I love home. And even if there is no time to decorate them, the taste is always excellent. And very often the question arises, what cream to cook. I offer you some cake cream that is most often used.

1. Custard

We will need:

• 1 cup of sugar
• 0.5 liters of milk
• 2 tbsp. spoons of flour
• 4 yolks
• 1 tsp vanilla sugar

Cooking:

Rub to uniform yolks with sugar, flour and vanilla. Bring the milk to a boil, cool slightly and gently pour the milk into the eggs, stir. Next, put the mass on the fire and cook, stirring, until thick.

The cream is ready!

1. Custard

Another custard recipe. These recipes are very similar, choose which one you like more.

We will need:

• 1, 5 glasses of milk
• 2 eggs
• 1 cup of sugar
• 2 tsp butter
• 2 tsp flour
• 1 tsp vanilla

Cooking:

In a saucepan, mix the flour with the eggs until the lumps disappear.

Pour milk into another saucepan, add sugar and stir to a boil.

Pour milk into flour in a thin stream, stirring intensely.

We put the pan with the cream on a small fire and heat until thick, without stopping to stir. Do not bring to a boil!

Remove thickened cream from heat, add butter and vanilla sugar to it. Mix well and cool quickly (can be put in cold water).

I use this cream for my. It can also be used for rolls, eclairs and cakes.

1. Cream with condensed milk

We will need:

• 200 g butter
• 100 g condensed milk
• 2 yolks
• vanillin

Cooking:

We get the butter out of the fridge so that it becomes soft. Then beat it with condensed milk, gradually adding egg yolks.

To add flavor, add vanillin or 30-40-40 cognac or liqueur to the cream.

1. Cream with condensed milk and butter

This is probably the easiest recipe for a delicious cream.

We will need:

• 1 can of condensed milk
• 1 pack of butter

Cooking

Beat the softened butter and condensed milk until smooth. Cool ready cream and coat or fill cakes.

1. Universal oil cream

We will need:

• 1 pack of butter
• 4 eggs
• 1 cup of sugar
• 100 g of powdered sugar
• a pinch of vanilla

Cooking:

In a saucepan with a thick bottom, break the eggs and mix them with sugar. We put the pot on a slow fire and cook, stirring constantly, until you get a thick mass. Remove from heat and cool, continuing to stir. In another bowl, beat the butter with powdered sugar and add to the egg mass. For flavor add a pinch of vanilla. Ready cream stored in the refrigerator. Oil cream should be applied only on the cooled cakes!

1. Butter cream

Another option cream. Very easy and quick to prepare and very tasty turns out!

We will need:

• ¾ cup of milk
• 250 g butter
• 200 g icing sugar
• 1 pack of vanilla

Cooking:

Boil the milk and cool it to room temperature. Add to it the softened butter, powdered sugar and vanilla.

Beat cream with a mixer at low speed until smooth. If there is no mixer, then whisk with a whisk. I do not advise using a blender, with its help the cream is badly whipped.

The cream is pearlescent, gentle, lush with vanilla aroma.

1. Semolina cream

With this cream, I often greased cakes when the children were small. And he recalls a little "bird's milk."

We will need:

• 1 glass of milk
• 2 tbsp. spoon of semolina
• 250 g butter
• 1 can of condensed milk or 1 cup of sugar
• lemon peel

Cooking:

In semolina pour a little cold milk and stir to avoid lumps. Then add all the milk and simmer semolina, stirring constantly. Porridge should be thick. Beat the white oil with the sugar mixer on medium speed. Add lemon zest to half a lemon (if there is no lemon, vanillin can be added). Add the cooled semolina porridge and beat well again. The cream is soft, so put it in the fridge for a while.

Now you can decorate cakes, sandwich cakes, and you can serve as a separate dessert.

1. Coffee cream

We will need:

• 3 tbsp. spoons of sugar
• 1 cup of strong coffee
• 2 egg yolks
• 50 g butter
• 2 tbsp. spoons of flour
• 0.5 cup of cream 20%

Cooking

First, we brew strong coffee: 2 tbsp. spoon ground coffee pour a glass of water and bring to a boil, stirring occasionally.

On a skillet we browned 1 tbsp. spoon, add some hot water and cook the syrup. Mix syrup with coffee. Toasted sugar gives the cream a darker shade.

