for the holiday, despite the fact that in stores you can buy any masterpiece of culinary art. And the point is not at all that homemade cake tastes better, although sometimes this is so - it is simply that if it is prepared by your own hands, and even exclusively decorated, it cannot be compared with anything! In addition, you will not find the second one, because it will be created in a single copy.

Basically, cakes are decorated with mastic or cream. Moreover, very often, especially for decorating cakes, they practice the preparation of a second cream. As a result, it turns out that one is liquid, for impregnating the cakes, and the second is thick, for decoration.

Experts advise those who are going to decorate their cake for the first time not to try to repeat some complex masterpiece they have seen earlier. Come up with something of your own, create some kind of unusual ornament that will be graceful, neat and beautiful. You should be more careful with dyes - it is better not to abuse bright "acidic" colors. The following cream recipes are best for decorating cakes.

Butter cream

This cream is most commonly used for decorating cakes and pastries. It has a lot of derivative recipes.

1. Butter cream on condensed milk. Heat the butter - in consistency it should become like thick sour cream, and then beat with a whisk into a fluffy white mass. Pour in condensed milk in small portions, without ceasing to beat the butter. After all the condensed milk is mixed with butter, beat the mass for another 15 minutes, without stopping. The cream is ready.

2. Butter cream on powdered sugar. The manufacturing process is similar to that described above, but instead of condensed milk, it is necessary to mix powdered sugar.

3. Butter cream with rum. Preparing as described above, add a few drops of rum essence or a few spoons of rum at the end.

4. Pistachio butter cream. Prepare the cream, add to it two tablespoons of pistachios ground into flour.

5. Butter cream with black currant. Prepare a cream, add a few tablespoons of blackcurrant juice and citric acid to it - to taste.

6. Butter cream with chocolate. Add 50 grams of preheated chocolate to the finished cream and mix quickly.

Sour cream

1. Regular sour cream. Mix a pound of sour cream with 1.5 cups of sugar. Beat with a mixer until fluffy. Add vanilla.

2. Sour cream and lemon cream. Keep the lemon in boiling water until it becomes soft. Cut into pieces, remove seeds, scroll through a meat grinder. Add the mass to the finished sour cream.

3. Chocolate sour cream. Mix three tablespoons of cocoa with sugar, then add to the finished cream and beat until fluffy.

4. Nut-sour cream. Prepare the cream as described above, add two cups of not finely chopped walnuts. Mix.

Protein custard

1. Cold way. Put 8 tablespoons of sugar in a saucepan, pour half a glass of water, cook until the mass reaches for a spoon. Put four egg whites in another saucepan. Put the saucepan in cold water and beat the whites until fluffy. Pour hot sugar syrup into the proteins, without ceasing to beat the mass with a whisk. Add a couple of drops of lemon essence or acid or other flavors and colors.

2. Hot way. Mix 5 proteins with 1.5 cups of sugar. Whisking continuously with a whisk or mixer, brew the cream in a water bath. Add lemon juice or acid to taste. The cream is ready when the mass begins to move away from the wall.

Charlotte cream

Boil a glass of milk, add vanilla and a glass of sugar, then boil for a quarter of an hour, stirring continuously over low heat. Beat the egg well. Gently pour the milk syrup into the beaten egg in a thin stream. Bring the mass to a boil, then simmer over low heat for seven minutes, stirring all the time. Cool down. Beat soft butter until fluffy. Mix both masses - milk and oil. Beat.

Recipes for making cream and other confectionery decorations

cream for cake decorating

20 minutes

300 kcal

5 /5 (2 )

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

Cake decorating cream: basic requirements

All creams are culinary creations of incredible taste. They are also characterized by: high calorie content and plasticity. Having a variety of accessories in your kitchen "arsenal", you can decorate desserts with patterns and drawings. The whipping technique is at the heart of the preparation of most creams. The result is a fluffy mass ready for use and further use.

The only drawback of sweet masses is their short shelf life. And in their manufacture, it is necessary to carefully observe the sanitary and temperature regimes.

