Protein cream is one of the main pastry creams, which, as the name implies, is prepared on the basis of egg whites and sugar. Most of us are familiar with its taste since childhood, because it was protein cream that was traditionally filled with the famous cakes-baskets.

The basic recipe involves the use of fresh chicken egg proteins and sugar, which are beaten until a fluffy thick mass is formed. In addition to the main one, there are other methods of making cream - in a water bath, with the addition of cream, butter and other ingredients. Use protein cream for filling cakes, eclairs and other desserts. In addition, it can be used to decorate cakes and as an independent dessert.

This cream is also called "raw". The fact is that the ingredients do not undergo any heat treatment, but are used raw. Therefore, it is imperative to choose the freshest and cleanest eggs.

Ingredients

• egg whites - 3 pcs.;
• icing sugar - 130 g;
• a few drops of lemon juice.

How to cook

1. Place the cooled proteins in a bowl and beat them with a mixer, first at low speed, then gradually increase it.
2. When the proteins form stable peaks, without stopping whipping, add sifted icing sugar to them in small portions.
3. Along with the last portion of the powder, add a few drops of lemon juice and beat until the powder is completely dissolved. The cream is ready!

Protein cream in a water bath

This type of cream is safer than the previous one, since proteins are amenable to heat treatment here. Therefore, if not perfectly clean and fresh eggs are used for cooking, then it is better to opt for this recipe.

Ingredients:

• proteins of large chicken eggs - 4 pcs.;
• sugar - 1 cup (about 200 g);
• vanilla sugar - 1 sachet;
• citric acid - a large pinch.

Preparation:

1. Prepare a water bath - pour some water into a saucepan and set it over medium heat to boil.
2. Place all the ingredients in a clean and dry bowl and beat them with a mixer for 1.5-2 minutes until the mixture becomes homogeneous.
3. Transfer the bowl to a water bath and continue whisking at low speed.
4. When the mass becomes fluffy enough, move the mixer to a higher speed and continue beating for another 5-6 minutes.
5. Then remove the cream from the water bath and beat for another 2-3 minutes.
6. When the peaks on the surface are very persistent, the cream is ready. It can be used for cakes and pastries, it keeps its shape perfectly, you can make beautiful decorations on the cake with the help of culinary attachments.

Protein cream for eclairs

Eclair is a dessert of French origin, which is a choux pastry with a hollow interior. Traditionally, they are filled with cream. Custard or chocolate cream is most often used, but protein can also be used. Then the dessert will become lighter and more airy.

Ingredients:

• egg whites - 3 pcs.;
• sugar - 1 glass;
• drinking water - 100 ml;
• a pinch of salt;
• a few drops of lemon juice.

Preparation:

1. Mix water with sugar and put on high heat.
2. Stirring the syrup continuously, boil it for 10-15 minutes. You can check the readiness by dropping the syrup into cold water. If you can roll a ball out of it, then the syrup is ready.
3. Combine the proteins with salt and lemon juice, beat them until stable peaks are formed.
4. Without stopping whisking, pour boiling syrup into the cream.
5. Beat the cream until it cools completely, and then fill the eclairs with it.

Protein and cream cream

This version of the cream will have a delicate creamy taste, and it is very easy to prepare it. It is important to keep in mind that raw proteins are used here, as in the main recipe. Therefore, special attention must be paid to the quality of the eggs.

Ingredients:

• fresh proteins - 4 pcs.;
• sugar - one and a half cups;
• heavy cream (at least 25%) - 1 glass.

Preparation:

1. Mix whites with sugar and beat until fluffy.
2. Without stopping whipping, pour the cream in a thin stream.
3. As a result, you will get a smooth glossy mass - this is the protein-creamy cream. It is perfect for decorating desserts.

Protein-oil cream

Delicate and delicious, reminiscent of ice cream, the cream is mainly used to decorate various desserts. Let's figure out how to make a protein cream with butter.

Ingredients:

• proteins - 3 pcs.;
• icing sugar - 150 g;
• butter - 150 g;
• lemon juice - a few drops.

Preparation:

1. Prepare butter - take it out of the freezer to warm it up to room temperature.
2. Place the squirrels in a clean and dry bowl, then mix them slightly with a whisk (it should also be clean and dry).
3. Add a few drops of lemon juice to the whites and beat together at a low mixer speed for 3-4 minutes.
4. Increase the speed a little and gradually add the powdered sugar to the whites, continuing to beat.
5. When stable peaks begin to form on the surface of the protein mass, slightly reduce the speed and add softened butter piece by piece, without stopping whipping.
6. When all the butter is in the cream, continue beating for another 1-2 minutes until smooth. Cake cream is ready!