Beat the egg yolks with the remaining sugar, add the flour, mix it first with cold cream, then with coffee and heat until thick. Add oil and cool.

If you are with instant coffee, then first boil the milk cream, and then fill it with instant coffee.

What is a home celebration without a cake? It so happened that the cake - an attribute of any holiday. You can, of course, buy a ready-made cake or even order a sort of culinary masterpiece, but the home-made cake will always be tastier. And even if you do not have time for messing around with dough, you can always buy ready-made cakes (biscuit, sandy, wafer), or you can make a cake from ordinary cookies. The main thing is to make a delicious cream. Do you think that making cake cream at home is difficult? And no! However, try and see for yourself.

Butter cream

Butter cream is suitable absolutely for any cake. The creamy layer in sponge cakes is especially tasty. And what is remarkable, such a cream even at home can be prepared in several ways.

Cream on condensed milk

Ingredients:

• 1 pack of butter;
• 1 can of condensed milk.

Cooking:

Allow the butter to melt a little before making the cream. It should be soft, but should not flow. Just push the oil briquette with your finger. If the oil is easily pressed, but does not creep away - that's it. Now cut the butter into cubes and place it in a deep saucepan (it is more convenient to churn the cream in a high bowl). At low revolutions of the mixer, beat the butter into a homogeneous mass (literally five seconds), and now start churning the cream, adding condensed milk to it. At the same time, place the mixer at high speed, and add the condensed milk in small portions (one or two tablespoons). The cream is ready when it begins to easily move away from the walls of the pan, leaving no traces on it.

Note:

If the butter in the cream becomes too warm, put the cream in the refrigerator for a few minutes and then continue to beat it. If you take boiled instead of condensed milk, you can make a real creme brulee.

Charlotte cream

Ingredients:

• A glass of fresh milk;
• Incomplete glass of sugar;
• Tablespoon flour;
• A pack of butter.

Cooking:

The principle of preparation of Charlotte cream is the same as that of condensed milk cream. Only instead of condensed milk, we will use custard. To make it, pour the milk into the saucepan, dissolve the sugar in it, boil it and cool a little. Dilute the flour with cold milk to make a liquid gruel without lumps, and then pour it into a milk-sugar syrup and let it boil again on a slow fire. As a result, the cream thickens, but do not forget that while it is necessary to constantly stir it.

Now we need to completely cool the custard base and, pouring it into butter, whip the cream. This should be done in the same way as in the first case, adding custard in small portions and beating the butter with a mixer.

Note:

Add a teaspoon of brandy, rum, vodka or any liquor to the oil cream: the cream will become much tastier and more fragrant. You can also use vanillin or fruit essence as a flavoring.

Custard

Custard is great for shortbread and puff pastry. In addition, it goes well with cream. Just do not coat with this cream waffle cakes - they slacken. Custard at home can be made on the basis of milk or cream, and as a thickener, use flour, starch or eggs.

Ingredients:

• A glass of milk;
• Half a cup of sugar;
• 2 egg yolks;
• Tablespoon flour;
• A pinch of vanilla or a teaspoon of vanilla sugar.

Cooking:

Separate the yolks from proteins and mix them with flour, sugar and vanillin. After that, carefully grind everything. While we are doing this, you can put milk on the fire: it should boil. Boiled milk will cool a little and pour it into the yolks, not forgetting to stir the mass, so that it does not gather into lumps. Next, put the milk with yolks on a slow fire and boil the cream for about five minutes, until it thickens.

Note:

In order for our custard not to burn, it is necessary to stir all the time, and for cooking it is not necessary to take enameled dishes.

Protein cream

This is a well-known meringue - the softest, lightest air cream. It is perfect for decorating the cake, but for the layer of cake layers it is better not to use it. To make a protein cream at home, we need the following ingredients:

• 4 egg whites;
• A glass of powdered sugar;
• A few drops of lemon juice.

Cooking:

To make meringue, we take only cooled proteins; then an excellent result will be guaranteed. And one more important point. Separate the whites from the yolks need very carefully: even the smallest part of the yolk, caught in the whites, can negate all your efforts. So, pour the proteins into the saucepan, add a few drops of lemon juice and beat them into a thick lush foam. The readiness of whipped proteins at home can be determined in several ways. Take a fork stick it into the foam. If the fork stands, then the squirrels are ready. Or try to gently turn the pan upside down: if the foam does not crawl along the walls and remains in the pan despite the earth gravity, you can proceed to the next stage of cooking meringue.