There are a number of basic rules for making creams. This is one of the sections of the "bible" of desserts:

• For the manufacture of the mass, you should take only dietary eggs and exclusively fresh products.
• The cream must be used within a strictly defined time frame after its preparation.
• It is necessary to calculate the amount of products for cooking as accurately as possible, because the leftovers that have stood for a long time are already unsuitable for decoration.
• Store the cream only in the refrigerator at temperatures up to 6 ° C.
• Cream desserts and decorated cakes should be consumed in no more than two days.

Types of cake decorating creams

There are many recipes and technologies for making sweet creams, but there are five basic groups.

Oil

Butter cream is the most stable and can last longer than others. It is based on natural butter with the highest percentage of fat content. You can cook it in milk, condensed milk, eggs, powdered sugar or syrup. You can experiment with adding freshly squeezed juice of fruits and berries, honey, nuts, chocolate and even tea.

These ingredients give a certain "zest" to oil creams. You can start decorating your cake immediately after making the cream or after a while, depending on its composition. You can store it in the refrigerator from one 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

The custard can be prepared in a bain-marie or in a heavy-bottomed saucepan. Personally, I use the first option. My grandmother taught me how to do it, and I do not worry that the mass may inadvertently burn. This cream also does not last long. If you need to preserve it for several hours, then tightly cover the container with the cream with cling film and send it to the refrigerator on the top shelf.

Creamy

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

It can also be prepared with coffee, chocolate, cocoa, honey, nuts and alcohol. Butter cream is best used immediately after preparation, because it can be stored in the refrigerator for no more than three hours.

Sour creamy

Also delicious as creamy. For it, you should use fresh sour cream from 30% fat and butter 78-82.5%. Sour cream with a lower percentage of fat is not suitable for cream, because it simply will not beat.

Before cooking, it must be cooled so that the cream whips well, and its consistency remains stable. Sour cream is best used immediately after preparation. You can store it, but no more than two hours in the refrigerator.

The cake, found in South Africa, has been preserved for 100 years thanks to the cognac impregnation.

How to make buttercream for cake decorating at home

Let's consider how to cook the above masses, so that later they can decorate a homemade cake. It is the butter cream that is 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 it, you will make 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 medium of a given mass is responsive to the reproduction of bacteria.

Ingredient List

All ingredients can be found at any grocery store:

Step by step recipe with photo

1. Start by letting the oil sit at room temperature to soften. Separate the whites from the yolks and refrigerate briefly.
2. Fill a saucepan or thick-walled bowl about a quarter with water and place on the stove. I am using a multicooker in Steam cooking mode. Whom it is more convenient. The main thing is to make a steam bath.
3. Put the chilled egg whites and all the sugar in a separate bowl.
   
4. Stir the proteins with sugar until a liquid homogeneous mass is formed.
   
5. Place the bowl in a steam bath. The granulated sugar will dissolve and the proteins 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 it for a long time until a characteristic track appears on the surface, which keeps its shape and does not spread.
   
8. Gradually spread the softened butter in small chunks. Try to do this quickly without stopping the whisking process.
   
9. If your mass immediately settled, do not worry, it will soon return its desired splendor. You can do it a little differently: beat the butter separately in a bowl and then combine with the whipped protein cream.
10. As soon as the mass begins to shine, it will be a warning of its readiness.
    
11. A wonderful cream is ready! Now you can fill a pastry bag with them, put on the necessary attachment and start decorating the cake.

I advise you to watch a video of making butter cream. Everything is shown here simply and clearly. The main thing is that the result is above all expectations. It does not melt quickly, tolerates the addition of food colors and even freezing. You can decorate your dessert with such an oily mass and cake under mastic or protein cream.

