A beautifully decorated cake is pleasing to the eye and can charm and surprise guests. Housewives should show maximum imagination and make extraordinary efforts to make their baked goods not only tasty, but also surprisingly beautiful and unusual. Today there are a great many techniques and recipes for decorating cakes. For this, a variety of devices are used, of which the most inexpensive and accessible is a pastry syringe or a bag with nozzles.

Recipes

For a pastry syringe, the cream is selected to be sufficiently thick, plastic, and retains its shape well. Too thick a mass will be squeezed out of the nozzle unevenly, in pieces. And if it’s too liquid, it will spread immediately after applying the decoration to the surface or sides of the cake. Therefore, the main parameter for choosing a cream recipe is its consistency.

Oil cream

The simplest and most inexpensive recipe. Consists of several available ingredients. Can be used for decoration in its pure form, as well as colored and additionally flavored.

Ingredients:

1. Butter – 250 grams;
2. Condensed milk – 1 can (boiled is used more often in this case);
3. Vanilla, cognac, liqueur optional.

Cooking process:

1. Soften the butter and chop it finely with a knife.
2. Add condensed milk and beat with a mixer for 5-10 minutes. Make sure that the mass does not separate.
3. Add flavoring and food coloring according to the recipe.

Protein

This cream is more airy. The mass turns out snow-white, and therefore can be used for decoration in its natural form or shaded with natural or artificial dyes. The cream holds its shape perfectly if prepared strictly according to the recipe.

Ingredients:

1. Half a kilo of sugar;
2. 5 whites very cold;
3. Half a teaspoon of citric acid;
4. Half a glass of water.

Cooking process:

1. Make syrup from water and sugar. Add citric acid to it.
2. The syrup is boiled, stirring, for at least 5 minutes.
3. Cool the mass slightly.
4. Beat the egg whites until fluffy and add the uncooled syrup in a thin stream.

Creamy

Cream based on fresh cream is also suitable for decorating a cake using a syringe or bag. It is light, squeezes out well even from the narrowest nozzle, its consistency is uniform, so there are no voids or air bubbles in the finished decor.

Ingredients:

1. One large egg;
2. One glass of cream (35 percent);
3. 80 milliliters of milk;
4. 80 grams of granulated sugar;
5. 10 grams of gelatin;
6. Vanilla.

Cooking process:

1. Soak the gelatin in plain cold water for 25 minutes. Wait until it swells and absorbs all the water.
2. Mix the egg with sugar and grind until white. Boil the milk, immediately remove from the heat and pour into the egg mixture in a thin stream.
3. Add gelatin, stir and place in a water bath.
4. Continuing to stir, dissolve the gelatin (just do not bring the mixture to a boil).
5. Whip cold cream until foamy. This will take about 10 minutes.
6. Add the milk mixture, cooled to room temperature, little by little into the creamy foam, add vanilla and stir.

Decoration technology

The method of decorating using a syringe is quite simple. You will need the syringe itself and several nozzles. There are sets with nozzles in the amount of 4–10 pieces. The more of them, the more sophisticated and unusual decorative elements you can make on the cake.

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 bit 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:

1. 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.
2. 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.
3. High sides can be made from cream that does not lose its shape for a long time - oil or gelatin.
4. 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.
5. 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:

1. 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.
2. Dense, tight cakes, 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.
3. “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.

1. 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.
2. Storing the mixture only in the refrigerator before decorating and after, on the finished cake.
3. 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.
4. 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.
5. 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 of the cakes.

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.

1. 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.
2. 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.
3. 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.
4. 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

1. Use whites at room temperature. Start whisking, adding powder.
2. Place in a water bath, wait until the powder dissolves, and continue whisking.
3. Keeping the appliance running, remove from heat, pour in lemon juice and beat until stiff, smooth peaks form.
4. 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

1. Beat soft butter with sugar until light in color at low mixer speed.
2. Increasing speed, pour in milk.
3. 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

1. Bring milk and sugar to a boil.
2. 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.
3. Cool the cream to room temperature.
4. Beat soft butter until white and fluffy.
5. Gradually pour the cooled milk base into the oil base, continuing the mixer.
6. 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

1. Heat the cream and powder in a saucepan, do not boil.
2. Throw in the broken chocolate into the liquid mixture and mix well until the pieces dissolve.
3. 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

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

Dense and smooth for cake decoration, 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

1. Chilled cream is whipped to stiff peaks.
2. Add powder.
3. Continuing the movement of the whisks, introduce mascarpone.
4. 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

1. Beat the butter until white, adding powder.
2. Add the curd mass and beat until fluffy.
3. 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. Two ingredients are enough to make it - marshmallows and butter.

Ingredients:

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

Preparation

1. Melt the marshmallows in a water bath and in a microwave oven.
2. Beat the marshmallow mixture while adding butter.
3. 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.

1. 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



2. 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



3. 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


4. 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


5. 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



6. 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



7. 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

cookingclassy.com

This is a universal cream, suitable for layering sponge cakes and for decorating, holds its shape well, is ideal for all kinds of butter roses and flowers using the Malaysian technique, as well as for covering cakes with mastic. Afraid of heat.