Now we need to add powdered sugar to the whipped whites. We do this gradually, pouring powder on a teaspoon, and each time we beat the meringues until the icing sugar is dissolved in proteins. You will see how loose proteins turn into thick, shiny and stingy meringues. Whip the cream until soft peaks (the state of the foam, when it firmly rests on the rim or on the blades of the mixer and does not fall off). Well-beaten meringue should be moist and shiny.

Sour cream

Cream on sour cream is very common in homemade pastry. This is one of the easiest cake creams to make. In addition, it is universal: suitable for almost any cakes.

Ingredients:

• A pound of sour cream;
• A glass of sugar.

Cooking:

Sour cream for this cream needs only fat, not less than 15%: the fatter the sour cream, the richer the cream will turn out. It is problematic to buy good sour cream today (the additives in it are different, it is too liquid). Therefore it is necessary to do the following. Sour cream must first fold on a sieve, covered with a clean towel, tie a towel into a knot and leave overnight in the refrigerator. As a result of these manipulations, the excess liquid will drain, and the fat content and density of the sour cream will increase.

After that, we put the sour cream in a saucepan, add sugar to it and beat with a mixer until it is magnificent. Keep in mind that for high-quality thick cream, beat the sour cream with sugar for at least fifteen minutes at the maximum speed of the mixer.

As you can see, making cake cream at home is not so difficult. All you need is a wish, a mixer or a whisk and the necessary products. Cook with pleasure: for your joy and for others for sweetness. Enjoy your meal and success in culinary creativity!

Any pastry cream is made by mixing, whipping, and sometimes cooking. As a rule, cream differ sweet, delicate flavor and high calorie. Due to their pomp and plasticity, they are widely used for greasing cakes, decorating cakes and pastries and other desserts.

Thanks to the efforts of the famous confectioners of France, England, Italy, the recipes of classic cake creams have already been formed. Such confectioners as Austrian culinary specialist Franz Sacher, Bavarian pastry chef Johann Konrad Vogel, Hungarian master Jozsef Dobos and others have invested their contribution to the cream recipe. This material sets out the classic recipes for the most delicious and famous creams in the world. The recipe for a delicious cream is already half the battle in creating a good dessert.

Italian meringue

Italian meringue is, in fact, custard protein cream, it is made from egg whites, sugar, water and salt. This cream perfectly keeps its shape and is widely used to create mousses, decor of confectionery products, and also as a separate dish.

For the preparation of protein cream you need to take the cooled proteins of 2 eggs, a pinch of salt, 40 ml of cold water and 120 gr. Sahara. Sugar should be mixed in a saucepan with water, and put on medium heat. At the same time you need to start the process of whipping proteins with salt. Boil the syrup for 5 minutes, cool it slightly, and pour the whites into whipped to hard peaks with a thin stream, continuing the process of beating, for another four minutes. All Italian meringue is ready!

Classic custard cream

The custard type cream is medium in thickness, suitable for cakes "Napoleon" and "Honey cake", they can also lubricate any sand cakes, fill tubes, eclairs.

To cook custard, you need to take 500 grams. milk, 200 gr. sugar, 5 grams. vanilla sugar, 40 g. flour and four eggs. First, you need to beat the sugar and eggs, then stir in the vanilla and flour. Next, the mass is diluted with cool milk, and mix well, until perfect homogeneity. Now you need to bring the cream to a boil over medium heat. Stir the custard mass should be constantly, so that it does not curl. After boiling it is cooled, if necessary, beat again.

Video with custard recipe:

Bavarian cream

Bavarian cream looks more like a gentle mousse than an ordinary cream. For several centuries, it is served as a festive dessert in many countries around the world. The ingredients of the Bavarian delicacy are unchanged: cream, gelatin and classic custard. Berry, chocolate, liqueur, rum, coffee and other components can serve as optional additives.

The recipe for a Bavarian cream is simple. First you need to cook a custard of two eggs, 125 gr. sugar, 500 ml of milk and vanilla sugar without adding flour. The recipe is given above. Next you need to pour 20 grams. gelatin powder 150 ml of water, let it swell for 15 minutes and heat the liquid. Slightly cold, mix it in hot custard. Now, cream of 33% fat content is whipped, 500 ml will be needed. Whipped cream interferes with the cream mass, and it is poured into molds and cooled for four hours.

