocolate custard cream

Prepare in the same way as the main custard (recipes 35-37), but add 2 tbsp for each glass of milk at the beginning of cooking. spoons of sugar and 2 teaspoons of cocoa powder or one 50 gram chocolate bar (no added sugar). Break the chocolate into small pieces.

47. Apple custard cream

Prepare in the same way as basic custard (recipes 35-37), but instead of using a whole glass of milk, use 1/2 cup milk and 1/2 cup apple juice(recipe 187) or light-colored applesauce with pleasant taste. At the same time, increase the dosage of sugar by 1 tbsp. spoon.

IV. Basic butter creams

Whipped cream cream is fluffy, tender and light, highly nutritious and great taste. The preparation of this cream requires compliance with a number of conditions.
Fresh liquid cream You need to heat it over low heat for 20-30 minutes at 80° (pasteurize), after which the microbes that cause spoilage and souring of the cream die. Then cool the cream to a temperature of 3-4° and maintain at this temperature for 24-36 hours. During this time, the cream ripens, becomes thicker and more foamy.
The best temperature for churning cream is 2-3°, and already at 10-13° the cream churns poorly, curds and turns into butter. Therefore, the cream, dishes and whisk should be kept as cool as possible. The surrounding air should be cold and clean, since foreign odors are easily perceived by the cream.
Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained with the addition of gelatin.
Whip the cream with a broom, slowly at first, then faster, until a thick, fluffy foam is obtained. If the cream curds during whipping (forms a heterogeneous, pockmarked mass), stop whipping, place the cream on a clean sieve and allow the liquid to drain, then continue whipping. Repeated failure indicates that the cream was liquid or warm and will not make cream. You can continue to beat this cream with a wooden spatula until you get butter.

The cream must be prepared before use. Products with this cream can be stored for no more than 2-3 hours in a cool place.
Whipped cream without gelatin quickly loses its shape and spreads; cream with gelatin retains its shape better and longer, but its structure is not airy, but gelatinous.
Butter creams are used to decorate the surface of pastries and cakes, as well as to fill tubes, baskets and waffles rolled into tubes. For layering, butter creams are used only in sponge cakes and pastries.
It is not recommended to layer sand and puff layers with these creams, since under the weight of the top layer the cream “sits” and is squeezed out when cutting and while eating.

48. Cream without gelatin(basic)

Products / Quantity (explanations “Butter cream with condensed milk”)
Cream 35% fat, glasses
1/2
1
1,5
2
Powdered sugar, teaspoons
1/2
1
1,5
2
Vanilla sugar, g
1
2
3
4
Cream yield, g
135
270
405
540
For this cream, use only 35% fat cream. Pour the chilled cream into a cold saucepan, place in cold water, on ice or in snow and beat with a broom until a thick, fluffy foam is obtained. Without stopping whipping, add vanilla sugar and powdered sugar little by little, mixing well.
The finished, well-whipped cream is held on a raised whisk.
This cream is very unstable during storage, quickly turns sour and spreads.
After whipping, the cream should be used immediately, and products with this cream should be refrigerated. This cream should not be tinted; only vanilla sugar can be used for flavoring.

49. Cream with gelatin(basic)

Ingredients for 400 g of cream:
- 1.5 cups cream of 20-35% fat content,
- 1/2 teaspoon gelatin,
- 1.5 tbsp. spoons of powdered sugar.

Rinse the gelatin in water and place in a fine sieve, put in a glass, add 1/2 cup of cream and stir. After 2 hours, when the gelatin swells, place the glass in hot water and stir the contents until the gelatin is completely dissolved, then cool the gelatin solution slightly (to 40-50°).
Whip the remaining chilled cream with a broom at low temperature until a thick, fluffy foam is obtained. Without stopping whipping, gradually add powdered sugar and pour in a thin stream of gelatin solution.
Tint the cream with food coloring (see at the beginning of the page) before it becomes gelatinous, and be sure to flavor it to destroy the taste of gelatin. You can add chopped nuts or pieces of fruit to the cream used for filling. The cream should be used immediately after adding gelatin.

