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 ordinary dense plastic bag You can decorate your 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 (will add White color);
• high-fat homemade sour cream;
• flavorings – vanilla, rum or cognac essence, cinnamon, lemon zest.

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

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

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

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

Cream for various types of decoration

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

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, will not lose its shine and appearance. Will come in handy here step by step instructions, 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 long time– oil or with 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 sponge cake it is necessary to make it thick - based on fat sour cream, thickened cream, butter, condensed milk or with 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 cake layers, such as those in the Napoleon cake (for example, a recipe made from puff pastry) will require a fairly liquid and soft cream. The best option is custard for the layer and cream for decoration.
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 mastic” is crumbs from cake layers 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 water under the container. ice water or ice 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.

Recipes for making cream and other confectionery decorations

Cake decorating cream holds its shape well

500 ml

1 hour

180 kcal

5 /5 (2 )

I really love homemade cakes and practically do not recognize “plastic” cakes from the store. To be honest, the question of how to decorate a homemade cake did not arise for me for a long time, because the beauty of homemade sweets lies precisely in the absence of pathos - it is more than replaced by the love invested in the preparation.

But today so many new and interesting things have appeared on the shelves, both in terms of products and in terms of kitchen appliances, that competing with a confectionery store not only in content, but also in form, is becoming a very real task.

I will share with those who are ready to take on the challenge good recipe cream for cake decoration.

• Kitchen appliances and utensils: a saucepan with a thick non-stick bottom, a bowl, a mixer, a wooden spatula for stirring.

The technology involves cooling the hot product to room temperature, so the cooking time may vary slightly depending on the conditions in your kitchen and whether it is possible to speed up the process a little, for example, by placing the mixture on a cold balcony.

Required Products

To prepare the cream you will need:

Features of product selection

I use regular sugar to make this cream, but if you have the opportunity to replace it with cane sugar, the result will only be better. Brown sugar will give the cream a more noble color and an additional flavor note.

Instead of vanilla sugar, you can use vanillin, but be careful: it has a rougher taste, so do not overdo it with the amount.

Quality of butter - main secret good cream! It must be at least 82.5% fat, and you must be sure that you are using a dairy product and not a spread.

Some housewives, however, claim that the spread makes a good cream, but as for me, the benefits of healthy food have not been canceled.

How to make cake decorating cream that holds its shape well at home

Break the whites into a saucepan, add sugar and beat with a mixer until the mixture increases several times in volume and becomes much lighter.

Place the saucepan over low heat and heat, stirring constantly until the protein-sugar mixture acquires the consistency of thick semolina porridge.

Don't get distracted and don't stop stirring, otherwise you won't notice how the eggs will curdle or burn. The mass should remain homogeneous and under no circumstances stick to the bottom of the dish. The whole process is not very fast, be prepared to spend a good half hour at the stove.

Remove the mixture from the heat and continue stirring until the bottom of the saucepan has cooled. Then beat until thick foam.

In a separate bowl, beat the butter until white, adding vanilla sugar in the process. Carefully enter into custard oil.

Continue beating until smooth and fluffy.

At this stage, you can taste the cream for sweetness and, if there is not enough sugar for your taste, add a spoon or two of powdered sugar.

The best cream ready to decorate the cake, you can start getting creative.

By the way, this cream can also be placed in openwork “caps” on cupcakes and muffins. Or simply use it as the main one in cakes and pastries (the latter option is in case the decoration doesn’t work out at all).

When preparing the custard part of the cream, it is very important that the protein-sugar mixture does not burn. If you do not have suitable quality utensils for this procedure, it is better to use a water bath. In this case, bringing the cream to the desired consistency will take a little longer, but in this case it is definitely the lesser evil.

Before you start cooking, make sure that all utensils you use are completely dry.

It is best to stir the cream with a wooden spatula; you can also use a silicone one. But it is better to refuse a metal spoon, since when heated it can react with food, which, firstly, is not very useful, and secondly, it negatively affects the taste of the finished cream.

The readiness of the custard is indicated by the following indicator: when you run a spatula along the bottom of the pan, the protein-sugar mass does not immediately return to its place; for several seconds the bottom remains completely bare. The mass is easy to scoop, after which it slowly and leisurely flows from the spatula back into the saucepan.

When you remove the custard from the heat and leave to cool, cover it with cling film, not over the surface of the pan, but directly lay the film on the cream. Then the mass will not weather, will not become crusty, but will remain silky and homogeneous.