Protein-oil cream for cake decorating
Butter cream with proteins
4 proteins
200 grams of sugar
icing sugar 150g
5 grams of vanilla sugar
2.5 grams citric acid
300-350 grams of butter at room temperature
Separate the whites from the yolks.
Put in a water bath.
Water should not touch the bowl
The sugar-protein mass must be heated, stirring continuously with a whisk, until the mass is slightly heated and the sugar dissolves.
But be careful not to overheat the mass, it should not be hot, otherwise the proteins will curl.
When the sugar dissolves, checking it like this, dip two fingers into the protein-sugar mass and rub them against each other, you should not feel the grains of sugar between them, remove the bowl from the water bath.
Whisk the whites until dense peaks (10-15 minutes)
Add citric acid.
As the whites are whipped, add one piece of butter to the protein mass, whisking continuously with a mixer.
Oil should be put in so much until the mass thickens and gathers in a lump, a relief pattern from the corollas.
When you start adding the first pieces of butter to the cream, the cream will first become liquid, but with each addition of butter and further whipping it will thicken.
At the end, add 150g icing sugar to help stabilize the cream.
This cream tolerates dyes, freezing very well and does not melt as quickly as just butter cream.
This cream can be used to make a cake with mastic or protein cream.
This cream can be used to decorate a cake.
The protein-oil CREAM for decorating the cake is ready.

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

2015-03-11T14: 02: 30.000Z

How to make protein cream for cake decorating at home

The protein mass is a light and gentle delight. The main thing is that it does not contain fat at all. In addition to the fact that incredibly beautiful decorations for desserts can be created from such a mass, it can be eaten as a full-fledged delicacy!

Ingredient List

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

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

Step by step recipe with photo

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

• Watch your proteins closely. They should not get any fat or yolk. Otherwise, they will beat badly and will not rise.
• Refrigerate all ingredients well. Plus, the whipping container should also be cold.
• To make the whites stronger, you can add a pinch of salt or a few drops of lemon juice to them.
• The tools and utensils used must be absolutely clean, degreased and dry. Remember that even one small drop of water can prevent the whites from whipping!

Video recipe for cake decorating cream

Here is another recipe for you, only this time for a protein cream, for decorating a cake. It is distinguished by its simplicity and remarkable result. You should definitely have a thick and lush protein mass, which you will use to decorate your delicious pastries.

How to make protein cream for cake decorating recipe The secret of cooking deliciously and quickly

How to make cake cream? A simple and delicious recipe for making protein cream to decorate your cake! Ingredients for the cake cream recipe: Egg 4 pieces. Sugar 230 grams. A pinch of salt. A pinch of citric acid.
We look carefully at our video recipe for how to make cake cream and you will get everything deliciously quickly and easily at home.
We are also looking at recipes for cakes, pastries and desserts: https://goo.gl/N56avC
Recipes for pies and pastries from the dough https://goo.gl/ZtROYD
Festive and delicious food: https://goo.gl/I9PPfz
Music:
The song "Carefree" belongs to the artist 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/ # find your recipe # tastier you didn't # tastier you didn't

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

2016-05-22T08: 50: 32.000Z

How to make a custard for decorating a cake at home

I suggest you try to make the classic version of the custard. It is very easy to prepare and, most importantly, is suitable for any type of cake. They can soak the cakes and make decorations. If you are a novice hostess and are looking for which simple and quick cream for decorating a cake is best, this is exactly the option. With it, you will give an even shape to the finished cake, masking bumps, 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 leftover product can be frozen in a container with a lid or served as a separate dessert. It can be garnished with fresh berries or fruit wedges.

Ingredient List

To make a classic custard, you need the following ingredients:

• 350 ml of 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 photo

Video recipe for cake decorating cream

By the way, this is the very recipe for the classic custard. The video looks interesting, since everything is thoroughly explained by a cute grandmother, whom it 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 is a patisier, the most common cream. Custard is widely used in the preparation of cakes and pastries. For example, in the preparation of a Napoleon cake, for filling puff pastry tubes and the like. You can find recipes for these and other delicious sweets on our website in the Cakes and pastries section. Custard - recipe with photos and videos. Granny Emma shares a Custard Video Recipe - see a 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 Burstein
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2015-10-06T13: 56: 21.000Z

How to make buttercream for cake decorating at home

Homemade cake decorating creams can be very different. The only thing that unites them is impeccable taste. But from my own experience, I can say that the incredibly delicate and lightest cream is creamy. It looks like white foam, with a rich milky neutral taste, combined with various recipes for icing and creams. I guarantee that if you do everything correctly according to the indicated recipe, then the foam will be very stable and hold its shape for a long time, which is very beautiful when decorating cakes.