50. Creamy egg cream with gelatin(basic)

Ingredients for 400 g of cream:
- 1 glass of cream 20-35% fat,
- 3 eggs,
- 2 tbsp. spoons of granulated sugar,
- 1 teaspoon of gelatin.
Prepare a solution of gelatin with cream as described in recipe 49.
Grind the eggs and sugar thoroughly with a broom, heat the pan with the mixture in a water bath to 40-50°, while whisking the mixture. Remove the pan from the water bath, place it in cold water and continue whisking the mixture until fluffy, cooling it to the temperature of cold water.
In a separate saucepan, beat the chilled cream until thick and fluffy. Then mix the whipped cream with the beaten eggs, adding a warm gelatin solution (40-50°).
Flavor the cream as described in the recipes below, tint it and quickly use it in products before it becomes gelatinous.

Flavored butter creams

Flavoring and aromatic substances can be added to basic gelatin creams prepared according to recipes 49 and 50, resulting in a variety of flavored creams.

51. Apricot cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apricot liqueur or tincture or 2 tbsp. spoons of finely mashed apricot puree.

52. Pineapple cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of pineapple syrup or juice or finely pureed pineapple puree. Tint the cream yellow (see at the beginning of the page).

53. Orange cream

Add juice from one orange (recipe 129) and its zest to the main cream (recipes 49, 50) before adding gelatin. The cream can be tinted orange (see at the beginning of the page).

54. Vanilla buttercream

Add 5 g of vanilla sugar to the main cream cream (recipes 49, 50) at the beginning of whipping or before adding gelatin - 2 tbsp. spoons of vanilla liqueur.

55. Cherry cream

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of cherry liqueur or tincture, or 2 tbsp. spoons of juice squeezed from fresh cherries (recipe 138) or cherry jam syrup (recipes 140, 141).

56. Creamy strawberry, strawberry, raspberry

Add 1/2 cup of juice, jam or fresh strawberries, strawberries, raspberries (recipes 150 or 165) to the main cream (recipes 49, 50) before adding gelatin.
Tint the cream pink (see beginning of page).

57. Cognac cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of cognac.

58. Coffee cream

Add 1 tbsp to the main cream (recipes 49, 50) before adding gelatin. a spoonful of coffee liqueur or 2 tbsp. spoons of strong coffee infusion made from 1 teaspoon of natural coffee.

59. Lemon cream

Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of 1/2 lemon or 1 tbsp. a spoonful of lemon liqueur, or 3-5 drops of diluted citric acid (see at the beginning of the page) or lemon essence.
Tint the cream yellow (see at the beginning of the page).

60. Tangerine cream

Add to the main cream (recipes 49, 50) before adding gelatin the juice and zest of one or two tangerines (recipe 169) or 1 tbsp. spoon of tangerine liqueur.

61. Honey cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of slightly warmed natural honey.

62. Almond cream(walnut)

Add to the main cream (recipes 49, 50) before adding gelatin 1/2 cup of toasted and chopped nuts or almonds, you can add 1 tbsp. a spoonful of “Aromatic” or “New Year’s” liqueur.

63. Creamy praline cream

Add 2-3 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of praline filling prepared according to recipe 22.

64. Pink or rum cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of “Pink” liqueur or 4-5 drops of rum essence, or 2 tbsp. spoons of rum, or 1 drop of rose oil.

65. Tea cream

Add 2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of strong infusion prepared from 1 teaspoon of dry tea.

66. Chocolate cream

Add to the main cream (recipes 49, 50) before adding gelatin a mixture of cocoa powder and powdered sugar (1 tablespoon each) or 50 g of preheated chocolate.

67. Apple cream

Add 1-2 tbsp to the main cream (recipes 49, 50) before adding gelatin. spoons of apple tincture or 2-3 tbsp. spoons of apple juice (recipe 187), puree or finely chopped fresh (canned) apples.

V. Sour cream and creamy creams

Sour cream for preparing cream should be fresh, without signs of fermentation, without sharp acidity. It's better to use sour cream premium, containing 30% fat.
Just like cream, sour cream must be cooled very much before whipping; it should be whipped at low air temperatures.
Sour cream and creamy sour cream unstable during storage, products with them can be stored for no more than 2-3 hours in a cold place.

68. Sour cream without gelatin

Ingredients for 350 g of cream:
— 1 glass of sour cream,

- 5 g vanilla sugar.
Place the pan with sour cream in cold water, on ice or in snow and beat the sour cream with a broom until a thick, fluffy foam forms, which should be held on a raised broom.
Sift the powdered sugar, mix with vanilla sugar and whisk in the whipped sour cream.