Protein cream with jam

The cream according to this recipe is somewhat more difficult to prepare than the usual one, but the result will certainly please. The finished product will not only have a beautiful color, but also a fruity or berry flavor. You can use jam or jam.

Ingredients:

• proteins - 3 pcs.;
• gelatin - 1 tsp;
• sugar - 90 g;
• a few spoons of any jam (depending on the desired color of the finished cream and taste).

Preparation:

1. Soak gelatin in not a large number water to swell.
2. Put this mixture on the slowest heat and stir constantly until the gelatin dissolves.
3. Heat the jam, rub through a sieve and dissolve the sugar in it.
4. Boil the jam over low heat for 5-6 minutes, add the gelatinous mass to it and mix.
5. Whisk the whites as usual until firm peaks.
6. Add the jam mass to them in small portions, without stopping whipping.
7. You will get a colored protein cream with a fruity taste.
8. If you wipe the jam through a coarse sieve or grind it in a blender, then the finished cream will have small inclusions of fruit, as in the photo.

Dyes for protein cream

Quite often, you can see decorations made of colored protein cream on confectionery products. Fillers for various cakes, tubes and, of course, patterns on the cake can be colored. Making a colored protein cream at home is not difficult at all. For this, ready-made or natural dyes are suitable, which you can make yourself.

To color the cream, the following ingredients are suitable:

• Carrot juice. He will color the finished cream in a bright yellow color.
• You can also make orange dye from carrots. To do this, you need to grate it on a fine grater, and then fry in a large amount of butter (the ratio of oil to carrots is 1: 1). When the carrots become soft and the oil turns orange, put the mass on cheesecloth and squeeze well. The resulting liquid is the dye.
• Saffron or turmeric will give the cream a rich yellow hue. To do this, the spice powder must be diluted in a small amount of water and insisted for a day. This will create a natural dye.
• Beetroot is known to intensively color products in a rich pink color. To make a natural dye out of it, you need to grate the beets, pour a little water (to cover) and boil for 30-40 minutes. Strain the finished broth. He will be the dye.
• The juice, syrup and red berry puree will turn the cream red.
• Pomegranate juice and red wine will also turn red.
• Red cabbage decoction is a blue dye.
• Juice made from blueberries or dark grapes will give the cream a blue and purple hue.
• You can make green coloring from spinach. To do this, squeeze it through cheesecloth and use the resulting juice as a coloring agent. Or you can grind the spinach leaves to a puree - it will also color the cream green.
• The coffee or melted chocolate will color the cream in matching brown shades.
• In addition to the ingredients described above, any jam can be used to give the cream the desired color.

• Squirrels will beat better if they are cooled beforehand.
• The bowl and whisk should be perfectly clean and dry. It is also desirable to cool them beforehand.
• At the final stage of whipping the proteins, you can add a little liquor to them - this will give the finished cream a unique aroma.
• It is better to choose fresh eggs. Whites from old eggs do not whip well.
• To whip up the whites well, add a pinch of salt, a few drops of lemon juice or vinegar to them.
• Choose a container several times larger than the initial volume of proteins, as they will increase greatly during the whipping process.
• For whipping, it is better to choose a glass or enamel bowl. You should definitely not use aluminum dishes - they will make the cream gray.
• Beat the whites at first at a low speed, and then gradually increase it.
• It is important to ensure that the whisk touches all the protein (along the sides of the bowl and at the bottom of the bowl) while beating.
• The finished cream is stored in the refrigerator for no more than 36 hours.

In the traditional sense, a protein cream is a cream made from egg whites and sugar. However, there are many other ways to prepare it: the technology may change - for example, the cream is brewed; add other ingredients - butter, jam or cream, etc.

Homemade confectionery products compare favorably with their store counterparts in taste. Each housewife has her own signature recipe. But many would agree that protein cake decorating cream is, in all respects, best for home cooking.
So how to make protein cream for cake decorating at home.

A simple recipe for protein cream for decorating cakes

To get a cream for decorating a product from proteins, you will need:

• protein - 3 pcs.;
• sugar - 120 g;
• 0.5 teaspoon lemon juice;
• salt.

Lemon juice is needed to remove the sugary taste, salt is needed to make the whipping process easier.