In order for the butter to whip well and not separate into fractions, it must be completely softened and not cold. If you still get lumps during the beating process, try melting the butter a little in a water bath or wait until it warms up naturally.

There is one more trick: if everything is really bad with the butter, you can try to correct the situation by adding melted chocolate to it, but in this case the cream will turn out much darker, so the “composition” you planned on the cake may be destroyed. On the other hand, in theory, buttercream is intended for decorating chocolate cakes, but if your products have a light surface, then chocolate can be added to such cream not by force, but intentionally.

Just remember that chocolate cannot be heated over direct heat - only in a water bath, and the bottom of the container with chocolate should not come into contact with the surface of the water. And one more rule: when melting chocolate, you cannot stir it - the mass must melt “in a calm atmosphere”, without outside help.

It is also important to remember that only fresh cream For decorating a cake, it holds its shape well. It is better to use it right away, since decorating a cake at home is already not an easy task, and doing this with stale cream is completely problematic. You can, of course, re-whip the cream before the procedure, but even in this case there remains a danger that the roses you lovingly built will still “float.”

And one last thing. The mixture should be at room temperature during decoration. If the cream is cooled, the butter will harden, and it will be very inconvenient to “work” with such a mass; besides, cold buttercream does not produce appetizingly shiny decorations. Warm cream, on the contrary, spreads, does not “line up” and mixes with the main cream on the cake or dough, which is completely unsuitable for us.

Video recipe for cake decorating cream that holds its shape well

Decorating cakes with cream is a fascinating process and a real art that you can master throughout your life, however, after watching the video, you will be convinced that the one walking will master the road:

Protein custard. Cream recipe for cake decoration

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The recipe for the most delicious and beautiful protein custard.
This cream is ideal for decorating cupcakes, cakes, and baskets with berries.
The cream holds its shape perfectly and does not lose it at room temperature.

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COOKING AT HOME with Oksana Pashko is a culinary channel on which you will find many video recipes for making cocktails, cakes, desserts, meat, poultry and fish dishes, salads, various appetizers, and aromatic soups.
With the culinary channel COOKING AT HOME you will diversify your home menu. Well, if you don’t know what to cook, then you have come to the right place 😉 On my channel you can always find some new recipe or an idea.

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https://i.ytimg.com/vi/POWEcMmxJ60/sddefault.jpg

https://youtu.be/POWEcMmxJ60

2016-03-29T12:05:33.000Z

In fact, there are a huge number of different master classes on decorating cakes with cream on the Internet, but this video contains a whole series of different variations and ideas - both for beginners and for those who already have certain skills in this area of ​​culinary creativity . You can choose any one you like and learn the science of decorating a cake with cream literally step by step.

Invitation to discuss the cream and possible improvements

There are a lot of creams for decorating cakes at home; the creamy one I suggested is just one of the options. Protein cream is well suited for an effective presentation; pure butter cream (with sugar or condensed milk) or sour cream is also often used. Which cream to choose for decorating a cake depends on the idea and personal preferences. I would like to know more secrets about how to beautifully decorate a cake, and I will be especially grateful for ideas on decorating homemade cakes with cream with photos. Write, let's discuss and get creative together!

It is impossible to resist the delicious cakes that turn into real works of art. Confectionery is a great field for the wild imagination of sweet chefs. The most skilled craftsmen will be able to create entire worlds from whipped cream and various creams. But they exist for every taste and request!

Good housewives work wonders in their kitchens! Each sorceress has her own little tricks and secrets for creating a birthday cake. The hard work is rewarded by the delight of the guests and their crazy eyes at the sight of man-made beauty!

When focusing on the taste of the dessert, do not forget about the design. An integral part of creating the next masterpiece is a cake decorating cream that holds its shape well. Let's figure out how to properly decorate the “head of the holiday” and finally put all the cherries on the cake.

Pastry cream is an important part of the cake, which, in addition to decoration, has the function of impregnation. He is the one who does simple cakes delicious dessert. Impregnation binds all the components together, creating a new melody of taste, a symphony of gastronomic pleasure. Therefore there are different kinds creams for cake decoration. And this is a weapon, having mastered which, you will conquer more than one heart!

We bring to your attention specially selected recipes. This is a collection of the best subtleties and technologies. Having them in your arsenal, you can always create incomparable and original cake decorations at home. Let's start with the main, basic option.

Oil

His classic recipe is quite simple to implement and accessible to novice housewives. You can even make figures different forms. The main rule is that such cream should be very cold. It is also light in consistency, with a shiny, smooth surface. What a sight for sore eyes!