Tiramisu Cream

This cream is usually used for the preparation of the famous dessert "Tiramisu" (with a gentle mass of Savoyardi cookies laid out in layers) and to create an independent dessert.

The ingredients for the cream are as follows: 500 gr. Mascarpone cheese, 4 eggs, 100 gr. sugar, vanillin. The cooled egg whites are whipped into a solid foam, the yolks are whipped into a foam with vanilla and sugar. Mashed cheese with a spatula is gently whipped with yolks, then proteins interfere with the cream.

Whipped cream

Whipped cream is very simple, but for many it is the most delicious cream. Its use is very wide - from the decor to the manufacture of ice cream, mousses and other desserts. Only very fat cream is suitable for whipping - from 30% fat. The main rule of their successful whipping - everything must be very cold, including the whisk, the dishes and the cream itself. Beat them up gradually, starting with the minimum speed. High-quality cream beat up very quickly, it will take 5-7 minutes. If desired, they can add icing sugar.

Cream cream

Cream is usually quite fatty and very sweet, it is intended exclusively for decorating sweets.

To prepare the cream you need to take 250 grams. high-quality butter, 200 gr. powder (sugar), 100 ml of milk and a pinch of vanillin. The mass is made simply: boiled milk should be cooled to a warm state, all ingredients except butter should be added to it, beat well, and heat for 5 minutes over low heat, whipping. In a slightly cooled mixture, gently inject the oil, continuing to whip the cream.

Protein cream

Protein cream is called because proteins are its main ingredient. In addition to proteins, it contains water, salt and sugar. You can prepare the protein mass in just ten minutes.

From 200 gr. sugar and 100 ml of water you need to cook syrup (cooking time - 20 minutes). Then you need to beat 4 proteins with a pinch of salt, up to the peaks, and pour a moderately hot syrup into the foam in a thin stream. The finished mass can decorate cakes, fill the tubes and baskets.

The process of making protein cream you can see on the video:

Curd cream

Cream of cottage cheese is not less universal, it is suitable for decoration and for filling sweets from dough. To cook it, you need to take 200 grams. butter, 400 gr. cottage cheese, 150 gr. sugar, vanilla. Cottage cheese should be rubbed through a sieve, and whip the softened butter with vanilla and sugar. Then the cottage cheese and sweet butter should be mixed, adding the cottage cheese gradually, and beat until a smooth and even mass is obtained.

Sour cream

Cream sour cream is less greasy and dense than cream from curd and butter. Its recipe requires the use of extremely fresh and fairly thick cream, the ideal fat content - 30%.

To make sour cream, you need to whip a glass of chilled sour cream. It is best to beat the mass by placing the container in another, larger one, filled with cold water and ice. Whipped sour cream should be gradually mixed with vanilla and four tablespoons of powdered sugar.

Cream oil

Cream oil, like cream, is designed for decoration. To make it you need to beat 200 grams. soft butter with a bag of vanilla sugar and six spoons of condensed milk. Condensed milk should be added to the oil gradually, in a spoon. The finished cream can be enriched by adding a spoonful of liquor, brandy, berry syrup.

I offer 5 of the simplest creams and the most delicious - for any baking.

1. Classic Custard

Ingredients:

• 500 ml of milk
• 200 g sugar
• 1 tsp vanilla
• 50 g flour
• 4 egg yolks

Cooking:

We rub the egg yolks with sugar, vanilla and flour until smooth. We bring our milk to a boil. Pour hot milk into the egg mass, mix it up. Put the resulting mass on the fire and boil until thick. Done!

2. Cream oil universal

Ingredients:

• Packing Butter
• 4 chicken eggs
• Sugar 1 glass
• Powdered sugar 100 grams
• A pinch of vanilla, if desired, can be without it

Cooking:

First, take the pot with the thickest bottom. It should be dry. We break into her four testicles. Mix them with sugar. Turn on the fire and begin to heat up. Stir constantly, do not move away from the plate. Get a thick mass. Remove from heat and set on the table. stir the mass, wait for it to cool. Whip butter in a bowl with powder. Add the egg mixture to the oil. Slightly vanilla for taste. The cream is ready, stored in the refrigerator, spread only on the cooled cakes.