Before making butter cream cake decorations, you should tell the beginners what kind of cream to use. Two types are suitable for decorating baked goods: vegetable and natural.

Vegetable cream Is an emulsion of vegetable oils and fats, as well as stabilizers. The taste of such a product is very similar to natural. The plant analog is denser, thicker, with a stable consistency. According to the recipe, which will be given below, from one liter of such cream, you can make three liters of whipped foam to decorate the cake. Such cream is produced in containers with attachments convenient for decorating. You can often find them in the markets - whipped cream in a spray can.

Natural cream- the product is very high-calorie, fatty with a rich milk taste. They are white or with a slightly yellow tint. Only those whose fat content exceeds 30% are suitable for decoration. Less fatty ones either cannot be whipped, or they will fall very quickly. They are less airy, unlike vegetable 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 - these are taste and usefulness, as opposed to the low-calorie plant analogue.

Don't get too carried away with vegetable cream. They contain many preservatives and stabilizers. Rather, it is an emergency help for the hostess, when there is simply not enough time to tinker with a natural product. This cream does not use sugar and therefore has a neutral milky flavor. Thanks to this, vegetable cream can be combined with any type of baked goods. Powdered sugar can be added to the cream, thus sweetening the confection.

Competing with natural whipped cream as a decoration for homemade baked goods is perhaps beyond the power of the other masses described. As soon as you are thinking of baking and decorating a cake with whipped cream at home for the first time, I advise you to choose a commercial product. The packaging will indicate the percentage of fat and the shelf life of the cream.

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

Ingredient List

To create a creamy mass you will need:

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

Step by step recipe with photo

Video recipe for cake decorating cream

CREAM FROM CREAM stable, perfect for all types of baked goods.

EMERALD biscuit roll with butter cream - soufflé. 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 the HEDGEHOG ON THE POLYANKE. 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 cake decorating at home

Summer and berry season are just around the corner, so many housewives will not 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 beat up with sugar like that. Therefore, the simplest and most reliable way of a tasty way out of the situation is a cream of sour cream and butter. Its consistency turns out to be quite thick and at the same time light. It has incorporated all the positive aspects of whipped cream and classic butter mass.

Ingredient List

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

These are all the ingredients for our sour cream cream.

Step by step recipe with photo

In this recipe, you can vary the proportions as you like. 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 must be added to the finished thick mass in the process of whipping, literally in a tablespoon. This can be continued as long as the mass can take liquid without "whims", while not stratifying.

Also, to add originality, condensed milk or fruit syrups can be added instead of sugar. Experiment with cocoa, egg yolks, cognac, or rum. The creamy variations turn out to be very dignified and interesting.

Video recipe for cake decorating cream

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

Creamy cream for the cake. How easy it is to make a thick and delicious cream.

This cream is prepared in just 10 minutes from the simplest products, and you get a very tasty, thick and airy cream that can be used to decorate any cake.

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

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Protein cream for cake decorating is mainly used for filling wafer rolls, custard cakes, coating the sides and tops of desserts. For the layer, it is advisable to make another cream (custard or butter), since the protein mass will lose its airiness between the cakes, and does not keep its original shape very well.

The protein cream contains a considerable amount of sugar, this prolongs its shelf life, but negatively affects the slimness of the figure.

The oil layer is less likely to stay fresh, but this does not mean that there is no time limit for the protein cream.

I advise you to eat the dessert with protein cream as soon as possible in order to enjoy its taste to the fullest.

