Recipes for cream and other pastry decorations

butter cream for cake decorating

400 g

20 minutes

370 kcal

5 /5 (4 )

Knowing the different ways to decorate homemade cakes is just as important as baking a delicious cake. The simplest decoration that can be prepared using a minimum of ingredients and very little time is an oil cream with condensed milk. I often use this recipe, as it saves a lot of time, and the sweets are light and beautiful. I offer two options for this cream, which you can easily prepare by just looking at its recipe.

Butter cream with condensed milk for cake decorating

I really liked this recipe for the reason that it is very simple to implement at home, and the components can be found in absolutely any store. To prepare the cream, you need a minimum of time and a small amount of inventory. Let's consider how to make butter cream with condensed milk with your own hands.

1 tablespoon, 1 high metal bowl (0.5 L), mixer with cream nozzle, food coloring, vanillin.

Essential Products

To prepare a standard oil cream, only 2 ingredients are required:

Choose butter with a fat content of at least 72.5%, high-quality butter with a fat content of 82% is ideal.

How to make butter cream with condensed milk: a step by step recipe

Now let's talk about the recipe for butter cream to decorate the cake. To make it easier to remember, we will divide everything into successive stages.

The main indicator of the quality of condensed milk is the percentage component of fats, which should not be lower than 8.5% and not higher than 26.5%.

This completes the preparation of the cream, but it is worthwhile to make out a few points.

If the cream begins to exfoliate (it can happen if you beat for a very long time), you need to warm it up and beat again.

French butter cream

French custard oil differs from the one described above in that we will use a larger number of components for cooking, however, the cooking itself is not complicated. Such a decoration can be used not only for the “crown” of the cake, but also for the impregnation of cakes, so it can be considered a universal filler.

  Inventory and kitchen appliances:  high plastic bowl (1 l), measuring cup, mixer, small frying pan with a thick bottom, silicone brush.

Essential Products

• egg yolks (6 pcs.);
• water (100 ml);
• sugar (150 g);
• butter (360 g);
• vanillin (1 pack).

How to make French butter cream: a step by step recipe

We proceed to the step-by-step preparation of a French recipe for butter cream.

Do not mix syrup.

Then increase the heat and continue to remove bubbles with a cold brush. Cook the mixture for 4 minutes, then remove from the stove. We put the stewpan in a pan with cold water.

This completes the preparation of the cream, you can see the option of decorating the cake with French butter cream in the photo below.

It was in France that meringues, creams, caramel, jelly and biscuits first appeared, something without which modern cakes are impossible.

We figured out how to make butter cream to decorate the cake. Now consider the subtleties of cooking, so that you get a cream of the desired consistency and color.

Let's start with the dyes for the cream. In fact, if you make cake infiltration, then adding dye does not make sense. If you are going to decorate the crown with roses or make a colored inscription, then separately prepare a small part of the cream and, in the process of knocking down, add a little dye at the end. Firstly, a too bright color will look artificially; secondly, even natural dyes negatively affect the body.

To keep the cream in the desired consistency after applying to the cake, you should keep the sweet dish in the refrigerator and only take it out a few minutes before serving. Since room temperature can make the cream softer, your “crafts” on the crown of the cake can simply leak. This is especially true of the case when the cream was initially slightly liquid.

What if the farm does not have a mixer? Custard butter cream to decorate the cake can be whipped with a whisk, but you will need a lot more time and effort. If you try hard, the result will be identical to the mixer. Still, many recipes for creams were invented long before the invention of the mixer.

Now there are a lot of creams for cakes. One of my favorites is oil cream. You can prepare an oil cream in different ways and with different ingredients. For example, butter cream on condensed milk, sugar syrup, powdered sugar, milk and eggs, on eggs, at different dosages of butter.

Consider the different recipes for oil creams and how to cook them.

Butter cream in milk and eggs (Charlotte)

Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into the pan, put sugar and bring the mixture to a boil with stirring. In a separate saucepan, beat eggs lightly with a broom and, without interrupting whipping, pour hot milk with sugar in a thin stream here. Bring the whole mixture to a boil, then cool the milk syrup to room temperature. While the syrup is cooling, beat the butter, as indicated in recipe 1. Without stopping whipping the butter, gradually pour the cooled milk syrup into it in small portions and beat until a lush cream is obtained.

