Recipes for making cream and other confectionery decorations

butter cream for cake decorating

400 g

20 minutes

370 kcal

5 /5 (4 )

Knowing the different ways to decorate homemade baked goods 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 butter cream with condensed milk. I use this recipe very often, as it saves a lot of time, and the sweets are light and beautiful. I offer two versions of this cream, which you can easily prepare just by looking at its recipe.

Butter cream with condensed milk for cake decorating

I really liked this recipe for the reason that it is very easy 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. Consider how to make butter cream with condensed milk with your own hands.

1 tablespoon, 1 tall metal bowl (0.5 l), mixer with cream attachment, food coloring, vanillin.

Necessary products

A standard butter cream requires only 2 ingredients to make:

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

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

Now let's talk about the recipe for butter cream for decorating a cake. To make it easier to remember, let's break everything down into sequential stages.

The main indicator of the quality of condensed milk is the percentage of fats, which must be at least 8.5% and not higher than 26.5%.

This completes the preparation of the cream, but it is worth making out a few points.

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

French Butter Cream

French Butter Custard differs from the one described above in that we will use more ingredients for the preparation, but the preparation itself is not complicated. Such decoration can be used not only for the "crown" of the cake, but also for impregnating the cakes, so it can be considered a universal filler.

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

Necessary 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 turn to the step-by-step preparation of a French butter cream according to the recipe.

Don't stir the syrup.

Then we increase the heat and continue to remove the bubbles with a cold brush. Cook the mixture for 4 minutes, then remove from the stove. We put the saucepan in a saucepan 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 buttercream for cake decorating. Now let's look at 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 are impregnating the cakes, then there is no point in adding dye. 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 churning, add a little dye at the end. First, too bright a color will look artificial; secondly, even natural dyes have a negative effect on the body.

To keep the cream in the desired consistency after being applied to the cake, keep the sweet dish in the refrigerator and remove it from there only a few minutes before serving. Since room temperature can soften the cream, your cake crown crafts may just drip. This is especially true when the cream was initially slightly liquid.

What if there is no mixer on the farm? You can also whisk the custard buttercream to decorate the cake with a whisk, but it will take a lot more time and effort. If you try hard, the result will be identical to that of a mixer. Still, many recipes for creams were invented long before the invention of the mixer.

Now there are a lot of cake creams. One of my favorites is butter cream. Butter cream can be prepared in a variety of ways and with different ingredients. For example, butter cream on condensed milk, sugar syrup, powdered sugar, milk and eggs, on eggs, with different dosages of butter.

Let's take a look at different recipes for butter creams and how to make them.

Butter base cream with milk and eggs (charlotte)

Prepare milk syrup from sugar, milk and eggs. To do this, pour milk into a saucepan, add sugar and bring the mixture to a boil while stirring. In a separate saucepan, lightly beat the eggs with a broom and, without interrupting whipping, pour hot milk with sugar in a thin stream here. Bring the total mixture to almost 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 chilled milk syrup into it in small portions and beat until a fluffy cream is obtained.

Butter base cream on eggs (glaze)

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

Butter base cream with condensed milk

Butter base cream with powdered sugar

The cream is made in the same way as butter cream on condensed milk, with the only difference that after the butter is beaten, add fine, carefully sifted icing sugar in small portions during whipping. At the end of whipping, speed up the process.

Butter base cream with sugar syrup

Pour granulated sugar into a saucepan, pour in water, scatter with a spoon, boil until the sugar is completely dissolved, remove the foam. Cool the finished sugar syrup to room temperature. Beat the butter, as indicated in recipe 1, and while whisking, gradually pour in the cooled sugar syrup in small portions. Beat until fluffy.

Fish dishes are widely used in dietary and medical nutrition, they are valued for their high nutritional value, lower calorie content in comparison with many types of meat, the presence of essential fatty acids, the content of a huge amount of vitamins, especially of group B, and trace elements. In addition, the fish is easily digested, has a very good taste and has a beneficial effect on the nervous system, thanks to the 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. In terms of protein and nutrient content, marine and river inhabitants may well compete with the best varieties of meat. For example, pike perch is superior to chicken in nutritional value, and carp is superior to beef.

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

You can bake the product with vegetables, especially 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 for these purposes with a ratio of 4: 1.

Features of oily fish

Delicious and nutritious oily fish, similar in taste to halibut, contains many important elements for the human body: magnesium, phosphorus, iron, and calcium ... But oily fish is especially rich in chromium, which plays a significant role in the functioning of our endocrine system, supplies us with energy and at the same time does not allow the body to overwork.

But there is also a fly in the ointment in this barrel of honey: butterfish is a rather fatty fish, and therefore it is recommended to use it in small quantities. Although this small amount is quite enough for the good of the case: for example, 150 grams of oil fish per day will provide our body with half the daily protein requirement, and 100 grams of oil fish contains the daily requirement 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 refuse the use of oil fish altogether - because of the same fat content.

Fish selection

If you buy uncut 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 firm, not swollen.
• The eyes of fresh fish can only be transparent, firm and shiny.
• The smell of fresh fish should not be unpleasant or sour.

Oven Butterfish Steak Recipe

Ingredients:

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

Preparation

1. Rinse the oily fish steaks 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 fresh rosemary needles.
2. Then you can do in two ways: bake the steaks in foil, after wrapping each of them and placing them on a baking sheet in an oven preheated to 180 degrees and keeping them for thirty minutes. Or just spread the fish on a baking sheet and fry at a temperature of 200 degrees until the desired ruddy.
3. When ready, spread the fish steaks on napkins or paper towels and let the excess fat soak in. Then we transfer to a dish and can serve.