• Butter 82.5% - 400 g;
• Powdered sugar – 400 g;
• Milk – 100 ml.

1. Soften the prepared butter using a regular fork.
2. Beat it with a mixer until an airy white foam forms, adding powdered sugar.
3. Pour in the milk, while increasing the mixer speed.
4. Cool before use. We continue our journey to Magic world cream cake decorations.

Protein

This option is the most capricious of all. Therefore, follow the instructions strictly word for word, step by step! But it is the easiest to sculpt; you can use it to create real masterpieces of confectionery art.

• Egg whites – 5 pcs.;
• Powdered sugar – 400 g;
• Lemon juice – 5 ml.

1. Beat the prepared egg whites; they should be at room temperature. Slowly add the powdered sugar without lifting your hands from the whites.
2. Heat the resulting mass in a water bath until the powdered sugar is completely dissolved. At the same time, continue whisking.
3. Remove from heat, add lemon juice and continue beating until smooth peaks form.

Custard

It is a favorite of children and adults. Taste of childhood! Remember those delicious eclairs? Let us share with you some tricks for making the right custard:

1. only fresh milk with sufficient fat content, approximately 3-3.5%;
2. premium flour;
3. if you cook a thick cream, it will be ideal for leveling the surface and errors;
4. the thickness can be adjusted by the amount of flour;
5. Having a neutral taste, it goes well with various additives: cinnamon, vanilla, cognac, coffee.

And now the recipe itself!

• Milk 500 ml;
• Flour 120 g;
• Powdered sugar 230 g;
• Butter 100 g.

1. Dissolve the powder in half the volume of prepared milk.
2. Add flour to the second part of the milk. Mix well to obtain a sticky, thick liquid.
3. To avoid the formation of lumps, use a blender or mixer. The result is a thick, homogeneous mass.
5. In a large container, combine the two milk mixtures. This is where the “kneading” process begins, which cannot be stopped until the cream is completely ready.
7. Place the semi-finished cream on very low heat.
8. Stir until the desired consistency is formed.
10. Add chopped butter and vanilla sugar to it.

Creamy

In order to prepare the perfect buttercream, buy only vegetable or special pastry cream. You can't go wrong! And the result will please you!

• Cream with fat content 33-35% - 400 ml;
• Powdered sugar – 150 g;
• Citric acid – 2 g.

1. Chill the cream in advance. Next, whisk thoroughly until a fluffy foam forms.
2. Add powdered bread and citric acid.
3. Use a mixer. Using high speed, beat until stiff peaks form.

By the way, such buttercream would be an excellent option for decorating a cake or cupcakes from a syringe.

Sour cream

We present to you a simple recipe for magic cream! It will be the best option for soaking a sponge cake, and is also suitable for decoration!

• Butter - 150 g;
• Sour cream - 150 g;
• Powdered sugar - 100 g.

1. Place sour cream (chilled) in a container.
3. Mix some sour cream with powdered sugar. This includes softened butter.
4. Beat all products with a mixer until thick.
5. Add the remaining powdered sugar. Beat the cream for another 5 minutes.
7. You get a soft, airy mass that is ready for use!

Cream Charlotte

It is refined, subtle and delicate. There are also plenty of options for decoration! You can use it to make festive roses that will delight you and your loved ones and create a joyful atmosphere! You can decorate using a pastry bag.

• Egg yolks – 5 pcs.;
• Powdered sugar – 200 g;
• Milk – 150 ml;
• Butter 82.5% - 250 g.

1. Boil milk plus sugar.
2. Mash the egg yolks well.
3. Introduce them into the milk in a thin stream.
4. Using a mixer, beat the resulting mass.
5. Place on low heat. Bring to a light boil.
7. Cool the cream.
8. Beat the melted butter until fluffy.
9. Combine the milk mixture with the butter mixture.
10. Continue working with the mixer.

The result is a luxurious airy cream with shine! That's why it is used quite often when decorating cakes and soaking them!

Chocolate

This option is similar to frosting. Also dense and thick. It will reliably protect the surface of your wonderful dessert!

• Dark chocolate – 200 g;
• Confectionery cream – 120 ml;
• Powdered sugar – 70 g.

1. Heat the cream and powdered bread in a small container. Do not bring to a boil!
2. Place chocolate bars into the resulting liquid.
3. Mix thoroughly.
4. Wait until the chocolate is completely dissolved, stirring the mixture.
5. Cool the cream before using.

A chocolate boom is guaranteed for you!