Oil base cream on eggs (glasse)

Put granulated sugar and eggs into the pan. Heating the mixture to 45 °, beat it with a broom until the volume increases by 2.5-3 times. Then, continuing to whisk, cool the mass to room temperature. In a separate pan, heat the butter to the consistency of thick sour cream, whisk it until white and, while continuing to beat, gradually pour the mass of eggs with sugar. Beat the whole mixture until a lush cream is formed.

Butter Condensed Milk Base Cream

Powdered butter base cream

To make a cream in the same way as butter cream on condensed milk with the only difference being that after the butter has gotten together, add small, carefully sifted icing sugar in small portions during whipping. At the end of whipping, speed up the process.

Sugar Syrup Essential Oil Cream

Pour granulated sugar into the pan, pour water, sweep with a spoon, boil until sugar is completely dissolved, remove the foam. Cool sugar syrup to room temperature. Beat the butter, as described in recipe 1, and gradually whisk the chilled sugar syrup in small portions during whipping. Beat until lush.

Fish dishes are widely used in dietary and medical nutrition, they are valued for their high nutritional value, lower calorie content compared to many types of meat, the presence of essential fatty acids, the content of a huge amount of vitamins, especially group B, and trace elements. In addition, the fish is easily digested, has very good taste and has a beneficial effect on the nervous system, thanks to a complex of B vitamins.

Baked fish in the oven is not only a healthy food dish, but also extremely tasty. In addition, the fish is cooked quickly enough, which saves time - this is another plus of the product. By the content of proteins and nutrients, sea and river inhabitants can compete with the best varieties of meat. For example, zander is superior in nutritional value to chicken, and carp to beef.

The process of baking fish in the oven is as follows: the fish or its components are placed in a bowl greased with a small amount of fat, and placed in an oven preheated to 230-280 degrees. Especially tasty in the baked version are fish species such as Zuban, Crucian carp, carp, cod, notothenia, halibut, macrourus, bluefish, merou, sardine, sea tongue, butterfish (butterfish), sea bass, and mackerel.

You can bake the product with vegetables, especially with potatoes, rice, cheese, milk, mushrooms, in foil using seasonings, mayonnaise, sour cream, flour, etc. It is not recommended to bake sea fish in breadcrumbs; it is better to use wheat flour in combination with potato flour with a ratio of 4: 1 for these purposes.

Features of oily fish

A tasty and nutritious butterfish, similar in taste to halibut, contains many important elements for the human body: it is magnesium, phosphorus, iron and calcium ... But butterfish is especially rich in chromium, which plays a significant role in the work of our endocrine system, supplies us with energy and thus does not allow the body to overwork.

But there is also a fly in the ointment in this barrel of honey: oily fish is rather oily fish, and therefore it is recommended to use it in small quantities. Although this small amount is quite enough for the good of the cause: for example, 150 grams of oil fish per day will provide our body with half the daily protein intake, and 100 grams of oil fish contains the daily norm of chromium.

It is impossible not to say about contraindications: for those who suffer from chronic liver diseases or diseases of the gastrointestinal tract, it is better to abandon the use of oily fish altogether - because of its very fat content.

Fish selection

If you are buying whole chilled fish, you need to pay attention to the following points:

• The scales should be smooth and shiny, covered with mucus.
• The abdomen should be resilient, not swollen.
• The eyes of fresh fish can only be transparent, resilient and shiny.
• The smell of fresh fish should not have an unpleasant or acidic hue.

Oven Fish Steak Recipe

Ingredients:

• butterfish (steaks) - 750 g;
• lemon juice - 20 ml;
• fresh rosemary - 2 branches;
• ground white pepper - to taste;
• garlic - 2-3 cloves;
• olive oil - 20 ml;
• salt to taste.

Cooking

1. We wash steaks of oily fish with running water, dry, season with salt, ground white pepper and rub with a mixture of olive oil, lemon juice, peeled and squeezed garlic and finely chopped needles of fresh rosemary.
2. Then you can do two ways: bake steaks in foil, pre-wrapping each of them and placing on a baking sheet in an oven preheated to 180 degrees and keeping it for thirty minutes. Or simply spread the fish on a baking sheet and fry at a temperature of 200 degrees to the desired rosy.
3. When ready, put the fish steaks on napkins or a paper towel and let the excess fat soak in. Then we shift to the dish and can serve.