The eggs must be refrigerated before cooking. Additionally, you can cool the whipping container.

The dishes must be clean and dry. Use wide glass or metal bowls. Aluminum, enamelled containers are not suitable.

1. Protein cream for decorating cakes is also prepared in a water bath. Before that, beat the whites a little, and then continue whipping in a water bath at the lowest heat.
2. After a lush foam forms, put the dishes away from the fire, continue to work until the mixture has completely cooled. An indicator of quality is the formation of a thick, stable mass.
3. Without stopping work, sugar is gradually added. It is necessary to ensure that the sugar is completely dissolved, otherwise the cream will not be elastic enough. This will affect the taste as well as the appearance of the product.
4. At the end, add a few drops of lemon juice, dyes, aromas.
   This is the simplest protein cream recipe to use at home.

Protein-butter cream for cake decorating

Butter-protein cream is ideal for cake decorating. It goes well with biscuit.

Would need:

• protein - 3 pcs.;
• powdered sugar - 150 g;
• butter - 150 g;
• lemon juice, vanilla sugar

To properly make a protein-oil cream for decorating, the oil should be at room temperature. You need to get it out of the refrigerator in advance; you cannot melt it on fire.

1. Whisk the whites as usual at a low mixer speed. After the mass begins to bubble, powdered sugar and vanilla sugar are added to it. The mixer speed is increased.
2. After the formation of a thick mass, oil is gradually added to the mixture. The process continues until a fluffy homogeneous mixture is obtained. As an additive, you can use chocolate, cocoa, fruit puree.

Protein cream with gelatin for cake decorating

Protein cream with gelatin is great for decorating pastry. You can also make a soufflé for a cake from it.

The following products are needed:

• proteins - 5 pcs.;
• gelatin - 2 tbsp. l .;
• water - 1 glass;
• sugar - 1.5 stack.;
• lemon juice or citric acid.

1. Gelatin is poured with hot water, left to swell. If lumps are visible after it cools, the mixture must be heated until they are completely dissolved, leave to cool again. Gelatin shouldn't boil!
2. Sugar and lemon juice are added to the proteins, and they get to work. After increasing the volume by 3 times, little by little gelatin is added.
   The process ends as soon as all the gelatin is injected.

This protein cream cake decorating recipe can also be used in candy or dessert.

Protein custard for cake decorating

It is used for greasing cakes, filling baskets, tubes.

You will need:

• squirrel - 3;
• sugar - 6 tbsp. spoons;
• water - 50.0;
• vanilla powder - 0.5 tsp. spoons.

1. Divide the sugar into 2 parts. Use one to make sugar syrup.
2. Place sugar in a saucepan, add water, keep on fire until large bubbles form. To prevent lumps from forming, during the cooking process, the syrup must be stirred periodically. If, when removing the spoon, it stretches in the form of a thread, this indicates readiness.
3. Proteins are pre-cooled. Shortly before the syrup is ready, they begin whipping them until they are completely thickened and the mass increases by 5 times.
4. Pour the rest of the sugar, vanillin, continue beating. Make sure that the sugar is completely dissolved.
5. Then, without interrupting the process, sugar syrup is poured in. The process continues until it cools completely.
6. To shorten the time, you can place the container with the mass in cold water.

Your protein cream for cake decorating is ready.

How to decorate a cake with protein cream?

To festively and elegantly decorate the cake with protein cream at home you will need:

• dyes of different colors;
• pastry spatula;
• pastry bag;
• nozzles

1. After soaking the cakes, they begin to lubricate them. Use a pastry spatula. You need to lubricate the cakes both on the sides and on top.
2. The remaining mass is divided into several parts, dye of different colors is added to each. They fill a pastry bag with it, use nozzles to make decorations in the form of flowers, figures, patterns.
3. As dyes, you can use beet juice or medical brilliant green.
4. Additionally, you can decorate the product with shavings and grated chocolate.

Surprise and delight loved ones with your skill.

Sweet delicate protein cream especially pleases housewives with its versatility. It goes well with cakes, pastries and even sweet pancakes. Very often, everyone's favorite eclairs are also filled with this cream.

Protein custard

Ingredients: 3 raw proteins, 320 g of granulated sugar, 120 ml of filtered water, half a packet of vanillin, 1 teaspoon of freshly squeezed lemon juice.