Cream Cheese

It is made from mascarpone or other curd cheeses. Ideal for decorating cakes! It is better not to use it for a layer; the cakes may remain dry. Or pre-process the cakes.

• Cream 35% fat - 100 ml;
• Cheese – 250 g;
• Powdered sugar – 50 g.

1. Whip the cream until thick peaks appear. The cream should be chilled.
2. Add powdered sugar.
3. Add the cheese without stopping whisking with the mixer.

Now you are fully armed in your kitchen! Any dessert can become a work of art in your skillful hands! There is a recipe database! All that remains is to pick necessary equipment, tools, and go ahead - conquer sweet peaks!

Hurry up and share in the comments which recipe you chose for yourself!

Cake decorating cream will make your baked goods beautiful and original. It can be prepared from cottage cheese, proteins, butter, gelatin, lemon juice and other ingredients. If you want to decorate the prepared product, we recommend that you familiarize yourself with our recipes.

Cream recipe for cake decoration

Tablespoon of flour
- a glass of milk
- a small spoon of gelatin
- butter – 3.2 tablespoons
- testicle – 4 pieces
- vanillin
- a glass of sugar

Boil ½ part of the specified amount of milk. Stir flour into cooled cold milk. Add hot milk to the mixture and keep until thickened. Stir the mixture thoroughly. Remove from heat and let cool. Dissolve gelatin in half a glass of cold water, wait until it swells, and heat until completely dissolved.

Soften the butter, add granulated sugar to the cottage cheese, and rub thoroughly. Beat the egg whites until they form a strong foam. Combine milk and curd mixture. Add yolks and gelatin. Beat thoroughly, add vanillin, add egg whites, mix again.

Custard for decorating the cake

Flour - a couple of large spoons of flour
- granulated sugar – 1 cup
- testicle – 5 pcs.
- butter – 0.3 kg
- powdered sugar – 0.1 kg
- vanillin

Cooking features:

Beat the sugar well with the addition of the egg. Add flour, stir until a homogeneous mass is formed, without lumps. Warm the milk, pour the egg mixture into it in a thin stream. Stir, cook until thick, let cool. Soften the butter, add vanillin, powder, beat the total mass, combine the mixture with the cream. Start beating again until you get a fluffy mixture. If you want the mass to be especially fluffy, add 2 strong egg whites.

The best cream for decorating a cake

Butter – 0.2 kg
- a large spoon of water
- a couple of yolks
- granulated sugar – 0.25 tbsp.
- condensed milk - one jar
- large spoon of cocoa

Grind the sugar and add the yolks. Combine soft butter with condensed milk, beat until fluffy. Dissolve cocoa in cold water. Combine the ingredients and mix until a homogeneous mass is formed.

A couple of large spoons of gelatin
- egg – 8 pieces
- sugar - a couple of glasses
- a glass of milk
- a large spoon of wheat flour
- butter – 0.3 kg
- vanillin

Cooking features:

Pour gelatin into 150 ml of cool water, wait until it swells, heat until it completely dissolves. Make sure it doesn't boil. Separate the whites from the yolks. Grind half of the specified granulated sugar with the yolks, add milk, flour, and mix well. Bring to a boil. Immediately remove from heat and cool. Add butter and vanillin to the cooled mass and mix well. Beat a glass of sugar with the addition of proteins to form a thick foam. Add the main mass, gelatin, beat thoroughly.

Recipe with vanilla and milk

A glass of milk
- a couple of large spoons of flour
- granulated sugar - a couple of tablespoons
- egg – 2 pieces
- vanillin
- creamy butter – 50 g

Subtleties of preparation:

Combine eggs with sugar and beat well. Add flour, 4 large spoons of milk, stir until a mass forms. Boil the remaining milk, combine with eggs, and heat (use a water bath for heating). Stir until it comes to a boil. When the mass boils and becomes thick, add vanillin and butter. Cool the cream.

Cake decorating cream holds its shape well

Ingredients:

Vanilla sugar – 2 g
- a small spoon of powdered sugar
- a glass of cream (with 35% fat content)

Cool the cream in advance and pour into a separate container. You can also put it in another one so that the bottom is in cool water. Continue whisking until the cream thickens. Do not stop whipping until the cream thickens. Add vanilla sugar, powder, beat again.

Protein cream for cake decoration

Compound:

Vanillin packet
- egg white – 4 pieces
- citric acid – 0.25 teaspoon
- a glass of sugar

Beat the whites a little with a mixer, add granulated sugar, citric acid and vanillin. Place in a water bath. The water should already be boiling. Beat with a mixer for 10 minutes. The mixture is fluffy and snow-white. Once whisk marks remain on the cream, remove the saucepan from the heat and whisk for three minutes. Wait for cooling, decorate the product. You can use molds to decorate cakes with cream.