Ingredients:

• 100 g butter;
• 4 tablespoons of powdered sugar.

Instructions:
For such a cream you need to take high-quality butter; due to long whipping, the cream tastes not like butter, but creamy. The butter should have a softened, creamy consistency, similar to what happens if you leave the butter in very hot weather. Start beating the butter, adding powdered sugar in small portions. After all the powder has been added, beat at medium speed for 10-15 minutes until an airy, fluffy mass is obtained. If necessary, cool slightly in the refrigerator. In Soviet times, this was the most popular cake cream. Another variety of it is butter cream with condensed milk. To do this, you need to beat 200 grams of butter and half a can of condensed milk.

#2 Buttercream Charlotte

Flourless custard, good for layering and decorating cakes, for topping cupcakes.

Ingredients:

• 200 g butter;
• 6 tablespoons milk;
• 4 tbsp sugar;
• 2 eggs.

Instructions:

Boil milk with sugar. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting the whisking, add hot milk and sugar in a thin stream. Stirring continuously, bring the mixture to almost a boil, remove from heat and cool slightly. While the mixture is cooling, beat the butter until fluffy and white. While whipping the butter, pour in the cooled egg-milk mixture in a very thin stream, beat until a fluffy cream is obtained.

#3 English custard

Custard goes perfectly with choux and puff pastry. It can also be used as a filling for tartlets and profiteroles. Without this cream it is impossible to imagine Napoleon cake or eclairs.

Ingredients:

• 500 ml milk
• 150 g sugar
• 4 yolks
• 50 g flour
• 1 vanilla pod.

Instructions:

Grind the yolks with sugar, add flour. Cut the vanilla pod in half and scrape out the seeds with a sharp knife and add them to the milk. Bring milk and vanilla to a boil. Reduce heat to low. Gradually add the egg-flour mixture in small portions, stirring continuously. Continue stirring until the cream thickens. Cool the cream. To prevent a thick crust from forming on top, cover the surface of the cake directly with cling film.

#4 Cream Patissiere

This is a type of custard, used for layering cakes, eclairs, tartlets, and can be served with pancakes and crepes. In Patissiere cream, unlike classic English cream, starch is used instead of flour, which is why the cream never curdles over the fire.

Ingredients:

• 2 eggs;
• 30 g starch;
• 100 g sugar;
• 500 ml milk;
• 50 g butter;
• 1 vanilla pod.

Instructions:

Cut the vanilla pod in half, scrape out the seeds with a sharp knife and put them in the milk, slightly heat the milk with vanilla and leave to brew for half an hour. Mix eggs, starch and sugar in a saucepan. Add half a glass of milk and mix well again, then add the remaining milk and bring the mixture to a boil, stirring continuously. When a lot of bubbles pop from the bottom, boil for another 2 minutes and remove from heat. Add oil and cool until the cream becomes thick. A very good cream for a cake.

#5 Cream Muslin

Add whipped cream to the Patissiere cream (for 300 g of cream, 100 ml of cream), and you will get Mousseline cream. This cream is good for Millefeuille and Napoleon.

#6 Swiss butter meringue

World famous as Swiss Buttercream Meringue, a favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! Keeps its shape well and looks very beautiful. Can be stored in the refrigerator for up to 72 hours.

Ingredients:

• 3 squirrels;
• 90 grams of sugar;
• 250 g butter;
• a pinch of salt;
• vanillin.

Instructions:

Place egg whites and sugar in a saucepan. Build a water bath, and the pan with the whites should be heated by steam, i.e. should not come into contact with water. Heat the mixture, stirring vigorously with a whisk. As soon as the sugar is completely dissolved, remove from the bath. The mass should be homogeneous and smooth, rub a little of the mixture between your fingers, there should be no grains of sugar. Add a pinch of salt and beat with a mixer at high speed until sharp peaks form. The mass should be glossy and dense; if you turn the container with the whites over, they should remain motionless.

Take softened butter, the butter should be of high quality, this is important for the taste and structure of the cream. Beat until white and fluffy.

Then add the whipped butter to the protein mass, a teaspoon at a time, and here is a very important point, you need to beat the mass after each portion of butter so that the butter is completely dispersed in the proteins. Add vanillin and dyes to the finished cream.

This cream is well suited for flowers using the Malaysian technique.

#7 Cream cheese or cream cheese

Another extremely popular cream. The simplest to make, very tasty, slightly salty due to cream cheese (or curd cheese, Cremette, Almette, Hohland). It holds its shape well, makes beautiful linings for cupcakes, and is also used to layer and decorate cakes and pastries. Ideal cream for cake.

Ingredients:

• Cream 33% - 100 gr
• Cream cheese - 500 gr
• Powdered sugar - 70 gr

Instructions:

Whip the cream to sharp peaks. You should be careful with the cream, do not overbeat it, otherwise the butter will separate. The cream must be cold! You can also cool the whisk and the bowl in which you will whip the cream. Then add powdered sugar and cream cheese and beat again until smooth. Refrigerate for an hour to stabilize.