69. Sour cream with gelatin(basic)

Ingredients for 350 g of cream:
- 1 glass of sour cream,
- 4 tbsp. spoons of powdered sugar,
- 1 teaspoon of gelatin.
Prepare the cream according to recipe 68, but at the end of whipping, pour into it a thin stream of warm (40°) gelatin solution prepared in 1/2 cup of water (recipe 49) or milk. Flavor the cream with various substances, which are added at the end of whipping before adding gelatin.
The dosage of flavoring substances is given in previous recipes.

70. Creamy sour cream

Ingredients for 400 g of cream:
- 1 glass of cream 20 or 35% fat,
- 2 tbsp. spoons of powdered sugar,
- 4 tbsp. spoons of sour cream 30% fat,
- 5 g vanilla sugar.
Pour chilled cream and sour cream into a saucepan, place in cold water, ice or snow and whisk the contents with a broom until a thick, fluffy foam forms. Without stopping beating, add the sifted mixture of powdered sugar and vanilla sugar and mix.

71. Cream kaymak

Ingredients for 400 g of cream:
- 3/4 cup 20% cream,
- 1 glass of granulated sugar,
- 100 g butter,
- 1 g vanilla sugar.
Boil the sugar and cream, stirring constantly, until it reaches a thin thread, add vanilla sugar and cool to 15-18°, beat the butter for 10-12 minutes and gradually, in 5 additions, add milk syrup. Mix well.

VI. Various creams

72. Cream on butter margarine

Ingredients for 200 g of cream:
— 100 g creamy margarine,
- 3 tbsp. spoons of condensed milk,
- 2 teaspoons jam syrup,
- 2 teaspoons cognac or wine,
- 2 g vanilla sugar.
Boil condensed milk and cool. Heat the margarine in a saucepan until it reaches the consistency of thick sour cream and beat it with a broom or wooden spatula until it becomes fluffy; then, without stopping whipping, add condensed milk, syrup, cognac, vanilla sugar and mix well.

73. Peanut cream

Ingredients for 280 g of cream:
- 100 g butter margarine or butter,
- 1.5 tbsp. tablespoons roasted peanuts, finely ground,
- 1 teaspoon cocoa powder,
- 3/4 cup powdered sugar,
- 2 g vanilla sugar.
Beat the butter as described in recipe 72. Without stopping whipping, add peanuts and a mixture of powdered sugar, cocoa powder and vanilla sugar, mix well.

The right dessert pleases the eye and awakens the appetite with just its appearance - just add a few bright colors. This is where colored creams for cakes without dyes come to the rescue.

You can use a variety of different ones to decorate homemade cakes, pastries and other baked goods. The airy protein cream looks impressive and holds its shape well. To prepare it egg whites Separate from the yolks, add a pinch of salt, a little citric acid and beat into a strong foam. Sugar or powdered sugar is gradually added to the resulting mass. Various oil creams are very popular. The simplest one is made from butter with the addition of egg yolks, powdered sugar and water. You can replace the eggs with condensed milk, and you will get an equally appetizing decoration. Very tasty and quick cream made from sour cream with a fat content of at least 35%, powdered sugar and vanilla.

How to prepare cream without dye for decorating a cake, or rather, without synthetic coloring additives? To do this, we need to examine the stocks of products available in the kitchen, which will serve as natural dyes. By processing them in a certain way and mixing them with cream, you will get original color decoration for cake, tasty and absolutely harmless.

Sun on the cake

Bright yellow color can be obtained by the most different ways. The easiest way is to add a little fresh to it carrot juice or raw egg yolk. Saffron and turmeric have a rich yellow color. To make a natural dye from them, you need to carefully grind the seasoning, dilute it in water and leave for 24 hours. After which the mixture can be added to the cream. Lemon zest gives the iridescent yellow tint. To do this, you need to finely grate it, wrap it in gauze and squeeze out the juice. The juice from yellow buckthorn fruits can also be used as a natural dye.

All shades of red

The persistent coloring properties of beets are well known. By adjusting the richness of its juice, you can easily prepare an excellent cake without dyes at home, from pink to deep red. To do this, you need to grate a small beet, fill it with water and cook for an hour. To make the color intense and beautiful, add a pinch of citric acid to the broth. Don’t forget about all kinds of red berries: raspberries, strawberries, lingonberries, currants, cranberries, dogwoods. By the way, preserves, jams and syrups based on them can be used to create creams in red shades with the same success. Cherry and pomegranate juices will also do the job perfectly. And red wines will give the cake cream not only a pleasant color, but also exquisite aromatic and taste notes.