Start cooking

There are several types of creams that can be prepared based on egg whites. Each of them has its own recipe:

1. Custard.
2. Raw.
3. With gelatin.
4. Protein-oil.

Rules for working with proteins

A simple and quick way to decorate cakes is meringue or protein cream. Cooking does not tolerate deviations in the technological process, and therefore remember that:

1. The whisk and bowl where you intend to beat the whites must be very clean and dry. Even a drop of fat or moisture will significantly affect the whipping and halve it.
2. Before you start whipping the protein cream, refrigerate the main product to about +2 degrees.
3. For the first step, pour boiling water over the entire tool and pat dry with a kitchen towel. Set aside the dishes for a while, pour in the proteins when it cools.
4. The protein mass is whipped either manually or using electrical devices. Each method has its own advantages, and now we will figure out which ones.
5. Working with an ordinary whisk, you will spend more time, but the sugar crystals will have time to completely dissolve and will not be felt during tasting.
6. If you are in a hurry, plug in a mixer or blender, it will help you achieve results much earlier. In this case, you need to be careful and careful, as the proteins are interrupted, and liquid forms at the bottom of the dish.
7. Crystals that do not have time to dissolve will spoil both the appearance of the cake cream and its taste. It will not be as elastic, and the grains that will grind on your teeth will not add extra points to the dessert.
8. To avoid such troubles, replace regular sugar with powdered sugar, just do not forget to sift it. This recipe will help you keep lumps from forming.

Recipe: Making a protein cream that is used to decorate a cake

The base of the protein cream from raw eggs is: powdered sugar; proteins; crystalline citric acid and salt.

The proportion of ingredients is calculated using a simple formula: for one protein extracted from a medium-sized chicken egg of the 1st category, you need to take two tablespoons of granulated sugar or powder.

More specifically, the product yield table looks like this:

• 140 g of the finished product will be obtained from two chilled proteins and four tbsp. tablespoons of powdered sugar.
• 210 g - from three proteins and six tbsp. spoons of powder.
• 280 g you get if you beat
• protein and 8 tablespoons of powdered sugar.

1. Pouring table salt into the cake cream will make it easier for yourself to whip and strengthen its shape, but slightly distort the taste.
2. However, if you are in the mood for a longer process and are confident in your abilities, you can do without this trick. The main thing is that the proteins are cooled enough.
3. Citric acid, added in the amount of several crystals, will remove sugaryness.
4. Cool the dishes in which you will turn proteins into a light, snow-white mass.
5. Separate the whites from the yolks with an unwavering hand, otherwise you risk breaking the yolk and letting droplets of fat into the protein mass. And, as you already know, they inhibit whipping.
6. Beat the whites only in a suitable container. It is metal, glass. Oily stains often remain on the plastic surface, which are difficult to clean.
7. Choose the appropriate volume of dishes, in addition, it should be wide.
8. Do not use a damaged enamel bowl or aluminum saucepans for whipping.
9. Putting the bowl of egg whites on ice will speed up the process. This recipe is good for novice cooks who have not yet got their hands on it.
10. There is a known method of whipping a protein cake cream at a high temperature. This results in a mass with a denser structure. How to make a water bath, I think there is no need to explain to you.
11. So, turn on the mixer at low speed and beat the whites for 50-60 seconds. Then put the bowl with the protein mass in a water bath and beat the protein cream for another quarter of an hour with a very slow boil.
12. After the foam has formed, remove the whites on the table and continue beating for a few more minutes (watch the video).
13. The volume of the finished cream is three times the original product. Finish the process when you see that the colorless proteins have turned into a snow-white fluffy mass.
14. The criterion for a good whipping is based on the formation of so-called stable peaks. In the confectionery world, this is the name for the sharp protrusions that remain on the surface after removing the whisk from the bowl.
15. At first, beat the whites without sugar, and only then add this sweet product in parts.

• How to make protein cake cream more delicious by removing sugaryness, a little trick will help: dilute a few crystals of citric acid and pour the solution into a bowl at the end of whipping.
• If desired, or if required by the cake recipe, add flavorings or colors at the end.
• Airiness is temporary, so apply the cake cream immediately after cooking. You cannot make decorations in the form of small details from it, but this cream is ideal for coating the sides and top of the cake.
• Raw proteins can contain pathogens, so wash them thoroughly with baking soda before breaking eggs.