Oil fish with risotto

Ingredients:

• 1 shallot
• 1 cup mushrooms
• 2 tablespoons of vegetable oil
• 2 tablespoons butter
• 1 tablespoon fresh thyme
• 500 grams of sea fish fillet
• Seasoning for fish
• ¼ tsp dry celery
• ¼ tsp ground coriander
• ¼ tablespoons of salt

How to cook butterfish?

1. First, you need to prepare the mushrooms. Heat the vegetable oil, put the cream in the container too. Add mushrooms and simmer for 4 minutes, then put the thyme leaves, fry for another 2 minutes and remove from heat, leave the liquid for the risotto.
2. Preheat the oven to 180 degrees. In a saucepan, heat the vegetable oil over medium heat, add rice, stir. Boil it for 1 minute, then pour in white wine and stir constantly. You should have evaporated most of the liquid.
3. Then add the mushrooms and the liquid left after frying them, as well as spices. Simmer over medium heat until all liquid is gone.
4. In a separate pan, fry the salted fillet on each side for 3 minutes, then put in a preheated oven for 5 minutes.
5. Serve risotto with fish.

We all know that the inhabitants of the northern countries often look younger than their years. Researchers claim that the reason for this is the systematic use of fish, which contains the strongest antioxidants and omega-3 fatty acids, which help to improve skin elasticity, as well as return to it a healthy glow. Today we will talk about oil fish. It also has in its composition the substances necessary for the body, and also has a unique taste.

Whether or not to eat, that’s the question

In our country, it is not often seen on tables, but the Americans have a real delicacy. But on the Internet, as in many cookbooks, reviews of oily fish are rather controversial. And the main reason for this is the problems with assimilation. They arise due to excessive fat content of meat.

In general, the concept of "oil fish" does not apply to a specific species, but rather is collective. After all, under it lie such varieties as escolar, stromatea, seriolella. The fat content of some of them can reach more than 20%.

But, despite all the controversy, these fish have their own impressive list of useful properties:

1. They are recommended for use by those who suffer from diseases of the cardiovascular system, as they are one of the most significant sources of protein. In addition, it is the presence of such fish in the diet that helps strengthen blood vessels.
2. If you suffer from constipation, this product is for you. It has a mild, and most importantly, natural laxative effect.
3. There is benefit from it for those who want to increase the body's defenses by keeping everyone known.
4. The fish will bring particular benefits to women. Unsaturated fats included in its composition have a positive effect on the condition of hair, nails and skin. And they also improve well-being during menstruation and menopause, reducing discomfort and reducing pain.

What then is the harm? It lies in the reverse side of the benefits of the laxative effect. If improperly cooked or overused, the product can cause flatulence and diarrhea. In rare cases, nausea and even vomiting. All this is due to the fact that hempilotoxin, which is not digested, enters the body. But at the same time, a large amount of fat provokes the release of additional bile, which can neutralize and help remove this substance.

Such cases occur, as a rule, when eating freshly cooked carcasses. In the case of products of hot and cold smoking, unpleasant consequences are almost never observed.

As you understand, the main thing in this case is proper cooking. And we will be happy to share some recipes with you.

Grilled

This is one of the most optimal ways in which there is an opportunity to get rid of excess fat. For cooking you will need:

• fillet - 1 kg;
• garlic - 3 cloves;
• rosemary - 2 branches;
• lemon - ½ pcs;
• greenery;
• spice.

Cut the fillet into portions, sprinkle with spices, grate with crushed garlic, pour over lemon juice, put in a deep bowl, not forgetting the rosemary. Send in the refrigerator for 1 hour.

After baking on the grill on each side for 15 minutes. Serve with herbs. As a side dish, grilled vegetables are also suitable.

Stuffed with fruit

This unusual recipe will appeal to fans of culinary experiments. Required:

• whole carcass - 1 kg;
• grapes - 100 g;
• apples - 1 pc;
• tomatoes - 2 pcs;
• onion - 1 pc;
• spice.