Orange Joy

Carrots not only have a rich orange, but also generously shares it with others. To do this, you need to grate it and fry it a little in butter in a ratio of 1: 1. As soon as the carrots soften sufficiently and the oil turns orange, remove the pan from the stove and let it cool. Next, transfer the resulting mass into gauze and squeeze thoroughly - the natural dye is ready. You can use an orange and color the cream with fresh citrus juice or chopped zest. You can also experiment with the already mentioned yellow and red dyes and mix them with each other.

Sweet coolness

How to prepare cream for a cake in cold colors? Blue and purple shades give rich blueberry, blackberry and grape juice dark varieties. A decoction of red cabbage leaves will produce light blue shades. Eggplant can be used as a dye. First, you need to freeze them a little, carefully cut off the skin and squeeze the juice out of it.

There are many green vegetables, and spinach has the best coloring properties. Pass it through a meat grinder or wrap it in clean gauze and squeeze it thoroughly, and you will get a natural dye of a pale green color. Want to achieve a more intense shade? Extract the juice from the spinach and boil it for half an hour.

Chocolate palette

The easiest way to get noble Brown color- mix the cream with regular coffee, cocoa powder or melted chocolate. However, you can resort to a more sophisticated method - using burnt sugar. To do this, granulated sugar is diluted in water in a ratio of 5: 1, the mixture is poured into a frying pan and placed on low heat. Keep the mixture on the stove until it acquires a rich brown color. Then remove it from the heat and pour in a little more water in a thin stream. Then carefully filter the resulting dye. The main thing is not to overexpose the sugar, otherwise hard lumps will form in it.

A delicious and appetizing cake with cream is considered real culinary masterpiece. It can only be done experienced cook, which will 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 preparing light fruity cake, then it is good to fill it with lemon or banana filling, and for an exquisite airy Napoleon they are suitable complex creams for cake - butter or butter.

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 multilayer desserts– they need 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.

Cream filling made by whipping chilled cream. They soak sponge cakes with it, but puff pastries or shortbread It’s better to soak it in a creamy sour cream look. It will require fresh chilled high-fat sour cream and cream. Any creamy look involves preparing the best fresh products High Quality, because the taste of the final dish depends on them. Worth buying fresh oil, eggs, use 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, diversify it with inclusions of chocolate, fruits, 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 chefs that will help you make delicious impregnation, which will appeal to all friends, family and guests 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:

1. Combine yolks, sugar and flour into homogeneous mass, gradually pour in the milk, stirring thoroughly.
2. 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 cook sour cream For sponge cake. It is distinguished by its rich creamy taste, consists of high fat sour cream and quality oil. 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 dessert bird's milk.

Ingredients:

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

Cooking method:

1. Grind the sugar into powder, mix with a whisk with chilled sour cream and soft butter, previously brought to room temperature.
2. 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.

It serves as a delicious, aromatic layer for cakes. curd cream for the cake with the addition of lemon zest and vanilla. Nice filling Suitable for decorating a cake. You can coat the surface and sides of the cake with it, sprinkle with caramel crumbs, walnuts or decorate with fruit. It will work out holiday dessert, delighting 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:

1. Rub the cottage cheese through a sieve, mix with granulated sugar, beat. Add vanilla, roasted nuts, lemon zest.
2. Pour gelatin with water. Whip the cream until fluffy foam.
3. Connect all products with curd mass, place in the refrigerator for 2.5 hours.
4. 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 biscuits or puff pastries, shortcrust pastry and tubes. Special taste Vanilla sugar gives the filling, and gelatin is used to keep it in shape.

Ingredients:

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

Cooking method:

1. 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.
2. Gelatin soak cold water for 20 minutes, heat until completely dissolved, cool.
3. 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:

1. Pour condensed milk directly into the cans with water, cook over low heat for two hours, and cool.
2. 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 it sweet taste filling that will be tender and melt in your mouth at the first touch. You'll be licking your fingers - plus, if you want, you can add cocoa for a delicious chocolate taste.