1. Since custard is prepared according to this recipe, the first step is to properly cook the syrup. To do this, water is combined with sugar and sent to the fire. After boiling, the mixture is cooked for 8-9 minutes.
2. While the syrup is preparing, the whites are whipped. You need to try to combine your actions in such a way that a lush foam has already formed in a bowl with raw eggs when the syrup is fully prepared.
3. Without stopping whipping, syrup is poured into the protein mass in a very thin stream. It is not required to cool it beforehand.
4. Immediately after the syrup, the rest of the ingredients specified in the recipe are added to the mass.

Whisking continues until the protein custard holds its peak well.

Water bath recipe

Ingredients: whites of 4 chicken eggs, a full glass of powdered sugar, a pack of heavy butter, 2 tbsp. tablespoons of lemon juice.

1. Proteins are poured into dry, clean dishes. They must first be cooled. Begin beating with a mixer at medium speed. Gradually, powdered sugar is added to the raw eggs in small portions. As a result, there will be an airy light foam in the bowl.
2. The container with the base of the cream is sent to an already prepared water bath for 4 minutes. During this time, the powder should dissolve. The cream in the water bath is constantly interfering.
3. The mass is removed from the fire, combined with citrus juice, melted butter and whipped for a couple of minutes.

It remains to decorate the prepared desserts with cream.

How to prepare filling for eclairs?

Ingredients: 120 ml of filtered water, a faceted glass of granulated sugar, 3 chicken egg whites, a pinch of table salt.

1. Sugar dissolves in water. The liquid is sent to the fire for 15-20 minutes. A bowl of cold water is placed next to it. After the specified time, you need to add a drop of syrup to it. The result is a soft sugar ball? The syrup is completely ready.
2. Eggs (whites) are beaten separately with salt. Steady peaks should form in the bowl.
3. Syrup that has just been removed from the heat is poured into the whipped mass. This is done in a very thin stream and with continued beating of the mass. At first it will settle, and then it will become lush again.

Read more on the site: Marinade for chicken kebab - 10 recipes for wings, legs, fillets

Beat the protein cream for eclairs until it cools completely.

Protein-butter cake cream

Ingredients: 160 g quality butter, 130 g granulated sugar, 2 chicken egg whites.

1. The butter is left at room temperature to soften. To make this happen faster, it is better to cut it into small pieces beforehand.
2. Raw proteins and sand are sent to a dry, clean stewpan. You do not need to whip the components. It is enough just to mix.
3. A water bath is being prepared in advance. With continuous stirring, the mass warms up well. When all the sweet crystals dissolve, and the proteins begin to cloud slightly, you can remove the container from the heat and beat the base of the cream until smooth and airy.
4. Next, the container is placed in a bowl of cold water and whipped for another 6-7 minutes. Oil is introduced into the already completely cooled mass.

Whisk the protein-butter cake cream for a couple of minutes until fully cooked.

With the addition of gelatin

Ingredients: 5 chicken egg whites, 2 tbsp. tablespoons of quality gelatin, 1 small spoonful of citric acid, 10 tbsp. tablespoons of boiled water, 1.5 tbsp. granulated sugar.

1. First, gelatin, according to the instructions, is filled with water. It should be boiled and cool. The product mixes well in liquid and is left to swell.
2. Next, the gelatin must be heated until it is completely dissolved. The main thing is not to bring the mass to a boil.
3. Cold egg whites are whipped separately with the addition of "lemon" and sugar.
4. When the sweet grains dissolve in the mass, and it becomes quite lush, you can pour in the cooled gelatin in a thin stream.

A variety of desserts are decorated with the finished cream.

Protein-creamy delicacy

Ingredients: half of a standard pack of fatty butter, 20 ml of liqueur or white wine, 2 chicken egg whites, 130 g of granulated sugar.

1. The butter is softened beforehand. To do this, it will be enough to leave it at room temperature for a couple of hours. By this time, the butter will be ready for whipping. If you need to speed up the process, you can use the microwave.
2. The butter is whipped well with a special blender attachment.
3. Cold egg whites are whipped in a separate bowl. A minute later, sugar begins to pour into them. The speed of the device is gradually increasing.
4. Further, non-hot oil is gradually poured into the sweet egg mixture. Liqueur is added. Whipping continues all this time. After another couple of minutes, the cream will be completely ready.

Read more on the site: Rolls with protein and oil cream

You should not replace the liqueur with cognac, otherwise the delicacy will acquire an unappetizing gray tint.

Condensed milk

Ingredients: 140 ml of condensed milk, a pound of granulated sugar, a pack of fatty butter, 4 eggs, 2 tbsp. tablespoons of gelatin, a full glass of filtered water. How to make a protein cream with condensed milk is described below.