Buttercream for cake decoration

You will need:

Natural coffee – 1.5 tsp.
- cocoa powder – 2 tablespoons
- coconut flakes – 30 g
- a pinch of vanillin
- butter – 0.15 kg
- milk – 3.1 tbsp. spoons
- coconut flakes – 30 g

Cooking features:

Combine vanilla, coconut, cocoa and powdered sugar. Heat the milk and dilute the coffee in it. Add melted butter and diluted coffee to the dry mixture. Beat the mixture. It should become homogeneous.

Option with condensed milk and butter

In a small metal container, heat 0.2 kg of butter until creamy. Beat the butter with a whisk or wooden spatula. The mixture should become elastic. Add 240 g of condensed milk in portions. Do not stop whisking while adding. If the condensed milk is candied, melt it, stir and cool. The dessert should be cooled before use.

Sugar syrup cream

Water – 145 ml
- sugar – 150 g
- butter – 0.2 kg

Add the required amount of sugar into the pan, add some water, and stir with a spoon. Bring the liquid to a liquid state, ensuring that the sugar is completely dissolved. Heat the butter a little in the microwave to get a thick consistency. Beat the butter using a wooden spoon or whisk. Add cooled sugar syrup. Continue beating until smooth.

Protein custard for cake decoration

Protein - a couple of pieces
- boiling water – 60 ml
- a small amount of citric acid
- granulated sugar – 0.18 g

Pour water into a saucepan, add sugar. Boil the syrup, stir so that there are no bubbles. At the end of cooking, add citric acid at the tip of a knife. Check the contents for doneness before removing them from the stove. If a drop of syrup does not spread over the plate, then the dish can be considered ready. You can try to stretch the drop big and index finger. As a result, it should stretch into a thread. The next step is whipping the whites. Whisk them on average speed at least 5 minutes. After the protein mass has thickened sufficiently, pour in the hot sugar syrup in a thin stream. Add vanilla sugar here. Continue the beating process until an air stream forms.

Recipe with sour cream

Combine 150 g of sugar, gradually add ½ liter of sour cream. Gradually increase your speed. Add powdered sugar or sugar in parts. As the granulated sugar dissolves, the mixture will become thinner. Don't be afraid of this. The mass will thicken during the beating process. Ready dish should not drip off the spoon. If you took sour cream that is not very high in fat, put it in cheesecloth and leave it overnight to drain. The whey will drain and the sour cream will acquire the desired consistency.

Vanilla butter cream

In a bowl, stir a couple of egg whites with the addition of 0.1 kg of granulated sugar. Place the container in a water bath. Whisk vigorously to avoid curdling of the whites. Repeat the procedure until the granulated sugar dissolves. Remove the bowl from the water bath and begin the whisking process. Add a little more vanilla. Beat the whites until peaks form. Heat the butter a little, add in portions while whisking. Once the mixture has achieved an even and homogeneous structure, stop whipping.

"Charlotte"

Chicken egg - a couple of pieces
- milk – 0.12 ml
- cognac – 20 ml
- sugar – 0.1 kg
- butter – 0.2 kg

Mix granulated sugar with the specified amount of milk, transfer to the stove, and bring to a boil. Beat lightly chicken eggs using a whisk or fork. Add in a thin stream to the beaten eggs, beat well to avoid the whites from curdling. Pour the milk-egg mixture into a saucepan and bring to a boil, stirring vigorously.

Important Tips:

1. Cream can be colored with synthetic or food dyes.
2. If you choose the sour cream version of the preparation, then before whipping, evaluate the taste of the sour cream. If it does not have a pleasant “sourness”, dilute it with lemon juice.
3. Do not pour hot ingredients into cream and butter options: gelatin or melted chocolate. The mixture will become liquid and will not hold together. You can prepare a high-quality dessert from products of the same temperature.
4. Store the prepared mass only in the refrigerator.
5. Make sure that utensils and containers for work are dry and clean. While beating the egg whites, there should be no fat remaining on the walls.
6. Proteins and sour cream should be taken chilled for cooking.
7. Add dye 1 drop at a time so as not to get a rich and unnatural shade.

Decorating a cake is a real pleasure. If you pay enough attention to preparing high-quality cream, you can end up with a real masterpiece! The top and side edges of the product are decorated. You can add crushed nuts, coconut, grated chocolate, dried fruit pieces, etc.