Ingredients:

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

Cooking method:

1. Grind eggs with sugar, add warm milk.
2. Heat the mixture in a water bath, cool, add soft butter.
3. 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.

A little more difficult to prepare chocolate cream for 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, or add a drop orange liqueur for piquancy.

Ingredients:

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

Cooking method:

1. Grind the chocolate in a food processor and pour in the hot cream.
2. After 2 minutes, add softened butter and mix well with a mixer.
3. Glaze the cake. If you cool the ganache, the mixture can be used for layering thin cakes.
4. 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 retains its shape well and serves an excellent basis to secure nuts on it, chocolate chips and coconut flakes.

Ingredients:

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

Cooking method:

1. 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.
2. Beat the egg whites with a mixer until stiff, add a little salt.
3. Introduce hot syrup in a thin stream egg foam, 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 soft cheese delicate taste great for creating a creamy, aromatic impregnation reminiscent of ice cream and suitable for a sponge cake with berry filling. Classic recipe Italian cuisine involves the use of brandy, but you can do without it if you do dietary dessert on 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:

1. Mix mascarpone with sugar and powder, add brandy, grate the zest from both citrus fruits.
2. Mix thoroughly cheese cream. 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.

One more simple option dessert decorations will become 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, fragrant cakes from biscuit. The secret of cooking thick sauce is to use ripe bananas.

Ingredients:

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

Cooking method:

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

Creams for cakes at home - cooking secrets

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

1. 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.
2. Creamy textures made from cream with the addition of fresh fatty sour cream 25-30% are denser in consistency.
3. 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.
4. 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.
5. 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.
6. It is better to cook impregnations that require heating in thick-walled and thick-bottomed containers so that they do not burn.
7. Low-fat yogurt cream good variety with ice cream.
8. To decorate the cake, a thick gelatin-based cream holds its shape well.

Video

Baked goods decorated with colorful cream not only please the eye, but also stimulate the appetite. Housewives often add artificial colors purchased in the store to creams.

However, the abuse of products of unnatural origin can negatively affect health.

I suggest making dyes at home using the juice of some plants and other ingredients borrowed from nature.

Today you will learn how to do green cream for cake (or blue), and also learn how to make various natural dyes with your own hands.

How to decorate a cake with buttercream

Baking a cake for a significant event is not an easy task. But you can also cope with it if you show your imagination and follow the guru’s recommendations confectionery art. To get started, stock up on the necessary ingredients.

50 g of condensed milk (made according to GOST); 0.5 sticks of butter ( good quality); vanilla - a pinch.

Preparation:

1. Soften the butter. You can cut it into pieces and leave at room temperature for 40-50 minutes. Another method, which is faster, involves using a microwave oven, where the oil will be ready in 2-4 minutes.
2. Using a mixer, beat the softened butter, not forgetting to add vanillin.
3. Pour condensed milk in stages to obtain the required consistency. It is possible that the stated amount of condensed milk will be too much.

Condensed milk will add sweetness to the cake cream, but you need to work with the shade separately. If you want to give the cream a chocolate color, add cocoa powder.

The intensity of the color depends on the amount of powder, and you have the power to change it either up or down.

The finished cream can be transferred to pastry bag with a suitable nozzle. But if it doesn’t exist, use the means at hand and build something similar.

For example, from a thick plastic bag. Just fill it with cream and then cut off the corner.

You will get a small hole through which you will squeeze blue or any other colored cream for dessert, making various inscriptions or other elements.

A rotating stand will be a good help in your work. You won't need to be distracted by turning the cake dish in different directions.

With a slight movement of your hand, you can quickly turn the dessert and apply the cream to the next element.

How to decorate a cake with egg white cream

Cake decorations made from protein cream look no less beautiful and elegant. The main thing you need to remember is the absolute cleanliness of the dishes and utensils involved in preparing the cream.

First things first, separate the whites from the yolks. To avoid spoiling the entire batch of eggs, break each egg over a clean cup, and only then pour the white into a common bowl.

It is advisable to place the whites in the refrigerator; they whip better at low temperatures.

Wash the whisk and the dishes in which you will beat the cream first and pour boiling water over them.

The slightest traces of fat will not allow you to achieve pomp, which means your efforts will be in vain. Drops of water on the dishes are also unacceptable; after processing, thoroughly wipe the bowl and whisk with a paper towel.