Now we will learn how to make a protein cream for a sugar syrup cake. To obtain 225 g of the product you will need:

6 tbsp. tablespoons of granulated sugar; 60 ml of water; 3 squirrels; 3-4 drops of citric acid solution. Also, take a small refractory dish to boil the sugar syrup.

See the video for the cooking recipe:

1. Pour sugar with water and cook over low heat. Stir the mixture constantly, avoiding splashing on the sides of the pan.
2. Check that the syrup is done using the ball rolling method. To do this, take the syrup in a small spoon and dip it in a cup of cold water. The cooled syrup easily rolls up into a ball.
3. If the method does not work for you or you are afraid of burning your fingers, try the syrup differently: by lifting the spoon with the syrup up, pour it back. If a thick thread forms, remove the cookware from the stove.
4. Whisk the pre-chilled whites until fluffy. Use a mixer, as you will not have too much time for manual work.
5. Continuing to use the mixer, pour in the hot sugar syrup in a trickle.
6. Continue whisking and bring the protein cream to a comfortable temperature. If you want to finish the task faster, place the utensils with protein cream in a pot of ice water.
7. Using hot syrup (its temperature is over 100 degrees), you kill harmful bacteria that may be in proteins. So, a cream that can be prepared in the above way is safe. It holds its shape well and is quite ready for cake decorating.

A simple recipe for protein cream with the addition of butter

Protein butter cream is often used to decorate dessert dishes. If it was cooked according to all the rules (by the brewing method), then it will be smooth and shiny. The structure of the cake decorating cream is light, it stays fresh for several hours even at 25 degrees.

Ingredients: 150 g each. butter and powdered sugar; 3 squirrels; 3-4 drops of lemon juice.

Depending on the quality of the butter and the size of the eggs, the amount of ingredients may vary.

Therefore, remember the proportions: for one large egg, you need to take 50 g of powdered sugar and 75 g of butter.

To make a protein cream, watch the video and follow the recipe:

1. Cut the cold butter into cubes and place on a plate. Leave on the table for an hour to soften and pliable.
2. Whisk the whites and mix with the hot syrup. You do not need to brew the protein cream, but simply pour the powder into the whipped proteins, but then you will be faced with the question of the safety of the product. It is better to get rid of harmful bacteria right away than to endanger the health of your loved ones.
3. After the protein cream holds its shape well, start injecting the butter. Whisk until the cream is smooth and shiny and is now ready to use.
4. If, at the last stage, grains are formed in the cream due to the difference in temperature of the components, it's okay. Continue whisking the protein cream and everything will work out.

cookingclassy.com

This is a universal cream, suitable for both a layer of biscuit cakes, and for decoration, keeps its shape well, ideal for all kinds of oil roses and flowers in the Malaysian technique, as well as for covering a cake with mastic. Afraid of heat.

Ingredients:

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

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

# 2 Butter cream Charlotte

Flourless custard, good for interlayers and decorating cakes, for burls on cupcakes.

Ingredients:

• 200 grams of butter;
• 6 tablespoons of milk;
• 4 tablespoons of sugar;
• 2 eggs.

Instructions:

Boil milk and sugar. 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. 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 white. In the process of whipping 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 well with custard and puff pastry. It can also be used as a filling for tartlets, 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 put them in the milk. Bring the 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 dense crust from forming on top, directly cover the surface of the cake with cling film.

# 4 Cream Patisier

This is a type of custard, used for interlayers of cakes, eclairs, tartlets, can be served with pancakes and crepes. In Patissier cream, unlike the classic English cream, starch is used instead of flour, it is thanks to him that the cream never curls on fire.

Ingredients:

• 2 eggs;
• 30 g starch;
• 100 g sugar;
• 500 ml of 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 stir 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, simmer for another 2 minutes and remove from heat. Add oil and cool, the cream will become thick. Very good cake cream.

# 5 Cream Muslin

Add whipped cream to Patisiere cream (for 300 g of cream, 100 ml of cream), and you get Muslin cream. This cream works well for Millefeu and Napoleon.