3. Recipe for cream with condensed milk and eggs

Ingredients:

• Softened creamy butter 200 g
• Condensed milk 100 g
• Eggs (yolks) 2 pcs.
• Vanillin or liquor

Cooking:

Mix softened butter with condensed milk. Continuing to beat, gradually add the egg yolks. For flavoring add vanilla or other spice, or 30-50 gr. liquor.

4. Cream of condensed milk and butter

Ingredients:

• 1 can of condensed milk
• 1 pack of butter

Cooking:

Whip butter and milk until smooth. Oil should be at room temperature. Cool the cream.

5. Cream of semolina

Ingredients:

• 1/2 cup milk
• 1 tbsp. semolina
• 1 tsp Sahara
• 1/2 tsp butter
• 1 yolk
• 1 tsp vanilla sugar

Cooking:

Boil milk with vanilla sugar. Mix the semolina with a small amount of water, pour the mixture into the hot milk and bring to a boil over low heat. Carefully grind egg yolk with sugar and butter to a state of fluffy smooth mass. Add semolina porridge in small portions, constantly beating it with a broom so that the cream is lush and light.

5 simple creams - for your baking! Choose any!

Cake cream is an integral part of the dessert, it can be used to decorate a treat or hide the minor flaws of the pastry chef. By choosing the right filling, you can soak the cakes, make an additional layer, or create an unusual decor on the surface of the product.

How to make a cake cream?

The cake cream recipe has many options and it is prepared on a different basis. By following the simple recommendations, you will know what kind of filling is suitable for biscuit, sand, honey or pancake cakes.

1. For preparing the filling on a liquid basis - it is all kinds of custard, with condensed milk, cottage cheese or sour cream. With their use will require minimal use of syrup, softening the layers of the cake.
2. If you want to make a thick dense layer between the cake layers, apply butter, cream or cheese cream for the cake.
3. Light cream for the cake - protein. When properly prepared, it can also be used as a layer between the cake layers and to decorate the surface of the dessert.
4. Chocolate cream ganache for cake can act as an impregnation of cakes and glazes for decorating the surface. In this case, you need to take into account the quality of chocolate, the greater the content of cocoa beans in its composition, the more dense the cream will turn out.

Cream for cake with condensed milk

Cake cream, a simple recipe which is described below, everyone can cook. You do not need to churn, brew or cool for a long time. All components are mixed and used as intended almost immediately. Such filling perfectly soaks any cakes: biscuit, sand, puff, and additional impregnation with syrup may not be required.

Ingredients:

• boiled condensed milk - 1 b .;
• butter - 150 g;
• vanilla and cocoa optional.

Cooking

1. Beat the oil with a mixer, adding condensed milk.
2. Add vanilla and cocoa powder. Beat well again for the cake and cool for 15 minutes.

The perfect cream for smoothing the cake - ganache. It cools well and is excellent on the surface. They can be used before coating the dessert mastic. For making, use dark chocolate with a high cocoa bean content. If the coating should be white, reduce the amount of cream, so ganache better grab.

Ingredients:

• dark chocolate - 100 g;
• cream - 100 ml;
• icing sugar - 50 g

Cooking

1. Chocolate break into small pieces, put in a bowl.
2. In a skillet, warm the cream with powder, do not bring to a boil.
3. Pour the cream to chocolate, wait until it melts, mix.
4. Before applying the cream should stand in the refrigerator for an hour.

Exquisitely delicious for the cake is thick, dense and very white. Traditionally it is made from mascarpone or philadelphia, if it is not possible to purchase these types of cheese, you can use any more affordable cream cheese. This cream will ideally fit into the manufacture of "naked" chocolate cake cakes.

Ingredients:

• mascarpone - 500 g;
• cream 33% - 200 ml;
• icing sugar - 50 g;
• vanillin.

Cooking

1. Beat cold cream with a mixer until dense peaks, pouring powder.
2. Continuing the work of the device add cheese and vanilla.
3. Beat until a smooth and smooth texture.

Light and whipped cream air cream for the cake will be ideal, if perfectly follow all the rules of processing the product. It is important to ensure that the cream is not stratified and turned into butter. You can use a product of plant origin, it is very well whipped, but its taste is a bit cloying, add a small pinch of citric acid to balance the taste.

Ingredients:

• whipping cream - 500 ml;
• powdered sugar - 100 g;
• citric acid - 1 small pinch.