Butter fish with risotto

Ingredients:

• 1 shallots
• 1 cup mushrooms
• 2 tablespoons 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 oily fish?

1. First, you need to prepare the mushrooms. Heat vegetable oil, put butter in a container too. Add mushrooms and simmer for 4 minutes, then add thyme leaves, fry for 2 more minutes and remove from heat, leave liquid for risotto.
2. Preheat oven to 180 degrees. In a saucepan, heat 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 over from the frying, as well as the spices. Simmer over medium heat until all liquid is gone.
4. In a separate skillet, fry the salted fillets on each side for 3 minutes, then place in the preheated oven for 5 minutes.
5. Serve the fish risotto.

We all know that people in northern countries often look younger than their age. Researchers claim that the reason for this is the systematic consumption of fish, which contains powerful antioxidants and omega-3 fatty acids, which help to improve skin elasticity, as well as return it to a healthy glow, etc. Today we will talk about oily fish. It also contains the substances the body needs, and also has a unique taste.

To eat or not to eat, that is the question

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

In general, the concept of "butterfish" does not refer to a specific species, but rather is collective. Indeed, 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 beneficial properties:

1. They are recommended for those who suffer from diseases of the cardiovascular system, as they are one of the most essential sources of protein. In addition, it is the presence of such fish in the diet that strengthens 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 a benefit from it for those who want to increase the body's defenses due to the content of everyone known.
4. The fish will be of particular benefit to women. The unsaturated fats in its composition have a positive effect on the condition of hair, nails and skin. They also improve the feeling of well-being during menstruation and menopause, reducing discomfort and reducing pain levels.

What then is the harm? It lies in the flip side of the benefits of the laxative effect. The product may cause flatulence and diarrhea if improperly cooked or consumed excessively. In rare cases, nausea and even vomiting. All this happens due to the fact that gempilotoxin enters the body, which is not digested. But at the same time, a large amount of fat provokes the release of an additional amount of bile, which is able to neutralize and help remove this substance.

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

As you understand, the main thing in this case is the correct preparation. And we are happy to share with you a few recipes.

Grilled

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

• fillet - 1 kg;
• garlic - 3 cloves;
• rosemary - 2 sprigs;
• lemon - ½ piece;
• greens;
• spices.

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

After that, bake on a wire rack on each side for 15 minutes. Serve with herbs. Grilled vegetables are also suitable as a side dish.

Stuffed with fruit

This unusual recipe will appeal to admirers of culinary experiments. Would need:

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

Unlike other types, it is better to bake oily fish in scales, so it will be more juicy. But to get rid of excess fat, you need to make cuts 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 béarnaise sauce

It is not at all difficult to prepare such an exquisite 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 bearnaise. Then they add butter to it, beat well, season with salt and leave to cool at room temperature.

Fry the fillets in a little hot olive oil, sprinkle with salt and pepper. Then put on a napkin, wait until the excess fat is gone, pour over the sauce and serve.

Undoubtedly, the oil fish dishes you cook will be fragrant and tasty. But don't get carried away. One serving size of about 150 g will be enough to satisfy your gastronomic curiosity and saturate your body with the right amount of protein. Bon Appetit!

Butterfish is one of the most delicious sea fish from which you can prepare a royal dish. Of course, you know very well how beneficial fish oil is for the body. This fish will "give" not only an extraordinary taste, but also benefits for both adults and children. Today we will prepare two dishes from Savorin fish - fish soup and fry it.

Little and oily fish Savorin

This is a fairly large meat fish, resembling mackerel in structure, only more fatty 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 large. It lives at a depth of about 200 meters, feeds mainly on plankton and rarely floats to the surface. They catch Savorin with tuna. Its meat is juicy and very aromatic, it has very few bones.

In cooking, it is advised to grill butterfish, so the meat "gets rid" of a large amount of fat. However, Savorin belongs to the order of oil, 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 boiling.

Do you know that Ruveta fish is considered the fattest in the oil family? Its meat is 1/4 fat and is it even referred to as a "non-food" fish? It is believed that the human body is not able to digest its meat, it is so fatty ...

So, what can you cook with Savorin fish?

Butter fish: steak recipe

• Cooking time: 15 minutes.

It is extremely easy to prepare it. Pre-cut the carcass into 1cm thick steaks.

More about products:

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

The recipe for steaks buttered Savorina

Allow the steaks to “wind down” a little within 5 minutes after chopping to drain off excess water. Prepare flour for dumping fish: for 200 g, mix 1 teaspoon of salt with top and pour into a bowl.

Dip each steak on both sides in flour and place in a hot frying pan with oil (oil level - 1-1.5 cm). Fry on one side over high heat for 2-3 minutes ...

... and on the other hand, the same amount.

Everything! The fried oilfish is ready! Bon Appetit!

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

Butter fish ear: recipe step by step

• Cooking time: 30 minutes.

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

More about products:

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

Making fish soup from Savorina

We clean, wash and chop the potatoes into cubes, size to taste).

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

We rub the carrots on a coarse grater, and also in the broth. Cook for 15 minutes.

We also send a couple of pieces of fish steak to the soup. Add bay leaves and spices. Bring to a boil and cook for 5-7 minutes.

Serve hot, sprinkle with chopped green onions. Bon Appetit!