# 6 Swiss oil meringue

Internationally known as the Swiss Buttercream Meringue, the favorite of many pastry chefs. Great cream for decorating cakes and cupcakes! It keeps its shape well and looks very beautiful. Can be refrigerated for up to 72 hours.

Ingredients:

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

Instructions:

Place proteins and sugar in a saucepan. Build a water bath, while the pan with proteins should be heated with steam, i.e. should not come into contact with water. Heat the mixture, stirring vigorously with a whisk. Once 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 on high speed until spicy. The mass should be glossy, dense, if you turn the container with proteins, they should remain motionless.

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

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

This cream works well for flowers in 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 keeps its shape well, beautiful mouthpieces for cupcakes are made from it, and it is also used for sandwiching and decorating cakes and pastries. Perfect cake cream.

Ingredients:

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

Instructions:

Whisk the cream until hot peaks. Be careful with the cream, do not over-beat, otherwise the butter will separate. The cream must be cold! You can also refrigerate the whisk and bowl where you will whip the cream. Then add the icing sugar and cream cheese and beat again until smooth. Put in the cold 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 in the Malaysian technique.

Ingredients:

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

Instructions:

The main condition is cold cheese, butter 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, room temperature
• 40 ml water
• 120 g sugar
• a pinch of salt

Instructions:

Beat egg whites with a pinch of salt until hot peaks.
Boil the 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 hot peaks. Continuing to beat the whites, pour the syrup in a thin stream. After pouring in all the syrup, beat for another 3-4 minutes. The cream is ready to go.

# 9 Chocolate ganache

Ideal for covering a cake with mastic, it can also decorate cakes and cupcakes, 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 at least 33% fat. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.

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

For white ganache, you need to take 3 parts of white chocolate and one part of cream at least 33% fat. 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 creep 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 sides, put on medium heat, keep on fire until small bubbles appear on the surface, remove from heat. Cool slightly until the bubbles disappear and add chocolate, tilt the pan from side to side so that the cream covers the chocolate and leave for a few minutes to melt the chocolate. Then gently stir the mass until smooth with a silicone spatula, you can use a whisk, but it must be absolutely dry! Place the pot on VERY slow heat and stir until all the chocolate pieces are completely dispersed and the mixture should be glossy and smooth. Pour the ganache into a microwave-safe bowl, cover with plastic wrap and leave to stabilize overnight at room temperature. Preheat in the microwave at the lowest power before use.

# 10 Lemon Kurd

This amazingly tasty cream is used for filling cakes, cupcakes, tartlets. It can be served as a stand-alone 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 acidic, so the eggs will not curl.

Ingredients:

• 2 eggs
• 2 lemons
• 100 grams of 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, dip the lemons in boiling water for a few minutes. Beat eggs lightly with a fork. Add to the juice with sugar. Let it brew for half an hour so that the zest gives off the 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 to be so tasty that you can immediately increase the proportion of the cream in multiples and boil more of it.

The cake is the pinnacle of skill in the preparation of desserts. Its taste and appearance depends on all the products used in the preparation. But one of the main and defining components is cake decorating cream. There are dozens of recipes for its preparation. Conventionally, creams can be divided into: protein, custard, butter and butter.

Protein cream is made from egg whites whipped with sugar. They only use it to decorate a dessert. It is very light and airy, so it is not suitable for impregnating and gluing cakes. You can find beautiful photos in which a dessert with protein cream is complemented with marzipan and multi-colored powder.

The most time consuming custard cooking process. It requires attention, accuracy and speed of action. Have to take:

• 1 glass of milk or cream;
• 4 tablespoons of sugar;
• 5 grams of potato starch;
• 3 eggs.

Pour granulated sugar into a metal dish, add eggs and starch. Mix all the ingredients well for a few minutes, then slowly pour in the milk. Put the dishes with the mixture over medium heat and heat until almost boiling. It is better to use a thermometer and make sure that the temperature does not rise above 80-85 degrees. After the cream has thickened, remove from heat and refrigerate.