There is another popular recipe cream cheese with butter. It has an excellent structure for decorating cupcakes and cakes, for example using the Malaysian technique.

Ingredients:

• Curd or cream cheese - 500 g;
• Butter 82.5% fat - 180 g;
• Powdered sugar - 150 gr.

Instructions:

The main condition is that the cheese is cold and the butter is at room temperature. Mix all ingredients in a mixer bowl. Keep refrigerated.

#8 Italian meringue

The densest of all meringues. Suitable for decorating cupcakes, cakes, tartlets.

Ingredients:

• 2 egg whites at room temperature
• 40 ml water
• 120 g sugar
• pinch of salt

Instructions:

Beat the whites with a pinch of salt until sharp peaks form.
Make syrup from sugar and water. To do this, mix sugar with water, bring to a boil and simmer for 5 minutes. While the syrup is cooking, beat the egg whites with a pinch of salt until they form sharp peaks. Without ceasing to beat the egg whites, pour in the syrup in a thin stream. After all the syrup has been poured in, beat for another 3-4 minutes. The cream is ready for use.

#9 Chocolate ganache

Ideal for covering a cake with mastic, it can also be used to decorate cakes and cupcakes, and make fillings for desserts.

Ingredients:

• high quality chocolate
• cream with a fat content of at least 33%

For dark ganache (50-60% cocoa content) you will need 2 parts dark chocolate and one part cream with at least 33% fat content. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.

For milk ganache (30% cocoa content) you will need 3 parts milk chocolate and one part cream with at least 33% fat content. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.

For white ganache you need to take 3 parts white chocolate and one part cream with at least 33% fat content. In warm weather, as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate; white chocolate ganache tends to spread in the heat, so many confectioners are not very willing to work with it in the warm season. If you're a beginner, it's best to start with a dark or milky ganache.

Instructions:

Chop the chocolate very finely with a knife.

Pour the cream into a deep saucepan with thick walls, place over medium heat, keep on heat until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and add the chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes until the chocolate melts. Then gently stir the mass until smooth using a silicone spatula; you can use a whisk, but it must be completely dry! Place the pan over a VERY low heat and stir until all the chocolate pieces are completely broken up and the mixture is glossy and smooth. Pour the ganache into a microwave-safe bowl, cover with cling film and leave overnight at room temperature to stabilize. Before use, warm up in the microwave at the lowest power.

#10 Lemon curd

This amazingly delicious cream is used for filling cakes, cupcakes, and tartlets. It can be served as an independent dessert. And this cream is made very simply and quickly. The cream is based on lemon juice, you can replace it with any citrus fruit juice or a mixture of them, but they must be sour, so the eggs will not curdle.

Ingredients:

• 2 eggs
• 2 lemons
• 100 g sugar
• 30 g butter

Instructions:

Remove the zest from one lemon and mix it with sugar. Squeeze the juice from the lemons and pour it into the sugar and zest. To get more juice, place the lemons in boiling water for a few minutes. Lightly beat the eggs with a fork. Add to juice with sugar. Let it sit for half an hour so that the zest releases its aroma. Strain the mixture! Place the strained mixture in a saucepan, add oil and cook over low heat until thickened. Store in glass jars in the refrigerator. The cream turns out so tasty that you can immediately increase the proportion of the cream and cook a larger quantity.

Recipes for making cream and other confectionery decorations

cake decorating cream

20 minutes

300 kcal

5 /5 (2 )

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

Cream for decorating a cake: basic requirements

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

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

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

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

Types of creams for decorating a cake

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

Oil

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

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

Protein

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

Custard

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

Creamy

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

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

Sour cream

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

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

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

How to make buttercream for cake decoration at home

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

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

List of ingredients

All ingredients can be found at any grocery store:

Step-by-step recipe with photos

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

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

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

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

2015-03-11T14:02:30.000Z

How to prepare protein cream for cake decoration at home

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

List of ingredients

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

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

Step-by-step recipe with photos

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

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

Video recipe for cake decorating cream

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

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

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

https://i.ytimg.com/vi/4A3KURuqQmE/sddefault.jpg

2016-05-22T08:50:32.000Z

How to make custard for cake decoration at home

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

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

List of ingredients

To make classic custard you will need the following ingredients:

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

Step-by-step recipe with photos

Video recipe for cake decorating cream

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

Custard - Classic Recipe from Grandma Emma

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

How to make buttercream for cake decoration at home

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

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

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

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

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

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

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

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

List of ingredients

To create the creamy mass you will need:

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

Step-by-step recipe with photos

Video recipe for cake decorating cream

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

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

https://i.ytimg.com/vi/1_UHf0CHAss/sddefault.jpg

2015-12-27T03:23:39.000Z

How to make sour cream for decorating a cake at home

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

List of ingredients

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

These are all the ingredients for our sour cream.

Step-by-step recipe with photos

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

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

Video recipe for cake decorating cream

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

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

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

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

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