1. Gelatin is soaked in water until it swells.
2. Then sugar is added to the mixture and it is sent to a water bath. The mass is left on the stove until the gelatin and sugar are completely dissolved.
3. Separately, the condensed milk is whipped with softened butter until smooth.
4. In another bowl, beat the whites until fluffy. They need to be connected to the components from the second and third steps.

It remains to beat the cream until smooth and decorate the desserts with it.

With sour cream

Ingredients: 4 chicken egg whites, a full glass of powdered sugar, 12 g of vanilla sugar and 60 g of sand, a glass of very fatty thick sour cream.

1. It is very important that the whites are as fresh as possible without any blotches of yolk. They are whipped until fluffy with powder. This process will take 3-4 minutes.
2. Sour cream is whipped with two types of sugar. It takes 14-16 minutes to work with a mixer. Only in this case the cream will turn out to be really lush.
3. Both masses are gently mixed with a spatula.

You need to use the ready-made cream immediately, since it is very poorly stored even in the refrigerator.

Every housewife should know the recipe for protein cream for decorating cakes and other homemade desserts. Indeed, with the help of such an egg mass, any delicacy can be beautifully decorated without much effort and without using many ingredients.

In this article, we will present you with several options for how you can do it yourself for

The easiest and fastest way to make protein cake cream

The presented recipe for protein cream includes a small set of ingredients. That is why he is so popular among housewives.

So, in order to independently cook for a homemade dessert, we will need:

• pre-chilled egg white - 3 pcs.;
• fine salt - a pinch;
• sugar - about 200 g;
• drinking water - 1/3 cup;
• lemon acid or lemon juice - use at your discretion.

Making sugar and water syrup

A protein cream recipe for decorating cakes can include completely different ingredients. We decided to make this sweetness using syrup. To prepare it, you need to pour granulated sugar into an iron bowl, and then add a little water to it. After that, the ingredients are required to be placed on low heat and cook for about six minutes. In this case, the sweet product should melt, and the syrup should become transparent. If you overexpose sugar and water on fire for longer than the prescribed time, then subsequently the cream may acquire an unpleasant brownish tint, as well as have a burnt aftertaste.

Beat the egg whites

The protein recipe requires the use of chilled eggs. After all, this is the only way you can get persistent and fluffy foam without making any special efforts. By the way, before the whipping process, you should definitely add a pinch of salt to the proteins, as well as citric acid or juice.

Beat the ingredients at the maximum speed of the mixer.

Putting the components together

After the whites are whipped, pour in a thin stream to them sweet syrup... In this case, the ingredients must be beaten continuously by means of a mixer. It is recommended to carry out this procedure until it cools completely. If you leave it warm, then the proteins can quickly settle, which will spoil the whole appearance of the homemade cake.

How to apply for dessert?

Now you know how to make a protein custard for decorating cakes. The recipe for the sweet mass must be kept in a cookbook. If you want to make the dessert bright or colorful, then while mixing the components, you can add some dye to them.

Apply the protein cream to the cake with a brush. After that, the formed dessert must be placed in the refrigerator. After several hours, the homemade delicacy can be safely served to guests along with tea.

Step-by-step recipe for protein cream for decorating cakes (photo)

If you do not want to separately cook the syrup and beat the egg whites, then we suggest using the recipe described below. Thanks to it, you can make a very long-lasting cream that works well for decorating any homemade dessert.

So, we need:

• egg whites, pre-chilled (from four eggs);
• granulated sugar - a glass;
• vanillin - a small bag;
• citric acid - ¼ a small spoon.

Protein processing

Before making another egg whites custard, they must be carefully processed. Having carefully separated the product from the yolks, it must be placed in the refrigerator for exactly 20 minutes. Next, you need to add a pinch of salt, citric acid and vanillin to the proteins, then you need to beat everything thoroughly using a mixer. During the mixing process, add granulated sugar to the ingredients. As a result, you should get a fairly fluffy, but unstable foam.

Heat treatment of the cream

After beating the whites with sugar, they must be immediately placed in a water bath. After the water in a large container has boiled, the contents of the bowl should be mixed again with a mixer. It is recommended to carry out the described actions for ¼ hour. In this case, it is necessary to achieve the maximum lush and persistent mass. If desired, you can add any dye to it.