This cream is delicious on its own and with a variety of additives. To add a fruity flavor, you can use half a glass of milk and half a glass of juice or puree. Done right, the effort will be rewarded with a delicious, aromatic cream. It will not work to decorate the cake with roses and berries, but it is ideal for soaking the layers and coating the top. How it looks can be seen in the photo of the Napoleon cake.

Butter cream

Whipped cream is loved by many for its lightness, splendor and soft taste. Because of the airiness, only biscuit cakes are sandwiched to them, but to decorate the top of the cakes, it is perfect. This is proved by the fact that one of the most common desserts photos is whipped cream with fruit.

For cooking you will need:

• 1 glass of cream, at least 35% fat;
• 1 teaspoon caster sugar
• Vanillin on the tip of a knife.

Pour cold cream into a bowl and beat slowly, gradually speeding up. Gradually add the icing sugar along with the vanilla. Readiness can be determined by density.

Unfortunately, the cream quickly loses its shape, it must be used immediately. To extend the period, you can add gelatin, given that then it will not be airy, but gelatinous.

For the same amount of products, half a teaspoon of gelatin is required, which must be soaked in half a glass of cold cream. Dissolve gelatin in a water bath and cool. Slowly pour the gelatin into a thick foam, whipped from the rest of the cream, powdered sugar and vanillin.

From butter and condensed milk

The most beloved, simple and popular is oil. If in the photo there is a beautifully decorated cake, then this is probably done with butter cream. Due to the fact that it is very dense and persistent, it can be used to fantastically decorate the cakes: to make inscriptions, a variety of flowers, berries and even portraits. And the recipe is simple and available for everyone to cook.

To prepare a classic butter cream you will need:

• 100 grams of butter;
• 4 tablespoons of condensed milk.

The oil needs to be heated until it resembles thick sour cream in consistency. This can be done on a stovetop, with a small fire, or in a water bath for better control over the process. The heated butter must be whipped thoroughly until a fluffy white mass is obtained and slowly pour in the condensed milk. Stir everything together until the mixture is smooth.

In the absence or dislike of condensed milk, it can be replaced with syrup. Suitable for both purchased and self-prepared. To make a syrup, pour granulated sugar into a saucepan, pour 4 tablespoons of water and boil until the sugar is completely dissolved. Cool the resulting syrup and add to the oil in the same way as condensed milk in the previous recipe.

The oily composition, prepared using eggs, has an interesting taste and texture. Egg white, due to its viscosity, creates a satin texture, and the yolk adds piquancy to the taste. Cooking is simple, and only slightly complicated by adherence to the temperature regime. For 100 grams of butter, you need 1 egg and 2 tablespoons of sugar. Beat the egg and sugar until the volume increases 2-3 times, heating to 45 degrees. The temperature may be slightly lower, but not more, otherwise the egg will curdle. In another bowl, heat and beat the butter until white. Connect all components. Actively stir the whole mass until a lush butter cream is formed.

In France, the trendsetter in culinary fashion, butter cream is prepared using eggs and fresh milk. It has its own name - "Charlotte". To the same amount of products as in the previous recipe, add 2 tablespoons of milk. Sugar is poured into a saucepan, milk is added and, stirring constantly, bring to a boil. In another saucepan, beat the eggs a little, after which, slowly and carefully pour in the hot milk. All together bring to a boil, and allow to cool to room temperature, and during this time prepare the oil, as in the previous recipes. All components are mixed until a bulk density is obtained.

In decoration, butter cream is interesting because it allows you to get different textures. If you decorate it while still warm, then the jewelry will be glossy, shiny, and matte relief patterns will come out of the cold one. Often, to decorate a cake, you need an oil composition of different colors. To create it, food colors, juices of berries and vegetables are perfect.

The cake is a symbol of the holiday and decoration of any table. Regardless of what kind of cream is used: custard, protein, butter or butter, the cake should be beautifully decorated. And he will become the pride of a culinary specialist.

Video recipe for cake decorating cream