Cooking

1. Beat cold cream with a mixer at high speed.
2. Add powder and citric acid.
3. The cream for the cake is whipped until the formation of dense stable peaks and immediately used for its intended purpose.

Ideal curd cream for pancake cake. It goes moderately dense, soft and very tasty. If the base is not too sweet, add more powdered sugar to the mass. Do not use crystalline sugar, it will dissolve in the cream and the consistency will come out not very attractive, more liquid. Curd should be smooth, without grains, wipe it through a sieve.

Ingredients:

• curd mass - 400 g;
• powdered sugar - 100 g;
• vanillin;
• butter - 150 g

Cooking

1. Whip soft oil with powder and vanilla until lightening mass. It should turn out white fluffy cream.
2. Add cottage cheese in portions, continuing the course of the mixer.
3. A smooth white cream should cool for an hour before applying.

The most popular cream for cake made from milk is scalded. For thickening often add flour to the composition, but you can use the French technology for the preparation of filling. It thickens due to the brewing of the yolks, as a result it comes out very gentle, smooth. If you wish, you can make it chocolate by adding one spoon of cocoa powder to the recipe.

Ingredients:

• milk - ½ st .;
• sugar - 1 tbsp .;
• butter - 180 g;
• yolks - 3 pcs.

Cooking

1. Spread the yolks with sugar until fluffy.
2. Enter the milk, put the dishes in a water bath.
3. Warm up the mass, stirring constantly, wait until the cream thickens.
4. Whisk soft butter until fluffy, gradually pour in the cream and continue to mix until smooth.
5. The cream is used chilled.

This simple cake cream has a different name - Kurd, it is very easy to prepare it. This delicious filling will transform the most outstanding cakes. The technology of its manufacture is similar to custard, only as a result it comes out lighter, not greasy and absolutely not cloying. He perfectly cope with the impregnation of the cake, and they will not be able to decorate the dessert, given its light texture.

Ingredients:

• lemon - 2 pcs .;
• sugar - 100 g;
• butter - 70 g;
• egg - 2 pcs.

Cooking

1. Remove the yellow layer of the peel using a fine grater.
2. Squeeze the juice, strain from the seed and cake.
3. Mix the juice with the zest, add sugar and eggs, whisk.
4. Place the container in a water bath, stirring for 10 minutes, until the mass thickens.
5. Add oil, mix.
6. Delicious cake cream will be ready for use after cooling for 2 hours.

Delicious and rich can be made liquid to soak the cakes or dense and use as an additional layer between the cake. Chips before use must be crushed with a coffee grinder or blender, so the cream will come out more uniform. Not a lot of cream will come out of this amount, but it will be enough to fill a three-cake cake.

Ingredients:

• white chocolate - 100 g;
• cream 33% - 100 ml;
• coconut chips (small) - 100 g;
• butter - 100 g;
• icing sugar - 50 g

Cooking

1. Melt chocolate.
2. Beat the butter with the icing sugar.
3. Beat cream until fluffy consistency, gradually introduce the butter mass and melted chocolate.
4. Turn off the device, enter the coconut chips, mix with a spoon.
5. Before applying the cream should infuse in the refrigerator for a couple of hours.

To decorate the cake is prepared according to Swiss technology. The meringue as a result comes out light, a bit stiff consistency, but it keeps its shape perfectly. This cream is perfect for decorating dessert, among other things, it comes out extremely tasty and completely unpretentious. If you want to paint it in a bright color, use gel dyes.

Ingredients:

• squirrels - 4 pcs .;
• powdered sugar - 200 g;
• citric acid - 1/4 tsp.

Cooking

1. Put the steam bath water on the fire.
2. In a bowl, beat the whites until a foam cap is formed. Put in a water bath and continue to beat, adding sugar powder.
3. Beat until the mass separates from the bottom.
4. Remove from the heat, throw in citric acid, continue to work the mixer for another 5 minutes.
5. The cream for decorating the cake is ready to use as soon as it is completely cool.

To build intricate shapes on the surface, you need a thick cream for the cake. Well with such a task coping protein cream, oil, ganache or cheese based on mascarpone. For registration you will need a special inventory - a bag with nozzles and spatulas. It is better to paint the cream with gel dyes, they are brighter and dissolve evenly.

How to decorate the cake with cream?

Easy way to decorate the cake with cream