Homemade dessert decoration

The protein cream for decorating cakes, the recipe for which we discussed above, must cool completely after it is heat-treated. Moreover, it should be continuously mixed with a mixer. Next, the air mass should beautifully cover the entire surface of the dessert, using a brush or a culinary syringe for this. After that, it is recommended to keep the homemade cake in the refrigerator for a couple of hours.

Making an unusual protein cream

How is the protein cream for cake decorating made? We will consider the recipe for it right now. For him we need:

• white sugar - 1.5 cups;
• large eggs - 3 pcs.;
• low-fat milk - ½ l;
• white flour - 3 large spoons (you can 4, at your discretion);
• vanillin - optional.

Cooking process

Before preparing the cream for decorating cakes, separate the whites from the yolks, and then combine the first component with sugar (0.5 cups) and beat with a mixer. This should give you a long-lasting foam. Next, you need to pour milk into a bowl, add ½ cup of sugar to it and quickly bring the mixture to a boil. At this time, it is necessary to mix the remaining sweet free-flowing product along with the yolks and flour. They should be added to the milk as soon as it boils. In this case, all the ingredients must be thoroughly mixed until a homogeneous viscous mass is obtained.

Before the milk mixture with yolks begins to boil, it must be removed from the stove, and then slowly introduced into the fluffy protein mass. At this time, it should be beaten vigorously until the cream cools. At the very end, it is recommended to add a pinch of vanillin to the dishes.

Ready protein should be used as directed immediately after preparation. In the future, it is recommended to keep the dessert in the refrigerator for an hour.

Secrets of making protein cream

Not all housewives manage to prepare a protein cream. To save yourself from trivial mistakes, we recommend remembering a few secrets:

What a holiday without guests, gifts and cake? Boring! A holiday for that and a holiday that have fun, communicate, dance and pamper yourself with all kinds of sweets! If you know how to bake cakes and make delicious creams, that's half the battle. 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 figure out what kind of cream is ideal for decorating confectionery. There are not so 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 make the cream. As for the proportions, when preparing butter cream with condensed milk, it is necessary to take into account the consistency of milk. Very often, experienced confectioners use boiled condensed milk, it is denser and ensures the stability of the cream. To give the decor the desired shade, it is more advisable to use liquid food coloring.

Into butter creamyou can also add cocoa powder or chocolate melted in a water bath. This technology is ideal for decorating chocolate biscuits and cupcakes.

Protein cream is one of the capricious... Its preparation will require patience and endurance from you. For decorating cakes, custard protein cream is used, the preparation of which takes place in three stages:

• pour ¼ cups of clean water into a saucepan and add 6 tablespoons of sugar. Put on the fire and cook the syrup for 3-5 minutes after boiling (it is quite easy to check the readiness - dip the spoon in the syrup and raise it so that the finished syrup flows down - if the thread is thick and continuous, your syrup is ready);
• put cold 3 squirrels in a clean and dry dish and beat with a mixer until a 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 colors to the cream.

The finished cream is also applied to the cake using a pastry syringe and attachments.The capriciousness of the cream lies in the fact that overcooked or undercooked sugar syrup will lead to the fact that the flowers and patterns from the cream will very quickly lose their shape. And the overcooked syrup will add bitterness to the cream. Agar-agar can be used to thicken the protein cream (this is a natural product that is safe for children and adults).

For the preparation of butter cream, you will need fatty confectionery cream (at least 32% fat) and powdered sugar. Cream is also a rather capricious ingredient. Before whipping, it is necessary to cool not only them, but also the container in which you will whip the cream, as well as the whisk of the mixer. Observance of the time when whipping cream also plays an important role, a common mistake of novice cooks is whipped cream. Whisk the cold cream 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. Butter cream can also be given any shade, but the classic option for decorating cakes with cream is the white color of the cream.

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 preparation of mastic:

• sugar;
• marshmallow.

The first option is more time consuming, but it guarantees the stability and durability of your figures and colors. 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 make sugar mastic you will need:

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

Prepare gelatin in advance. To do this, fill it with cold water and set it 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, mix until smooth and refrigerate. 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 it has cooled completely. It is necessary to knead the mastic like dough on dumplings (sprinkle the table with powdered sugar and knead the mass until the mastic stops absorbing the powder).

For making marshmallow mastic you will need chewing marshmallows (marshmallows), powdered sugar, a little butter. The marshmallow must be heated in the microwave or in a water bath until it increases by 1.5-2 times (a piece of butter must be added to the container with the marshmallow 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 figurines.

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