Unlike other types, it is better to bake oil fish in scales, so it will be more juicy. But to get rid of excess fat, you need to make incisions on the carcass. After cleaning it inside, you need to stuff the middle with grapes and apple slices, as well as finely chopped vegetables. Bake in the oven for 1 hour.

In Bearnaise Sauce

It is not at all difficult to cook such a delicious dish at first glance. You will need:

• fillet - 4 pcs.;
• dry red wine - ½ tbsp .;
• wine vinegar - ½ tbsp .;
• shallots - 50-70 g;
• butter - 40 g;
• dill;
• thyme;
• black pepper;
• salt.

First you need to make the sauce. To do this, mix wine and vinegar in a deep container, add dill, onion and black pepper, let it boil, put thyme sprigs and cook until thickened. The result should be no more than 20-30 g of Bearnes. Then they put oil on it, beat well, season with salt and leave to cool at room temperature.

Fry the fillet in a small amount of hot olive oil, sprinkle with salt and pepper. Then put on a napkin, wait until the excess fat leaves, pour the sauce and serve.

Undoubtedly, your cooked fish oil dishes will be aromatic and tasty. But do not get carried away. One portion piece weighing about 150 g will be enough to satisfy your gastronomic curiosity and saturate the body with the right amount of protein. Enjoy your meal!

Oil fish is one of the most delicious marine fish from which you can make a royal dish. Of course, you know very well how useful fish oil is for the body. This fish will “give” not only an unusual taste, but also benefit both an adult and a child. Today we will prepare two dishes from fish Savorin - fish soup and fry it.

Little and oily fish Savorin

This is a fairly large meat fish, reminiscent in structure of mackerel, only more fat and fleshy. This fish lives in the ocean, the weight of a large individual can reach 3 kg and 66 cm in length! In appearance, Savorin resembles a perch, only a large one. He lives at a depth of about 200 meters, feeds mainly on plankton and rarely floats to the surface. Savorin is caught with tuna. Its meat is juicy and very fragrant, it has very few bones.

  In cooking, oil fish is advised to grill, so the meat "gets rid" of a large amount of fat. However, Savorin belongs to the oil group, but has the lowest fat content of all representatives of this class. Dishes with it are rich, but not very fatty. Savorin is very convenient to prepare: it does not fall apart when frying and cooking.

But did you know that the fattest in the family of butter is considered Ruvetu fish? Its 1/4 meat consists of fat and is it even classified as a “non-food” fish? It is believed that the human body is not able to digest its meat, so it is fatty ...

So, what can be prepared from Savorin fish?

Oilfish Steak Recipe

• Time for preparing: 15 minutes.

Cooking it is extremely simple. Pre-cut the carcass into steaks 1cm thick.

Product Details:

• Savorin fish - 1 carcass;
• vegetable oil for frying;
• salt;
• steak flour

The recipe for steaks of butter Savorin

Allow the steaks to “wind off” a bit for 5 minutes after chopping the carcass to allow excess water to drain. Prepare flour for de-boning fish: for 200gr, 1 teaspoon of salt with top mix and pour into a bowl.

Bake each steak on both sides in flour and put on a hot frying pan with oil (oil level - 1-1.5 cm). We fry on one side for 2–3 minutes over high heat ...

... and on the other hand as much.

Everything! The fried butterfish is ready! Enjoy your meal!

Let's make fish soup from oil fish Savorin. It is prepared very easily and also quickly!

Oily fish ear: recipe step by step

• Time for preparing: 30 minutes.

Chop the carcass in advance for steaks or fillets. The second option is definitely better. But, as already mentioned above, this fish has few bones and they are large, so there is nothing to worry about.

Product Details:

• Fish Savorin - 2 steaks;
• carrots - 1/2 average;
• potatoes - 3 pieces medium;
• green onions - a few feathers;
• bay leaf - 2 pcs.;
• spices to taste.

Cooking Savorin Fish Soup

Peel, wash and chop the potatoes into cubes, the size - to taste).

We put 2 liters of water in a saucepan, and immediately throw potatoes and salt there (1 tsp)

Rub the carrots on a coarse grater, and also into the broth. Cook for 15 minutes.

A couple of pieces of fish steak are also sent to the soup. Add bay leaf and spices. Bring to a boil and cook for 5-7 minutes.

We serve hot, sprinkled with chopped green onion. Enjoy your meal!