What is a holiday without guests, gifts and cake? Boring! What a holiday is all about is having fun, socializing, dancing and pampering yourself with all sorts of goodies! If you know how to bake cakes and make delicious creams- this is already half the success. Today we will look at options on how to decorate a cake at home.

How to decorate a cake at home?

How to decorate a cake at home using cream

First of all, you need to understand the question of which cream is ideal for decorating confectionery products. There are not many of them:

• oil;
• protein;
• creamy.

The base of the butter cream is butter, with a fat content of at least 82%. You can also use condensed milk or powdered sugar to prepare the cream. As for the proportions, when preparing butter cream with condensed milk, it is necessary to take into account the consistency of the milk. Very often, experienced confectioners use boiled condensed milk; it is denser and ensures the stability of the cream. To give the decor the required shade, it is more advisable to use liquid food coloring.

In butter cream You can also add cocoa powder or chocolate melted in a water bath. This technology is ideal for decoration chocolate biscuits and cupcakes.

Protein cream is one of the capricious. Its preparation will require patience and endurance from you. To decorate cakes, custard protein cream is used, the preparation of which occurs in three stages:

• pour ¼ cup into the pan clean water and add 6 tablespoons of sugar. Place on the fire and cook the syrup for 3-5 minutes after boiling (checking the readiness is quite easy - dip a spoon into the syrup and lift it so that the finished syrup flows down - if the thread is thick and continuous, your syrup is ready);
• Place 3 cold egg whites in a clean, dry bowl and beat with a mixer until thick white foam (to obtain stable peaks, you can add 3-4 drops of lemon juice or a pinch of citric acid);
• Continuing to beat, pour the prepared sugar syrup into the whites in a thin stream and beat the resulting mass for another 1-2 minutes. At this stage, you can add the necessary flavors and colorings to the cream.

The finished cream is also applied to the cake using a pastry syringe and nozzles. The capriciousness of the cream lies in the fact that overcooked or undercooked sugar syrup will cause the flowers and patterns of the cream to very quickly lose their shape. And overcooked syrup will add bitterness to the cream. For thickening protein cream You can use agar-agar (this is a natural product, safe for children and adults).

To prepare the buttercream you will need heavy confectionery cream (at least 32% fat) and powdered sugar. Cream is also a rather capricious ingredient. Before whipping, you need to cool not only them, but also the container in which you will beat the cream, as well as the mixer whisks. Taking time when whipping the cream also plays an important role; a common mistake made by novice cooks is over-whipping the cream. Cold cream is whipped with powdered sugar until stable peaks are obtained. If you doubt that the cream will not lose its shape within 12-24 hours, you can add a special thickener to it, which is sold in almost any supermarket. Buttercream can also be given any shade, but classic version decorating cakes with cream - the color of the cream is white.

How to decorate a cake at home using mastic

Today, confectionery products decorated with mastic figures are very popular. It is also worth clarifying here that there are two options preparing mastic:

• sugar;
• marshmallow.

The first option is more labor-intensive, but guarantees the stability and strength of your figures and flowers. By the way, almost every one of us has come across such figures and flowers - they are sold as decoration for Easter cakes. Sugar and marshmallow mastic are sold ready-made, but you can make them yourself.

To prepare sugar mastic you will need:

• 80 ml water;
• 7 g instant gelatin;
• 15-20 g soft butter;
• 2 tablespoons of glucose (fructose);
• 1 kg of powdered sugar.

Gelatin must be prepared in advance. To do this, fill it cold water and set aside for 30-40 minutes, then heat the mass until the gelatin is completely dissolved (but do not boil!). Add butter and glucose to hot gelatin, stir until smooth and cool. If you want to give the mastic any shade, then the dye must be added to the hot gelatin. Powdered sugar is added to the mass only after complete cooling. You need to knead the mastic like dough for dumplings (sprinkle the table with powdered sugar and knead the mixture until the mastic stops absorbing the powder).

To prepare marshmallow mastic You will need chewing marshmallows (marshmallows), powdered sugar, and a little butter. The marshmallows must be heated in the microwave or in a water bath until they increase in size by 1.5-2 times (a piece of butter must be added to the container with the marshmallows before heating). Stir the enlarged candies, add dyes and, adding powdered sugar, knead the mass to a consistency similar to plasticine. This mastic is used to cover cakes and create various figures.

You can decorate the cake with fresh or canned fruits, grated chocolate, and coconut.