While beating, add a pinch of salt and soda to the whites. This will save both time and your energy. In addition, citric acid will make the mixture less cloyingly sweet.

You can decorate the dessert with snow-white protein cream, it will look festive and elegant. Some confectioners prefer to color the mass, because flowers in the natural environment can be found in the most incredible shades.

What can you use to make natural dyes at home?

Taking into account consumer demand, professional confectioners decorate desserts with cream roses and inscriptions of different colors.

In their kitchen, housewives can use blue dye, bought in a store. But is it safe for health?

Let's turn to the experience of our grandmothers, who managed to make dyes from available products. How and from what they did it, we will now figure it out.

The simplest and easy way To color the cream is to add to it the boiled juice of some vegetables, berries or fruits.

It is known that green color is obtained due to the presence of spinach juice, orange – from carrots. Beetroot produces red and turmeric produces yellow.

By combining colors with each other, you can get other shades. For example, combining yellow and green dye, you get blue tint, which is also often used to decorate desserts.

Remember that beets will not give the cream a bright red color. Even if you boil it and mix the broth with a small amount of vinegar or citric acid, the result will be a brown tint or fuchsia color.

Before using, finely chop the carrots and saute for several minutes in butter. After rubbing the mixture through a sieve, add it to the cream and you will get a carrot-colored decoration.

It’s not carrots that will give you a rich orange tint, but orange zest. You will see this when you rub a piece of sugar on the peel of this citrus.

Sugar crystals quickly absorb flavors and any coloring. Experiment with lemon, lime, and you will see how the sugar takes on a new color. By the way, orange color can be achieved using apricot boiled in syrup.

Turmeric, or rather its saturated aqueous solution, will make the cream not bright yellow, it will have a greenish tint.

If you want to give the decoration a yellow sunny color, use saffron. An alternative to saffron would be sea buckthorn or pumpkin.

The red or deep pink dye comes from fresh or frozen raspberries, cranberries or lingonberries.

Strawberries, despite their bright color, will give the cream an ugly brown-red tint. Cherry juice, mixed with cream, will give it a cold red color, with a purple tint.

If you want a thick, inky purple dye, use blackberries.

And add blackcurrant syrup to protein mass before baking, the result is a soft blue meringue.

A couple of drops of syrup will be enough to give the dessert a pleasant color. The saturation of the shade depends on the amount of dye; adding more of it than usual will give you a blue color.

Blueberries and blueberries will give you purple or cool lilac.

A delicate creamy shade is obtained by adding tomato paste. If you increase its concentration, the cream decoration will acquire a delicate orange tint.

Don't worry, the dessert won't taste like tomatoes, the amount of coloring is too small to affect anything other than color.

Spinach will provide a hint of spring greenery; it is the leader among greens. natural dyes. It has a neutral taste, which means that your dessert, as before decorating with cream, will be sweet and will thin out the vanilla aroma. An alternative to spinach is tarragon and mint leaves.

Brown dye is cocoa powder, melted chocolate and a saturated coffee solution (it can be either instant or ground).

How to make dyes at home

Syrups from various berries can be prepared in advance and kept in the refrigerator in a well-closed container. If necessary, use to give the desired shade.

Frozen products are also used. You just need to defrost the berries, cover them with sugar (1:1 ratio) and boil over low heat. Strain the mixture.

Wash and chop the spinach. Pour in a small amount of water and blanch for 5 minutes over low heat. Strain the green solution.

Peel the beets and cut into slices. Boil for 15-18 minutes in water and add a few crystals of citric acid. Use the strained solution.

There is no need to boil mint and tarragon, otherwise they will turn brown. First, prepare hot sugar syrup, add chopped herbs to it and let it brew.

Before using, chop the pumpkin, as well as the carrots, and sauté in butter.

When can you add natural dyes?

Pumpkin, carrot and saffron coloring should not be added to the dough before baking (this does not apply to meringues and macarons.

It's better to soak ready-made cakes syrup so that the dessert acquires the desired shade (green, blue, pink, red and others).

Natural dyes are not added to the cream before whipping, as they do not contribute to the process. Add them at the very end and in the amount necessary to obtain the desired shade.

Multi-colored dough for dumplings and ravioli are prepared with dyes previously dissolved in water. This is necessary for uniform distribution throughout the entire mass.

My video recipe